Strawberry and White Chocolate Strawberry

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Strawberry and White Chocolate Strawberry

Strawberry and White Chocolate Strawberry


Preparation time Strawberry and White Chocolate Strawberry : 90 minutes
Cooking time: 20 minutes


Ingredients (for 6 people): For white chocolate mousse :

- 180 g white chocolate special pastry

- 20 cl of creme fleurette

- 2 egg whites

- 1 gelatin sheet (optional)




For sponge cake:

- 5 eggs

- 150 g of sugar

- 125 g flour

- 100 g butter

Strawberry syrup:

- 100 g of sugar

- 20cl of water

- 3 cl strawberry syrup




For strawberry compote (optional):

- 250 g strawberries

- 5 cl of water




For creamy strawberries :

- 125 g mascarpone

- 50 g of liqueur or strawberry syrup

- 250 g liquid cream

- 2 cl of liquid vanilla extract

- 50 g icing sugar

- 2 sheets of gelatin




For Strawberry Jelly:

- 250 g strawberries

- 125 g of water

- 25 g of liqueur or strawberry syrup

- 60 g of sugar

- 4 g agar-agar

- 250g of strawberries for the tour and decoration.




For the equipment:

- 1 circle of 22cm in diameter

Preparation of the recipe Strawberry and White Chocolate Strawberry :




White chocolate mousse :

Place the liquid cream and a bowl and the whisks of the mixer in the freezer 15 min (or 1 hour in the fridge).

Meanwhile, turn the whites into snow.

Melt the chocolate in a bain-marie. While it cools lightly, make a firm whipped cream with liquid cream. Mix gently with the melted chocolate, then add the whites to snow.

To make sure your foam is fine, you can add a gelatin sheet, previously softened in water and tossed with melted white chocolate.

Put the foam in the fridge.

Genoese:

Preheat oven th.6 (180 ° C).

Beat the eggs and sugar in the blender until the mixture doubles in volume and is foamy. Add the sifted flour, mix, and finally the melted butter.

Spread on a plate covered with parchment paper or a silicone cloth so that you can cut two 22 cm circles. Cook 8 min.

Cut out the circle of sponge cake on leaving the oven.

Place your metallic circle on your future serving dish, and place at the bottom a circle of sponge cake.

Strawberry syrup :

Put all the ingredients in a saucepan, heat and stop the fire at the first broths. Brush the circle of sponge cake.

Wash and remove strawberries of the same size. Split them in half and arrange them inside the circle, face cut against the metal circle and face pointed upwards.

Spread a layer of white chocolate mousse on the sponge cake, about halfway up the strawberries.

Place the dish in the fridge so that the foam begins to take (about 1h).

Compote of strawberries (optional):

In a saucepan, cook the strawberries with water for about ten minutes. Drain to remove the juice and spread this compote on the layer of white chocolate mousse, making sure to leave 1 to 2 cm on the edges.

Refrigerate.

Creamy strawberries:

Put the liquid cream, a salad bowl and whisks of the mixer 15 min in the freezer (or 1 hour in the fridge).

Meanwhile, melt mascarpone, liqueur (or syrup), vanilla extract and icing sugar, stirring. Once the mixture is homogeneous, add the gelatin sheets previously softened in the water and squeeze. Mix well.

Allow to cool for a few minutes.

Whisk cream into whipped cream. Gently add to the preparation.

Leave to cool and then pour the mixture on the compote (or the foam). Place the second ring of sponge cake on top.

Strawberry jelly:

Mix the strawberries.

Bring the strawberry pulp, water and liqueur (or syrup) to a boil. Add the sugar and the agar, bring to a boil for 5 min then let cool (be careful that the jelly does not start to take, it must be still liquid to smooth it smoothly).

Pour the jelly over the creamy cheese and refrigerate at least 3 hours.

Decorate the top of the strawberry to your taste with fresh fruit, chocolate decorations, chantilly ...

Leave to cool and unmold at serving time.

Notes:

Sponge cake, white chocolate mousse and compote can be prepared the day before. To spread the foam, it will be enough to leave the fridge a little before wanting to work it. Add red food coloring into the mousse, creamy and jelly to give more intensity.

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