1. Strawberry jelly: Soak the sheet gelatin in cold water. Put
50g DLA Strawberry Filling & Topping in a heat-resistant
bowl and add the granulated sugar, microwave for about 1
minute to heat it up. Drain the soaked gelatin sheets, cut into pieces,
add, and mix to dissolve. Add the remaining 50g of Strawberry
Filling & Topping, mix well, then pour it into a molder and freeze
it in the freezer.
2. Biscuit Dough: Put whole eggs in a bowl, add sifted
powdered sugar, almond powder and cake flour and mix
until whitish. Put egg whites and granulated sugar in
another bowl, whip until stiff peaks form a meringue. Add a
scoop of meringue to the flour bowl and mix well. Add the rest
of the meringue, mix with a spatula, and add the melted
butter. Spread the batter on a parchment paper and bake in
an oven preheated to 210 degrees for about 12 minutes.
3. Strawberry Mousse: Soak gelatin sheets in cold water. Put
half of the DLA Fruit Nectar strawberry in a heat-resistant
bowl, add sugar and microwave for 1 minute to heat it up. Drain
the soaked gelatin sheets, cut into pieces, add, and mix to
dissolve. Add the remaining Fruit Nectar Strawberry and
mix well. Gently whip the fresh cream and add.
4. Fill the silicone mold halfway with strawberry mousse and
put the frozen strawberry jelly in the center. Add the
strawberry mousse on top and cover with a circle of biscuit
dough. Freeze in the freezer for at least 6 hours.
5. Mix DLA Mirror Glaze Neutral to liquify. Add food
color and mix well. Remove #4 from mold and pour the colored
DLA Mirror Glaze Neutral from above. Garnish with edible flowers.