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Recipe for Shortbread, crème pâtissière, macerated strawberries (lemon juice and angostura bitters), strawberry-gel, meringue and bee pollen

By Chef Simon Stauffer | February 9, 2017, Thursday | Online Edition

SHORTBREAD
Ingredients: 
60g sugar
120g butter
180g plain flower
Instructions:     
1.    Combine butter and sugar and whisk until smooth.
2.    Stir the flower into the mixture and combine.
3.    Roll in between two sheet of baking paper until 5mm thick.
4.    Bake (180°C for approx. 10 minutes) between two baking trays to keep it flat.
5.    Take out of the oven and immediately punch out circles in different sizes.
6.    Let shortbread cool down and store in airtight containers.

Macerated strawberries
Ingredients: 
4 strawberries
40g sugar
1 lemon
3 dash angostura bitters
Instructions:     
1.    Cut strawberries in to brunoise (1mm cubes)
2.    Add sugar, angostura bitters and lemon juice.
3.    Let macerate for a minimum of 30 minutes.
4.    Strain strawberries and keep the juice for the strawberry gel.

Strawberry gel
Ingredients: 
Juice of macerated strawberries
agar agar
Instructions:     
1.    Weight strawberry juice from the macerated strawberries.
2.    Add one percent of the total weight of juice in Agar agar.
3.    Boil for 2 minutes and strain in to a container.
4.    Leave the juice to set in the fridge.
5.    Break the gel in to small pieces and blend to a smooth gel in a food processor.

Crème pâtissière
Ingredients: 
0.5l milk
70g sugar
4 egg yolks
20g corn stark
Instructions:     
1.    Heat the milk until it comes to a boil.
2.    Mix sugar, egg yolks, cornflour and vanilla together.
3.    Pour the hot milk over egg mixture.
4.    Return the mixture to the pan.
5.    Stir the mixture until it reaches 85°C.
6.    Strain and let it cool down in the fridge.

Meringue
Ingredients: 
3 egg whites
170g icing sugar
Instructions:     
1.    Preheat the oven to 80°C.
2.    Whisk the egg white until foamy.
3.    Add sugar slowly while still whisking. When sugar is added, whisk on highest power until stiff and glossy.
4.    Pipe meringue on a tray lined white baking paper.
5.    Dry in oven over night or until dry.

iDEAL


 

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