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Strawberries with Cream and Chocolate

Here's a dessert that doesn't ask much of you but gives plenty back: fresh strawberries nestled in whipped cream, tucked inside flaky puff pastry, and finished with a drizzle of dark chocolate. Simple, elegant, and just the thing when strawberries are at their best. Ingredients For 4 people 12 large strawberries. 1/2 sheet of rectangular puff pastry. 400g heavy cream for whipping (35% fat). 60g powdered sugar for whipping the cream. 75g dark chocolate (I use Nestlé Postres). 40g heavy cream (35% fat). 1 egg yolk beaten with a few drops of water. Powdered sugar for dusting. Preparation Preheat your oven to 180°C. Start by baking the puff pastry. Use a pastry cutter to cut out 4 rectangles and arrange them on a baking sheet lined with parchment paper... Brush the tops with the egg wash and slide the tray into the oven. Bake until the pastry turns golden and puffs up beautifully, about 8 to 10 minutes... Once they've cooled completely, use the ...

Sugar-Free Orange Mousse Cake


Even without a grain of sugar, this cake is absolutely delicious!



Ingredients

for 8 servings

for the mousse:

  • 400g orange juice.
  • 400g whipping cream (35% fat).
  • 6 gelatin sheets.
  • liquid stevia.

for the sugar-free sponge base:

  • 8 fresh or dried dates (unsweetened).
  • 4 whole eggs (yolks and whites separated).
  • 2 egg whites.
  • 70g rice flour.
  • 1 tsp baking powder (Royal type).
  • 1 pinch of salt.
  • 1 round 20cm diameter cake pan.
  • butter for greasing the pan.
  • parchment paper.

for the glossy topping:

  • 150g orange juice.
  • 2 gelatin sheets.
  • liquid stevia.

Preparation

To make the sponge, you'll find the recipe here...
Cut a base layer about 2.5 centimeters thick and place it inside the ring where we'll assemble the cake...
To make the mousse: Soak the gelatin sheets in cold water.
Heat the orange juice and off the heat, stir in the drained gelatin. Let it cool at room temperature, not in the fridge...
Whip the cream, fold it into the cooled, strained orange juice, and sweeten to taste with a few drops of stevia. Start with 8 drops, taste it, and add more if needed.
Pour the cream over the sponge base in the pan and refrigerate for at least 8 hours...
To make the glossy topping: Soak the 2 gelatin sheets in cold water.
In a small saucepan, heat the 150ml of orange juice. When it's good and hot, remove from heat and dissolve the gelatin in it. Add a few drops of stevia to taste. Strain and let it cool at room temperature for about 10 minutes.
Pour over the cake and refrigerate until thoroughly chilled.
Unmold and garnish with a strip of orange peel...


Enjoy!

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