Strawberry recipe easy with the Thermomix, a delicious and pretty strawberry easy to make based on a dacquoise biscuit, mousseline cream, strawberries and strawberry jelly.

Ingredients :

For the dacquoise biscuit:

• 5 egg whites
• 80g sugar
• 150 g ground almonds
• 130g icing sugar

For the mousseline cream:

• 400g whole milk
• 4 eggs
• 50g cornstarch
• 50g caster sugar
• 30g vanilla sugar
• 1 teaspoon strawberry flavoring (optional)
• 200 g softened butter
• 400 g strawberries cut in 2

For the strawberry jelly:

• 200g strawberries
• juice of 1/2 lemon
• 4 g gelatin leaves

Preparation :

For cookies:

In the bowl, insert the whisk and add the egg whites then set for 4 minutes at 37° at speed 3.5.
After 3 minutes add the caster sugar through the opening.
Pour into a salad bowl then add the mixture of icing sugar and almond powder then mix with a spatula.
Put the preparation in a pastry bag then form a 2 biscuits in the shape of circles the first of 24 cm in diameter and the second of 20 cm.
Sprinkle with icing sugar then bake for 10 to 14 minutes at 180°C.

For the cream:

Put the milk, the eggs, the sugar, the vanilla sugar, the strawberry flavoring and the cornstarch in the clean bowl then cook for 9 minutes at 90° at speed 4. Transfer the cream to a salad bowl, placing on contact
a cling film then place in the fridge.
When the cream is completely cold, put it back in the bowl insert the whisk and remix 20 seconds at speed 3.
Add the softened butter then set 3 minutes at speed 4.

For mounting :

Place your 24 cm pastry circle on the serving dish, and place the rhodoïd strip inside and all around the circle, to facilitate unmolding.
Place the 24 cm circle of biscuits, then place the strawberries cut in 2 around the biscuit, cut side outwards.
Put the cream in a piping bag then fill the biscuit, starting with the empty spaces between the strawberries.
Place the 2nd 20 cm biscuit, press lightly then cover with the rest of the cream then smooth the top well with a spatula, and place in the fridge for 2 hours.

For the strawberry jelly: 

Soak the gelatin sheets in cold water for 10 minutes.
Put the strawberries in the bowl then blend for 20 seconds at speed 8.
Pass the puree through a sieve then a finer texture.
Put the purée back in the bowl, add the lemon juice then set for 3 minutes at 60° at speed 1.
When the bell rings, add the gelatin then mix for 20 seconds at speed 4.
Leave to cool then carefully pour the mirror over the cream and place refrigerated for at least 8 hours.
Carefully unmold the strawberry then decorate and serve.

Source – platetrecette.fr