Caramelized strawberries, panna-cotta whipped cream, chocolate disc, silver pearls
- Bitter chocolate
150 g
- Mara des bois strawberries
150 g
- Flowering cream
20 cl
- Gelatin Sheets
2
- Icing sugar
75 g
- Cane syrup
10 cl
- Raspberry alcohol
4 cl
- Sunflower oil
A few drops
- Powdered sugar
100g
- Lemon juice
1 tablespoon
- Strawberry syrup
2 teaspoons
- Preparation time:45 minutes
- Cooking time:5 minutes
- Line a baking sheet with parchment paper.
- Grate the chocolate into a container that you place in a moderate bain-marie. Let the chocolate melt and add 4 drops of sunflower oil, smooth with a spatula and spread it about 2mm thick on the baking sheet.
- With a 7 cm cookie cutter, mark around 8 discs, then put the plate in the fridge for 30 minutes. Place serving plates in a cool place.
- Wash and dry the strawberries. Reserve the best ones for finishing. Stalk and cut the others in half from the tip down. Keep cold.
- In a small sauté pan, melt the sugar for the caramel with 2 tbsp. s. of water and lemon juice, bring to a simmer until it has taken on a beautiful blond color, then remove from the heat, stir in the strawberry syrup and let cool.
- Prick the strawberries whole at the end of a fork and dip them in the caramel, turning them to coat them well.
- Invert them on a plate and let them dry.
- Soften the gelatin sheets in cold water, then squeeze them between your hands and melt them over low heat in the raspberry alcohol.
- Whip the very cold Chantilly cream by incorporating 2 tbsp. s. of icing sugar and gradually add the melted gelatin in a trickle. Let the cream firm up in the refrigerator.
- Gently detach the chocolate discs from the paper. Lightly sprinkle the serving plates with icing sugar, place a disk of chocolate in the center. Pour the Chantilly cream into a decorating bag fitted with a fluted nozzle. Place a spiral layer on each disc, cover it with half strawberries quickly dipped in cane sugar syrup and well drained.
- Cover again with a spiral layer of whipped cream and place the second disc of chocolate.
- Garnish the center with one or two caramelized strawberries, then place the remaining strawberries around.
- Add some silver beads.
- Serve immediately.
