Wash the strawberries, remove the stems and cut the fruit into quarters.
Place the water and sugar in a saucepan and bring to the boil. Remove from the heat and add the tea. Leave to infuse for around 10 minutes.
Pass the syrup through a sieve and into a bowl with the raspberries. Add the strawberries, cover with cling film and chill for one hour.
Place the white chocolate and the milk in a heatproof bowl and melt over a pan of simmering water.
Zest the lime and mix this zest with the cream. Whisk the cream to a thick chantilly and then chill in the fridge.
Whisk the egg whites to stiff peaks.
Remove the chocolate and milk mixture from the heat and whisk in 1/3 of the egg whites. Carefully fold in the rest of the egg whites. Next, add the cream in 3 parts and combine carefully.
Chill in the fridge for at least one hour.
Preheat the oven to 160°C.
Mix together the butter and the icing sugar. Add the strawberry puree, followed by the flour. Spread the mixture on to a silicone baking sheet, transfer to the oven and cook for 10 minutes.
Once cooked, remove from the oven and allow to cool before removing the tuiles from the baking sheet.
Serve this dessert in glasses or bowls. Start by plating the strawberries and raspberries, making sure to add a little of the tea scented syrup. Place a quenelle of white chocolate mousse on top and finish with a strawberry tuile.
«Frozen raspberries will keep their shape better in this recipe. If using fresh raspberries, allow the syrup to cool before adding the raspberries to it.»
Strawberries and raspberries marinated in a tea scented syrup served with a quenelle of white chocolate and lime mousse and finished with a strawberry tuile.