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Prep time
1 hour
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Cook time
15 minutes
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Serves
8
Author Notes
Experience the essence of Ardèche with Pierre Chauvet's signature creation: the Ardèche-inspired Strawberry Cake. Born and raised amidst Ardèche's picturesque landscapes, Pierre infuses this exquisite dessert with the region's rich flavors and culinary heritage. From the tender Ladyfinger Biscuit to the creamy Tahitian Vanilla Ice Cream and the heavenly Frozen Strawberry Mousse, each element reflects Pierre's dedication to perfection and love for his hometown. Adorned with fresh Gariguette strawberries, this cake is a true celebration of Ardèche's vibrant produce and Pierre's culinary artistry, inviting you to indulge in the essence of his beloved homeland with every heavenly bite. —damianotrulli
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Ingredients
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Tahitian Vanilla Ice Cream:
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35g
whole milk
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25g
sugar
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22g
egg yolks
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1/2
Tahitian vanilla bean
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60g
35% cream
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Ladyfinger Biscuit:
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30g
egg whites
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60g
sugar
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50g
flour
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20g
egg yolks
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Frozen Strawberry Mousse:
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33g
egg whites
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67g
sugar
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20g
water
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90g
Gariguette strawberry puree
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115g
whipped cream
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Strawberry Glaze:
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25g
syrup at 30 degrees
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30g
glucose
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175g
nappage absolut
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25g
Gariguette strawberry puree
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Magnum Glaze:
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500g
strawberry aromatized chocolate
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50g
grapeseed oil
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100g
caramelized chopped hazelnuts
Directions
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Tahitian Vanilla Ice Cream: Whisk the egg yolks and sugar until pale. Infuse the vanilla bean in the milk and cream.Bring to a boil and pour over the whisked yolks. Cook at 82°C and let mature overnight.Place in an ice cream maker. Once churned, place in a 140mm diameter ring and freeze.
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Ladyfinger Biscuit: Whip the egg whites until stiff, then fold in the sugar. Gently fold in the yolks and flour.Bake for 15 minutes at 170°C.
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Frozen Strawberry Mousse: Make an Italian meringue with the egg whites, sugar, and water. Mix the strawberry puree with the Italian meringue, then gently fold in the whipped cream.
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Strawberry Glaze: Mix all ingredients and bring to a simmer at 40°C.
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Magnum Glaze: Melt the chocolate, then stir in the oil and hazelnuts.
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Assembly: Place the ladyfinger biscuit in the bottom of a 180mm diameter, 4cm height pastry ring.
Add the vanilla ice cream insert, then fill with strawberry mousse.
Freeze for 3 hours.
Demold and glaze the cake with the strawberry glaze, then top with the Magnum glaze.
Garnish with fresh strawberries.
Before serving, refrigerate for 30 minutes.
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