Strawberry Delight

By Chef Akash Khandelwal

Serves- 3

Ingredients

Sponge cake:

3 eggs with vanilla essence

90g sugar

90g flour

30g unsalted butter, melted.

For the syrup:

200ml cane sugar syrup (50gm sugar and 150ml hot water)

For the strawberry mousse:

3 gelatin sheets

370ml whipping cream (up to 40 per cent fat)

250g strawberries

50g sugar

For the garnish:

250g fresh strawberries

Method

Sponge cake:

Whisk eggs with sugar until light & fluffy, slowly fold in the flour. Add the melted butter at the last and bake at 180c for 15 mins in a heart-shaped tin.

Strawberry mousse:

Soak the gelatin in ice-cold water. Put the strawberries in a pan and sugar. Cook slowly and create a preserve-like structure. Add the soaked gelatin to the compote. Whip the cream until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse. Chill in the refrigerator.

Assembling:

Take a heart shape ring and arrange strawberries on the corners. Take the sponge and apply sugar syrup using a brush. Pipe the strawberry mousse using a star nozzle and put 1/2 strawberries in an arrangement. Creating an aesthetic look.