Ingredients for 8 servings
for the confit:
for the glaze:
Crush the shortbread cookies into crumbs, add the soft butter and condensed milk.
Place the mixture into a cooking ring, tamp down and freeze.
The diameter of the ring should be two centimeters smaller than the cake assembly mold.
Mix the granulated sugar with the starch, pour in the strawberry puree.
Cook until the mixture is thick.
Remove from the heat, pour in the pre-cooked gelatin.
Pour the berry mixture into a mold two inches smaller than the cake mold.
Put into the freezer.
For the mousse, purée the berries in a blender.
Step 2 - pass the mousse through a sieve, pour sugar and instant gelatin.
Warm the mass until homogeneous, stirring, heating temperature - no higher than sixty degrees.
Whip the cream into a foam, introduce the strawberry mousse with the gelatin in several steps.
Mix with a mixer or spatula.
Pour one third of the mousse into the silicone dish and place in the freezer for five minutes.
Place a layer of frozen berry mixture, pour out the rest of the mousse.
Drown the shortbread cake in the mousse.
Put the finished dessert into the freezer, freeze, and pour the mirror glaze over it.
To make the glaze, pour the gelatin over the water as written on the bag.
Mix sugar and glucose syrup with water, heat mixture until boiling.
Melt the chocolate in a water bath.
Send hot syrup and melted chocolate and condensed milk to blender bowl.
Stir the mixture with a spatula, cool to sixty degrees and add the dissolved gelatin.
If desired, add food coloring, beat the mixture with a blender, it should be absolutely smooth.
Strain the resulting glassage through a fine sieve.
Cover the mass with clingfilm and chill it for about six hours to mature.
The glaze can be tinted with gl or other dyes, liquid or dry.