Ingredients for 8 servings
cream
500 ml
strawberries
300 g
shortbread cookies
300 g
sugar
200 g
condensed milk
60 g
water
60 ml
butter
40 g
gelatin
25 g
for the confit:
strawberries
200 g
suga
50 g
starch
10 g
gelatin
10 g
for the glaze:
sugar
150 g
syrup (glucose)
150 g
chocolate
150 g
water
135 ml
condensed milk
100 g
gelatin
12 g
Cooking:
STEP 1.
Crush the shortbread cookies into crumbs, add the soft butter and condensed milk.
STEP 2.
Place the mixture into a cooking ring, tamp down and freeze.
STEP 3.
The diameter of the ring should be two centimeters smaller than the cake assembly mold.
STEP 4.
Mix the granulated sugar with the starch, pour in the strawberry puree.
STEP 5
Cook until the mixture is thick.
STEP 6.
Remove from the heat, pour in the pre-cooked gelatin.
STEP 7.
Pour the berry mixture into a mold two inches smaller than the cake mold.
STEP 8
Put into the freezer.
STEP 9
For the mousse, purée the berries in a blender.
STEP 10
Step 2 - pass the mousse through a sieve, pour sugar and instant gelatin.
STEP 11
Warm the mass until homogeneous, stirring, heating temperature - no higher than sixty degrees.
STEP 12.
Whip the cream into a foam, introduce the strawberry mousse with the gelatin in several steps.
STEP 13.
Mix with a mixer or spatula.
STEP 14.
Pour one third of the mousse into the silicone dish and place in the freezer for five minutes.
STEP 15
Place a layer of frozen berry mixture, pour out the rest of the mousse.
STEP 16.
Drown the shortbread cake in the mousse.
STEP 17.
Put the finished dessert into the freezer, freeze, and pour the mirror glaze over it.
STEP 18
To make the glaze, pour the gelatin over the water as written on the bag.
STEP 19
Mix sugar and glucose syrup with water, heat mixture until boiling.
STEP 20.
Melt the chocolate in a water bath.
STEP 21.
Send hot syrup and melted chocolate and condensed milk to blender bowl.
STEP 22.
Stir the mixture with a spatula, cool to sixty degrees and add the dissolved gelatin.
STEP 23.
If desired, add food coloring, beat the mixture with a blender, it should be absolutely smooth.
STEP 24
Strain the resulting glassage through a fine sieve.
STEP 25.
Cover the mass with clingfilm and chill it for about six hours to mature.
TIP .
The glaze can be tinted with gl or other dyes, liquid or dry.
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