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Ingredients:
- 25 g BAM strawberry chocolate
- 10 g of milk
- 60 g sweet whipping cream
- 1⁄2 gelatine leaf
- 25 g BAM white chocolate
- 10 g of milk
- 60 g sweet whipping cream
- 1⁄2 gelatine leaf
- 90 g BAM strawberry topping
- 2⁄3 gelatine leaves
Instructions:
1
Soak the gelatine in cold water for 5 minutes. Heat the strawberry topping and dissolve the strained gelatine in it. Cool.
1
Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
2
Pour the cream into a piping bag and fill the moulds halfway. Using a palette knife, draw the cream up to the top of the mould.
3
Divide the strawberry filling in the centre of the moulds and freeze for 5 minutes.
1
Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
2
Pour the cream into a piping bag. Insert the wooden sticks for the lights into the moulds and fill the moulds from the edge to the centre with the cream. Tap the mould against the counter to distribute the cream and flatten the surface with a palette knife.
3
Freeze for at least 6 hours.
1
Add the cocoa butter to the chocolate and melt it.
2
Strain the dressing into a smaller, narrower jar. When the coating has cooled to 38-40 °C, carefully remove the frozen lights from the moulds and dip them in the chocolate coating. Allow the excess chocolate to run off, sprinkle with freeze-dried strawberries and place on a tray lined with baking paper.
3
Keep the lights in the fridge.
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