Summary

Ingredients

For the mousse:

• 5 sheets gelatin, white
• Water, cold, for soaking
• 100 ml orange juice, freshly squeezed
• 1 teaspoon orange peel, untreated, grated
• 2 tablespoon Campari or orange juice
• 125 g suar
• 300 g strawberries
• 450 g cream

Also: (for the strawberry tartare)

• 400 g strawberries
• 4 sprigs lemon balm or woodruff
• 2 tablespoon agave syrup or honey or powdered sugar

For decoration:

• 100 g dark chocolate couverture
• 1 tablespoon palm fat or glucose syrup, approx.

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Instructions

1. Soak the gelatine sheets in cold water for about 10 minutes. Meanwhile, grate the orange peel fresh or have it ready. If necessary, squeeze out the orange juice fresh.
2. Bring the orange juice with Campari and sugar to the boil, remove from the heat. Dissolve the gelatine in it. It is best to first add a little hot mixture to the drained gelatin, then stir until smooth and then stir completely into the hot liquid.
3. Wash the strawberries and remove the greens. Then finely puree the berries, the easiest way is with a good stand mixer. Remove 250 g of the puree and mix with the orange mixture and the grated orange peel. Now put the mixture in the refrigerator.
4. It can take a few hours for the mass to gel; this can only be shortened by placing the mass in the freezer. As soon as the cream starts to gel, whip the cream until stiff and fold into the cream. Fill into a bowl with a lid and let it cool for at least 4 hours overnight. Stir now and then in the meantime.
5. In the meantime you can make the tartare. To do this, wash the strawberries and remove the green. Pluck the leaves of lemon balm or woodruff and chop them into small pieces. A few leaves can be kept for decoration.
6. Cut the strawberries into small pieces and mix with agave syrup and lemon balm. Let it steep for at least 2 hours so that the aroma can develop.
7. For the chocolate decoration, melt the dark couverture with palm oil or glucose syrup and use a decorative syringe or a disposable piping bag to create decorative elements on permanent baking foil or baking paper. Let cool down.
8. Cut the mousse out of the mousse, distribute on plates and put 1 chocolate decoration on top of each. There is also some strawberry tartare, which is decorated with 1 leaf or sprig of lemon balm or woodruff.