BY FANY PIQUÉE-GRAVIER, NATUR’ELLEMENT GLACÉE
For six charlottes (18 cm in diameter)
LADYFINGER SPONGE CAKE FINGERS - STRAWBERRY YOGURT ICE CREAM - STRAWBERRY COULIS - VANILLA ICE CREAM - VANILLA CHANTILLY - STRAWBERRIES MOLDED WITH STRAWBERRY ICE CREAM - STRAWBERRY GLAZE
ASTUCES DE CHEF: For a more complex strawberry coulis and ice cream, replace 10-15% of the strawberry purée with blackcurrant purée.
INGREDIENTS
400 g egg whites
400 g sugar
240 g egg yolks
400 g T65 flour
METHOD:
Whisk the egg whites until stiff, then gradually add the sugar.
Add the egg yolks, then the sifted flour.
Mix at a low speed, spread out 720 g on a Silpat® and bake in a convection oven for 10 minutes at 170°C.
Cut into 14 cm diameter discs.
Using the rest of the mixture, pipe elongated sponge cake cookies using a piping bag fitted with a 16 mm nozzle.
INGREDIENTS
1 kg strawberry purée
700 g sugar
23 g pectin NH
METHOD:
Heat the strawberry purée. At 45°C add the sugar and pectin NH, previously mixed together.
Boil for 3 minutes.
Pour into 14 cm-diameter silicone molds.
INGREDIENTS
110 g water
767 g skim milk
660 g 35% fat liquid cream
775 g sugar
78 g Timix Glace stabilizer
480 g dehydrated rice syrup
60 g maltodextrin
1,380 g strawberries
1,690 g skimmed yogurt
METHOD:
Place the water and milk in the pasteurizer.
At 35°C, add the liquid cream.
At 45°C, add sugar, stabilizer, rice syrup and maltodextrin. Mix and run the pasteurization cycle.
Leave to set for a minimum of 4 hours and a maximum of 16-18 hours at 2°C.
Add the strawberries and yoghurt and churn.
Mold a portion into the strawberry-shaped Silikomart molds. Mold the remainder over the coulis.
Store in the freezer.
INGREDIENTS
36 g vanilla pods
975 g 35% fat liquid cream
250 g water
3,245 g raw milk
180 g egg yolks
880 g sugar
78 g Timix ice-cream stabilizer
300 g dehydrated rice syrup
60 g maltodextrin
METHOD:
Infuse the scraped vanilla pods in the cream for 24 hours.
Strain the cream. Place the pods in a net.
Place the water and raw milk in the pasteurizer, with the pods in the net.
At 35°C, add the liquid cream and egg yolks.
At 45°C, add the sugar, Timix ice-cream stabilizer, rice syrup and maltodextrin.
Keep at 90°C for 3 minutes.
Leave to set for 12 hours at 2°C. Remove pods.
Churn.
INGREDIENTS
300 g 35% fat liquid cream
150 g mascarpone
80 g icing sugar
1 vanilla pod
METHOD:
Whisk the liquid cream with the mascarpone and icing sugar.
Add the vanilla beans.
INGREDIENTS
350 g strawberry purée
180 g sugar
420 g glucose
140 g neutral glaze
METHOD:
Heat the purée with the sugar and glucose, pour over the glaze, blend and strain.
INGREDIENTS
Mint leaves as required
METHOD:
Place a disc of ladyfinger sponge cake fingers in the bottom of the stainless steel ring.
Line with vanilla ice cream. Add the strawberry yogurt ice cream and strawberry coulis filling. Cover with vanilla ice cream. Freeze.
Unmold.
Pipe the vanilla chantilly over the top of the charlotte using a St-Honoré nozzle. Top with strawberries glazed with strawberry glaze. Add mint leaves for the strawberry leaves.
Arrange the elongated ladyfinger sponge cake fingers around the charlotte.
Creator of the "Natur'ellement Glacée" brand, Fany Piquée-Gravier has been making ice creams, among other things, since August 2020, alongside her husband, using organic milk from their farm.
She has chosen to make natural products, with no added flflavorings or flflavor enhancers. To do this, she puts her heart and soul into her business, carrying out all the tasks herself: from producing the milk used to make the cream and yoghurts in advance of the ice creams, to picking the fruit in the family orchard to make her fruit purées. The rest, she sources locally, as she does for the strawberries in her recipe.