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White Chocolate Dessert with Strawberries
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White Chocolate Dessert with Strawberries

1 hPara 12Nutri-Score E€€
de @kookmutsjes54 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • heavy creamLácteos40 ml
  • white chocolateDespensa100 g
  • mascarponeLácteos250 g
  • vanilla sugarDespensa8 g
  • whipped cream stabilizerDespensa16 g
  • powdered sugarDespensa25 g
  • heavy cream (cold)Lácteos500 ml
  • strawberries (cut into pieces)Frutas y verduras75 g
  • petit beurre biscuitsPanadería200 g
  • milkLácteos200 ml
  • heavy creamLácteos90 ml
  • white chocolateDespensa150 g
  • white chocolate (melted, for garnish)Despensa30 g
  • coconut ballsDespensa40 g
  • strawberries (for garnish)Frutas y verduras60 g

por ración

Nutrición

428kcal

Carbohidratos
28 g
Proteínas
4 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol
  • Cazo
  • Batidora de varillas

paso a paso

Preparación

  1. Make the white chocolate ganache

    • Heat the heavy cream until just below boiling point.
    • Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
    • Allow to cool completely.
    Paso 1

  2. Prepare the cream

    • In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer and powdered sugar.
    • Mix for 1 minute.
    • Gradually add the heavy cream while mixing until the cream stiffens.
    Paso 2

  3. Assemble the layers

    • Briefly dip the petit beurre biscuits in milk.
    • Place a layer of biscuits at the bottom of the springform pan.
    • Spread a quarter of the cream over the biscuits and smooth it out.
    • Distribute the strawberry pieces evenly over the cream.
    • Repeat with another quarter of the cream and a new layer of biscuits.
    • Finish with a final layer of biscuits and the remaining cream, then smooth the top.
    Paso 3

  4. Chill the cake

    • Cover the springform pan and refrigerate to set.
    Paso 4

  5. Make the topping

    • Heat the heavy cream until just below boiling point.
    • Add the white chocolate, let sit for 1 minute, then stir until smooth and creamy.
    • Allow to cool.
    Paso 5

  6. Coat and refrigerate

    • Spread the ganache evenly over the cake.
    • Refrigerate for at least 4–5 hours, preferably overnight.
    Paso 6

  7. Slice and garnish

    • Slice the cake into equal portions.
    • Garnish with lines of chocolate, coconut balls and strawberry pieces.
    Paso 7
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