I've used Velvet white chocolate for this dessert, the creamy but less sweet white chocolate combined with the sweetness of the strawberries for an uncompromising flavour explosion that screams summer!

Level:: Difficult
Makes:: 50 pieces

2.3 oz

fresh cream 38%
6.7 oz

Whole milk
1/2 piece(s)

Vanilla mixed with sugar
1.3 oz

Egg yolk
3.7 oz

sugar
0.8 oz

starch
0.2 oz

Gelatine (softened)
6.7 oz

strawberry puree
3.5 oz

Callebaut White Chocolate - Velvet - 2.5kg Callets
8.8 oz

slightly whipped cream

Mix all the cream, whole milk, vanilla, egg yolk, sugar and starch and boil up to custard.
Pour the cream over the gelatine and strawberry purée.
Make an emulsion with a stick mixer and cool down to 30°C.
Add the whipped cream.
Pour into portion-size silicone moulds (20 g per portion) and place in the freezer.

9.2 oz

glucose
3.9 oz

water
9.2 oz

sugar
5.1 oz

Whole milk
1.1 oz

milk powder
0.8 oz

Gelatine (softened)
11.5 oz

Callebaut White Chocolate - Velvet - 2.5kg Callets
10 piece(s)

F029422

Bring glucose, water and sugar to a boil.
Add whole milk, milk powder and gelatine and mix well with the other ingredients.
Pour over the white chocolate and red Power FlowersTM.
Make an emulsion with a stick mixer.
Let the glaze set for 12 hours.
Heat to around 30°C and remove any air bubbles with a stick mixer.
Glaze immediately after unmoulding the frozen mousses.
Decorate with Mona Lisa Decorations floral butterflies & fresh strawberries.