Heart of white chocolate mousse with tomato and strawberry

Start with the tomato and strawberry compote. Cut the strawberries into pieces and put them in a pan with the cubetti with basil. Mix the sugar with the pectin and add to the pan.

Bring to a boil and let cook until you have a smooth coulis. To speed this up, use your immersion blender for a moment. Remove the pan from the heat and add the brunoise of fresh strawberries.

Pour the compote into the silicone half-sphere molds. Place in the freezer to set.

Now make the white chocolate mousse. Soak the gelatin in cold water. Take a large bowl and whisk the egg yolks and sugar until light and fluffy. The mixture should become pale and flow from the whisk in ribbons.

Meanwhile, bring the whole milk and the vanilla pod to a boil in a small saucepan. Remove the pan from the heat as soon as the milk boils.

Add the boiling milk to the whipped egg mixture in the bowl, stir well and pour the mixture back into the pan. Let it thicken over a low heat. You have reached the correct thickness when you can draw a line with your finger in the cream on the back of a wooden spoon.

Remove from the heat and add the broken white chocolate pieces, along with the softened and drained gelatin. Mix well until everything is melted. Let cool to room temperature.

Whip the cream until stiff. Gently fold it into the cooled white chocolate cream. The mousse is ready. For convenience, spoon the mousse into a piping bag.

Assemble your dessert. Pour the vanilla mousse up to 3/4 of the height of the mold and place the frozen compote in it with the rounded side facing down.

Remove the mousses deep-frozen from the silicone mold and immediately spray velour spray over them. Now let the desserts thaw in the refrigerator for about 4 hours.

Garnish with a leaf of basil and a chocolate decoration just before serving.