Method

Step 1: Preheat oven to 180°C.

Step 2: For the strawberry soup, combine all ingredients in a heat-proof bowl. Cover the bowl tightly with 3-4 layers of cling wrap. Pour water into a saucepan until ¼ full. Heat over low heat and place bowl over saucepan, cook for 1 hour. Remove from the heat, strain through a fine sieve and set aside to cool. Discard pulp.

Step 3: For the mousse, bring the milk to just below boiling point in a small saucepan. Meanwhile, soak the gelatine leaves in a bowl of cold water for 4-5 minutes until soft, squeezing out any excess liquid. Remove milk from the heat and stir through the gelatine sheets until dissolved. Strain mixture through a fine sieve over the chocolate in a large bowl, stirring well to combine. Set aside until temperature drops to 35°C. Carefully, whisk the whipped cream through the chocolate mixture. Pour into 6 x 1 cup capacity ramekins and refrigerate for about 2 hours or until set.

Step 4: For nut tuiles, process almond meal, sugar and flour in a blender or food processor. With the motor running, add egg whites and process until combined. Place a 10cm x 10cm square stencil onto a silicone mat. Place about 1 tablespoon of the mixture onto the silicone and spread very thinly and evenly with a palette knife. Repeat with remaining mixture, leaving space in-between each biscuit. Transfer silicone mat to a baking tray and bake in the oven for 8-10 minutes or until golden. Working quickly, remove tuiles from the oven and shape around a 3cm x 12cm plastic pipe or cylindrical tube, creating a cannelloni-shaped biscuit. Set aside to cool.

Step 5: Transfer set mousse to a piping bag and cut a hole or use a nozzle that is 1cm in diameter. 

Step 6: To serve, place strawberry slices in the bottom of a soup bowl. Pipe cannelloni with mousse, place on top of strawberries. Pour strawberry soup around cannelloni and drizzle with sparkling wine.

Makes 12 cannelloni