Preparing the chocolate moulds
Gently fleck a chocolate mould with tempered white cocoa butter and then spray with tempered red cocoa butter. Line with tempered milk chocolate (Cacao Barry Lactée Supérieure) or dark chocolate (Cacao Barry Fleur de Cao) if preferred. When set pipe in equal quantities of the following:
Strawberry jelly
Heat together the strawberry puree and the liquid glucose. Sieve together the caster sugar and the pectin powder. Add this sugar and pectin mix to the heated strawberry puree and cook for four minutes, stirring with a whisk. Finally, whisk in the lemon juice and remove from the heat to cool. When the strawberry jelly mixture has sufficiently cooled, pipe into the chocolate moulds up to the half way mark.
Mascarpone ganache
Heat together the cream, glucose, Trimoline and split vanilla pod. Add the mascarpone and blend together. Pour this over the white chocolate and add the Kirsch. Complete the emulsification of this ganache with a stick blender. Pipe on top of the strawberry jelly to just below the surface line of the chocolate mould.
Finishing:
Cap off with tempered milk couverture (Cacao Barry Lactée Supérieure) when the mascarpone ganache has crystallized and set. No other decoration is required as the mould has already been sprayed with colours.