Lily of the valley and its little chocolate pot with a heart of strawberry mousse

Ingredients strawberry hearts:

250 g strawberries

30 g caster sugar

1 teaspoon lemon juice 

To prepare:

Wash and cut the strawberries into pieces.

Heat until the sugar has melted.

Blend and leave to cool.

Pour into a mould smaller than the one used to make the small ones.

Freeze for 2 hours.

Ingredients for the strawberry mousse

200 g strawberries

200 g very cold liquid cream

50 g caster sugar

2 sheets gelatine 

To prepare the mousse:

Soften the gelatine in a bowl of cold water.

Wash and chop the strawberries.

Heat until the sugar has melted.

Blend and bring to the boil. Remove from the heat.

Add the gelatine and mix.

Leave to cool to 3°C, then place the strawberry pulp in the fridge.

Place a bowl and whisk attachment in the freezer.

Pour the cream into a chilled bowl. Whip the cream until it is not too stiff.

Remove the strawberry pulp from the fridge and whisk lightly.

Gently fold into the whipped cream.

When the mixture is smooth, pour into a slightly larger mould. Insert a frozen strawberry mousse cube.

Cover with the mousse. Freeze for 3 hours.

Ingredients for small jars:

325 g milk chocolate

83 g dark chocolate

6. g grapeseed oil (This oil has no taste)

70 g praline

To prepare the chocolate:

Break the chocolate into a bowl.

Melt in a bain-marie.

Remove from the heat and add the grapeseed oil.

Mix well.

Add the praline. Mix well.

Wait for the mixture to reach 35° before making the icing.

Line a fridge-safe baking tray with greaseproof paper.

Unmould the strawberry mousse and prick it with a toothpick.

Quickly cover with the icing cubes.

Drain and place on the baking tray.

Gently remove the toothpick.

Repeat the operation with all the small cubes, then place in the fridge for 3 to 4 hours.

During this time, the mousse will defrost.

Ingredients chocolate meringue lily of the valley :

1 bottle of meringue pearls, ready to garnish

1 bottle of American cookie crumble

130 g white chocolate

green gel colouring

To prepare:

Prepare a baking tray lined with greaseproof paper.

Break 65 g of white chocolate into small pieces in a hen's lash.

Melt in a bain-marie without stirring.

Remove from the heat and add the rest of the white chocolate, broken into small pieces.

Mix until you obtain a smooth cream.

Add a little green colouring. Mix well.

Place in a piping bag with a mini nozzle. Draw several lily of the valley leaves and sprigs on the greaseproof paper.

Place in the fridge until the green chocolate has set.

Reserve the remaining green chocolate.

Assembly:

When the sprigs of lily of the valley have set, heat the remaining green chocolate.

Using a toothpick, place a little of the melted chocolate on a meringue pearl and then stick it onto the sprig of lily of the valley.

Repeat the operation as many times as you want lily of the valley bells on your sprig.

When you've finished, put back in the fridge to set.

Reheat the rest of the icing.

Take out a small pot of chocolate, a leaf and a sprig of lily of the valley.

Place a small amount of icing on the jar, then carefully place a leaf of green chocolate on top.

When it has set, do the same with the sprig of lily of the valley.

Set aside in the fridge when finished.

Just before serving, sprinkle some American cookie crumbles around the jar.

Our blogger's tip:

You need to be very delicate when assembling.