2 portions 165g 70% Dark Chocolate 400g Strawberries 50g Plain Flour 3 Eggs 650g Caster Sugar 1 tablespoon Brandy 500ml Double Cream 1 leaf Gelatine 75g Butter 75g Icing Sugar 65g Egg White 2 tablespoon Honey ½ tablespoon Bicarbonate Soda 25g Cocoa Powder ¼ Lemon
Method • Whisk 3 eggs and 75g sugar, add 50g plain flour and 25g cocoa powder – bake 180c 8-10 mins. • Make Tuille mix 75g soft butter and 75g icing sugar, and the add 65g egg white and 55g plain flour – fridge. • Make honeycomb 400g sugar ½ tablespoon bicarbonate soda. • Make coulis 150g sugar to soft ball add to strawberries and squeeze a little lemon juice and blitz – pass and in fridge. • Cut sponge into ring size and soak in a little brandy. Arrange halves of strawberries around ring and a piece on honeycomb in the middle. • Make mousse heat 50ml water and 25g sugar, add soaked gelatine and whisk in 165g chopped chocolate and fold in 335ml whipped cream and spoon in to moulds and flatten the top and chill. • Cook Tuille and shape it around a wooden spoon. • Whip some cream with 2 tablespoon of honey then fold in the honeycomb pieces. • Glaze some strawberries with some coulis. Recipe by Tom Lee, runner up in the Essential Cuisine North West Young Chef Competition 2009.