Ingredients
For crème Chantilly:
60ml/2fl oz fresh double cream
1 tsp icing sugar
3-4 strawberries, puréed and passed through a sieve
For tempered chocolate:
40g/1½oz 72% chocolate
For iced fruit
egg white
icing sugar
strawberries, raspberries, redcurrants
For fruit coulis
4-5 strawberries
4-5 raspberries
lime juice
icing sugar
Method
1. Whisk the cream with an electric balloon whisk adding the icing sugar and strawberry juice to taste.
2. To temper the chocolate: melt over simmering water until at 46C/115F, for about 5-7 minutes. Remove and place over cold water until temperature cools to 27C/80F for 3-5 minutes. Re-heat over water until the chocolate is shiny at 32C/90F. Remove from the heat and spread to a 1.5mm thickness and allow to cool. Cut once cooled.
3. Beat an egg white until at the soft peak stage, dip the fruit into the egg white and dust with icing sugar. Allow to dry for one hour before using. (Note: raw egg white is not recommended for consumption by pregnant women, children and older adults)
4. purée the fruit and pass through a sieve, adding some lime juice and icing sugar to taste.
