Strawberry bavarian with
a decorative biscuit
a joconde biscuit
a strawberry mousse
For 6 or 7 people
For the biscuit decoration
50 g butter
50 g icing sugar
50 g egg whites
50 g flour
pink colouring
Mix all the ingredients together. Spread it out in a thin, even layer on the baking sheet. Use a notched comb to make the lines. Place in the freezer for at least 30 minutes.
For the Joconde biscuit
100 g almond powder
100 g icing sugar
25 g flour
120 g whole eggs
100 g egg whites
15 g caster sugar
20 g melted butter
Mix the almond powder, icing sugar, eggs and flour in a bowl. Whisk the egg whites with the powdered sugar. Add these to the previous mixture with the melted butter, stirring gently. Take the baking tray out of the freezer and spread the mixture evenly. Place in the oven at 180 °C for about ten minutes. Cut out a circle from the biscuit with the same diameter as your dessert, and cut out the outline of the biscuit so that you can see the strawberry mousse
The strawberry mousse
250g strawberry puree
45g caster sugar
200g of very cold liquid cream (30% fat)
3 sheets of gelatine
In a saucepan, heat the strawberry puree (or red fruit) with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture.
Proceed to assemble the cake. Place a rhodoïd film in your entremet circle, with the Mona Lisa biscuit printed all around and at the bottom. Garnish with strawberry mousse and cut strawberries. Place in a cool place to allow the mousse to harden. Decorate with a strawberry.
