Fraises Nues Individual Desserts

Fraises Nues Individual Desserts
  • Serves 6
  • 3,5 hours
  • Medium

Ingredients:

Chocolate financier
  • 150 gram(s) Almond meal
  • 200 gram(s) Granulated sugar
  • 70 gram(s) All purpose flour
  • 190 gram(s) Egg whites
  • 1 pinch(s) Salt
  • 160 gram(s) Melted butter
Strawberry mousse
  • 300 milliliter(s) Strawberry puree
  • 60 milliliter(s) Inverted sugar syrup
  • 56 milliliter(s) Water
  • 140 gram(s) Sugar
  • 130 gram(s) Egg whites
  • 160 milliliter(s) Heavy cream
  • 2 piece(s) Gelatin sheets

Method:

Chocolate financier
  1. Combine all ingredients.
  2. Divide between 6 rings and freeze for an hour.
  3. Bake at 170℃ for 10 minutes.
  4. Remove from rings and let cool.
Strawberry mousse
  1. Beat egg whites.
  2. Combine water, syrup and sugar and bring to 115℃. Gradually add into the egg whites beating till stiff and glossy.
  3. Heat the puree. Mix in gelatin.
  4. Mix strawberry puree into the beaten egg whites.
  5. Fold in whipped cream and divide between 6 moulds.
  6. Blast freeze for at least 3 hours.
  7. Unmold and glaze. Place glazed mousse onto financier base and decorate to your taste and preference.


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