Strawberry Margarita: Strawberry-Lime Mousse, Orange-Mezcal Gelée, Salted Sponge Sandy, and Strawberry Leather

METHOD:

For the Orange-Mezcal Gelée:
In a pot, warm juice, sugar, and mezcal. Dissolve gelatin into the juice mixture. Pour onto a plastic-lined half sheet pan. Refrigerate to set.

For the Strawberry Lime Mousse:
In a pot, warm lime juice, strawberry purée, sugar, and salt. Thin with water, if necesary. Dissolve gelatin into the lime-strawberry mixture. Remove from heat and cool to room temperature. Fold in cream and fill molds halfway with mousse. Cut squares of Orange-Mezcal Gelée to fit atop the molds, and place on top of the mousse. Fill molds with additional mousse, smooth tops, and freeze.

For the Salted Sponge Candy:
In a pot, combine sugar, glucose, and water; cook to 140°C. Add honey and cook to 150°C. Working quickly, vigorously whisk in gelatin, baking soda, and salt to dissolve. Pour out onto a silicone baking mat and cool. Once set, chop into small pieces.

For the Strawberry Gel and Leather:
In a small bowl, combine sugar, agar agar, and xanthan gum. Pour strawberry purée into a saucepot and whisk in sugar mixture. Bring to a boil, whisking frequently, remove from heat, and cool. Once set, transfer to a blender and purée. Reserve a small portion of the gel for plating. Spread the remaining gel onto acetate and place in dehydrator. Dehydrate 5 hours and curl into desired shape.

For the White Velvet Spray:
Over a water bath, melt white chocolate and cocoa butter to combine. Pour into a spray gun.

To Assemble and Serve:
Unmold frozen Strawberry-Lime Mousse and coat evenly with White Velvet Spray. Temper in refrigerator until thawed. Plate a small pile of Salted Sponge Candy and decorate plate with a dot of Strawberry Gel. Place mousse atop candy and garnish with a circle of Orange-Mezcal Gelée and Strawberry Leather.