Strawberry Trompe-l'oeil with crispy Kadaif

Creating the shell Form a chocolate shell in the mould cavities, then leave to crystallize. The desired result should be matt, firm and clean, like a chocolate mold.

Garnish and mount Poach the mousse in the cavities, lightly tap the mold to distribute it evenly, then place the inserts. Top with the crispy insert, pressing lightly to bring the mousse up to the edges.

Close, freeze and decorate Close, then freeze until set. Unmold, spray with colorant, then finish with the leaf and achenes.

Finalize presentation Then place the pieces on a shortbread tray, if desired, to facilitate handling and transport.