
Strawberry & lime verrine
By Richard HAWKE April 29, 2025

Ambassador Louis François since 2024
Step 1 Strawberry Mousse
The ingredients
470g | (58,8%) | Strawberry puree |
18g | (2,2%) | Pectin 325NH95 (![]() |
48g | (6%) | Inulin (![]() |
80g | (10%) | Deodorized coconut oil |
112g | (14%) | Strawberry puree |
8g | (1%) | OvoFree Mousse (![]() |
64g | (8%) | 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 | (27,8%) | Water |
8g | (2%) | OvoFree Mousse (![]() |
0,8g | (0,2%) | Baking soda (Louis François) |
280g | (70%) | 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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