- In a stand-mixer whisk the yolks and the sugar until the mixture “whitens”, and doubles volume.
- Incorporate the sifted flour and cocoa powder, with big whisking motions, from the inside to the outside.
- Incorporate the whites that you have previously beaten with a hand mixer to medium-firm peaks
- pour the batter on the baking sheet, spreading it with a spatula.
- Bake 180°C for 10′ aprox
- Cool it down.
- Once it has cooled down, sprinkle your worktop with some cocoa powder, turn the biscuit upside down, and carefully remove the paper with the help of the spatula
- Take a ring mold (here, 18cm diameter) and cut the biscuit.
- Then, on some sort of flat dish, put some aluminum sheet, the biscuit ring (this will help us to keep it in the freezer later.
- Slice the strawberries.
- Neatly line all the strawberries around the mold, once your white chocolate mousse is ready!
- Soak the sheets of gelatine in a bowl with cold water.
- Rinse the gelatin sheets, add them to the warm chocolate/cream mixture.
- Finally, add the whipped cream with big whisking motions.
- Pour the mousse in the mold. Smooth the surface using a bent spatula.
- Take it to your freezer 24hs.
- Put all the ingredients in a small saucepan, except the gelatine.
- Stir well with a metal whisk.
- Heat stirring constantly until it boils.
- Continue stirring 5′ more, you will see the mirror-like appearance.
- Let it cool.
- Add the gelatine that has been hydrated in water, and then warmed a few seconds in the micro-wave oven. Combine well. Sift. Use at 35°C.
- Take your fraisier out of the freezer
- Pour the “glaçage miroir” on it, 2/3mm in depth.
- Let it cool.
- Remove the metal ring.
- Decorate the fraisier with all the berries that you like, think about creating volume, like this!
References from: FBA TB