Ingredients

1 kg strawberry purée
135 gr flour
900 gr water
500 gr sugar
150 gr trimoline
250 gr purée
250 gr sugar
130 gr wild strawberry purée
5 gr gellan gum
70 gr 1:1 stock syrup
350 gr white chocolate
20 gr water
100 gr cream
10 gr elastic ( Sosa)
40 gr icing sugar
150 gr white chocolate melted
1 gelatine leaf
Maltosec to make powder
500 gr semi whipped cream
115 gr pistachios
200 gr butter
210 gr egg whites
80 gr yolks
50 gr peeled blanched pistachios
170 gr sugar
80 gr sugar
40 gr flour

Method

To make the sorbet:

Combine the puree, 900g of water, trimoline and 250g sugar and gellan gum in a pan.

Heat to 80 degrees.

Strain in to a bowl.

Place in Paco containers, then freeze.

To make the strawberry tuille:

Cream 200g of butter and 500g of sugar.

Fold in 135g of flour, then add 250g of strawberry purée.

This should form a smooth paste.

Spread evenly on a silpad and bake at 122 degrees for 15 minutes till cooked.

Once cooled, break into shards.

For the white chocolate mousse:

Melt 350g of white chocolate then let it cool.

Dissolve the gelatine in the milk with the icing sugar, then add the cooled chocolate to the milk, and strain into a bowl over ice.

Once semi-set fold in the semi whipped cream.

To make the white chocolate cannelloni:

Combine 130 gr wild strawberry purée, 70 gr 1:1 stock syrup, 20 gr water and 10 gr elastic ( Sosa) together in a pan, bringing to the boil and stirring continuously.

When temperature is reached, pour the mixture over a warm cling filmed lined flat black tray.

Once cool, cut the jelly sheet to 10 cm length and 7 cm wide.

Pipe the mousse from end to end, lengthways.

Roll the jelly sheet over, making sure it's nice and round, and store in parchment

Melt 150 gr of white chocolate over a Bain Marie.

Once melted, added the maltosec till a fine powder is formed.

Push this through a tami sieve to remove any lumps, then transfer to a dry container.

Place 115 gr of pistachios, the egg whites, the egg yolks, 170 gr of sugar and 40 gr flour in to the vita prep and blitz until fine.

Be careful not to over heat and cook eggs.

Place in to a canister and charge 3 times.

Pipe the contents in to a 1 kg purée container and cook in microwave for 90 seconds on full.

Cool and freeze.

Toast the blanched pistachios until golden brown for approx 5 mins at 180oC

Place 80 g of sugar in pan and cook until it’s a golden caramel.

Remove from the heat, add the toasted pistachios and stir well and.

Quickly separate the pistachios while still hot.

Assemble as seen in picture

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