Strawberry & Balsamic
Strawberry & Balsamic

Strawberry Mousse 

  • 625g fresh strawberries
  • 5g fibre 
  • 88g water 
  • 22g gelatine powder 
  • 230g whipped UHT cream
  • 135g egg whites 
  • 375g glucose

To prepare the Strawberry Mousse:

Bloom the gelatine by sprinkling the gelatine powder over cold water and allow it to hydrate fully. 

Blend the strawberries into a smooth purée. Warm a portion with the fibre and the bloomed gelatine until fully dissolved and incorporated. Cool slightly.

Semi-whip the UHT cream to soft peaks.

For the Swiss meringue: Combine the egg whites and glucose over a bain-marie, gently heating to 60–65°C and whisking constantly. Transfer to a stand mixer and whip to glossy stiff peaks. 

Fold the whipped cream into the strawberry-gelatine base in two additions, then carefully fold in the Swiss meringue, keeping as much aeration as possible. Pipe or pour into moulds, glasses, or rings. Refrigerate until fully set. 

 

Pink Chocolate Velvet Spray

  • 400g white chocolate
  • 400g cocoa butter
  • Oil soluble red or pink food colouring

To prepare the Pink Chocolate Velvet Spray:

 Melt the white chocolate with the cocoa butter until smooth. 

Add the red or pink food colouring and blend with a hand blender for an even tone. 

Strain the mixture through a fine sieve, transfer to a spray gun. Keep at 45–50°C for spraying. Spray the mixture evenly over frozen mousse cakes from about 15–20 cm away, allowing the warm chocolate and cocoa butter to crystallise instantly on the cold surface.

 

Balsamic Jelly

  • 140g Balsamic
  • 40g water 
  • 40g sugar 
  • 28g water 
  • 7g gelatine powder 

To prepare the Balsamic Jelly:

Bloom gelatin in the water.

Bring the other ingredients to the boil and add gelatine. Pour into moulds. 

 

Strawberry Biscuit

  • 100g Graham cracker biscuits crumbs
  • 20g Fresh As Strawberry Powder
  • 130g melted butter 

To prepare the Strawberry Biscuit:

Combine all ingredients and press out until 3mm thick.

Chill and cut to a suitable size to place under the mousse cake.

 

Strawberry Gel

  • 400g water
  • 55g sugar 
  • 40g Fresh As Strawberry Powder
  • 5g Agar 
  • 2.5g bronze gelatine

To prepare the Strawberry Gel:

Soak the Gelatin in cold water.

Mix the sugar, Strawberry Powder and Agar together.

Add this mix to the water in a pot and bring to the boil.

Squeeze out gelatine and add to the mix.

Chill to 4ºC then blend to a smooth puree.

 

To serve:

  • Fresh As Strawberry Slice
  • Fresh As Dark Balsamic
  • Nasturtium
  • Sweetened Balsamic reduction
  • White Chocolate cream