An original and surprising combination that marries the balsamic sweet acidity and the white chocolate softness.
For 6 people
- 500g (1 lb) of strawberries
- 4 tbsp of sugar
- 2 tbsp of balsamic vinegar
- 2 tbsp of olive oil
- 180g (6 oz) of white chocolate
- 300ml (11/4 cup) of whipping cream
- 2 egg whites
- 60g (1/3 cup) of sugar
- 50g (1/2 cup) of all-purpose flour
- 40g (1/4 cup) of salted butter
- poppy seeds
Melt the white chocolate in a bain marie. Meanwhile, beat whipping cream until stiff. When the chocolate is melted, let cool for a few minutes then mix gradually and gently with the whipped cream. Set aside in the fridge.
In a bowl, cut the strawberries into tiny pieces. Add the sugar, the balsamic vinegar, the olive oil and some finely chopped basil leaves. Set aside in the fridge.
Prepare the biscuits. Briefly beat the egg whites with a fork. Add the sugar, the melted butter and the flour. Mix. Spread some small amounts of the mix on a baking paper, using a teaspoon. Sprinkle with poppy seed. Bake in preheated oven (180°C) (350°F) for 5 to 10 minutes, monitoring the cooking process. When the edges start to brown, the biscuits are done. Fresh from the oven they are soft, and harden when they cool down. Il you want to give them a rounded shape, place them on a special baking sheet.
Serve the balsamic strawberries with the white chocolate mousse and the poppy seeds biscuits.
Plate: Gage @ Bernardaud