400g Strawberry Filling
& Topping
35g Gelatine Mass

Pour Strawberry Filling & Topping into a saucepan. Bring to a boil,remove from the heat and add the gelatine mass. Mix well and pipe into half sphere silicone moulds and freeze until needed.

200g Flour
150g Sugar
5g Cacao Powder
2g Baking Powder
2g Baking Soda
2pcs Eggs
120g Vegetable Oil
130g Buttermilk
50g Fruit Nectar Strawberry

Optional - Red food coloring Sift the flour, baking soda, baking powder and cacao powder. Add in the sugar, oil and eggs. Mix well with paddle attachment. Add buttermilk, Fruit Nectar Strawberry, coloring and mix until smooth. Set aside for 20 minutes. Pour into a tray and bake for 20 minutes at 170°C. Let cool down, cut into discs and freeze.

135g Milk
135g Heavy Cream 35% (part 1)
55g Egg Yolks
30g Sugar
450g Heavy Cream 35% (part 2)
320g El Pao 58% Dark Chocolate Couverture

Make a creme anglaise by heating milk, cream (part 1) and vanilla seed. Separately mix yolks and sugar. Add somewarmed milk mixture into yolks, mix and them pour it back into the milk mixture on a stove. Cook to 82°C whisking constantly, strain. Melt El Pao 58% Dark Chocolate Couverture in a microwave and make a ganache using the creme anglaise. Cool to 55°C. Whisk heavy cream (part 2) and fold into the ganache. Use immediately.

550g Strawberry Filling & Topping
135g Heavy Cream 35% (part 1)
55g Egg Whites
110g Inverted Sugar
380g Heavy Cream 35% (part 2)

In a mixing bowl make a meringue using trimoline and egg whites. Blend Strawberry Filling & Topping into a puree and incorporate melted gelatine mass. Add in the whipped cream and fold in the meringue.

50g Cocoa Butter
50g Ivana 30% White Chocolate Couverture (part 1)
250g Ivana 30% White Chocolate Couverture (part 2)

Red fat-soluble color Melt the cocoa butter and Ivana 30% White Chocolate Couverture (part 1) to 40-45°C and using a blender, mix in red colouring. Temper at 27°C then 29°C. Using a small inflated balloon; dip it into cocoa butter + chocolate mix and press gently onto a guitar sheet, creating a veiny appearance. Temper Ivana 30% White Chocolate Couverture (part 2) and cover with a guitar sheet. Once slightly crystallised cut chocolate discs.

250g Covergeli Dark Chocolate Glaze

Pipe the chocolate or strawberry mousse halfway into half a sphere. Add strawberry compote. Cover with a frozen red velvet disc. Freeze for 10-12 hours. Take out frozen entremets, position on a baking rack and cover with Covergeli Dark Chocolate Glaze, warmed to 40-45°C. Take off the rack, remove the access of glaze. Decorate with chocolate discs and dark crispy pearls.