Chocolate brownie, white chocolate mousse and strawberry essence

Bring to the boil. 

Beat together

Add and stir to achieve a smooth paste. Pour the boiling milk onto the egg yolk mix, return to the saucepan and cook out.

Add and allow to cool to 25°C (77°F).

Beat until stiff and fold in

Combine and melt. 

Add and mix together.

Pour into rubber mats and bake in a convection over for 20-30 min. at 160°C (320°F). When removing from the oven the mixture should still be soft in the middle. 

Place into a stainless steel bowl.

Sprinkle over the strawberries.

Completely cover the bowl with cling fi lm, making sure not to leave any gaps. Place the bowl onto a bain-marie and simmer over a low heat for 1 hour. Strain the strawberry juice through a muslin cloth. Adjust the sweetness to taste.

Mix together.

Boil the butter, cocoa butter and glucose. Add the water. Cook until it thickens slightly. Leave to cool, add to the sugar mixture, then refrigerate.

Bake on a Silpat® mat for 9-10 min. at 160°C (320°F). Take out of the oven and allow to cool slightly. Cut into long triangles. Store in an airtight container.

- Place the brownie in a serving bowl.

- Pour the strawberry essence around the edge.

- Place strawberry halves in the dish around the brownie.

- Place a quenelle of white mousse on top of the brownie and decorate with a chocolate tuile.