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Strawberry Dessert "Strawberry Sponge Cake"

Strawberry Dessert 
"Strawberry Sponge Cake"
  • 280 ml heavy cream
  • 280 g sugar
  • 30 g egg(s)
  • 6 × sheet(s) of gelatin
  • 200 ml strawberry puree
  • 2 g cinnamon
  • 125 g white couverture chocolate
  • 50 g cornstarch
  • 50 g powdered sugar
  • 2 g agar-agar
  • 300 g egg white
  • 10 g egg yolks
  • 100 ml water
  • 210 g strawberry puree
  • 2 g lime zest
  • 50 g tempura flour
  • 70 g ground almonds

Ingredients

  • 280 ml heavy cream
  • 280 g sugar
  • 30 g egg(s)
  • 6 × sheet(s) of gelatin
  • 200 ml strawberry puree
  • 2 g cinnamon
  • 125 g white couverture chocolate
  • 50 g cornstarch
  • 50 g powdered sugar
  • 2 g agar-agar
  • 300 g egg white
  • 10 g egg yolks
  • 100 ml water
  • 210 g strawberry puree
  • 2 g lime zest
  • 50 g tempura flour
  • 70 g ground almonds
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Preparation

 

For the strawberry marshmallows, soak 5 sheets of gelatin in cold water. Boil the water with 250 g of sugar at 120 °C until the mass threads. Dissolve the squeezed gelatin in the mixture, add 90 g of strawberry pulp and beat until cold. Spray the mixture as desired and allow it to set in the refrigerator for at least 1 day.

 

For the jelly, sweeten the strawberry puree with icing sugar and season with grated lime to taste. Add agar agar and bring to the boil. Pour onto a baking tray and allow to cool.

 

To make the strawberry beans, mix the corn starch, tempura flour and 50 g of strawberry pulp together. The mixture should have a viscous consistency.
Put the mixture into a piping bag and use a small tip to put drops into hot fat. Don't set the temperature too high as otherwise they burn quickly!

 

For the Strawberry Sponge Cake, mix the egg whites, almond and 70 g of strawberries and pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Grease the moulds with butter and fill up to a third with the mixture. Bake in the microwave for approx. 50 seconds. Tear into pieces once cooled.

 

White Cinnamon Mousse

Soak one sheet of gelatin in cold water. Melt the couverture over a water bath, emulsify the eggs and 10 g of egg yolk with 30 g sugar and season with 2 g of cinnamon.

 

Dissolve the pressed gelatin in the mixture, stir in the couverture and gently mix in the whipped cream. Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for a min. of 6 hours.

 

Cinnamon Ice Cream

Bring the milk to the boil with the butter and vanilla pod. Add 10 egg yolks and 130 g of sugar and stir until the egg yolk binds. Season with 2 g of cinnamon. Remove the vanilla pod and freeze the mixture in the ice machine.

 

Arrange everything together on a plate and serve.

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