Strawberry entremets

Use the beater to mix butter, icing sugar and ground almonds, powdered coconut and cream powder. Gradually add the eggs at room temperature and then the cream and Ponthier coconut puree. Mix to obtain a smooth, even paste. Pour into a flexipan and cook at 150°C for about 10 minutes.

Use the beater to mix all the ingredients together to obtain a smooth, even paste. Strain and then cook on a baking sheet and silpain at 140°C/20 min.

Heat the lychee puree and the vanilla. Add the caster sugar, egg yolks and cream powder. Bring to the boil and then immediately pour the mixture over the white couverture chocolate and the gelatine powder. Add the Soho liqueur. Mix all together. At the same time whip the cream. At 30°C combine the two mixtures. Assemble.

Mix all ingredients together delicately with the white couverture chocolate and shape. Freeze.

Heat the Ponthier strawberry puree to 40°C, incorporate the sugar, the dextrose, the pectin NH and the agar. Bring to the boil. Remove from the heat and add the PONTHIER lime puree. Process and pour into a flexipan.

Heat all the ingredients to 80°C. Adjust the colour, process and spray.

Bring the water and sugar to the boil and then add the gelatine powder. At 30°C, add the Ponthier strawberry puree and the ginger juice. After leaving to cool, whisk to obtain marshmallowlike texture. Pour and then freeze.

After cooking the almond coconut cream place it on the round of candied strawberry mounded in a flexipan. Freeze. Assemble the following upside down. Pour 300g of lychee mousse in a 20cm circle then place the almond coconut cream / candied strawberry. Freeze. Make a ring of reconstituted shortbread around a 20cm circle. Freeze. Ice the dessert with strawberry icing. Place the strawberry / ginger cloud jelly in the centre of the dessert. Stick the reconstituted shortbread to the edge of the dessert. Place a circle of white chocolate around the cloud of strawberry/ginger. Complete the decoration with a few fresh strawberries.