400 g for 7 molds, each 11 cm/4.3 inches square
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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
Make a meringue using mixture A.
Sift mixture B in, then combine.
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.
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
Heat mixture A to make a custard sauce. Add mixture B and heat to 85℃/185℉.
Cool the mixture, then process in an ice cream machine. Combine with strawberry compote until marbled.
Maintains the quality of ice cream cakes for long periods of storage by suppressing ice crystal growth.
1000 g strawberry (frozen, whole)
300 g granulated sugar
100 g TREHA®︎
Mix all ingredients, boil, and reduce to 40 °Brix.
Freeze the mixture at -10℃/14°F before use.
Highlights the fruits flavor and natural acidity without overwhelming with sweetness.
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.
Warm the water to 40℃/104℉. Add mixture A and heat to above 85℃/185℉. Remove from heat and leave overnight.
Add strawberry purée and process in a blender, followed by an ice cream machine.
Highlights the fruits flavor and natural acidity without overwhelming with sweetness.
600 g dark chocolate
400 g cacao butter
Mix all ingredients and heat to dissolve.
200 g unsalted butter, creamed
Mixture A
300 g shiny glaze
50 g strawberry purée
10 g red coloring
Redcurrants, raspberries, strawberries as needed
Line dacquoise at the bottom of cake molds (11×11×5cm/4.3×4.3×2 inches) and freeze.
Pipe strawberry sorbet into the molds, then freeze in a blast chiller.
Pipe strawberry-marbled vanilla ice cream. Place 12 raspberries on top.
Pipe strawberry-marbled vanilla ice cream on top. Cover the top with dacquoise and freeze in a blast chiller.
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.