Ingredients:

VANILLA BISCUIT:

1 egg

30g sugar

40g “00” flour

2g baking powder

24g milk

28g seed oil

Vanilla extract

STRAWBERRY MOUSSE:

4g gelatin sheets

20g cold water

100g warm milk

100g white chocolate

80g strawberry pulp

100g fresh cream

6g icing sugar

STRAWBERRY JELLY:

180g strawberry pulp

30g icing sugar

4g gelatin sheets

20g cold water

Directions:

1. Biscuits: mix an egg with sugar. Then combine vanilla extract, milk and oil. Sift and add flour and baking powder.

2. Pour the mixture into the mold and bake at 170° for 20 minutes.

3. Mousse: put gelatin in cold water. Then cut the white chocolate and put it in a bowl, add the jelly, warm milk and strawberry pulp. Put in the fridge for 20-30 minutes.

4. Whip the cream with the icing sugar and add to the mixture.

5. Pour over the base and place in the freezer for 1 hour.

6. Gelatin: Put gelatin in water. Then mix the pulp with the icing sugar and gelatin.

7. Pour the jelly over the cake and put it in the freezer for 2/3 hours.