Brainchild of chefs Vinesh Johnny and Prathana, this is certainly not your run of the mill strawberry and cream.
There’s no dessert as comforting, easy to throw together, and versatile as strawberry & cream. If you added just the two ingredients to a bowl, you’d still end up with something delicious.
However, Chef Vinesh Johnny and Chef Prathana Narang, Co-Founders of Lavonne Academy are here to shake things up. A lot. As part of the new dessert menu at Burma Burma, they’ve taken to the task of redefining customer experiences. And also casually propel Indian confectionery to new heights.
The new menu features an array of mouth-watering bites from Carrot cake to a Take me back sandwich. Having worked with Burma Burma for almost 5 years, their latest challenge and motivation was to whip up eggless desserts.
Some extensive research and trials later, the new menu is every bit as exciting as one might expect. Of everything on it, this elevated take on the humble strawberry & cream is a clear stand out. It might take you a while to get through, but the labour of love at the end is too sweet to miss!
Element 1 – Vanilla Shortcake
- 30 gm flour
- 12 gm almond flour
- 1.6 gm baking powder
- 0.8 gm baking soda
- 19 gm butter
- 37 gm castor sugar
- 80 gm greek yoghurt
- 1.6 gm vanilla
- Cream the butter and sugar till light and fluffy.
- Add in the dry ingredients, alternating with greek yoghurt.
- Pour in desired mould, top it with lime streusel and chill for at least 30 mins before baking.
- Bake at 170℃ till done.
Element 2 – Strawberry Confiture
- 50 gm strawberry, diced
- 50 gm strawberry purée
- 6 gm castor sugar
- 6 gm invert sugar
- 1.5 gm Pectin NH
- 2 gm lime juice
- ½ a lime zest
- Mix the sugar and pectin.
- Heat the berries, purée and invert sugar to 40°C. Add the sugar mix. Whisk and bring to a boil for 1 minute.
- Add lime juice and zest, refrigerate.
Element 3 – Mascarpone Creme
- 2 gm lemon zest
- 9 gm heavy cream
- 22 gm mascarpone cheese
- 75 gm heavy cream
- 3 gm invert sugar
- 3 gm glucose
- 48 gm white chocolate, semi melted
- Boil cream , mascarpone, glucose and invert sugar. Gradually pour over the chocolate and mix.
- Strain and add cold dairy whipping cream and lemon zest, and emulsify. Reserve in the chiller for 6 hours minimum.
- Whip to desired consistency.
Element 4 – Salted Lime streusel
- 40 gm almond flakes
- 35 gm brown sugar
- 45 gm flour
- 40 gm butter
- 0.5 gm Maldon salt
- ½ a lime zest
- Combine all the ingredients until crumbly. Bake at 165 °C until golden brown.
Element 5 – Strawberry Sorbet
- 60 gm water
- 20 gm corn syrup
- 30 gm castor sugar
- 1 gm pectin
- 170 gm strawberry purée
- 5 gm lemon juice
- Heat water and corn syrup. Once it reaches 65℃ add the sugar and pectin.
- Bring it to a rolling boil and let it boil for 1 min.
- Add the purée and lemon juice. Cool this mix till it reaches 40℃.
- Transfer it in an ice cream churner. Churn till desired consistency.
Element 7 – Strawberry Gel
- 60 gm strawberry puree
- 15 gm castor sugar
- 1 gm agar
- Bring purée, agar and sugar to a boil in a small pot.
- Take off the heat, cling wrap touching the surface.
- Refrigerate to cool.
- When ready to use, emulsify till smooth.
Element 8 – Julipan
- 10 gm flour
- 10 gm icing sugar, sifted
- 10 gm milk
- Combine all the ingredients to make a smooth batter.
- Spread on a baking mat, swipe clean with a cake comb to create lines. Bake at 160°C till golden.
- Once cool, break into pieces and store in an airtight container.
- Warm the cake for 10 seconds, and pipe the mascarpone creme on top.
- Spoon some strawberry confiture on the mascarpone creme and garnish with microgreens.
- Pipe three kisses of strawberry gel on three sides of the cake.
- On one side place the salted lime streusel with strawberry sorbet
- Finish with the julipan on to of the sorbet