Strawberry dome comprising
– strawberry mousse,
– a scoop of strawberry sorbet,
– a tuile,
– strawberry compote,
Equipment used
– Silikomart half-sphere mould
– Silikomart stencil
– Ancel 210 Bloom gelatine (gold grade)
(affiliate links via Amazon)
Ingredients
Speculoos crisp
✔35g white chocolate
✔50g speculoos paste
✔30g crêpes dentelles
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
Strawberry mousse
✔250g strawberries, blended and strained
✔40g sugar
✔110g single cream
✔3.5g gelatine
Strawberry sorbet
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring
The recipe
Speculoos crisp
✔35g white chocolate
✔50g speculoos paste
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out the mixture 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. Return to the freezer until ready to assemble.
Strawberry mousse
✔250g strawberries, blended and strained
✔40g sugar
✔110g single cream
✔3.5g 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 whisk, then fold it into the cooled mixture (which should be below 35°C).
Assembly
Fill the silicone mould with strawberry mousse.
Add the crunchy speculoos biscuit. Chill for at least 4 hours to allow the gelatine to 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
✔Red berry flavouring
Mix all the ingredients together. Fill the lace-patterned tuile mould (I found mine on Temu). 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 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.
Dressage
Using the Silikomart stencil, spoon the compote onto each serving plate.
Turn out your strawberry domes and place them quickly onto your plates. Chill until ready to serve.
Just before serving, place your tuile and your scoop of strawberry sorbet on top. I added a little strawberry jelly in the middle of my tuile.
