Wild Strawberry
The inspiration that guides my choice for the Taste assignment is sustainability.
The GenZ is attentive to the health of humans and the environment. Determined to challenge stereotypes, they are concerned about climate change and strive for a greener and more peaceful world. They do not disdain animal proteins but they certainly have a leaning towards a “vegetal switch”. Ecological awareness is strong in them, even in a political key, which also affects their way of shopping: more respectful of the environment even if they still have a low spending power. They have a strong sense of ethics and justice, they choose brands that do something for the planet, choose a short supply chain and use clean cultivation and production techniques (Clean Label). The ability to know how to put oneself in the shoes of others, to be compassionate, to know how to care for others, for the less fortunate are cornerstones of the GenZ, as well as the sense of respect and responsibility towards social and cultural norms and values. They buy products and services from those companies that will be able to demonstrate that they are genuinely and authentically "socially responsible". They prefer organic, sustainable food, they want to know exactly what they consume, they prefer fresh and innovative food. Greedy, yes, but healthy! They don't like to shop physically. Instead of going to the supermarket, they prefer delivery, perhaps from a farmer who delivers crates of km0 fruit and vegetables.
Recipe components
Wild strawberries financier
Preparation | Ingredients |
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Preparation In a food processor mix the flour, starch, icing sugar and maltitol with Heat the egg white with the tremoline and the vanilla beans Add the egg whites mixture into the food processor - bring the butter and anhydrous butter to a boil Add the butter into the food processor Add the powders Add the chopped strawberries previously dusted with starch Spread on a silicone mat Bake at 165°C, 7,5 min | Ingredients
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Almond and nibs crumble
Preparation | Ingredients |
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Preparation Mix all the ingredients until a homogeneous mixture is obtained Spread on a micro perforated mat Sprinkle the pastry evenly with the nibs Cover with a micro perforated mat and bake at 150°C, 12 min | Ingredients
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Wild strawberries gelee
Preparation | Ingredients |
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Preparation Rehydrate the gelatin with lemon juice Mix the strawberries with the sugar Melt the gelatin and add it to the mixture by mixing | Ingredients
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Malagasky and wild strawberries ganache
Preparation | Ingredients |
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Preparation Heat the cream to 50°C Add the strawberries and mix Filter and restore the liquids with milk Add the sugars and heat to 45°C Pour the liquids on the previously melted chocolate, emulsify Add soft anhydrous butter and emulsify - use at 30 ° C
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Malagasky and wild strawberries mousse
Preparation | Ingredients |
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Preparation Rehydrate the gelatin with water Add the gelatin to the ganache and emulsify Add the semi-whipped cream
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Assembly and finishing
Pipe the gelee in the mold and let it set, pipe the mousse and arrange the financier cut to size Pipe the ganache and the gelee and arrange another layer of financier. Cup with the ganache and cool in the freezer Cast the polycarbonate molds with pre-crystallized Malagasy chocolate Pipe the mousse and insert the previously unmolded palet. Cap with the crumble and let set in the fridge
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