The production process is really simple, you simply require to adhere to the approaches that we have created on this web page. The complying with are the stages of exactly how to cook Strawberry & Hendrick’s Dome.
These were actually supposed to be very easy to make, however I screwed up the first batch of mousse. My strawberry puree was too hot and it deflated the whipped cream. Also the Hendrick’s Gin ganache didn’t freeze in the miniature moulds I purchased. I’m guessing that had something to do with the alcohol content.
Ingredients
***HENDRICK’S & ROSE GANACHE***
- 75ml Water
- 100g Caster Sugar
- 50g Cucumber
- 50ml Hendrick’s Gin
- 175g Amedei 63% Toscano Dark Chocolate
- 1 Drop Rose Extract
***GENOISE***
- 75g Eggs (About 2 eggs)
- 75g Caster Sugar
- 75g Plain Flour
- 32g Unsalted Butter Melted
***STRAWBERRY MOUSSE***
- 185g Strawberry Puree
- 15g Cornflour
- 20g Caster Sugar
- 40g Egg Yolk (approx 2 eggs)
- 30g Cocoa Butter or 1 sheet of gelatine
- 80g White Chocolate
- 220g Whipping Cream, whipped
***SIMPLE SYRUP***
- 225ml Water
- 190g Caster Sugar
- 1½ Peels of lemon zest
- ½ Tsp Vanilla Extract
***STRAWBERRY GLAZE***
- 8g Leaf Gelatine
- 175g Strawberry Puree
- 100g Simple Syrup
- ¼ Vanilla extract
***TO DECORATE***
- Pistachios chopped
- Chocolate decorations
- Freeze-dried strawberry pieces
- Strawberries
- Gold leaf
Instructions
***HENDRICK’S & ROSE GANACHE***
- Bring the water to a simmer with the sugar and cucumber, then pour it into a blender or mini chopper and blitz.
- Pass the puree through a fine sieve and place back into the saucepan. Add the gin and heat gently until warm enough to melt the chocolate, but do not allow it to simmer.
- Get full instructions please see : www.patisseriemakesperfect.co.uk
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