In a saucepan, combine 2 cups of strawberries, ½ cup icing sugar and ¼ cup freshly squeezed lemon juice and simmer for ten minutes until slightly thickened. Remove from the heat and using a hand blender, blitz strawberries into a smooth puree. Strain through a sieve.
White chocolate Whipped Ganache
This ultra-smooth light and creamy delight can be used as a cake frosting, eaten alongside macerated fruit, or as one of the elements of an entremets.
Heat 1 cup whipping cream with ½ tsp. vanilla paste. Remove from heat and stir ½ cup Valrhona’s Ivoire 35% white chocolate into the cream. Cool mixture for a few hours in the fridge. Remove mixture from fridge and whip until thick.
French meringue kisses
Preheat the oven to 200°F (90°C). Place one egg white, ¼ teaspoon pure vanilla extract and 1/8 teaspoon cream of tartar in stand mixer with whisk attachment. Beat at medium speed until whites begin getting foamy. Slowly add in ¼ cup sugar, 1 tablespoon at a time, until egg mixture is glossy and stiff peaks have formed. Transfer meringue mixture into a piping bag with a small nozzle and pipe onto parchment-lined baking sheets. Bake for 30-45 minutes.
Prossecco macerated green strawberries
Cut ¼ cup green strawberries in quarters and sprinkle with two teaspoons of powdered sugar and a splash of prosecco. Leave to marry for 10 minutes.