STRAWBERRY & MINT DESSERT

Soak gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour it over white chocolate. Add strawberry paste and stir until the chocolate melts. Blend it gently with whipped cream and then pour the strawberry mousse into silicone moulds and freeze. Coat the frozen mousses with red shine coating.

Soak gelatine in cold water (2). Boil a syrup with sugar, water (1) and glucose to 103ᴼC. Add white chocolate, condensed milk and the soaked gelatine and blend it all together adding red colorant at the end. Coat the frozen mousses with shine coating of 32ᴼC.

Melt butter in a microwave and combine it with vegetable oil. Whisk marzipan in a mixer bowl, adding the eggs one by one, until stiff foam is obtained. Add flour, previously mixed with potato starch, and finally combine it with the melted butter and vegetable oil. Spread the mass on a tray lined with baking parchment and bake at 175ᴼC for 15 minutes.

Peel the dragon fruit and cut it into small cubes. Chop the mint leaves. Add mint paste and lemon juice and stir it well. Spread salsa on the baked and pre-cut marzipan sponge cake.

Soak gelatine in cold water (2). Boil the water (1) with sugar and glucose and then add the soaked gelatine. Finally add strawberry puree and strawberry paste and stir it thoroughly. Pour the mass into a container and freeze.

Mix all ingredients until a loose consistency is obtained. Strew the crumble onto a tray lined with baking parchment and bake at 180ᴼC for 12 minutes approximately.

Simmer strawberries with sugar and mint paste until puree. Blend it using a hand blender, strain through a sieve and set aside to cool.

Soak gelatine in cold water. Boil cream (1) with sugar and then add the soaked gelatine. Add mascarpone and strawberry paste and stir it thoroughly. Blend it with cold cream (2) and leave aside in refrigerator for 12 hours to set. Whip the cold solidified cream using a mixer on medium speed.

Whisk egg whites with sugar until stiff foam is obtained. Form the meringue on a baking parchment using a piping bag. Sprinkle it with coconut flakes on top and dry for 90 minutes at 90ᴼC.