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DESSERT TACO WITH BELL PEPPER AND STRAWBERRIES
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
Fresh strawberries 150 g
Egg yolks 40 g
Caster sugar 100 g
Heavy cream 33% fat 200 g
GRANDPRO Cream margarine 20 g
Dextrose 80 g
Lemon juice 3 g
Fresh mint 5 g
Garnish
Diced bell pepper
Edible gold foil flakes
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
Fresh strawberries 150 g
Egg yolks 40 g
Caster sugar 100 g
Heavy cream 33% fat 200 g
GRANDPRO Cream margarine 20 g
Dextrose 80 g
Lemon juice 3 g
Fresh mint 5 g
Garnish
Diced bell pepper
Edible gold foil flakes
COOKING
Smoked paprika tuiles
Roasted pepper ice cream with strawberries and mint
Assembling and garnish
Smoked paprika tuiles
- Make the batter: combine all the ingredients in the bowl of a mixer and mix until smooth.
- Lightly grease a baking mat or parchment paper, spread the batter over it and bake for 8–10 minutes at 180 °C. If you use shaped tuile molds, 6 minutes will be enough.
Roasted pepper ice cream with strawberries and mint
- Bake the bell pepper for 30 minutes at 150 °C. Chill it, combine with strawberries and puree in a blender.
- Whisk the egg yolks and caster sugar.
- Heat the heavy cream and GRANDPRO Cream margarine in a saucepan, add the puree, the egg yolks with sugar, dextrose, and lemon juice. Heat to 80 °C while stirring.
- Remove from heat, add fresh mint, beat with an immersion blender, and then chill.
- Freeze the mixture with an ice cream machine or a Pacojet.
Assembling and garnish
- Put a scope of roasted pepper ice cream onto a tuile.
- Garnish with diced bell pepper and gold flakes.
INGREDIENTS
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
Fresh strawberries 150 g
Egg yolks 40 g
Caster sugar 100 g
Heavy cream 33% fat 200 g
GRANDPRO Cream margarine 20 g
Dextrose 80 g
Lemon juice 3 g
Fresh mint 5 g
Garnish
Diced bell pepper
Edible gold foil flakes
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
Fresh strawberries 150 g
Egg yolks 40 g
Caster sugar 100 g
Heavy cream 33% fat 200 g
GRANDPRO Cream margarine 20 g
Dextrose 80 g
Lemon juice 3 g
Fresh mint 5 g
Garnish
Diced bell pepper
Edible gold foil flakes
COOKING
Smoked paprika tuiles
Roasted pepper ice cream with strawberries and mint
Assembling and garnish
Smoked paprika tuiles
- Make the batter: combine all the ingredients in the bowl of a mixer and mix until smooth.
- Lightly grease a baking mat or parchment paper, spread the batter over it and bake for 8–10 minutes at 180 °C. If you use shaped tuile molds, 6 minutes will be enough.
Roasted pepper ice cream with strawberries and mint
- Bake the bell pepper for 30 minutes at 150 °C. Chill it, combine with strawberries and puree in a blender.
- Whisk the egg yolks and caster sugar.
- Heat the heavy cream and GRANDPRO Cream margarine in a saucepan, add the puree, the egg yolks with sugar, dextrose, and lemon juice. Heat to 80 °C while stirring.
- Remove from heat, add fresh mint, beat with an immersion blender, and then chill.
- Freeze the mixture with an ice cream machine or a Pacojet.
Assembling and garnish
- Put a scope of roasted pepper ice cream onto a tuile.
- Garnish with diced bell pepper and gold flakes.
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