Gorgeous and rich mousse o phrase | Monteur Recipe's recipe transcription

Shake (A) and put in a bowl.
Melt whole eggs and bring to room temperature.
Melt the white chocolate.
Soak powdered gelatin with water.

Add whole eggs little by little to bowl 1 and mix.
When the whole is combined, mix well until it becomes whitish.
Put (B) in another bowl and whisk to make meringue.
Add half of the meringue to the bowl of 1 and mix well.
Add melted butter and mix.
Add the other half of the meringue and mix gently while scooping from the bottom.

Spread the cooking sheet on the iron plate and pour the dough.
Bake in a 180 degree oven for 13 minutes.

When it is cooked, remove it from the oven and remove the heat on the net.
Peel off the parchment paper, press a round mold against the dough, and cut.

Add the warm cream to the white chocolate little by little, mixing.
Add 1 powdered gelatin and mix.
Pour into a silicone cup and chill in the refrigerator to harden.

In a bowl of puree, add gelatin dissolved in water and mix well.
Put the cream in another bowl and whisk with a hand mixer for 6 minutes.
Put (C) in another bowl and make Italian meringue.
Combine the puree and the cream and mix.
Add the Italian meringue in two portions and mix well.

Pour 6 into half of the mold.
Remove the bottom of the mold 2-3 times to remove the air.
Put 5 removed from the mold in the middle and cover with a mousse.
Flatten the surface and place 4 on top.
Cool and harden in the refrigerator.

Put (D) in a pan and heat while mixing.
When it boils, add the cornstarch dissolved in water.
When it boils again, turn off the heat, add gelatin and mix.
Take the rough heat.

Multiply 7 removed from the mold by 8.
Place strawberries, alazans, and decorations on it.