Strawberry & lime verrine

Strawberry & lime verrine

By Richard HAWKE April 29, 2025
Recipe created by Richard HAWKE

Ambassador Louis François since 2015

Created on

April 29, 2025

Recipe

Products used

Pectin 325NH95 Inulin OvoFree Mousse

Step 1 Strawberry Mousse

The ingredients
470g Strawberry puree
18g Pectin 325NH95 (LF)
48g Inulin (LF)
80g Deodorized coconut oil
112g Strawberry puree
8g OvoFree Mousse (LF)
64g Semolina sugar
Process

Blend the pectin and inulin into the large quantity of purée.
Cook at 85°C before pouring over coconut oil.
Emulsify with a hand blender and cool to 55-60°C.
Blend the small amount of purée with the OvoFree Mousse and sugar to form a creamy meringue.
Gradually add the pectin base to the meringue to finish.

Step 2 Lime meringue

The ingredients
111g Water
8g OvoFree Mousse (LF)
0,8g Baking soda (Louis François)
280g Semolina sugar
QS Lime zest
Process

Mix the water with the OvoFree Mousse and bicarbonate.
Beat with a mixer before gradually adding the sugar to form a meringue.
Gently fold in the zest to finish.
Poach meringues and dry at 70°C for 2 hours.
Keep dry.

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