

Here I am again with a new recipe!

This is a strawberry dessert I made for Mother's Day, but it is possible to do it on all occasions or just for fun

It is an entremets that I called Délicatesse for its sweet flavors . One finds there the sweetness of the strawberries, the creaminess of a mousse with a small crisp meringue. The whole raised by a point of vanilla and fleur de sel with a Breton shortbread.

I opted for a pink glaze but you can just as well make it red if you prefer!

Recipe:

Ingredients for 1 desserts of 20cm:

- 20g of egg yolks- 40g of sugar- 1 split vanilla bean- 2g of fleur de sel- 40g of butter ointment- 55g of flour- 2.5 g of baking powder- 70g of egg whites- 120g of sugar- 100g of fresh strawberries- 250g strawberry pulp- 70g of sugar- 6g of gelatin in sheets- 300g of whipped cream- 75g of water- 75g of sugar150 g of glucose- 100g of milk- 150g of white chocolate- 4 sheets of gelatin- QS pink dyeWhisk egg yolks and sugar.Mix the butter with the leaf with the butter.Then add the whitened eggs and sugar.Add the flour, yeast, vanilla bean and salt flower.Form a ball and let it rest 30min in the cool.Lower between two sulphurised leaves and detail a background of 18cm of diam.Sauté and cook at 180 ° C 10 to 15 min.Book on a grid.With the whisk, whisk together the egg whites, once the whites are sparkling add the sugar in one go.Whip until you get a nice break :)Using a socket pocket and a 10mm socket form a disc of 18cm in diameter as well as a few meringue balls. Bake at 80 ° C for 2 hours.Reserve in a tightly sealed box.The strawberry mousse.Soften the gelatin in a bowl of cold water.Heat the strawberry pulp and sugar to a boil.Out of the fire add the drained gelatin to melt it.Raise 300g of liquid cream in whipped cream.Incorporate the whipped cream gently into the cooled strawberry pulp.In a circle 20 cm in diameter, place the bottom of Breton shortbread.Pour strawberry mousse while taking care to properly placed the foam on the outline of the circle.Place the meringue disc, then a bed of fresh diced strawberries.Pour the rest of the strawberry mousse and smooth to the palette.Place the entremets in the freezer.Soften the gelatin in cold water.In a saucepan, add water, sugar, glucose, milk and color to 103 ° C.Pour over white chocolate. Mix.Add the drained gelatin.Use the frosting at 30 ° C on the demolding and frozen entremets.Decorate with strawberries, meringue balls or whatever you want;)