1. Whisk the eggs with the sugar, salt, and vanilla extract.2. Add the flour and strawberry powder, then add a little milk and mix evenly.(If you don't have strawberry powder, feel free to omit it)
3. Add the rest of the milk and mix well, add the melted butter and mix, then add the coloring and mix.4. Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes.
1. Simmer frozen strawberries with sugar and lemon juice until thickened.2. Transfer to a bowl and leave to cool.3. Form the crepes into balls and chill in the refrigerator.
4. Cut the chilled crepes into 15 cm mousse molds.5. Add the melted butter to the crushed wholemeal cookies (using a digestive) and mix evenly.6. Press into the mousse mold, flatten and set in the refrigerator.
1. Add the powdered gelatin to the water, mix well and let it soak for 10 minutes.2. Beat the room temperature cream cheese with the sugar, vanilla extract and lemon juice
3. Heat the soaked gelatin in the microwave for 20 seconds to dissolve, then fold in.4. Fold in the strawberry puree, then fold in about 50% of the whipped cream.
5. Scoop out half of the batter and add coloring to each bowl to make 2 different colors.6. Layer the cheesecake batter in the mousse molds in a crisscross pattern, with the crepe in between.7. Refrigerate for at least 3 hours to set.
1. Mix the powdered gelatin with the water and let it soak for 10 minutes.2. Combine the sugar, gelatine, and water in a saucepan. Bring to a boil, then simmer over low heat for about 3 minutes and remove from the heat.
3. Add the white chocolate and stir to combine.4. Add the soaked gelatin and mix, then add the condensed milk and mix.5. Stir in the red and white food coloring and sift to remove any large air bubbles.