Strawberry single servings, a fresh and delicious dessert composed of multiple preparations, a bit elaborate but I assure you not difficult. It’s a perfect dessert to serve as a semifreddo at the end of a dinner in the beautiful season or for a special occasion.
The strawberry single servings are composed of a coconut blondies base, strawberry Bavarian cream with strawberry gelée insert. They are covered with red and white velvet effect spray, decorated with fresh strawberries and shredded coconut.
For the velvet effect spray, I leave you the link to the one I use and find very good, you can find it HERE.
You will need a kitchen thermometer, I have been using THIS for years, and it has never let me down, but you can find many on the market.
As for the indispensable silicone mold, whatever you have available at home is always fine by adjusting the doses based on the size. Or you can decide to make a single cake using a springform pan or a silicone log mold like THIS.
Let’s see the recipe!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2/3 cup whole milk
- 3 tbsp sugar
- 3 egg yolks
- 14 g gelatin sheets (7 sheets)
- 5 oz white chocolate
- 1 cup strawberries (Pureed, net weight)
- 5 oz fresh whipping cream (semi-whipped)
- 1 tsp vanilla extract
- 1/8 cup white chocolate chips
- 1 egg
- 3 1/2 tbsp butter (at room temperature)
- 1/4 cup gluten-free cake flour
- 1/4 cup coconut flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 tsp vanilla extract (or 1/2 packet vanillin)
- 1 cup strawberries (net weight)
- 1/2 lemon (juice)
- 1/4 cup sugar
- 4 g gelatin sheets (2 sheets)
- as needed velvet effect spray (red and white)
- as needed strawberries
- as needed shredded coconut
- as needed meringues
Tools
- Mold silicone
- Thermometer
- Electric whisk
- Bowls
- Immersion blender
- Pot
Steps
Use the electric whisk to beat the soft butter with the sugars until creamy.
Add the vanilla and the egg, then the dry ingredients mixed together, i.e., flour, coconut flour, baking powder, and salt.
Finally, add the chocolate chips, mixing with a spatula.
Pour into a rectangular mold lined with parchment paper and bake at 340°F for 20 minutes, it should be low. Let cool.
Wash, clean, and chop the strawberries, add the juice of half a lemon and blend with the immersion blender to obtain a puree. Set aside.
Chop the white chocolate and set aside in a bowl.
Soak the gelatin in water for about ten minutes.
Now prepare the crème anglaise, base of the Bavarian cream. Heat the milk in a saucepan (on low heat) with the vanilla, in another bowl beat the yolks with the sugar, temper with a part of the milk, then combine everything and return to the heat.
Cook over low heat, stirring continuously, until reaching 180°F, this is the only delicate phase. Once at temperature, pour immediately over the white chocolate, add the squeezed gelatin and emulsify, first with the hand whisk then with the immersion blender.
Now gently heat the strawberry puree and mix with the cream.
Cover the bowl with a sheet of plastic wrap and set aside.
Soak the gelatin.
Cut the strawberries into small pieces after washing and removing the waste, place in a saucepan with the sugar and lemon juice, bring to low heat and cook for about ten minutes.
A sauce will form, remove from heat, add the squeezed gelatin and mix well to dissolve. Pour into a bowl, preferably glass, and let cool.
Take the chosen mold for the single servings, mine are rectangular and shaped, about 3×2 inches and 1.5 inches high.
Pour 3 tablespoons of Bavarian cream and place in the freezer for about twenty minutes.Take back the mold, pour a layer of gelée, about 2 teaspoons, ten minutes in the freezer and cover with another 3 tablespoons of Bavarian cream, there should be room left to insert the base.
Place in the refrigerator.Cut the blondies to the size of the molds and insert the base. Freeze.
Unmold the single servings by turning them about ten minutes before serving, decorate as desired with fresh strawberries and shredded coconut.
In the cut …
👉 You can prepare the single servings well in advance and store them in the freezer until ready to use
Alternatively, you can make a single dessert, use a loaf pan or a springform pan
Alternatively, you can make a single dessert, use a loaf pan or a springform pan
