Strawberries with Lime and White Chocolate Foam
A light and elegant dessert where citrus-marinated strawberries contrast perfectly with an airy cloud of white chocolate foam from a cream whipper.
20m
Prep Time
5m
Cook Time
2h 15m
Wait Time
2h 40m
Total Time
Ingredientsparts
- 80 g good-quality white chocolate
- 160 ml heavy cream, min. 35% fat
- 1 N2O charger
- 200 g fresh strawberries, halved
- 1 organic lime, fine zest and 1 tbsp juice
- Small pinch of sugar, or a drop of honey
Instructionsparts
Melt the white chocolate in a bain-marie (double boiler).
Warm a small splash of the cream and whisk it into the chocolate to make a smooth ganache.
Gradually pour in the remaining **cold** cream, stirring constantly until completely smooth.
Strain the mixture through a fine-mesh sieve into a 0.5 L cream whipper.
Secure the head, charge with **1** N2O cartridge and shake vigorously 5-8 times.
Chill the whipper on its side in the refrigerator for at least 1-2 hours.
Combine the lime juice, zest and sugar (or honey) in a small bowl and let it sit briefly so the sugar dissolves.
About 15 minutes before serving, toss the halved strawberries through the lime syrup.
Divide the marinated strawberries between two glasses.
Remove the whipper from the fridge and give it 2 more vigorous shakes.
Test-dispense a small dot of foam onto a saucer to check texture.
Holding the whipper completely upside down, pipe the foam over the strawberries and serve immediately.
💡Tips & Notes
- •The whipper must rest **on its side or upside down** in the fridge so the cream stays in contact with the gas, otherwise the foam will be runny.
- •Don't overdose the gas; one cartridge is enough for 0.5 L. A second one makes the foam stiff and chalky.
- •Substitute raspberries or stone fruit for the strawberries when out of season.
- •A few drops of yuzu or finger lime in place of regular lime gives a more elegant edge.