Strawberry Mousse with Vanilla Compote on Shortbread Base

Instructions

1. 1

   Begin by making the shortbread base. Crush the shortbread cookies into fine crumbs and mix with melted unsalted butter. Press the mixture into the bottom of a springform pan and chill in the refrigerator to set.

2. 2

   For the strawberry mousse, puree the strawberries and pass through a sieve to remove seeds. Sprinkle gelatin powder over water and let it bloom for 5 minutes, then gently heat until dissolved. Combine with the strawberry puree.

3. 3

   Whip the heavy cream with 50g of granulated sugar until stiff peaks form. Gently fold the whipped cream into the strawberry mixture. Pour over the shortbread base and refrigerate until set, about 4 hours.

4. 4

   To make the vanilla compote, chop the white chocolate and melt it over a double boiler. Add the remaining 50g of granulated sugar, vanilla extract, and 50ml of water. Stir until smooth and glossy. Allow to cool slightly before spreading over the set mousse.

5. 5

   Prepare the glaze by dissolving agar-agar in 50ml of water, then add 150g of sugar for glaze. Bring to a boil and simmer for 2 minutes. Let it cool slightly, then pour over the vanilla compote layer. Refrigerate the dessert until the glaze is set.

6. 6

   Once fully set, remove the dessert from the springform pan, slice, and serve.