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RECIPE OF THE
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Wild strawberry &

lemon heart
For 10 desserts, 2 portions.

White chocolate shell

Tempered white chocolate 220 g

Cocoa butter 70 g

Add cocoa butter into tempered white chocolate.

Thinly mould chocolate and leave to crystallise.

Pistachio dacquoise sponge

Egg white 70 g

Caster sugar 20 g

Iranian pistachios 40 g

Brown sugar 15 g

Raw sugar 25 g

Pistachio praline 20 g

Maldon salt 10 pinches

Flour 20 g

Mix pistachios with raw sugar, brown sugar and

salt. At the same time, whip egg
whites, adding 20 g of sugar in three times. Fold
the pistachio mixture into the whipped meringue
and Qnish with the praline and the sifted Rour.
Bake at 175°C for 17 minutes.

Puff pastry
Flour 170 g

Maldon salt 10 pinches

Butter 30 g

Water 80 g

Vanilla a couple of grains

Dry butter 90 g

Make a classic puW pastry.

Wild strawberry jelly

Wild strawberry jelly 320 g

Caster sugar 60 g

Pectin NH 5g

Lemon zest 10 g

Heat the puree with sugar. Add zest and the pectin
mixed with the rest of the sugar.
Boil and refrigerate.

Lemon cream
Lemon juice 100 g

Fresh lemon zests, mixed 10 g

Caster sugar 140 g

Eggs 40 g

Egg yolks 70 g

Butter 50 g

Cook all of the ingredients to 83°C, pour into

containers to cool and at 35°C mix
in the butter with a hand mixer.

Whipped cream
Cream 35% fat 520 g

Icing sugar 50 g

Mascarpone 50 g

Vanilla a couple of grains

Whip all of the ingredients to a chantilly texture.

Final cream
Lemon cream 400 g

Gelatin 10 g

Water 40 g

Whipped cream 630 g

Cool the lemon cream and add the melted gelatin.

Leave to cool and fold in the lightly whipped cream.

Plating
Line the mould with the Qnal lemon cream. Add the
wild strawberry jelly and the pistachio sponge.
Finish with the mousse and stop 1 cm from the top
of the mould. Leave to freeze. Turn out the mould
and place onto a baked puW pastry.

Recipe given by
Pierre Marcolini
Maison Marcolini, Bruxelles,
Belgique

The idea?
When creating this dessert, I came up with the idea
to create something to share for two persons. I also
wanted something light
and fresh.

The shape?
Considering that I was taking a risk with the
Ravours, I wanted to be conservative with the
shape. A heart is certainty on Valentine’s Day. I
wanted a pure Qnish and that is why I left is white
with just a couple of red notes.

The flavours?
I always a lightly acidic dessert which balances out
the rest of the meal. Therefore I decided to work
with lemon and wild strawberries. I also played
with the diWerent textures with the crunch of the
puW, creaminess with the lemon cream and the
softness of the dacquoise sponge.

The technical step?

The most technical step would have to be the
Qnishing. The most important thing in a dessert is
to ensure a prefect balance of Ravour. It is
important that each element pairs well with the
others and Qnish with an explosion of Ravours.

Careful
For me it is important that the Ravour balances
prefectly. If there is too much mousse, it can
become too rich. It is equally important to play with
diWerent textures; Qnding the perfect balance in
between
crunch, creaminess and softness.

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