Chocolate brownie, white chocolate mousse and strawberry essence
Recipe
White chocolate mousse
| ingredients | preparation |
|---|---|
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Bring to the boil. |
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Beat together |
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Add and stir to achieve a smooth paste. Pour the boiling milk onto the egg yolk mix, return to the saucepan and cook out. |
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Add and allow to cool to 25°C (77°F). |
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Beat until stiff and fold in |
Brownie
| ingredients | preparation |
|---|---|
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Combine and melt. |
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Add and mix together. |
Pour into rubber mats and bake in a convection over for 20-30 min. at 160°C (320°F). When removing from the oven the mixture should still be soft in the middle. |
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Strawberry essence
| ingredients | preparation |
|---|---|
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Place into a stainless steel bowl. |
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Sprinkle over the strawberries. |
Completely cover the bowl with cling fi lm, making sure not to leave any gaps. Place the bowl onto a bain-marie and simmer over a low heat for 1 hour. Strain the strawberry juice through a muslin cloth. Adjust the sweetness to taste. |
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Chocolate lace tuile
| ingredients | preparation |
|---|---|
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Mix together. |
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Boil the butter, cocoa butter and glucose. Add the water. Cook until it thickens slightly. Leave to cool, add to the sugar mixture, then refrigerate. |
Bake on a Silpat® mat for 9-10 min. at 160°C (320°F). Take out of the oven and allow to cool slightly. Cut into long triangles. Store in an airtight container. |
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Finishing and presentation
- Place the brownie in a serving bowl. - Pour the strawberry essence around the edge. - Place strawberry halves in the dish around the brownie. - Place a quenelle of white mousse on top of the brownie and decorate with a chocolate tuile. |