Beat the whites with the sugar for about 10 minutes, add the almond flour along with the corn starch, mixing with a spatula,
Transfer the dough to a baking ring covered with metal foil, diameter 17-18 cm.
Bake the countertop at temperature 170 C, until it is beautifully browned, covered with food to contact and allow to cool.
Heat the strawberry puree at temperature at 60-70 C, take from the hob and add the prior gelatin soaked and drain the liquid.
Mix the strawberry puree with strawberries along with the freshly cut strawberries.
We pour over the cooled pandișpan and give to the freezer.
The strawberry puree is heated PA temperature 60-70 C.
In another vessel, strawberry chocolate, swollen gelatin is gathered, pour the strawberry puree, and beat the mixture with a blender, cool to temperature 30 C.
In another vessel, beating the sweet cream to the strong tips.
Incorporate the sweet cream into the strawberry mixture.
Pour the mousse over the strawberry jelly and freeze 4-5 hours.
We take to the boiling point, the milk along with the vanilla seeds.
In another vessel, collect, white chocolate and swollen gelatin-baked liquid, pour milk along with the seeds over and punct with a blender,
We cool to temperature 23-25 C, add the sweet cream beaten and incorporate together.
Pour the mousse into a silicone shape with a 22 cm diameter,
We removed the fillings beforehand and dive in mousse, then give to the freezer for a few hours.
When the cake is frozen, we remove from the shape and give it to the refrigerator for decongment.
We decorate according to preferences and enjoy with pleasure.
🍓 Enjoy your meal!
