Instructions
SABLÉ COOKIE CRUST
Place a large 10 inch/ 26 cm cutlet ring over a small baking charger lined with baking paper or mat.
In a small coliseum, whisk together the Egg thralldom and Icing Sugar until smooth and thick( about 1 to 2 twinkles). Add the very soft Adulation and stir it in( see note 1).
Add the Flour( and swab if using unsalted adulation) and blend with a spatula until combined. It should have the thickness of a thick paste.
Press the dough at the bottom of the cutlet Ring until well packed and flat. Chill for 30 twinkles, also singe for 30 twinkles in an roaster preheat on 160 ’ c/ 325 ’f. Set away to cool down fully.
STRAWBERRY MOUSSE FILLING
Blend the Strawberries( fresh or frozen, fused and drained) until smooth. Voluntarily, pour through a thin mesh sieve to remove the seeds.
Place the amalgamated Strawberries in a small saucepan with the Sugar and the seeds of the Vanilla Bean( see note 2). Whisk to combine them bring to a poach on medium low heat. Remove from the heat.
In the meantime, mix the Gelatine Greasepaint with a little bit of veritably cold water( about 2 soupspoons) in a small coliseum. Set away for a couple of twinkles or until it resembles a thick paste.
Add the Gelatine paste into
the warm Strawberry admixture and whisk well until completely dissolved. Transfer into a clean coliseum or shallow visage and cover with plastic serape touching the face. Chill in the fridge for about 1 hour or until it does n’t feel warm to the touch presently( see note 3)
scourge the Cream in your mixer( or with a hand mixer) until you reach stiff peaks. Place the stupefied strawberry admixture in a large coliseum and gently fold in the whipped cream in 3 or 4 times.
Place a 5 cm/ 2 inch high Acetate Strip on the inside of the cutlet Ring( see note 4). Voluntarily, slice the fresh Strawberries in half and place them on the inside of the ring – sliced side touching the ring( see note 5).
Pour the Strawberry Mousse into the cutlet Ring and spread it around until smooth on top. Chill for at least 3 hours or until the top of the scum appears to be set – or overnight.
STRAWBERRY JELLY Fixing
Blend the Strawberries until smooth. Pour it through a thin mesh sieve place over a small saucepan to remove the seeds. Whisk in the Sugar and Lemon Juice, and bring to a poach on medium low heat. Turn off the heat.
In the meantime, bloom the gelatine greasepaint with a little bit of cold water( about 1 teaspoon) in a small coliseum. When it resembles a thick paste, whisk it in the warm strawberry admixture until completely dissolved.
Set away for 30 twinkles to slightly cool down, also pour it over the scum Scum subcaste. Spread it around gently, also place back the cutlet in the fridge to set again for another 3 hours minimum, rather overnight.
Nutrition
Calories: 284kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 102mg | Potassium: 146mg | Fiber: 2g | Sugar: 20g | Vitamin A: 669IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 1mg