Strawberry heart
– strawberry compote,
– strawberry and mint mousse,
– a speculoos biscuit,
– strawberry compote,
– a sweet tuile.
Materials used
– Pink 3D flower silicone mould
– Heart-shaped lace mould
– Ancel 210 Bloom gelatine (gold grade)
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Ingredients
Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste
Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring
Strawberry and mint mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream
Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves
The recipe
Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the diced strawberries for a few minutes with 2–3 fresh mint leaves, finely chopped. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside until ready to assemble.
Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g Speculoos paste
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter with a diameter slightly smaller than your mould. Place in the freezer until ready to assemble.
Strawberry mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream
Soak the gelatine in very cold water.
Heat the strawberry purée (blended strawberries for a few minutes over a low heat) with the sugar and mint leaves. Remove from the heat and add the squeezed gelatine. Strain the mixture to remove the mint leaves. Leave to cool until the temperature is below 30°C.
In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture.
Assembly
Fill the 3D rose-shaped mould halfway with strawberry mousse (30g).
Add the strawberry compote.
Top up with the remaining strawberry mousse. I didn’t fill my mould. I only used 60g of mousse.
Add the crunchy speculoos biscuit.
Chill for at least 2 hours, then freeze overnight.
Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.
Position your stencil correctly. Spread the compote using a spatula.
Gently lift the stencil. Rinse it, then repeat the process for each plate.
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
Mix all the ingredients together. I added a few drops of wild berry flavouring (optional). Fill the lace tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–7 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.
Turn out your strawberry dessert and place it on a serving plate.
Chill for at least 3 to 4 hours to allow the dessert to thaw.
I added a square of white chocolate for Mother’s Day and a small piece of edible gold leaf.
Add your sweet tuile at the last minute.
