Fraise Fortina (A creation of Louis Briffaerts and Godelieve De Vliegher • Patisserie Wittamer Brussels)

Chocolate mousse

Ingredients	Preparation
125 g whipped cream 70 g invert sugar 125 g egg yolks	Make custard.
450 g dark chocolate Callebaut Finest Selection Fortina CHD-Q6539FORNV	Sieve the mixture and pour over the chocolate. Mix cold to approx. 45-50°C.
600 g semi-whipped cream	Add and carefully fold in.

Strawberry mousse

Ingredients	Preparation
1000 g sugar 400 g water	Boil to 120°C.
1000 g egg whites	Whisk, add and mix cold to 30°C (Italian meringue).
1000 g semi-whipped cream 3000 g strawberry pulp (10% sugar) 100 g soaked gelatine 100 g lemon juice	Mix with half of the meringue.
1000 g semi-whipped cream	Mix with the other half of the meringue.
Add both mixtures to bowl and mix.

Alba biscuit

Ingredients	Preparation
300 g egg yolks 225 g egg whites	Whisk.
750 g broyage	Add and mix.
225 g flour	Sieve and mix.
675 g egg whites 225 g sugar	Whisk and fold into the mixture.
Roll out 550 g of the dough on a 40x60 cm sheet and bake at 180°C. Then drizzle the baked dough with strawberry coulis.

Strawberry coulis

Ingredients	Preparation
1 L strawberry juice 300 g sugar	Mix.

Almond biscuit

Ingredients	Preparation
100 g melted butter 100 g almond paste (50/50)	Whip with the whisk.
1 g salt 1 g vanilla 50 g icing sugar 10 eggs	Add and mix.
130 g flour	Sieve, add and mix.
Let the mixture set in the refrigerator. Roll out strips of 50x3 cm of approximately 2.5 cm thick. Bake for 10 minutes at 180°C.

Red frosting

Ingredients	Preparation
10 g gelatine 45 g water	Wet gelatine with water.
250 g milk 80 g glucose Oxyde Titane 300 g white chocolate Callebaut Select W2NV 300 g frosting mass Red colouring (own choice)	Process into ganache and add gelatine.
Heat to 30°C to frost.