Strawberry & lime verrine

By Richard HAWKE April 29, 2025

Recipe created by Richard HAWKE

Ambassador Louis François since 2024

Created on

April 29, 2025

Recipe

Products used

Pectin 325NH95 Inulin OvoFree Mousse Sodium bicarbonate

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
800g	(100%)	TOTAL

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 ()
280g	(70%)	Semolina sugar
QS		Lime zest
399,8g	(100%)	TOTAL

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.