STRAWBERRY INSPIRATION AND IVOIRE TARTLETS

INSTRUCTIONS

• Mix the softened butter, fine salt, confectioners' sugar, almond powder, egg and 60g of flour.
• As soon as the mixture is homogeneous, add 180g of flour.
• Spread between 2 sheets of parchment paper, cut out discs using a 4.5 cm cookie cutter and reserve in the freezer.
• Bake at 155°C for about 15 minutes.

• If using Gelatin Sheets first soak the gelatin in cold water and squeeze out the excess water. If you are using a gelatin powder, measure the water (5x the weight of the gelatin) and sprinkle the powder on the water.
• Heat the milk and the split and scraped vanilla. Add the soaked and wrung out gelatin.
• Pour in melted Ivoire 35% chocolate. Mix while adding the cold cream.
• Pour immediately into silicone molds in half-sphere 2.5 cm in diameter and freeze.

• Heat the strawberry purée with the glucose syrup and the honey.
• Pour over the Strawberry Inspiration to create an emulsion. Blend with an immersion blender to completely emulsify.
• Add the cold cream and mix again.
• Store in the refrigerator and let crystallize for preferably one night before use.

• Once the Almond Shortbread discs are cooked and cooled, place half a sphere of IVOIRE Vanilla Namelaka. Whip the ganache until soft/ medium peaks. Place in a piping bag fitted with a large star tip and pipe directly on the frozen namelaka sphere so it covers the sides and top.
• Reserve 3 hours in the refrigerator before tasting.