vegan

Strawberry - Tomato - Basil Pastries

Baking and Desserts • Author's

Time 3 hours + 6 hours

Ingredients 18

Servings 16

Description

The recipe is taken from a book by Anna Johnson, 'Mousse Cakes. Easier than Easy!'.

Ingredients

Water 30 fl oz
Brown Sugar 5 oz
Almond 5 oz
Glucose Powder 10 oz
Spiced Tomato Juice 5 fl oz
Glutinous Rice Flour 0 oz
Coconut Milk 5 fl oz
Potato protein 0 oz
Fresh basil leaves 0 oz
Carob gum 0 oz
Chestnut puree 30 oz
Meyer Lemon Juice 5 fl oz
Pectin 28½ g
Herbed Tofu 5 oz
Inulin 5 oz
Natural emulsifier 0 oz
Soy Meat 0 oz
Sugar 10 oz

Step-by-Step Guide

Step 1

Mix 135 ml of water with 15 grams of potato protein. Add 1 gram of carob gum. Whip the mixture until frothy, then add 85 grams of brown sugar and continue whipping for another 5 minutes.

Step 2

Sift together 75 grams of glucose, rice flour, and almond flour.

Step 3

Heat 17 grams of coconut oil to 95°F, blend with 6 grams of basil, 47 ml of tomato juice, and 5 grams of potato protein. Incorporate into the meringue.

Step 4

Add the mixture of flour and glucose and knead the dough.

Step 5

Bake at 320°F for 10 minutes on a silicone mat measuring 30x40 cm (with or without edges).

Step 6

Cool down. Cut out 16 disks with a diameter of 4 cm.

Step 7

Heat 100 grams of strawberry puree, 110 ml of tomato juice, and 20 ml of lemon juice to 105°F. Stir in 70 grams of brown sugar and 6 grams of pectin.

Step 8

Boil for one minute after it starts bubbling, stirring constantly with a whisk. Pour into silicone half-spheres or metal rings with a diameter of 3 cm. Freeze.

Step 9

Blend silken tofu, 45 grams of inulin, 23 ml of water, 23 grams of glucose, 15 ml of lemon juice, 15 grams of brown sugar, and 15 grams of basil leaves together for 2 minutes.

Step 10

Pour into silicone half-sphere molds or metal rings with a diameter of 3 cm. Freeze.

Step 11

Heat 450 grams of strawberry puree and 30 ml of lemon juice to 105°F, then sprinkle in 4.5 grams of pectin with 27 grams of inulin, and heat the mixture to 185°F. After that, cool the mixture to 160°F.

Step 12

Blend 180 grams of coconut oil, heated to 95°F, with an emulsifier and 10 grams of basil using a blender. Gradually incorporate the previous mixture and emulsify with the blender, whisking the liquids for 1 minute. Refrigerate until ready to begin the gelling process.

Step 13

Heat 145 grams of strawberry puree to 70°F. Mix with soy protein, add 3 grams of carob bean gum, and whip until frothy. Then add 45 grams of inulin and continue whipping for another 4 minutes until stiff peaks form.

Step 14

Mix the gelatin mixture that has cooled to 85°F on low speed with a mixer.

Step 15

Mix 342 grams of sugar, 240 grams of glucose, and 18 grams of pectin.

Step 16

Heat 170 grams of strawberry puree, 30 ml of lemon juice, and 795 ml of water to 115°F, then incorporate the previous mixture.

Step 17

While continuously whisking, heat the mixture to 185°F. Leave it in the refrigerator for at least 4 hours.

Step 18

Before use, heat the glaze to 35–105°F; if you are using a gun, heat it to 55–160°F.

Step 19

Remove the half-spheres with the confit and cream from the molds and pair them up, slightly melting the edges of the half-spheres with a hot spatula to make them stick together.

Step 20

Then fill each Truffle mold (candy molds with a diameter of 62 mm) halfway with mousse. Place the frozen filling with the confit side down.

Step 21

Add the remaining mousse. Complete the assembly with the sponge cake. Freeze.

Step 22

Remove the pastries from the molds and insert a skewer into each one. Dip each pastry into the glaze, clean off any excess glaze from the bottom, and transfer them to a serving tray. Carefully twist out the skewers.