Family Best Time >> Food

Caramelized strawberries, panna-cotta whipped cream, chocolate disc, silver pearls


Ingredients:4 people
  • 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:
  • 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.