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WEEK 49

Strawberries marinated in champagne with white chocolate mousse and a honey tuile 

For 4 servings | Preparation: 25 minutes - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

For the marinated fruits 

1 punnet of pineberries (a white strawberry that tastes like pineapple) 

1 punnet of funberries (a cross between raspberry and strawberry) 

1/2 bottle pink champagne 

For the honey tuile 
2 sheets of brick pastry (a slightly heavier type of filo pastry) 
2 tablespoons honey 
2 tablespoons olive oil 

For the Italian meringue 
50g water 
125g caster sugar 
60g egg white 

For the white chocolate mousse 
150g white chocolate 
1 egg 
1 egg yolk 
50g caster sugar 
2.5dl cream 
1/2 leaf of gelatine 

pistachio nuts 

Additional kitchen equipment

sugar thermometer 
baking parchment 
2 baking trays 
kitchen brush 
food processor with a whisk 
cutter 
piping bag 

STEP ONE

Start with the honey tuile. Combine the olive oil and the honey in a saucepan and put on a low heat. Take one sheet of the brick pastry and brush it with the honey mixture. Fold the sheet double and again apply the honey mixture on top. Cut in 4 and transfer those pieces to a lined baking tray. 

STEP TWO

Repeat this using the second sheet of brick pastry. You end up with a total of 8 pieces of pastry on the baking tray. Put a second piece of baking parchment on top of the pastry and a second baking tray on top of that. This extra weight will stop the pastry from floating around in the oven during baking. Put the trays in the oven and bake for 8 to 10 minutes at 180C. 

STEP THREE

Melt the chocolate in a bain-marie. Soak the leaf of gelatine in some cold water. Whisk the sugar and the eggs to form a smooth pale paste (ruban). Whisk the cream until it reaches the consistency of yoghurt. Stir the white chocolate until smooth and dissolve the squeezed out gelatine in it. Now fold in the ruban, followed by the half-whisked cream. 

STEP FOUR

Once all the ingredients have been combined well, leave the mousse to set in the fridge. 

STEP FIVE

To prepare the Italian meringue take your food processor mixing bowl and the whisk. Make sure there is no trace of any grease on any of the appliances. Mix sugar and water and boil at 118C. Check this with your sugar thermometer. Whisk the egg whites at high speed. Very gently pour the boiled sugar into the egg whites. Keep whisking until you get a nice firm meringue. 

STEP SIX

Wash and trim all the strawberries, drain well, cut in two and leave to marinate in the pink champagne for between 1 and 15 minutes. Blitz the pistachio nuts into a fine powder using the cutter. 

STEP SEVEN

Divide the marinated strawberries between the plates and add a quenelle of white chocolate mousse. Transfer the meringue into a piping bag and pipe a few drops on each plate. Take 2 tuiles and lean those against the meringue and the chocolate mousse. Finish the dish with a sprinkle of the pistachio powder.