Ingredients
Strawberries with Sezchuan Pepper
500 g / 17.5 oz Strawberries
70 g / 2.4 oz Powdered sugar
4 pcs Red pepper corn
Grand Cru Chocolate Mousse
100 g / 3.5 oz Egg yolks
20 g / 0.7 oz Water
30 g / 1.0 oz Granulated sugar
2 g / 0.1 oz Silver Sheet Gelatin
30 g / 1.0 oz Rose gelee
3 drops Rose water
50 g / 1.7 oz Madagascar Rondo 64%
100 g / 3.5 oz Maracaibo Criolait Rondo 38%
200 g / 7.0 oz Heavy cream 35%, whipped
Cappuccino Mousseline
100 g / 3.5 oz Cappuccino
4 g / 0.1 oz Silver Sheet Gelatin
400 g / 14.0 oz Heavy cream 35%, whipped
Crème Chantilly a la rose
200 g / 7.0 oz Rose gelee
50 g / 1.7 oz Strawberry Purée
3 g / 0.1 oz Silver Sheet Gelatin
Preparation
Strawberries with Sezchuan Pepper
Simmer strawberries and powdered sugar in a bain-marie for about1 hour. Cover with a foil. 10 minutes before finishing add red pepper corn. Sieve through a fine cloth. Yield about 370 g / 12.9 oz.
Grand Cru Chocolate Mousse
Whip egg yolks well. Boil granulated sugar and water up to 121°C/249°F. Mix boiled sugar syrup and egg yolks to a meringue. Add dissolved Silver Sheet Gelatin, rose gelee, and rose water. Incorporate melted Madagascar Rondo 64% and Maracaibo Criolait Rondo 38% and stir to a smooth mass. Fold slowly the whipped cream (soft peak) under.
Cappuccino Mousseline
Melt Cappuccino. Add half of the whipped cream 35% with dissolved Silver Sheet Gelatin under the Cappuccino. Add slowly the rest of the whipped cream.
Crème Chantilly a la Rose
Warm up rose gelee and Strawberry Purée. Add dissolved Silver Sheet Gelatin and let it set.
Setting
Fill up the prepared Strawberries with Sezchuan pepper in glasses. Place a half of a strawberry into the Purée and put in the freezer for 10 minutes. ipe some of the Grand Cru Mousse in the glasses. Let it set. Pipe Cappuccino Mousseline on top. By using a spoon place some of the Crème Chantilly á la Rose.
Decoration
Decorate with heavy cream 35% and dust with Cocoa Powder. Place halved strawberries, Isomalt sugar, chocolate curls and rose leaves.
Specialty Ingredients
#31109 FELCHLIN-Swiss MADAGASCAR RONDO 64%
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT RONDO 38%
#31301 FELCHLIN-Swiss COCOA POWDER
#31335 FELCHLIN-Swiss CAPPUCCINO
#90070SI Silver Sheet Gelatin
#6930-299 HERO-Swiss STRAWBERRY PURÉE
#90431 Isomalt
