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1
1.
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2
Put the gelatine in a bowl and cover with cool water.
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3
2.
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4
Hot the puree and liqueur, squeeze out the softened gelatine and add in to the puree.
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5
Stir to dissolve.
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6
Set on one side to cold and start setting.
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3.
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Heat chocolate gently in a double boiler and then cold.
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4.
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10
In a heavy based pan, dissolve the sugar and water.
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11
Bring to the boil and then simmer till a light caramel soft crack stage is reached (use a sugar thermometer) and then keeping the mixer running, pour the sugar slowly down the side of the bowl - whisking till the meringue is cooked - a bout 2 min (Italian Meringue).
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12
5.
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Mix in the melted chocolate, then the strawberry concentrate and then the cream.
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14
Fill a piping bag and refrigeratetill ready to use.
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15
Teardrops
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16
6.
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Cut off all the ends of the greaseproof bags and pipe squiggles of bitter chocolate over the acetate to create a rough lattice effect.
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18
7.
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19
Pick up the two ends of the acetate and stick together chocolate side in words to create a teardrop shape.
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20
8.
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Refrigeratein the fridge till ready to serve.
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Serve
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23
9.
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24
Carefully peel away the acetate leaving a chocolate shape.
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25
10.
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Pop into each serving plate and fill with chocolate strawberry mousse.
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27
11.
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Pour a little strawberry sauce or possibly chocolate sauce onto the plate and garnish with a few small perfect strawberries with their green stems intact.
