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.
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