Freeze Dried Strawberries

Inspired Ingredients Freeze Dried Strawberries
Freeze-dried strawberries are the toast of kitchens across Australia for their vibrant, concentrated flavour and crisp texture. They are lightweight, shelf-stable berries that require no refrigeration and are jam-packed with essential nutrients like calcium, iron, potassium, folate and magnesium. In fact, just eight berries provide more vitamin C than an orange. They are versatile to use in savoury or sweet dishes, including our favourite White Chocolate and Freeze Dried Strawberry Cheesecake by Pastry Chef Daniel Grieff.

Why we love freeze dried stawberries

  1. Sweet and Vibrant Taste: They capture the essence of strawberries at their peak ripeness, delivering a burst of natural sweetness and robust flavour.
  2. Natural Goodness: Packed with nutrients and devoid of artificial nasties and added sugar.
  3. Crispy Texture: Their light, airy crunch is unique and adds contrast when added to recipes.
  4. Perfect for Snacking: Their no-mess, grab-and-go convenience makes them a top pick for busy bees craving a wholesome nibble.
  5. Flavorful Punch to Your Recipes: Whether it’s baking magic or a culinary masterpiece, their intense strawberry zing brings dishes to life.

Featured Chef

Daniel Grieff

Pastry Chef and Co-Owner of Scoops and Smiles
Inspired Ingredients Featured Chef, Daniel Grieff
In 2016, Scoops and Smiles sprang to life, a sweet collaboration between three hospitality virtuosos—Daniel, Paul, and Kate—who shared a passion for gelato, delectable desserts and being “suppliers of happiness”. With a background as a pastry chef at prestigious venues like RACV, The Point, and the Grosvenor Hotel, Daniel brought a wealth of expertise and enthusiasm. He thrives on delivering customised dessert experiences and top-tier gelatos, made possible by his commitment to working with premium suppliers and selecting only the finest ingredients.

White Chocolate and Freeze Dried Strawberry Cheesecake Recipe

SERVES 16

Inspired Ingredients Featured Chef, Daniel Grieff

Dessert components

To make this recipe, you will need:

  • 7cm round silicone moulds
  • A honeycomb mould
  • Scales
Freeze Dried Blueberries

Freeze Dried Blueberries

Explore how Inspired Ingredients, Farmers Daughters and Mirboo North Blueberries are revolutionising food sustainability through freeze-drying.

Freeze Dried Raspberries

Freeze Dried Raspberries

Discover why we think our 100% natural freeze dried raspberries are the queen of all summer fruits with their balanced flavour and vibrant colour.

Ingredients – Cheesecake

  • 500g Cream cheese
  • 165g Caster sugar
  • 80g (80ml) Lemon juice (about 2 lemons)
  • 200g Cuvee Bianco 35% White Chocolate
  • 48g Gelatine solution
  • 255g (255ml) Cream
  • 7cm round silicone moulds

Cheesecake Method

  1. Mix cream cheese, caster sugar and lemon juice until smooth
  2. Place white chocolate chunks in a microwave-safe bowl and heat on high for 20-second bursts.
  3. Dissolve 8g of gelatine powder in 40 ml of hot water and stir gently.
  4. Mix the gelatine solution with 15g (15ml) of cream and gently stir through the melted chocolate.
  5. Add the cream cheese to the white chocolate and mix until combined.
  6. Whip the remaining cream until it forms soft peaks (4-5 minutes), then fold through the cream cheese mixture.
  7. Pour into moulds
  8. Set in fridge overnight.

Ingredients – Crumble Base

  • 150g Skim milk powder
  • 150g Plain flour
  • 45g Corn flour
  • 95g Sugar
  • 6g Salt (1 teaspoon)
  • 200g Unsalted butter
  • 45g Freeze dried strawberry powder

Crumble Base Method

  1. Mix skim milk powder, plain flour, corn flour, sugar and salt in a bowl
  2. Melt butter and add to your dry ingredients
  3. Spread on a tray and bake at 120°C for 25 minutes
  4. Allow to cool and blitz in a food processor with freeze-dried strawberry powder until a crumbled texture forms.

Ingredients – Biscuit Tuille

  • 85g Flour
  • 85g Sugar
  • 90g Melted unsalted butter
  • 110g Egg white

Biscuit Tuille Method

  1. Melt the butter and allow it to cool slightly.
  2. Combine all ingredients mixing with a paddle mixer.
  3. Spread the tuille mix on a honeycomb mould, and bake at 160°C for approx 7-8mins until golden brown.
  4. Allow to cool before demoulding

Ingredients – Strawberry Dust

  • 30g Snow Sugar
  • Half a gram of citric acid
  • 20g Freeze dried strawberry powder

Strawberry Dust Method

Blitz all ingredients in a food processor or Thermomix and set aside.

Ingredients – Agar Strawberry Gel

Agar Strawberry Gel Method

  1. Mix agar and sugar into water and bring to almost boiling point (agar needs to be heated above 85 degrees to gel but doesn’t like to be boiled).
  2. Add strawberry puree and mix thoroughly.
  3. Pour into a tray and allow to set overnight in fridge.
  4. Scoop the set gel into the Thermomix and blitz until smooth – don’t let it go too far, as it will break the gel mesh.

Ingredients – Honeycomb

  • .037g Honey
  • 120g Glucose syrup
  • 200g Sugar
  • 100g (100ml) Water
  • .010g Bicarb soda

Honeycomb Method

  1. Heat all wet ingredients to 156⁰c and remove from heat
  2. With minimal whisking, whisk in bicarb
  3. Allow it to double in size and transfer it to a tray to cool.
  4. Break into small pieces.

Assembly

  1. Demould the cheesecakes and place in the centre of a plate.
  2. Sprinkle the crumble around the outside of the cheesecake.
  3. Decorate with honeycomb and freeze dried strawberry segments.
  4. Add cubes of fresh strawberry to the top of the cheesecake.
  5. Generously dust with strawberry dusting.
  6. Add cubes of fresh strawberry to the top of cheesecake.
  7. Demould the tuille and carefully place on top of the gel and fresh strawberries.
  8. Scatter Petite Ingredients Blue Cornflower over the dish for the final flowering flourish!