Heart with Cream

Technical stages for Heart with Cream :

• Make a genoise preparation with the ingredients mentioned above.
• Bake the genoise pastry in a heart-shaped silicone mold in hot oven 180°C for 20 minutes.
• Soak the sheets of gelatin in cold water to soften them.
• Mix the strawberries to obtain a coulis and slightly warm it with sugar.
• Drain the gelatin and add it to the warm coulis.
• Mix using a whisk.
• Leave to cool. Note that the gelatin does not harden. The coulis must remain liquid but has to be cold.
• Beat the liquid cream into whipped cream.
• Delicately add the whipped cream to the strawberry coulis.
• Cut the thickness of the genoise in two.
• Stuff the genoise.
• Level and smooth the edges with the cream.
• Decorate the surface of the cake using a pastry bag and a few fresh strawberries.
• Store in the fridge for a minimum 1 hour before serving.