ASSEMBLY
Pour the strawberry and lime mousse into the individual moulds and place them in the fridge for a few minutes. Spread the strawberry jelly, refreeze then add the white chocolate and yoghurt crisp. Add a little more mousse and finish with the biscuit. Freeze. Remove from the moulds and glaze the individual portions and the strawberries with the raspberry icing. Place the green chocolate decoration on the strawberry to represent the strawberry leaf.
BISCUIT
| Egg Yolks | 115g |
| Eggs | 300g |
| Sugar | 225g |
| Egg whites | 190g |
| Dehydrated egg whites | 3g |
| Sugar | 85g |
| Flour | 100g |
| Butter | 50g |
Whisk together the eggs, egg yolks and 225g of sugar. Meanwhile, whisk the lukewarm egg whites with the 85g of sugar and the dehydrated egg whites until the mixture becomes firm but creamy. Stir the two mixtures together (egg yolks and egg whites) and incorporate the sifted flour. Mix gently and add the butter which has been softened at 40°C. Bake in the oven at 180°C for 8 minutes.
WHITE CHOCOLATE AND YOGHURT CRISP
| Almond paste | 100g |
| White chocolate | 100g |
| Yoghurt powder | 10g |
| Feuilletine | 50g |
Melt the white chocolate and mix with the other ingredients. Roll out to 4mm thick and freeze. Once the mixture has frozen, cut with a cookie-cutter and keep in the freezer.
STRAWBERRY AND LIME MOUSSE
| PONTHIER Gariguette strawberry purée | 170g |
| White chocolate | 285g |
| Whipped cream | 345g |
| Gelatine | 4 Sheets |
| PONTHIER lime purée | 20g |
Melt the white chocolate and make a ganache by mixing it with the PONTHIER Gariguette strawberry purée and the PONTHIER lime purée. Add the previously hydrated gelatine and mix in the Thermomix. When the mixture reaches 35°C, add the whipped cream. Pour the mousse into the individual strawberry-shaped moulds for decoration.
STRAWBERRY JELLY
| PONTHIER Gariguette strawberry purée | 250g |
| Sugar | 15g |
| Black Pepper | SQ |
| Gelatine | 3, 5 g |
Mix the PONTHIER Gariguette strawberry purée with the sugar. Add the previously softened gelatine and incorporate the black pepper.
RASPBERRY ICING
| Beetroot liqueur | 55g |
| PONTHIER raspberry purée | 105g |
| Water | 87g |
| Glucose | 63,7 g |
| Sugar | 71,2 g |
| Pectin NH | 46,2 g |
Heat the beetroot liqueur with the PONTHIER raspberry purée and water to 50°C. Incorporate the glucose, sugar and pectin NH mix then remove from the heat. Cool in a mixture of water and ice. Use at 35°C.
GREEN CHOCOLATE DECORATION
| Fat-soluble green colouring | 1,5g |
| Cocoa butter | 15g |
| White chocolate couverture | 385g |
Melt the cocoa butter and mix with the fat-soluble green colouring in the Thermomix. Incorporate the white chocolate couverture that has been previously melted. Temper at 29°C and stretch over a plastic sheet until the mixture crystallises at 15°C. Mark out irregular shaped patterns on the chocolate couverture to resemble a strawberry.
