Directions:

ALMOND CAKE

• 1. In a stand mixer cream together the almond paste, butter and sugar with a paddle.
• 2. Add the vanilla to the mixer. Continue beating at medium speed and incorporate the eggs little by little and add dry ingredients. Finally add the sour cream until incorporate.
• 3. Pour the batter onto a tray. Bake at 170°C for 12 to 15 min.
• 4. Cut discs and set aside.

STRAWBERRY COMPOTE

• 1. Mix the sugar and pectin. In a pot, bring the puree to 40°C, sprinkle in the sugar and pectin mixture, bring to a boil, add the diced strawberries and finally add gelatin and mix until dissolved.

MADAGASCAR VANILLA MOUSSE

• 1. Hydrate the gelatin in ice water until soft. Squeeze out excess water and set aside.
• 2. In a medium-sized saucepan, bring the whipping cream and vanilla pod to a boil. Let it infuse for 15 minutes and pass through a fine sieve, placing the liquid in another pot.
• 3. In a medium bowl, mix the yolks and sugar.
• 4. Heat the remaining cream with the cream infusion and temper it over the yolk mixture, bring to 82°C, stirring constantly, add the gelatin and mix.
• 5. Place the white chocolate in a medium-sized bowl and strain the hot mixture over the chocolate and emulsify with the help of an immersion blender.
• 6. When the mixture cools to 28°C, mix thoroughly with the whipping cream.

VANILLA BEAN WHIPPED GANACHE

• 1. Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
• 2. Bring to simmer first amount heavy cream, vanilla beans, and glucose, stir gelatin to dissolve, pour over chocolate to make an emulsion and add second heavy cream. Transfer to another container and let rest in the refrigerator overnight.
• 3. Place in cooler and whip before use.

ASSEMBLY

• 1. Weigh 25g of strawberry compote in each mold and freeze.
• 2. Fill molds halfway with mousse and add a disc of almond cake. Fill remainder of mold with additional mousse and finish with a second almond cake. Remove excess mousse and freeze overnight.
• 3. Unmold and glaze with neutral glaze.
• 4. Finish with a rosette of vanilla whipped ganache on top of cake and decorate with fresh strawberries.