“les amants aimants” tomato wild strawberry with white chocolate

Pastry recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Tomato strawberry jelly

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 50g
    • Sugar - 20g
    • Gelatine leave - 2
    • Tomato (puree) - 250g

    Mix the two purees with the sugar and leave to defrost overnight in the fridge. The following day, heat a small amount of this mixture to 45°C, add the drained gelatine that has been pre-softened in cold water. Pour through a conical sieve, cover with plastic film and leave to cool.

    In this step

  2. Sponge interior

    Ingredients

    • Icing sugar - 95g
    • Almond powder - 85g
    • Flour - 55g
    • Egg - 140g
    • Emulsifier - 3g
    • Egg white - 180g
    • Sugar - 85g

    Sieve together the icing sugar, ground almonds and flour. Whisk together with the eggs and emulsifier with a beater. In another blender bowl whisk the egg whites, adding the sugar little by little while whisking.

    Mix the two mixtures together, spread on a 60 cm x 40 cm sheet and cook in a fan oven at 225°C, vent closed. Place on a rack and leave overnight in the fridge. Cut into the same diameter as your verrines.

  3. Strawberry jelly

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 200g
    • Sugar - 40g
    • Gelatine leave - 2.5g
    • Wild strawberries - As required

    Mix the strawberry puree with the sugar until it is completely dissolved. Heat a small amount of this mixture to 45°C, add the drained gelatine that has been pre-softened in cold water. Pass through a conical sieve, cover with plastic film and leave to cool.

    In this step

  4. White chocolate mousse

    Ingredients

    • White couverture 35% - 180g
    • Single cream 35 % - 200g
    • Single cream 35 % - 250g

    Bring the 200g single cream to a boil and gradually pour over the chopped white chocolate taking care to ensure the emulsification (with an elastic, shiny mixture). Leave to cool to 35°C/40°C then delicately add the foamy whipped cream.

  5. Assembling and presentation

    Fill the verrines 1/3 full with the tomato strawberry jelly, place a sponge disc on top to let it soak. Leave the jelly to set in the fridge, place a few still-frozen wild strawberries on top and top up to the top of the fruit with the strawberry jelly. Leave to set in the freezer then pipe on top an attractive ball of white chocolate mousse and sprinkle with white chocolate chips and a half-strawberry or a few fresh wild strawberries.

    Assembly and finishing

    Assembling and presentation

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