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Dacquoise
Ingredients

Mixture A

  • 500 g egg whites

  • 150 g granulated sugar

  • 4 g powdered egg whites


Mixture B

  • 300 g almond flour

  • 300 g powdered sugar

  • 50 g cake flour*¹

*¹ FRUTTANEVE / CARPIGIANI Japan

Instructions
  1. Make a meringue using mixture A.

  2. Sift mixture B in, then combine.

  3. Pour the batter into a baking pan (40×60 cm/16×24 inches). Sprinkle powdered sugar (not listed on ingredients). Bake at 200℃/390℉ for 15 minutes in a convection oven.


Vanilla Ice Cream
Ingredients

Mixture A

  • 800 g milk

  • 500 g fresh cream (40%)

  • 240 g egg yolks

  • 200 g granulated sugar

  • 100 g TREHA®

Mixture B

  • 80 g glucose syrup (DE30-50)

  • 100 g skimmed milk powder

  • 1 Madagascar vanilla pod

Instructions
  1. Heat mixture A to make a custard sauce. Add mixture B and heat to 85℃/185℉.

  2. Cool the mixture, then process in an ice cream machine. Combine with strawberry compote until marbled.

TREHA®︎ benefit
  • Maintains the quality of ice cream cakes for long periods of storage by suppressing ice crystal growth.

Strawberry Compote
Ingredients
  • 1000 g strawberry (frozen, whole)

  • 300 g granulated sugar

  • 100 g TREHA®

Instructions
  1. Mix all ingredients, boil, and reduce to 40 °Brix.

  2. Freeze the mixture at -10℃/14°F before use.

TREHA®︎ benefit
  • Highlights the fruits flavor and natural acidity without overwhelming with sweetness.

Strawberry Sorbet
Ingredients
  • 1200 g water


Mixture A

  • 600 g granulated sugar

  • 200 g TREHA®

  • 100 g glucose syrup (DE30-50)

  • 12 g stabilizer*²

  • 2500 g strawberry purée

*² Violet / Nisshin Flour Milling Inc.

Instructions
  1. Warm the water to 40℃/104℉. Add mixture A and heat to above 85℃/185℉. Remove from heat and leave overnight.

  2. Add strawberry purée and process in a blender, followed by an ice cream machine.

TREHA®︎ benefit
  • Highlights the fruits flavor and natural acidity without overwhelming with sweetness.

Chocolate for Spraying
Ingredients
  • 600 g dark chocolate

  • 400 g cacao butter

Instructions
  1. Mix all ingredients and heat to dissolve.

Food Presentation
Ingredients
  • 200 g unsalted butter, creamed

Mixture A

  • 300 g shiny glaze

  • 50 g strawberry purée

  • 10 g red coloring

  • Redcurrants, raspberries, strawberries as needed

Instructions
  1. Line dacquoise at the bottom of cake molds (11×11×5cm/4.3×4.3×2 inches) and freeze.

  2. Pipe strawberry sorbet into the molds, then freeze in a blast chiller.

  3. Pipe strawberry-marbled vanilla ice cream. Place 12 raspberries on top.

  4. Pipe strawberry-marbled vanilla ice cream on top. Cover the top with dacquoise and freeze in a blast chiller.

  5. Apply unsalted butter on the dacquoise. Spray chocolate and draw lattice pattern, then cover the surface with mixture A. Garnish with redcurrants, raspberries, and strawberries.