Another attempt to create an original dessert.
Here I use half sphere molds 7 cm diameter (so, 90 ml !)
4 servings,
White Chocolate Shells :
- 80 gr tempered white chocolate (see the technique here)
- half sphere molds (if not available you can use plastic coffee cups, or even small glass bowls)
- a pastry brush
Brush the molds with a thin layer of melted and tempered chocolate. Let crystallize in the fridge for 5 minutes and brush another layer of melted chocolate. Clean the chocolate that spills out from the mold. Let crystallize again in the fridge. Reserve.
Cocoa Sponge Cake :
- 2 eggs
- 60 gr sugar
- 50 gr all purpose flour
- 10 gr cocoa powder
Clarify the eggs, whip the yolks with the sugar until very light. Beat the egg-whites until stiff, fold them very delicately into the previous mixture, then add delicately as well the flour and cocoa powder (do not over mix).
With the help of a pastry bag, spread this batter into squares (10 cm) over an oven tray lined with a greased baking paper. Put in preheated oven for about 7 minutes (medium heat).
Jellied Strawberries :
- 400 gr Strawberries
- 60 gr sugar
- 4 sheets gelatin (8 gr)
Hydrate the gelatin sheets in cold water for about 5 minutes. In a blender, puree the strawberries. Place them in a sauce pan with the sugar, heat them up (do not reach the boil) then add the gelatin. Pour it in a large container or even, in small ones, lined with plastic film or parchment paper. Try to get the jellied puree at least 1 cm thick. Reserve in the fridge 2 hours.
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| If the chocolate tempering is well done, the chocolate should crystallize really quickly |
Cocoa Sponge Cake :
- 2 eggs
- 60 gr sugar
- 50 gr all purpose flour
- 10 gr cocoa powder
Clarify the eggs, whip the yolks with the sugar until very light. Beat the egg-whites until stiff, fold them very delicately into the previous mixture, then add delicately as well the flour and cocoa powder (do not over mix).
With the help of a pastry bag, spread this batter into squares (10 cm) over an oven tray lined with a greased baking paper. Put in preheated oven for about 7 minutes (medium heat).
Jellied Strawberries :
- 400 gr Strawberries
- 60 gr sugar
- 4 sheets gelatin (8 gr)
Hydrate the gelatin sheets in cold water for about 5 minutes. In a blender, puree the strawberries. Place them in a sauce pan with the sugar, heat them up (do not reach the boil) then add the gelatin. Pour it in a large container or even, in small ones, lined with plastic film or parchment paper. Try to get the jellied puree at least 1 cm thick. Reserve in the fridge 2 hours.
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| here, the idea is to shape a disc of jellied strawberry puree |
Strawberry Mousse :
- 200 gr strawberries
- 120 gr cold cream
- Italian Meringue (1 egg white, 40 gr sugar, 2 tbsp water)
- 2 sheets gelatin (4 gr)
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| the delicious French strawberries |
Hydrate the gelatin sheets in cold water. Puree the strawberries in the food processor, heat them up in a pan without reaching the boil then add the gelatin, stir until dissolved. Leave to cold until room temperature.
Meanwhile, prepare the Italian meringue : boil the water with the sugar. Start beating the egg white. When the sugar reaches 115°C (240°F, pt:ponto de fio até assoprado, fr:petit boulé jusqu'au boulé) then pour it in a thin stream over the egg white (already stiff). Continue beating until glossy and until it reaches room temperature (5~10 minutes).
When the meringue is at room temperature, whip the cold cream until it forms peaks.
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| Italian meringue & whipped cream |
Fold the whipped cream into the strawberry puree, then fold in the meringue.
When the white chocolate shells are perfectly crystallized, fill them with this strawberry mousse. Reserve in the fridge at least 2 hours.
It's not easy to make an Italian meringue with only one egg-white, so I recommend to use a minimum of 2 egg-whites and then take only the amount you really need for this recipe. (30 to 50 gr sugar for each egg-white).
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| strawberry puree with whipped cream, then with Italian meringue |
When the white chocolate shells are perfectly crystallized, fill them with this strawberry mousse. Reserve in the fridge at least 2 hours.
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| try to be neat, huh... :p |
It's not easy to make an Italian meringue with only one egg-white, so I recommend to use a minimum of 2 egg-whites and then take only the amount you really need for this recipe. (30 to 50 gr sugar for each egg-white).
Strawberry Lace Tiles :
- 30 gr sugar
- 15 gr melted butter
- 15 gr strawberry puree
- 15 gr flour
In a small bowl, blend the sugar, the strawberry puree and the flour, then add the melted butter. Mix well until homogeneous. Refrigerate for a while, the mixture have to thicken a bit.
Then, spread it very thinly with a spoon on an oven tray covered with parchment paper. Choose a form you like. Bake in hot oven about 3 minutes. Better to try with 1 or 2 tiles before in order to calibrate the time.
Shape when still warm (use a rolling pin, a mug, a bottle etc...). When cold, they are crispy and fragile.
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| be careful, they burn really quickly |
The Assembly :
1 hour before serving :
Place the jellied strawberry puree in the freezer for 30 min, so it'll be easier to take them out from their molds (or from the large mold). Then cut them into smaller discs (the diameter of the chocolate shells) with a pastry cutter for example.
Cut the sponge cakes in order to be perfectly square, brush them with a syrup (strawberry puree, water and sugar). Place them on the service plate and put over them, in the center, a disc of jellied strawberry.
Remove delicately the chocolate shells from their molds and put one on each jellied strawberry disc.
Decorate with a lace tile. Put back in the fridge until the service.
Remove delicately the chocolate shells from their molds and put one on each jellied strawberry disc.
Decorate with a lace tile. Put back in the fridge until the service.
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| you can use some of the lace tile batter to stick the tiles on the chocolate shell |
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| the globe version ;) |
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| the project |
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