German Fürst Pückler Dessert

Name: German Fürst Pückler Dessert
Total time: 30 min
Ingredients: 5 g sugar; 10 g Oldenburger Whipping Cream 30% fat, UHT, 1kg; 20 g dark couverture, chopped; 2 ml hazelnut oil; 25 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 4 icing sugar seeds from; 0.1 vanilla pod a little salt; 12 ml strawberry juice; 6 g strawberry purée sugar; 0.16 g agar-agar; 20 g strawberries, quartered; 10 slices sponge cake, square; shiso

Source: https://www.oldenburger-professional.com/rcp_recipe/german-furst-puckler-dessert

Total time

30 Minutes

Difficulty

challenging

Ingredients

Portions

Quantity	Unit	Ingredient
50	g	sugar
100	g	Oldenburger Whipping Cream UHT, 30% fat
200	g	dark couverture, chopped
20	ml	hazelnut oil
250	g	Oldenburger Butter, unsalted, soft
40		icing sugar seeds from
1		vanilla pod a little salt
120	ml	strawberry juice
60	g	strawberry purée sugar
1.6	g	agar-agar
200	g	strawberries, quartered
100		slices sponge cake, square
		shiso

Preparation

Briefly bring the Oldenburger Whipping Cream to a boil, stir in the chopped dark couverture and the hazelnut oil and refrigerate overnight. Then whip in a water bath until creamy and spoon into a piping bag. Beat the Oldenburger Butter, icing sugar, vanilla seeds and salt until creamy, refrigerate briefly and fill another piping bag with it.

Making the Trifle

Mix the strawberry juice, 40 g of the strawberry purée, sugar to taste and the agar-agar, allow to steep briefly, bring to a boil and refrigerate. Then blend it to form a homogeneous mixture. Marinate the strawberries with the rest of the purée. Dab dark cream and vanilla butter on the sponge cake slices and decorate with strawberries and strawberry purée.

The Final Touch

Serve garnished with shiso.

Tips from Chefs to Chefs

Unused cream can be frozen in ice cube trays and later added directly to a pot or pan as needed.