Strawberry Balsamic - Puratos

Ingredients

• Mix Topfil Strawberry and water, then add melted gelatine mass.
• Pipe into the desired mould and let it set in the freezer.
• Almond Cake Base: Mix cake mix, ground almond, water, oil and egg yolks in a mixing bowl, paddle until homogeneous.
• Whip egg white and sugar until soft peak foam, fold into the cake mixture.
• Spread the cake batter on a silpat, bake at top 200°C bottom 180°C for 12-15 minutes.
• Strawberry Balsamic Jelly: Mix Topfil Strawberry, water and balsamic, add melted gelatine mass and mix well.
• Set it on a small tray or mould in the freezer.
• After it has set, cut into strips that can fit into the silicone mould.
• White Chocolate Mousse: Heat up whipping cream (1) to 70°C; pour into Belcolade Selection Blanc CT, and mix well using hand blender, followed by melted gelatine mass.
• Add cold whipping cream (2) into the mixture and mix well. Keep in the chiller overnight.
• The next day, whip the mixture until stiff peak.