Snøfrisk Profiteroles with Strawberry Gelée

Name: Snøfrisk Profiteroles with Strawberry Gelée
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 1 pinch anise seeds; 125 grams snøfrisk cheese (tine); 3 larges eggs; 177 milliliters all-purpose flour; 8 sheets gelatin, divided; 12 Tbsps pistachio nuts, finely chopped; 12 servings powdered sugar, to taste; 12 servings strawberry syrup, to taste; 0 teaspoons salt; 1 liter sour cream; 300 grams fresh strawberries; 510 grams sugar; 6 Tbsps unsalted butter, cut into pieces; 1 teaspoon vanilla; 1 dried vanilla pod, split; 340 grams water, plus more as needed

You can never have too many side dish recipes, so give Snøfrisk Profiteroles with Strawberry Gelée a try. One portion of this dish contains about 7g of protein, 27g of fat, and a total of 510 calories. This recipe serves 12. Mother's Day will be even more special with this recipe. A mixture of gelatin, strawberry syrup, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Make the gelée: Pre-soak 2 gelatin sheets in cold water for 10 minutes. Line an 8×8 baking dish or shallow sided tray with parchment. Set aside.In a medium saucepan set over medium-high heat bring the strawberries, water, sugar and vanilla to a boil.

Ingredients you will need

Sheet Gelatin

Strawberries

Vanilla

Sugar

Water

Equipment you will use

Baking Pan

Sauce Pan

Remove the heat, add the gelatin, stirring to combine. Set the mixture aside to cool down some, then pour it carefullly in the prepared tray. Tap the sides gently to release any air bubbles.

Ingredients you will need

Gelatin

Place the tray in the fridge to set, for about an hour.Run a knife around the edges of the tray. Invert it carefully onto a cutting board. Peel off the parchment and cut the gelée in 12 equal sized pieces. Set aside.Make the ice cream: Pre-soak the 6 remaining gelatin sheets in cold water for 10 minutes.

Ingredients you will need

Sheet Gelatin

Ice Cream

Water

Equipment you will use

Cutting Board

Knife

Drain and move to a medium bowl. Bring the 12 ounces of water to a boil, add the sugar, glucose, vanilla pod, anise seeds, and lemon filets, let steep about 10 minutes. Strain the mixture into the bowl with the soaked gelatin sheets, discard solids, then add sour cream and “Snøfrisk” to the bowl.

Ingredients you will need

Sheet Gelatin

Anise

Vanilla Bean

Sour Cream

Glucose Syrup

Lemon

Sugar

Water

Equipment you will use

Bowl

Mix well with a hand-held blender. Refrigerate at least one hour.

Equipment you will use

Immersion Blender

Heat oven to 425 degrees. Line a baking sheet with parchment.

Equipment you will use

Baking Sheet

Oven

Put the butter and salt in a saucepan with 3/4 cup of water. Bring to a boil and stir until the butter melts. Reduce the heat to medium and add the flour. Keep stirring, until the mixture pulls away from the sides of the saucepan and forms a ball (approximately 30 seconds).

Ingredients you will need

Butter

All Purpose Flour

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and let cool somewhat (approximately 3-4 minutes).

Add the eggs one at a time, beating well after each one. Scoop or pipe the batter onto the baking sheet, making 12 batter mounds that are 1 inch high and 1-2 inches across (roughly). Leave 1 inch of space between mounds.

Ingredients you will need

Mounds Bar

Egg

Equipment you will use

Baking Sheet

Bake until puffed and golden (approximately 20-25 minutes).

Equipment you will use

Oven

Remove from the oven and pierce the bottom of each profiterole. Then return them to the oven, prop the door open, and let the profiteroles crisp for 3 minutes.

Equipment you will use

Oven

Remove them from the oven and let them cool completely.Assemble the dessert: Gently cut each profiterol is half. Sandwich a small scoop of Snøfrisk ice cream and 2 or 3 pieces of strawberies in between the slices.

Ingredients you will need

Ice Cream

Equipment you will use

Oven

Serve with a piece of gelée, a drizzle of strawberry syrup.

Ingredients you will need

Strawberries

Syrup