
Strawberry confit
Ingredients | Preparation |
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| Mix the sugar and the pectin. |
Zéphyr™ Chantilly Cream
Ingredients | Preparation |
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| Boil the cream, the inverte sugar and the glucose. |
Crumble
Ingredients | Preparation |
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| Sift the flour, the icing sugar and the salt. |
Coloured ladyfinger biscuit
Ingredients | Preparation |
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| Sift the powders together. |
Assembly
Spray a thin layer of red cocoa butter in a heart mould (mould MLD-090083-M00). Then mould with Zéphyr™ white chocolate couverture. Remove from the mould and cut the top part of the mould with a heart shaped cutter to create an opening. Decoration suggestion: Decorate with fresh strawberries and cubes of ladyfinger biscuit colored in pink as well as some candied lime zest. |