APPLIANCES USED
30 Minutes Preparation Time
16 Hours Cooking Time
8 Serving Size
135 g strawberry flavoured jelly 200 ml boiling water 300 ml sparkling wine 50 ml elderflower cordial or liqueur
110 g egg whites 22 g caster sugar 110 g ground pistachios 125 g icing sugar Zest one lime 2 tbsp elderflower cordial or liqueur
250 ml strawberry purée 10 g gelatine leaves, softened in cold water 125 g caster sugar 60 g egg whites 250 ml whipping cream, whipped to stiff peaks
10 g gelatine powder 60 g water (for the gelatine) 140 g liquid glucose 150 g sugar 75 g water 100 g sweetened condensed milk 150 g white chocolate Red food colouring
Strawberries Macaroons Meringues Edible flower
Using a 20-22cm silicon or metal cake mould, pipe the mousse in an even layer along the base and sides of the mould. Use a palette knife to even out. Press the jelly into the mould and top with a layer of mousse, followed by the pistachio dacquoise. Fill the mould with the remaining mousse and level off with a palette knife. Place in the freezer and leave for a minimum of 4 hours or preferably overnight.
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