In the bowl of a food processor to break into crumbs flour, sifted with the starch and baking powder, powder, salt and the chopped cold butter. Pour the egg yolks and water, to break in the pulse mode to gather dough into a ball. I love this dough, it's crumbly, sweet and delicious. Do not replace butter with margarine, the taste will deteriorate.

Put the dough between two sheets of baking paper and roll out in a layer thickness of about 0.5 cm Cut circles excavation ...and then it all depends on the size of your molds for the baskets.

I have too deep molds for the same number of berries, which I saw. So I cut out small circles and put them not inside of baskets and outside. Just went to the shallow baskets. Moreover, because the oven easier – no need to press strongly the dough to the edges or pour the peas inside to maintain the shape. The molds with the dough left in the freezer for 15 minutes –while the oven heats up to 200 degrees. Bake the pastry until it will turn brown. Remove from molds and cool on a wire rack. Caution-fragile baskets!

A strawberry to wash, well dry on the napkin and cut the tails.

For the mousse heat the cream almost to boiling and pour them smaller broken white chocolate. Stir until melted and blended into a smooth mass. Put into the refrigerator for half an hour to cool.

Whip chilled whites (eggs be sure to wash before use!) to thick lush foam. Neatly into two or three doses to mix the foam in a creamy chocolate mass. To remove the chill until thick. It took me about an hour.

Strawberry gently pour in the mousse and easy to stir.

If you wish, the edges of the baskets to lubricate the mousse and sprinkle coconut. Just be mindful of the fragility of the test. Baskets to fill with mousse and refrigerate for another half hour. Serve immediately chilled. If desired, part of the baskets to freeze and serve like ice cream.