Strawberry-balsamic pâtisserie

Roll out the shortcrust dough to a thickness of 1.5 mm and score it. Cut out bases with an oval pastry cutter (4.5×10.5 cm). Bake at 175°C for approx. 12 minutes. Leave the bases to cool and spray with couverture spray.

Leave the gelatine to soak in the water for approx. 5–10 minutes. Bring the cooking wine, vinegar, water, sugar and strawberries to a boil and reduce slightly. Blend the mixture until smooth. Add the soaked gelatin and stir until completely dissolved.

Pour about 13 g into silicone molds (e.g. stick molds, 1.5×8.5 cm) and freeze.

Tip: For a soft core, use less gelatin. For a firmer consistency, increase the gelatin amount accordingly.

Carefully unmold the frozen jelly fillings. Fix with a toothpick and dip in liquid cocoa butter. Then place on baking paper and freeze again immediately.

Note: This step prevents the filling from leaking at refrigerator temperature.

Soak the gelatin in water for 5–10 minutes. Bring the cream, sugar and vanilla seeds to a boil. Remove from heat and stir in the soaked gelatin until dissolved. Cool to about 20°C. Gently fold in the balsamic vinegar – do not stir too vigorously to avoid curdling.

Pour the mixture into silicone molds. Let it set slightly, then insert the prepared jelly cores and fill with the remaining mixture. Freeze.

Soak the gelatin in water. Heat water, sugar and glucose syrup to 103°C. Remove from heat and stir in the condensed milk and soaked gelatin. Pour over the couverture, let it sit briefly, then blend until smooth. Add food coloring. Emulsify everything with a hand blender.

Strain the glaze through a fine sieve and cool to about 35°C. Pour over the well-frozen panna cotta.

Place the glazed, frozen panna cotta domes onto the prepared shortcrust bases coated with couverture spray. Arrange the desserts so part of the base remains visible at the edge. Sprinkle the exposed edge with crispies or cocoa nibs. Garnish with strawberry pieces and the desired decoration.