Directions

1. to prepare the crespelle:

   scald the milk in a Hestan 1.5qt saucepan. Stir in the sugar and salt. Whisk in the cream and then whisk or hand blend in the remaining wet ingredients. Then repeat with the dry ingredients. Whisk or blend till no lumps remain. Strain through a sieve and transfer the crespelle batter to large container with a 2-4oz ladle.

   Preheat a 11” Hestan Titum non-stick pan over medium heat. Spritz the pan with a film on non-stick cooking spray and using a ladle transfer 2-3 oz of the crespelle batter to the pan. Swirl to coat the pan in the batter and cook till set 1-1 . minutes. Spritz the crespelle in the pan with non-stick cooking spray and gently flip over to just set the second side. Transfer to a sheet of parchment paper and let cool. Repeat the process until all the batter is used up. You should have approximately 20-24 crespelle.

2. to prepare the filling:

   Place the cream in the bowl of a stand mixer fitted with the whisk and begin beating on medium speed until frothy. Add the sugar and then the vanilla and whip to medium stiff peaks. Season with a pinch of salt. Meanwhile place the gelatin in a Hestan NanoBond butter warmer or Hestan ProBond 1.5qt saucepan. Place over low heat and warm to just melt the gelatin. Add a tablespoon or two of the whipped cream mixture to the pan and let melt stirring to combine with the melted gelatin mixture. Quickly whisk in the warm gelatin mixture to the remaining whipped bream and finish with a spatula folding well to evenly combine. Set aside.

3. to assemble the torta:

   On a parchment lined tray that will accommodate the crespelle, start with a crespelle with the browned side down and place in the center. Spoon a 1/3 cup of the filling onto the crespelle and level with an offset spatula to cover the crespelle from edge to edge with an even layer of the filling. Place the second crespelle over top and lightly press down. Repeat the filling process alternating between filling and crespelle until all the filling and crespelle have been used. The final layer should be a crespelle with the browned side up and no filling on top. Transfer to the refrigerator and let set uncovered for 2-4 hours.

4. Meanwhile prepare the strawberries:

   Place the cleaned strawberries in a Hestan ProBond 1.5qt skillet and add the sugar and wine or water. Stir to combine and melt the sugar. Bring to a simmer on the stovetop and transfer to a 300 degree oven uncovered. Cook for 20-30 minutes or until the liquid is syrupy and the strawberries soft but not mushy. Transfer to the stovetop and allow to cool. Remove and dice or slice the strawberries, if the liquid is still not syrupy you may return the pan to heat to reduce the liquid to a syrup at this point. Return the cut strawberries to the cool syrupy liquid. Set aside, this can be transferred to a covered container and refrigerated if you are not serving the torta immediately.

5. To finish and assemble the dish:

   Mix the powdered sugar and green tea powder and transfer to a powdered sugar shaker or alternately you can use a bit of cheesecloth as a shaker secured with a piece of twine. If not serving the torta right away it can be covered with a layer of cling film and refrigerated up to 48 hours before serving. Remove the torta from the refrigerator. Using the parchment paper gently slide the torta over onto a cutting board. Slice the torta with a knife dipped in hot water and dried with a kitchen towel between each cut. Transfer the slices to plates and serve dusted generously with the green tea/powdered sugar mixture and spoonfuls of the roasted strawberries and syrup on the side.