Servings: 4 people
Equipment
- 1 Blender
- 1 knife
- 1 pan
- 1 Spoon
- 4 Glasses
- 1 Whisk
Ingredients
- 500 g Strawberries hulled
- 400 ml double cream (48%)
- 125 g Callebaut W2 28% White Chocolate Callets
- 25 g Callebaut 823 33.6% Milk Couverture Chocolate Callets
Instructions
- Purée half of the strawberries in a blender.
- Slice the remaining strawberries into quarters, reserving four for decoration.
- In a pan, bring half of the double cream to the boil, and pour over the w2, stir continuously until all the chocolate has melted, add the rest of the cream and leave to cool.
- Once cool whisk the chocolate cream mixture until it resembles whipped cream.
- In layers, spoon equal amounts of the white chocolate mixture and strawberry puree into four glasses.
- Top with crushed meringue, chopped strawberries, chocolate callets and a sprig of mint.