A delicious summer dessert with crumble, white chocolate mousse, and strawberry jelly. Check out how to prepare this delight for your taste buds!
Ingredients:
Mousse:
- Egg – 75 g
- Sugar – 75 g
- White chocolate – 150 g
- Heavy cream (30%) – 225 g
Additional Ingredients:
- Strawberry chips – 50 g
- Pistachios – 20 g
- Strawberries – 70 g
Crumble:
- Sugar – 50 g
- Butter – 50 g
- Wheat flour – 50 g
Strawberry Jelly:
- Sugar – 50 g
- Strawberries – 50 g
- Water – 50 ml
- Gelatin – 3 teaspoons
Mascarpone Cream:
- Vanilla – 3 g
- Mascarpone cheese – 200 g
- Heavy cream (30%) – 200 g
Preparation:
Step 1: Prepare the Chocolate Mousse
Melt the chocolate in a double boiler. Whip the heavy cream. Beat the egg whites with sugar. Gradually fold the whipped cream into the beaten egg whites and mix. Combine everything with the cooled melted chocolate. Pour into a plastic container and refrigerate.
Step 2: Prepare the Crumble
Mix room temperature butter with the remaining ingredients. Knead the dough into a ball. Transfer to any baking dish lined with parchment paper and flatten. Bake in an oven preheated to 180°C for about 10-15 minutes until golden brown. Let it cool, then crumble.
Step 3: Prepare the Strawberry Jelly
Soak the gelatin in a bit of water and let it swell, then dissolve it in a double boiler. Boil 50 ml of water with 50 g of sugar and let it cool. Puree the strawberries. Add the dissolved gelatin and cooled sugar syrup, then blend again. Pour into a bowl and refrigerate. Once the mixture sets, blend it again with some water to achieve a liquid consistency. Transfer the jelly to a piping bag.
Step 4: Prepare the Mascarpone Cream
Combine mascarpone with heavy cream. Add vanilla seeds scraped from the vanilla bean and mix. Transfer the cream to a piping bag.
Step 5: Assemble the Dessert
Spread the crumble on a plate. Place the mousse on top of the crumble using a spoon dipped in warm water. Pipe the mascarpone cream and strawberry jelly. Decorate with strawberry chips, fresh strawberries, and pistachios.
