Strawberry flower composed of
– strawberry mousse,
– speculoos crisp,
– strawberry jelly,
– a scoop of strawberry sorbet,
– a sweet tuile,
– strawberry compote.
Equipment used
– Silicone flower mould
– Silikomart quenelle 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
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine
Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste
Strawberry sorbet
Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring
Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
The recipe
For 4 flowers
Strawberry mousse
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine
Soak the gelatine in very cold water.
Heat the strawberry purée (strawberries blended for a few minutes) with the 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.
Assembly
Fill the silicone mould with strawberry mousse. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.
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 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.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Place your crispy biscuit in the middle.
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.
Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring
Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Allow to cool slightly before filling the hollows of your dessert cases.
Dressage
Turn out your desserts and place them quickly onto your plates. Fill the centre of your jelly flowers with strawberry jelly. Chill.
Just before serving, place your tuile and your scoop of strawberry sorbet on top.
