Strawberry Cream: The Perfect Dessert Formula

In a saucepan, gently heat the heavy cream along with the glucose syrup until it reaches about 80°C (176°F). Be sure to heat it until you see steam, but do not let it boil! This is important to maintain the right texture for your cream.

Once the cream is steaming, pour it over the white chocolate in a mixing bowl. Allow it to sit for 1-2 minutes to let the chocolate melt completely.

Add the hot strawberry puree to the melted chocolate and cream mixture. Using an immersion blender, blend until you achieve a smooth and homogeneous emulsion. This step is crucial for the perfect creamy consistency.

Transfer the mixture to a wide container and cover it with plastic wrap, pressing it directly onto the surface to avoid skin formation. Place it in the refrigerator for 2-6 hours. The longer it chills, the better the texture will be!

Once the mixture is well chilled, use a mixer to whip it until you achieve strong peaks. This will make the cream light and airy.

Gradually incorporate the cold mascarpone cheese into the whipped mixture. Use a spatula to gently fold it in, being careful not to deflate the whipped cream. This folding technique is key to maintaining a fluffy texture.

Your strawberry cream is now ready to use! It’s rich, stable, and incredibly delicious. If you desire a deeper color, feel free to add a drop of food coloring. Store any leftovers in the refrigerator for up to 72 hours.