Strawberry

This is luscious ripe strawberry at its best - perfectly sweet fruit with just a hint of tartness. It is ready to become a recipe base for your next margarita, ice cream, sorbet, or gourmet dessert sauce. Our seedless Strawberry puree possesses a delightful fragrance, texture and deep berry red color. It is puree perfection! Try using it in a smoothie!


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Featured Recipe

Strawberry Mascarpone Cheesecake and Strawberry Gelée

Source: Pastry Chef Manabu Inoue of Morimoto — New York, NY Adapted by StarChefs.com

Strawberry Gelée:
    • 500 g. The Perfect Purée of Napa Valley Strawberry Purée,  thawed
    • 100 g. water
    • 50 g. sugar
    • 4 g. Kappa Carrageenan

Method:
1. Boil the purée and water, add sugar and Kappa Carrageenan and bring back to boil. Pour onto a sheet tray lined with plastic wrap. When chilled, cut into desired shape.


Pistachio Parfait Glace:
    • 500 g. milk
    • 180 g. egg yolks
    • 100 g. sugar
    • 12 g. gelatin, bloomed
    • 160 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
    • 25 g. honey
    • 550 g. whipped cream

Method:
1. Cook the milk, yolks, and sugar into a creme anglaise. Add the gelatin, pistachio paste, and honey, strain through a chinois, and cool. Fold in the whipped cream and pour into half-cylinder Demarle molds. Freeze.


Strawberry Mascarpone Cheesecake:
    • 100 g. The Perfect Purée of Napa Valley Strawberry Purée,  thawed
    • 10 g. PreGel 5-Star Chef Strawberry Compound
    • 400 g. mascarpone
    • 150 g. egg yolks
    • 150 g. sugar
    • 100 g. egg whites
    • 85 g. sugar
    • 40 g. cake flour
    • 40 g. corn starch, sifted with the cake flour

Method:
1. Mix the purée, compound, and mascarpone together. Whip the yolks with 150 grams of sugar until you reach ribbon stage; reserve. Whip the egg whites with 100 grams of sugar to make a meringue. Mix the cake flour and cornstarch into the mascarpone, then fold in the yolks and the meringue. Line a half sheet tray with parchment and pour batter onto tray. Bake for 10 minutes at 300°F. When cool, cut into desired shape.


Chocolate Purse:
    • Cacao Barry Dark chocolate, tempered
    • Cacao Barry Milk chocolate, tempered
    • Cacao Barry White chocolate, tempered
    • gold leaf

Method:
1. Wrap a moistened cutting board with acetate. Place the dark chocolate on the board and drag a plastic scraper across it to create zig zag pattern. Cut the acetate to the desired length, bring the ends together to form the purse shape and set aside to harden. Garnish with the milk and white chocolates and gold leaf.

To assemble and serve:
Place the Strawberry Mascarpone Cheesecake on the plate and top with Strawberry Gelée. Unmold the Pistachio Parfait Glace and place inside the Chocolate Purse. Place the purse on top of the cheesecake. Garnish the plate with additional gelée pieces.
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