Strawberry heart composed of
– a strawberry mousse,
– an insert of diced strawberries,
– a strawberry topping,
– sweet pastry.
Material used
– Silikomart mould kit mini tart petit amour
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
Ingredients
Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream
Strawberry insert
✔70g diced strawberries
✔10g caster sugar
Sweet dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk
Strawberry topping
✔10g Sugar
✔6g pectin
✔250g strawberries
The recipe
For 8 hearts
Strawberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔100g cream
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the mixed strawberries with the sugar. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Strawberry insert
✔70g diced strawberries
✔10g caster sugar
Cut the strawberries into small cubes and sprinkle with powdered sugar.
Assembly
Pour the strawberry mousse halfway up the cake, making sure it comes up to the edges. Place in the freezer for 4 minutes to allow the mousse to set a little. Place the strawberry cubes in the middle. Top with the remaining strawberry mousse and place in the freezer for at least 3 hours.
Sweet dough
✔130g flour
✔45g caster sugar
✔10g almond powder
✔1 pinch of salt
✔70g butter
✔1 egg yolk
Mix all the ingredients together, roll out and chill. Roll out the dough thinly between 2 sheets of baking paper. Using a heart-shaped cookie cutter, cut out hearts. Place in the freezer while you preheat your oven. Bake on a micro perforated baking mat at 170° for about 12 minutes. Leave to cool.
Strawberry topping
✔10g sugar
✔6g pectin
✔250g strawberries
In a saucepan, pour the mixed strawberries and heat. In a small bowl, combine the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool. Remove the mousses from the freezer, unmould and immediately apply the topping. Place the mousses on the sweet biscuit.
Push in an arrow and decorate with a gold leaf.
