Ingredients
Strawberry Cream
575 g / 20.28oz Cream
150 g / 5.30 oz Fraganosa
200 g / 7.05 oz Egg yolk
6 g / .21 oz Sheet Gelatin
1 ea Vanilla Bean

Flourless Biscuit
5 g / 0.17 oz Cocoa Powder
30 g / 1.05 oz Powdered sugar
65 g / 2.30 oz Butter, soft
35 g / 1.23 oz Egg yolk
80 g / 2.82 oz Ambra 36%
114 g / 4.05 oz Egg white
45 g / 1.58 oz Granulated sugar

Preparation
Strawberry Cream
Put the cream into a saucepan and heat, over a gentle heat, to just below boiling point. Add the Fraganosa and the egg yolk into the cream and boil up to 86°C/187°F. Stir the dissolved Sheet Gelatin under the mass and remove from heat.

Flourless Biscuit
Sieve Cocoa Powder and powdered sugar and mix together with soft butter. Add egg yolk into it. Add melted ambra 36%. Whip egg white and sugar to soft peaks. Fold both ingredients together. Using a Pastry Bag pipe a disc of 16cm/6.3 inches and bake at 200°C/392°F in the oven for about 10 minutes.

Setting
Pour into pastry molds to freeze. Remove from the freezer, demold and place it on chocolate tart.

Decoration
Decorate with fresh fruit and chocolate band.

Specialty Ingredients
#31334 FELCHLIN-Swiss FRAGANOSA
#31301 FELCHLIN-Swiss COCOA POWDER
#90070 Sheet Gelatin
#90071 Vanilla Bean, Madagascar
#70365 Pastry Clear, Disposable – 18”