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Strawberry Ganache

Chef Ashutosh Gairola, La Quinta Resort & Club

Ivoire 35% & Strawberry Whipped Ganache:

Method:

  1. Heat the smaller portion of cream and glucose, then make a ganache by gradually combining the hot cream with the melted Ivoire 35%.
  2. Add the larger portion of chilled cream and The Perfect Purée of Napa Valley Strawberry puree to the ganache.
  3. Leave to set in the refrigerator for at least 6 hours before whisking.

Strawberry Compote Insert:

Method:

  1. Heat the puree and invert sugar to 30ºC.
  2. Add the sugar previously mixed with the pectin and boil for 1 minute.
  3. Remove from heat and add the lemon juice and diced strawberries
  4. Pour 20 gr into semi-sphere mini molds and freeze.

Red Glaze:

  • 110 g silver gelatin sheet
  • 625 g water (for the syrup)
  • 1125 g granulated sugar (US)
  • 1125 g glucose syrup
  • 1125 g Valrhona Ivoire white chocolate, 35%
  • 800 g condensed milk
  • 450 g Valrhona Absolut neutral glaze
  • SQ red food color

Method:

  1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
  2. Bring the water, sugar and glucose to a boil 217°F and stir in the drained gelatin.
  3. Place the chocolate into a bowl and pour the hot syrup onto the chocolate, emulsifying it.
  4. Add the condensed milk and neutral glaze, stirring well.
  5. With a hand blender, add the red color, stirring well. The glaze will be ready when it reaches 95°F

Assembly and finishing:

  1. Whip the strawberry whipped ganache and half fill in the Strawberry silicon molds, Insert the Strawberry compote insert, fill and close the rest with strawberry whipped ganache, making sure there are no air pockets. Freeze the molds completely. Demold them and glaze the frozen strawberry dessert with melted red glaze. Make sure the temperature of glaze is 95 F.
  2. For the final touches place white sesame seeds on the strawberries and real strawberry stem to give it a more realistic look.
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