24g latte28g seed oilVanilla extractSTRAWBERRY MOUSSE:4g gelatin in fog20g cold water100g warm milk100g white chocolate80g strawberry pulp100g fresh cream6g zucchero a veloSTRAWBERRY JELLY:180g strawberry pulp30g icing sugar4g gelatin in fog20g cold water

Preparation:1. Biscuits: mix an egg with sugar. Then combine vanilla extract, milk and oil. Sift and add flour and yeast.2. Pour the mixture into the mold and bake at 170° for 20 minutes.3. Mousse: put gelatin in cold water. Then cut the white chocolate and put it in a bowl, add the gelatine, warm milk and strawberry pulp. Place in the fridge for 20-30 minutes.4. Whip the cream with the icing sugar and add to the mixture.5. Pour onto the base and place in the freezer for 1 hour.6. Gelatin: Put the gelatin in water. Then mix the pulp with the icing sugar and gelatin.7. Pour the gelatine onto the cake and place in the freezer for 2/3 hours.