STROWBERRY Shaped Dessert-Recipe by CEDRIC GROLET

Ingredients

• 10 g Gelatin (powdered, unflavored)
• 10 g Fresh Basil Leaves (tightly packed, roughly chopped)
• 250 ml Heavy Cream (full‑fat, chilled)
• 100 g Granulated Sugar (for strawberry compote)
• 5 g Pectin (fruit pectin, powdered)
• 200 ml Strawberry Juice (freshly pressed, no added sugar)
• 500 g Fresh Strawberries (washed, hulled; used for hemispheres and compote)
• 200 g Dark Chocolate (70 % cocoa, chopped)
• 50 g Cocoa Butter (pure, chopped)
• 2 drops Fat‑Soluble Red Food Dye (concentrated, for chocolate coating)
• 1 tsp Sesame Seeds (optional, toasted)

Instructions

1. Soak Gelatin

   Place 10 g gelatin in a small bowl with 30 ml cold water and let it bloom for 5 minutes.

   Time: PT5M

2. Infuse Cream with Basil

   Combine 250 ml heavy cream and 10 g chopped fresh basil in a saucepan. Heat over medium‑low until just steaming (≈45 °C), do NOT bring to a boil.

   Time: PT5M

   Temperature: 45°C

3. Add Gelatin to Cream

   Stir the bloomed gelatin into the warm basil‑cream until fully dissolved.

   Time: PT2M

4. Blend Basil Ganache

   Transfer the mixture to a blender and blend on high for 30 seconds until smooth and glossy. Chill the ganache in the refrigerator for 12 hours.

   Time: PT2M

5. Prepare Strawberry Compote

   In a saucepan, combine 100 g sugar and 5 g pectin. Add 200 ml strawberry juice, whisk, and bring to a gentle boil. Boil exactly 2 minutes, then remove from heat.

   Time: PT5M

   Temperature: 100°C

6. Cool Compote

   Transfer the hot compote to a shallow dish, let it cool to room temperature (≈30 °C), then refrigerate until fully chilled (about 30 minutes).

   Time: PT30M

7. Cube Fresh Strawberries

   Trim the hulled strawberries and cut them into 1.5 cm cubes. Spread on a tray and place in the freezer for 1 hour.

   Time: PT5M

8. Prepare Pastry Bag with Ganache

   Whip the chilled ganache briefly to incorporate air, then load it into a pastry bag fitted with a plain tip.

   Time: PT2M

9. Warm Strawberry Hemispheres

   Using a small pan over low heat, warm each strawberry hemisphere (≈2 cm thick) for about 2 minutes until just pliable.

   Time: PT2M

   Temperature: 50°C

10. Assemble First Half – Compote Core

    Place a frozen strawberry cube in the center of each hemisphere, then add a spoonful of chilled compote around it. Return the assembled halves to the freezer for 1 hour.

    Time: PT5M

11. Fill Second Half with Ganache

    Pipe the basil ganache over the frozen compote‑filled hemisphere, covering it completely. Freeze again for 2.5 hours.

    Time: PT2M

12. Create Opening for Tail

    After the ganache set, use a small spoon or melon baller to cut a 1 cm hole at the top of each sphere. Return to freezer for another 1 hour to firm.

    Time: PT2M

13. Melt Chocolate Coating

    Combine 200 g dark chocolate and 50 g cocoa butter in a heat‑proof bowl. Melt over a simmering saucepan (bain‑marie) until smooth, about 5 minutes.

    Time: PT5M

    Temperature: 45°C

14. Add Red Dye

    Add 2 drops of fat‑soluble red food dye to the melted chocolate and blend with a hand‑blender until uniformly colored.

    Time: PT1M

15. Attach Strawberry Tails

    Pull the stem off a fresh strawberry, leaving a short tail. Dip the tail into the red chocolate, then insert it into the pre‑made hole of each sphere, ensuring a snug fit.

    Time: PT5M

16. Final Chocolate Coating

    Using a spray gun or fine‑mesh sieve, coat the entire sphere with the red chocolate mixture, creating an even velour finish. Allow the coating to set at room temperature (≈15 minutes).

    Time: PT10M

17. Optional Sesame Seed Garnish

    Sprinkle toasted sesame seeds over the chocolate coating while still tacky, if desired.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

22 g

Fat

13 g

Fiber

2 g