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Strawberry, almond and grapefruit ‘Think Pink’ , 100% vegan and gluten free by Sarah Tibbetts

April 26, 2019
Strawberry, almond and grapefruit ‘Think Pink’ , 100% vegan and gluten free by Sarah Tibbetts
Strawberry panna cotta, almond streusel, Strawberry Inspiration Coated Streusel, grapefruit sauce, grapefruit jelly, verrine garnish.

 
Sarah TibbettsAllergies and special diets have become a topic of great interest in the United States. For this reason, L’École Valrhona Brooklyn organized the course “Rethinking ingredients & pastry trends” taught by Sarah Tibbetts on April 2 and 3. The proposal includes a veggie panna cotta, made with oat milk and a crunchy streusel that avoids wheat and ingredients of animal origin thanks to almonds, rice, and coconut oil.

In an intimate setting, the Valrhona Pastry Chef presented new and inspiring recipes using alternative ingredients and rethinking pastry concepts without losing sight of dietary restrictions. Think Pink is an example of a 100% vegetable origin dessert and which is gluten free.

The students, in addition to learning to bake with unusual products, created bonbons free of allergens and creations without lactose, without gluten, and vegan. Desserts like Think Pink, of which we detail the recipe below.

Photos: Nitzan Rubin

 

Think Pink

16 servings
Think Pink by Sarah Tibbetts

strawberry panna cotta

  • 200 g strawberry purée
  • 300 g oat milk
  • 8 g Sosa Pro Panna
  • 10 g sugar
  • 340 g Strawberry couverture Inspiration
  • 500 g cashew yogurt (plain)

In a pot, heat the puree and oat milk to 77°F (25˚C) and add the Pro Panna powder mixed with the sugar. Bring to a boil.
In a bowl, melt the Strawberry Inspiration.
Pour the hot liquid over the melted Strawberry Inspiration in 4 additions, mixing well after each, to create a proper emulsion.
Process with an immersion blender and add cashew yogurt. Blend again.
Pour 70 g per verrine and refrigerate.


almond streusel

=10 g per verrine

  • 80 g almond flour
  • 80 g raw cane sugar
  • 1 g fine sea salt
  • 70 g rice flour
  • 60 g coconut oil
  • 17 g water

Combine the dry ingredients.
Melt the coconut oil and add the warm water.
Pour the coconut oil/water mixture over the dry ingredients and mix until the streusel just comes together.
Spread on a silpan lined perforated sheet pan and bake at 315˚F (157˚C) until golden brown. Set aside to cool.


Strawberry Inspiration Coated Streusel

=10 g per verrine

  • 270 g almond streusel
  • 135 g Strawberry couvrture Inspiration

After the streusel is baked and cooled, process to a coarse, ground texture.
Mix with the melted Strawberry Inspiration.
Use immediately.


garnish think Pinkgrapefruit sauce

=10 g per dessert

  • 100 g fresh pink grapefruit juice
  • 150 g Absolu Cristal Neutral Glaze

In a pitcher using an immersion blender, combine all ingredients and blend until smooth.
Refrigerate until ready to use.


grapefruit jelly

=5 g per dessert

  • 225 g grapefruit juice
  • 2 g agar agar
  • 10 g sugar
  • 0.5 g citric acid

Heat the grapefruit juice and add the agar agar mixed with the sugar- bring to a boil.
Add citric acid and remove from heat.
Immediately fill mold (Silikomart SFM004) with hot jelly.
Refrigerate until completely set.


verrine garnish

  • AN pink grapefruit (segmented)
  • AN strawberries (quartered)
  • AN Strawberry couvreture Inspiration
  • AN Valrhona Signature Silver Speckled transfer sheet

Finishing and Assembly

For décor: use tempered Strawberry Inspiration and Silver Speckled transfer sheet.
Dip the base of a flat bottom glass into the Strawberry Inspiration just to coat and immediately make an imprint on the Silver Speckled transfer sheet. Repeat until the transfer sheet is full and place in a cool place to completely crystalize.
Remove the Strawberry Panna Cotta from the refrigerator and garnish with grapefruit segments and strawberry quarters.
Drizzle the Grapefruit Sauce over the fruit.
Unmold the Grapefruit Jelly and place a few pieces around the fruit.
Finish with Strawberry Inspiration Coated Streusel and décor pieces. Serve immediately.

 

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