A beautiful monoportion with refined taste, perfect as the dessert for a summer afternoon. Dry chocolate mousse, strawberries and cinnamon go well together and encapsulate the feeling of bliss.
Add the sugar and colorant to soft butter and mix. Add sieved flour, almond flour and cinnamon. Spread a thin layer, cool and cut out 18 rectangles Ø7cm. Bake it at 170°C for 12 minutes.
Whisk the egg yolks with the 30 g of sugar and blend with the chocolate (melted at 45°C). Whisk the egg whites separately with 75 g of sugar. Blend the two mixtures, adding the cocoa. Spread on a tray with a silicone mat and bake at 180°C for 10 minutes. Cut out a small discs when cooled down.
Defrost 375 g of strawberries and mix in a blender together with the sugar. Dissolve the gelatine, add to the strawberry puree and heat to 80°C. Pour the mixture into round silicone moulds, add chopped frozen strawberries and freeze all together.
Heat up the sugar with water to 118°C and pour hot syrup onto egg yolks while whisking. Blend 150 g of whipped cream in melted chocolate (40°C). Add whisked egg yolks and then the rest of whipped cream and stir it gently.
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