Crunchy Coconut Wafers with Strawberry Ragout

Preparation

1. Pre-heat the oven to 180° C (conventional oven).
2. Pre-prepare the pastry according to the instructions on the packet. Lay one sheet of pastry on a baking tray lined with baking paper, brush with butter and sprinkle with coconut, hazelnut praline and sugar.
3. Cover with a second layer of pastry and repeat the same procedure until all 4 sheets of pastry have been used.
4. Carefully cut into 16 squares.
5. Cover with a sheet of baking paper, weigh down with a second baking tray and bake in the hot oven for approx. 10-15 minutes.
6. For the mousse, whisk QimiQ Classic smooth. Add the melted chocolate and fold in the whipped cream.
7. Sandwich the wafers together with mousse to make 8 wafers, and dust with cocoa powder.
8. For the strawberry coulis, bring 100 g strawberries with preserving sugar and lemon zest to the boil and blend. Add the QimiQ Classic and pepper corns. Chop up the remain strawberries, stir into the strawberry mixture and allow to cool.