(This recipe appeared in the Winter 2021 issue of Pastry Arts Magazine)
With experience as the Executive Pastry Chef of the luxury brand Hediard Group in Russia and the Mandarin Oriental Hotel in Taipei, Gregory Doyen has built his career crafting head-turning desserts and overseeing dessert production for top properties around the globe. In 2018, he began consulting full-time with his own company, GD Sweet Concept, as well as teaching Master Classes at top pastry schools all over. And now Chef Doyen has released his first book, Sweet Concepts (Chefs Connection, 2020; $59.95). The lushly photographed book presents 45 recipes for fresh and elegant desserts along with a good dose of artistry and inspiration. Sweet Concepts is available at www.gregorydoyen.com. Following is a recipe from the book.
Yield: 12 desserts
Meringue for Mousse
- 30 g water
- 35 g granulated sugar
- 30 g glucose syrup
- 45 g egg whites
- Prepare a sugar syrup with the water, sugar and glucose syrup; cook to 250˚F (121°C).
- Combine the egg whites with the sugar syrup and whip to soft peaks.
Wild Strawberry Mousse
- 105 g heavy cream 35%
- 35 g gelatin mix
- 145 g Boiron wild strawberry purée
- 30 g Boiron raspberry purée
- 65 g Meringue for Mousse (above)
- Whip the cream until a foamy texture is achieved.
- Melt the gelatin and combine with the wild strawberry and raspberry purées at 79˚F (26°C).
- Incorporate the meringue into the purees, then add the whipped cream and mix gently to keep the mousse-like texture.
Wild Strawberry Foam
- 50 g water
- 25 g granulated sugar
- 200 g Boiron wild strawberry purée
- 15 g lemon juice
- 15 g Sosa Instangel
- Prepare a sugar syrup with the water and sugar. Combine all the ingredients and emulsify with a hand blender until you get a perfect emulsion.
- Refrigerate until it is slightly set, then whip in a stand mixer fitted with a whisk attachment until you get a firm and spongy mixture.
- Edible pink flower
- Pipe 30 g of the Wild Strawberry Mousse in the bottom of an elegant glass. Chill for a few minutes, then pour 20 g Wild Strawberry Foam on top. Garnish with an edible pink flower.
Chef’s notes: This is a very simple dessert to make. The use of Sosa Instangel powder gives it a very airy texture. Let your imagination wander and try other fruit puree flavors.