Strawberry Balsamic


Working Method

Strawberry Jelly
  • Mix Topfil Strawberry and water, then add melted gelatine mass.
  • Pipe into the desired mould and let it set in the freezer. 

Almond Cake Base
  • Mix cake mix, ground almond, water, oil and egg yolks in a mixing bowl, paddle until homogeneous.
  • Whip egg white and sugar until soft peak foam, fold into the cake mixture.
  • Spread the cake batter on a silpat, bake at top 200°C bottom 180°C for 12-15 minutes.

Strawberry Balsamic Jelly
  • Mix Topfil Strawberry, water and balsamic, add melted gelatine mass and mix well.
  • Set it on a small tray or mould in the freezer.
  • After it has set, cut into strips that can fit into the silicone mould.

White Chocolate Mousse
  • Heat up whipping cream (1) to 70°C; pour into Belcolade Selection Blanc CT, and mix well using hand blender, followed by melted gelatine mass.
  • Add cold whipping cream (2) into the mixture and mix well. Keep in the chiller overnight.
  • The next day, whip the mixture until stiff peak.
  • Assemble in the silicone mould with strawberry balsamic jelly and almond cake base.

  • Warm Miroir Glassage Neutre to 40°C, cool down the temperature to 35-37°C.
  • Glaze on the frozen mousse.
  • Decorate with pistachio.

About this recipe

Complexity level:  


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