Golden strawberry

Maurits van der Vooren

Elderflower crémeux

6 g gelatine
220 g egg (whole)
100 g sugar
100 g elderflower syrup
½ lime
160 g mascarpone
140 g white chocolate

Soak the gelatine. Mix together the egg, sugar, elderflower syrup and lime juice in a thermo blender. Heat to 84 degrees. Next, add the soaked gelatine, mascarpone and white chocolate. Make sure that the mixture is blended into a homogeneous mass. Sieve. Pipe into the desired moulds and allow to set in the freezer. Turn out of the moulds and allow to thaw.

Strawberry crémeux

5 g gelatine 
250 g Prestige strawberries
½ lime
30 g strawberry liqueur
80 g sugar
95 g egg (whole)
75 g egg yolk
95 g mascarpone
10 g yopol

Soak the gelatine. Purée the strawberries and the lime juice. Pass the mixture through a sieve. Combine the strawberry-lime mixture with the liqueur, sugar, whole eggs and yolks in a thermo blender. Heat the mixture to 84 degrees. Next, add the mascarpone, the Yopol and the soaked gelatine. Pass the mixture through a sieve and pour into the desired moulds. Allow the mixture to set in the freezer. Turn out the crémeux and set aside to thaw.

Quark mousse

2 sheets of gelatine
75 g cream
1 egg
25 g elderflower juice
100 g white chocolate
20 g sugar
100 g quark

Soak the gelatine. Beat the cream, but stop before peaks start to form. Heat the egg white and egg yolk until the mixture starts to set. Heat the elderflower juice and add the soaked gelatine. Melt the white chocolate. Add the egg mixture, elderflower syrup, chocolate and quark together with the limes zest, a little at a time. Lastly, add the semi-thick cream.

Strawberry gel

400 g Prestige strawberries
100 g sugar
5 g agar agar
1 vanilla pod

Blend the strawberries in a thermo blender until smooth. Pass the strawberry purée through a sieve. Transfer the strawberry purée to a pan, add the remaining ingredients and bring to the boil. Pour into a container and allow to set in the refrigerator. When the mixture has set, blend until smooth and pass through a sieve. Transfer the strawberry gel to a piping bag.

Vanilla cream

400 g sour cream
60 g powdered sugar
2 vanilla pods
20 g olive oil
Pinch of salt

Blend together the sour cream, powdered sugar, vanilla marrow and olive oil. Stir until smooth and transfer to a piping bag.

White chocolate & lime brittle

300 g egg white
80 g sugar
150 g white chocolate
40 g lime juice
Zest of 1 lime
1 drop red food colouring

Beat the egg white with the sugar in a KitchenAid until stiff. Melt the white chocolate and fold into the egg whites, together with the lime zest. Spread the mixture into a thin layer on a silicon baking sheet and bake in the oven at 90 degrees for 90 minutes.

Salted strawberries

340 g sugar 
35 g salt 
225 g Prestige strawberries

Mix the sugar with the salt and add 2 tbsp water. Vacuum seal, together with the strawberries, and allow to infuse for 3 hours in the refrigerator.


Freeze-dried strawberries