Strawberry bar composed of
– strawberry mousse,
– a scoop of strawberry sorbet,
– a tuile,
– strawberry compote,
Equipment used
– Silikomart quenelle mould
– Silikomart Miel stencil
– Silicone bar mould (Temu)
– 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
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine
Strawberry sorbet
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
For 4 bar
The recipe
Strawberry mousse
✔90g blended and strained strawberries
✔10g sugar
✔50g single cream
✔1.5g gelatine
Soak the gelatine in very cold water.
Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a separate bowl, whip the remaining single cream with an electric mixer, then fold it into the cooled mixture (which should be below 35°C).
Assembly
Fill the silicone mould with strawberry mousse. Chill for at least 4 hours until the jelly has set, then place in 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 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.
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
Mix all the ingredients together. Fill the lace-patterned tuile mould. Smooth the surface with an offset 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 immediately after taking out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.
Dressage
Using the Silikomart Honey stencil, spoon the compote onto each serving plate. Turn out the strawberry bars and place them quickly onto the plates. Chill until ready to serve.
Just before serving, place the tuile and a scoop of strawberry sorbet on top.
