Strawberry Mousse with Vanilla Compote on Shortbread Base

Instructions

1. 1

   Begin by preparing 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. Whip the heavy cream with half of the granulated sugar until stiff peaks form.

3. 3

   Fold the strawberry puree, dissolved gelatin, and vanilla extract into the whipped cream. Pour the mousse over the chilled shortbread base and return to the refrigerator to set for at least 4 hours.

4. 4

   To make the vanilla compote, chop the white chocolate and melt it over a double boiler. Combine the remaining granulated sugar with water in a saucepan and bring to a simmer. Add the agar-agar and simmer for 2 minutes. Pour the hot syrup over the melted white chocolate and stir until smooth. Add vanilla extract and let the compote cool slightly.

5. 5

   Once the mousse is set, pour the vanilla compote over the top and return to the refrigerator to chill until the compote is set.

6. 6

   To make the glaze, combine the sugar for glaze with water and bring to a boil. Add the agar-agar and simmer for 2 minutes. Let it cool slightly, then pour over the set compote. Chill the completed dessert until ready to serve.