Strawberry vanilla entremet

Mix the gelatin powder with the cold water.

Make an Italian meringue with the egg whites and the sugar.

Whip the Debic Stand & Overrun and whip the Debic Cream Plus Mascarpone into soft peaks

Heat the strawberry puree (1) and melt in the gelatin mass.

Add the strawberry puree (2) and fold in the beaten egg whites.

Add both whipped creams.

Mix the eggs, the sugar (1) and the almond powder and whisk until fluffy.

Whip the egg whites together with the sugar (2).

Melt the Debic Cake Gold.

Mix the melted butter with the almond powder mixture and fold in the flour.

Spread to 1 cm and bake at 210 °C for 10 minutes.

Remove immediately from the baking tray and let cool down.

Mix the gelatin powder with the cold water.

Bring the Debic Cream Plus Mascarpone with the split vanilla pod to a boil.

Mix the sugar and the yolks.

Pour the hot cream on the egg yolk.

Heat up to 85 °C .

Melt in the gelatin mass and the white chocolate.

Whip until airy and the temp is around 35 °C.

Melt the white chocolate.

Mix the feuilletine and the cookie crumble and mix with the white chocolate.

Press in a baking trail until 1 cm thick.

Let it cool down and cut into 7 x 60 cm bars.

Mix the gelatin powder with the water (1).

Bring the water (2), the sugar and the glucose up to 103 °C.

Melt in the the gelatine mass and the Debic Végétop.

Add the white chocolate and the red colouring.

Mix with a hand blender and leave to rest overnight in the refrigerator.

Whip the Debic Cream Plus Mascarpone with the sugar.

Transfer to a container and make a smooth the surface.