Strawberry Mirror

Prepare a ‘beurre noisette’ by heating the Debic Brioche butter until golden color, sieve and set aside.

Whip the egg yolk with the almond powder and the icing sugar until a foamy mass.

Whip the egg whites with the sugar until meringue.

Combine both and and fold in the beurre noisette.

Finish with the flour.

Spread on a baking tray and bake at 195°C during 8-10 minutes.

Cut the baked sheet in 2 stripes of 2.5 cm an d 4 circles of 14 cm diameter.

Punch the circles with the red fruit punch.

Hydrate the gelatin with the water.

Heat a small part of the puree with the sugar and the gelatin mass.

Combine whit the rest of the puree.

Fold in the semi whipped Debic Natop.

Use at once.

Combine the ingredients

Hydrate the gelatin.

Heat the Debic cream with the cloven vanilla pod, cover and let infuse for 1 hour.

Bring the Natop with the sugar to a boil and combine with the egg yolk, sugar and infused cream.

Control at 84°C ( anglaise) , add the gelatin mass and mix briefly with a hand blender.

Portion in Silpat circles and freeze.