Cheesy Berry Verrine

Ingredients & Process

Ingredient	Baker's %
Pectin	20 (2.3%)
Sugar	35 (4.0%)
Strawberry Puree	150 (16.9%)
Frozen Strawberry	600 (67.8%)
Sugar	80 (9.0%)
TOTAL	885 (100.0%)

Ingredient	Baker's %
Cream Cheese	670 (61.4%)
TOPPING ACE E	260 (23.8%)
Icing Sugar	120 (11.0%)
Lemon Juice	41 (3.8%)
TOTAL	1091 (100.0%)

Ingredient	Baker's %
PALFFY 240LT	120 (29.3%)
Sugar	110 (26.8%)
HP Flour	60 (14.6%)
LP Flour	120 (29.3%)
TOTAL	410 (100.0%)

Ingredient	Baker's %
Strawberry Dice	80 (69.6%)
Sugar	10 (8.7%)
Mirror Glaze	5 (4.3%)
Strawberry puree	20 (17.4%)
TOTAL	115 (100.0%)

Make Form & Baking

1
Mix pectin and sugar well
2
Heat strawberry, pectin and sugar up
3
Add frozen strawberry and sugar
4
Simmer for several minutes
5
Chill it
6
Whip cream cheese, TOPPING ACE E, icing sugar, lemon juice up
7
Mix PALFFY 240LT, sugar, HP flour, LP flour
8
Chill the dough
9
Divide it into small pieces
10
Bake it at 170/170 for 15 minutes
11
Mix all ingredients
12
Assemble: Put cream cheese filling, strawberry compote, cream cheese filling, streusel, strawberry topping into a cup

Made With Vivo Products

Cooking Cream

COOKING ACE THICK & CREAMY

This is modified based on CC-ACE. Viscosity is higher than CC-ACE. No additional starch required to thicken. Clings well to pasta. It can be used for soup as well.

See More Variety of Products

Compound Cream