White chocolate and strawberry marquise: Cute Cool Sweet!

The look of this dessert will brighten up your heart, ^^, well, I don’t know other people will feel like this or not but for me, it’s work!

So, you can see that many time I choose to make something from the look, haha, (it becomes my bad habit, ^^).

But this time, not only the look that makes me want to try, the taste of the white chocolate mousse and strawberry is good combination, and coming in cool form is a plus.

This dessert is very good, the combination of sweetness from the chocolate, the richness of the cream that will be cut by the tangy taste of the strawberry and strawberry sauce, make it well balance.

The chilling time for at least 24 hrs is a must (or longer will be great), because when it’s firmer, it will be easier to cut it into a neat piece.

I find that the strawberry sauce taste is better when you let it rest for 1 day, (because the taste of the icing sugar will be less noticeable), so you can make it after making the marquise and chill it in the fridge.

White chocolate and strawberry marquise

SERVES 8-10

6-8 ……………………………. sponge fingers
4 tbsp ……………………….. freshly squeezed orange juice
2 tbsp ……………………….. Cointreau (or other orange liqueur)
300g/11oz ………………… white chocolate, broken up
3g ……………………………… Gelatin sheet
30ml ………………………… whipping cream
25g/1oz ……………………. unsalted butter
200ml/7fl oz …………….. whipping cream
3 tbsp ……………………….. icing sugar
500g/1lb 20z ……………. strawberries

1 Line a 1.2 litre loaf tin with a double layer of cling film allowing it to overhang the edges. Arrange rows of sponge fingers, widthwise, across the base. Sprinkle evenly with 3 tbsp orange juice and 2 tbsp of Cointreau.

2 Bloom the gelatin in cold water, and set aside.
Put chocolate in a heatproof bowl with the butter. Microwave on Medium for 1½ -2 mins, gently stirring halfway through.

Heat 30ml of whipping cream in the microwave for 30 second, and whisk in the gelatin. When the gelatin melt, pour the mixture into the melted white chocolate.

Whisk cream with 1 tbsp icing sugar until it just holds its shape. Fold in the melted chocolate until evenly mixed.

3 Select even sized strawberries.

Spoon half the chocolate mix into tin, then put selected strawberries down the centre of the tin, pressing down gently. Spoon over remaining chocolate cream and smooth the top. Fold overhanging cling film over marquise. Chill for at least 24 hrs in the fridge until set.

4 weigh out 250g of the remaining strawberries, roughly chop them and put in the food processor with 2 tbsp icing sugar and 1 tbsp orange juice. Blitz until smooth, then press through a fine sieve to remove the seeds. Chill until needed.
5 To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.

White chocolate and strawberry marquise: Cute Cool Sweet!