CREAM, STRAWBERRIES AND CHOCOLATE

FOR THE BISCUIT SPIRALS

Beat the butter with the vanilla, sugar and maraschino. Add the eggs and then the flour and starch after sifting them. Spread out the mix in the Gourmand spiral moulds GG005. Bake in the oven at 170°C for 8-10 min. Then leave to cool, blast chill, remove from the mould and dehydrate.

FOR THE STRAWBERRY FILLING

Blend the ingredients together. Pour into small silicone moulds and blast chill. Remove from the mould.

FOR THE CHOCOLATE MOUSSE

Heat up the milk and dissolve the gelatin in it, then pour it over the melted chocolate and emulsify. Bring to 30-35°C and add the cream. Pour into cylindrical moulds Gourmand GG003, filling them by 3/4 each, then insert the frozen strawberry filling and complete until full. Blast chill and remove from the mould.

FOR THE VANILLA-FLAVOURED PANNA COTTA

Heat up the milk and the cream with the vanilla, then dissolve the sugar and gelatin in it. Pour into the big ring Gourmand moulds GG002, then leave to cool and blast chill.

FOR THE PASSION FRUIT GELATIN

Bring all the ingredients to a boil. Leave to cool on a baking sheet, break up the gelatin and blend well.

COMPOSITION OF THE DISH

Slice the strawberries thinly and lay them around the chocolate mousse cylinder. Place the panna cotta disc on the dish with the mousse cylinder inside it and the biscuit spiral on top of it, then decorate with gelatin and mint leaves.