Strawberry kiss

Name: Strawberry kiss
Ingredients: 270 g Strawberry puree; 230 g White chocolate; 400 g Mascarpone cream; Cocoa butter; 8 g Leaf gelatin, soaked; White chocolate callets; 500 ml Strawberry puree; 100 ml Brachetto wine; 125 g Sugar; 1 units.items Lemon; Viennese dough; Lemon chips; Silicone mold lips; Red powder coloring; Mascarpone cream; fresh strawberries; Petals

Tasty combination of strawberries, white chocolate, and a soup with Brachetto wine. Recipe for approximately 10 lips.

Ingredients

270gStrawberry puree

230gWhite chocolate

400gMascarpone cream

8gLeaf gelatin, soaked

Silicone mold lips

Cocoa butter

White chocolate callets

Red powder coloring

500mlStrawberry puree

100mlBrachetto wine

125gSugar

1units.itemsLemon

Viennese dough

Lemon chips

Mascarpone cream

fresh strawberries

Petals

Preparation

Soak the gelatin in water.
Heat the cream with the strawberry puree.
Dissolve the gelatin in this mixture.
Pour over the chocolate callets and mix until melted.
Pour into the molds, let cool, and freeze.

Maintain a ratio of 60% chocolate and 40% cocoa butter.
Melt everything au bain-marie and pour through a sieve.
Dip the frozen strawberry kiss into this mixture.
Defrost before serving.

Grate the lemon zest and squeeze out the juice.
Blend all ingredients with an immersion blender until the sugar is dissolved.
Store chilled.

Cut the shortcrust pastry and bake at 200°C until crispy.
Fry the lemon chips very briefly in oil at 170°C.
Drain on paper and then break into pieces.

Place the shortcrust pastry on a plate.
Place the 'kus' on top.
Whip the mascarpone until soft peaks form and garnish with strawberries, crispy lemon chips, and some flower petals.