Strawberry flower, composed of
– strawberry mousse,
– a quenelle of strawberry sorbet,
– a tuile,
– strawberry compote,
Equipment used
– Silikomart essenzial 80 mould
– Silikomart stencil
– Ancel 210 Bloom gelatine (gold grade)
(affiliate links via Amazon)
Ingredients
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
Strawberry mousse
✔150g strawberries, puréed and strained
✔20g sugar
✔80g single cream
✔2g gelatine
Strawberry sorbet
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring
Recipe
For 3 desserts
Strawberry mousse
✔150g blended and strained strawberries
✔20g sugar
✔80g single cream
✔2g gelatine
Soak the gelatine in very cold water.
Heat the strawberry purée (blended strawberries) for a few minutes over a low heat with the caster sugar (to evaporate as much water as possible). Turn up the heat, then remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the previous mixture, which has been cooled to below 30°C.
Assembly
Fill the silicone mould with strawberry mousse.
Chill until the mousse has set, then transfer to the freezer.
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
In a small bowl, mix the caster sugar and the NH pectin.
In a saucepan, heat the 60g of puréed 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.
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring
Mix all the ingredients together. Fill the lace-patterned tuile mould (I found mine on Temu). Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 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.
I placed my tuiles on a domed baking tin, which I put back in the oven for a few seconds. The tuiles will soften slightly and mould to the shape of the dome.
Set them aside until you’re ready to plate up.
Dressage
Using the Silikomart stencil, spoon your compote onto each serving plate. Rinse the stencil between each plate. Spoon your strawberry mousse on top. Chill until defrosted (at least 3 to 4 hours). Just before serving, add the strawberry sorbet quenelle and the sweet tuile.
