Strawberry heart made with
– a sweet pastry,
– a strawberry mousse,
– fuchsia velvet spray,
– mascarpone whipped cream,
– and a white chocolate decoration.
Material used
– Silikomart Heart mould
– Ancel 210 bloom gelatine
– Tefal baking tray
– Fuchsia velvet sprays
– Micro perforated baking mat X2
– Plain socket
– Pastry bag
Ingredients
Strawberry mousse
120g strawberries20g sugar3g gelatine100g cream
+ Fuchsia velvet sprays
Sweet pastry130g flour45g icing sugar10g almond powder70g butter1 pinch of salt1 egg yolk
Mascarpone whipped cream100g single cream 30% fat10g caster sugar50g mascarpone
The recipe
For 6-7 desserts
Strawberry mousse120g mixed strawberries20g sugar3g gelatine100g single cream 30% fat min
Place the gelatine in a bowl of cold water. In a saucepan, heat the mixed strawberries with the powdered sugar for a few minutes over a low heat. Turn off the heat and add the wrung-out gelatine. Leave to cool. Whip the chilled 30% minimum fat cream with an electric mixer. Pour in the previous mixture when it is around 30°C and stir gently. Pour into the silikomart heart mould and place in the freezer for at least 4 hours.
Sweet pastry130g flour45g caster sugar10g almond powder1 pinch of salt70g butter1 egg yolk
Mix all the ingredients together, line and chill. Roll out the pastry thinly between 2 sheets of greaseproof paper. Using the heart cutter supplied with the silikomart mould, cut out the hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat covered with a second mat at 170° for approximately 12 minutes. Leave to cool.
Take the strawberry mousse out of the freezer, remove from the mould and immediately apply the fuchsia velvet spray (bought from www.deco-relief.fr).
Immediately place the strawberry mousse hearts on the sweet pastry biscuits.
Mascarpone whipped cream100g single cream 30% fat10g caster sugar50g mascarpone
Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach over the hearts.
I then tempered the white chocolate and poured it onto a sheet of chocolate transfer paper (found on the Meilleurduchef.com website). Let it harden a little, then using the cutter supplied with the silicone mould, I cut out the chocolate. Place each chocolate heart on the mascarpone whipped cream.
