Strawberries field: a recipe from the famous italian pastry chef Luca Montersino.
A layer of soft limoncello sponge cake, a frothy strawberries mousse and a yogurt jelly.
A fresh, soft and mouth-watering dessert.
Strawberries come from my , but you can buy at the market.
Hurry up, because strawberries season is going to end.

strawberries field

giardino di fragole

Strawberries field (pastry ring 7 inches - 18 cm. diameter)
Serves 6
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  1. - yogurt jelly -
  2. 11.5 oz (330 gr.) plain yogurt
  3. a scant ½ cup (95 gr.) superfine granulated sugar
  4. 3.5 (7 gr.) gelatin leaves (sheets)
  5. 4 tbs (40 gr.) dextrose (or superfine granulated sugar)
  6. 3 drops lemon juice
  7. - strawberries mousse -
  8. 1 cup (250 gr.) strawberries flesh (process fresh strawberries into puree)
  9. 5 (10 gr.) gelatin leaves (sheets)
  10. 1 cup + 2 tbs (250 gr.) whipping cream
  11. 4.5 oz. (125 gr.) italian meringue
  12. - Limoncello soaking syrup -
  13. 1/3 cup + 2 tbs (100 gr.) water
  14. 7 tbs + 2 tsp (100 gr.) 70 % liquid sugar**
  15. 2 tbs (25 gr.) Limoncello
  16. **(obtained boiling 4 tbs + 1 tsp (70 gr.) superfine granulated sugar with 2 tbs + 1 tsp (30 gr.) water
  17. - Italian Sponge -
  18. 5 medium whole eggs (9 oz - 250 gr.)
  19. ¾ cup + 2 tbs (175 gr.) superfine granulated sugar
  20. 1 cup + 2 tbs (150 gr.) cake flour
  21. 4 tbs (50 gr.) potato starch
  22. vanilla seeds
  23. - Italian meringue -
  24. 2 cups (400 gr.) superfine granulated sugar
  25. 1/3 cup + 2 tbs (100 gr.) water
  26. 1 cup (250 gr.) egg whites, room temperature
  27. ½ cup (100 gr. ) superfine granulated sugar
  28. - Extra -
  29. 4 or 5 big strawberries + extra to decorate
  30. 6 slices of sponge cake
  31. chopped pistachios
  32. neutral gelatin glaze for tarts to brush
  33. melted butter to brush the ring
  1. - Italian Sponge -
  2. Heat oven to 350 F - 180° (Fan oven 325 - 170°C).
  3. Grease and flour a 8.5-inch (22 cm.) cake pan for later use.
  4. In a saucepan, over low-medium heat, heat eggs and sugar until the temperature reaches 113 F - 45°C, mixing constantly with a whisk.
  5. Pour the hot mixture in the bowl of a stand mixer fitted with a whisk attachment and whisk on high speed until ribbon stage (thick, shiny and double in volume).
  6. Add during the mixing the seeds of vanilla.
  7. Sift flour and potato starch.
  8. Stop the mixer and fold in sifted flours with a rubber spatula in 2 or 3 batches.
  9. Pour the batter into the pan and bake for 30 minutes.
  10. While the cake is baking don’t open the oven otherwise it will deflate.
  11. Let the spnge cool in the oven with the door slightly ajar, until completely cold.
  12. Let cool completely before slicing.
  13. - Italian meringue -
  14. In a sauce pan, over low heat, combine water and 2 cups of sugar (400 gr.) and begin cooking a syrup.
  15. Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.
  16. When the syrup has reached a temperature of 245 F - 118° C increase on medium speed and continue to whisk.
  17. Bring the sugar syrup to 251 F - 121° C, then take the pan off the heat and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.
  18. With the mixer running, increase speed to maximum and continue whisking keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down.
  19. Use the amount you need, our pour the meringue in a bowl, cover with baking paper and freeze for a later use.
  20. - Prepare the pastry ring -
  21. Brush the outside edges with melted butter.
  22. Wrap the pastry ring with cling film around the bottom of the cake ring to seal the ring and set aside.
  23. - For yogurt jelly -
  24. Soak gelatin leaves in cold water.
  25. Heat a small amount of yogurt in the microwave.
  26. Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
  27. Add lemon juice and stir with a small whisk.
  28. Add sugar, dextrose and stir to combine.
  29. Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.
  30. - Strawberries mousse -
  31. Soak gelatin leaves in cold water.
  32. Whip the cream until soft peaks form and refrigerate.
  33. Heat a small amount of strawberries puree in the microwave, than fold in soften gelatin, stir to combine.
  34. Add the remaining strawberries puree and stir to combine.
  35. Fold strawberries puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
  36. Pour the strawberries mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
  37. - Limoncello soaking syrup -
  38. Mix all the ingredients in a bowl.
  39. - To assemble the cake -
  40. Line acetate strip around cake ring.
  41. Slice 4 or 5 strawberries 1/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).
  42. Ladle out a layer of yogurt jelly on frozen strawberry and refrigerate for a few minutes to harden a little, but not too much.
  43. Pour the strawberries mousse in a pastry bag (no noozle is needed) and pipe ½ of the strawberry mousse on yogurt jelly.
  44. Cut sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  45. Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.
  46. Pipe in the remaining strawberries mousse to cover the sponge cake.
  47. Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer for at least 5 hours or overnight.
  48. - 18/24 hours before serving -
  49. Remove the dessert from the freezer, invert the cake on a serving plate.
  50. Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts.
  51. Remove cake ring and acetate strips.
  52. Decorate with fresh strawberries and chopped pistachios.
  53. Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  54. Slice and serve.
  1. - Yogurt gelé -
  2. I suggest you to reduce the amount of the ingredients about 15%.
  3. The layer is too thick.
  4. - Sponge -
  5. Cut sponge cake in slices ¼ inch (1 cm.) thick and lay the ones beside the others, to get an even layer.
  6. Using a pastry ring 7 inches in diameter (18 cm.) cut a round disc of sponge cake.
  7. You can store the sponge wrapped in clingfilm in the freezer for up 1 month. When it is frozen, it is easier to slice.
  8. - Italian meringue -
  9. store leftovers in airtight container and freeze. Store up for 15 days.
  10. You can make 1/3 of the recipe if do not freeze.
  11. - Strawberries mousse -
  12. store leftovers in small glasses, ½ cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.
Cooking me softly
giardino di fragole

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