By Chef Akash Khandelwal
3 eggs with vanilla essence
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)
For the garnish:
250g fresh strawberries
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.
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.
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.