Soften the gelatin by soaking it in cold water for 10 minutes.

Heat the syrup: In a saucepan, bring the water, glucose, and sugar to a boil until it reaches 103°C (217°F), then remove from heat.

Combine with condensed milk: Pour the hot syrup over the condensed milk and add the softened gelatin. Stir well.

Melt the chocolate: Pour the mixture over the white chocolate and add the pink food coloring.

Blend until smooth using an immersion blender.

Store overnight: Transfer to an airtight container, cover with plastic wrap directly touching the surface, and refrigerate overnight.

Soften the gelatin in cold water for 10 minutes.

Blend the strawberries and sugar until smooth.

Heat the purée in a saucepan until warm, then remove from heat.

Add the gelatin and mix until fully dissolved.

Let cool before pouring into a mold and freezing until firm.

Whisk the eggs and sugar until light and fluffy.

Gently fold in the dry ingredients (flour and cocoa powder) using a spatula.

Pour into a lined 20×20 cm (8×8 inch) pan and spread evenly.

Bake at 180°C (356°F) for 12 minutes. Let cool completely.

Soften the gelatin in cold water for 10 minutes.

Blend the strawberries and sugar until smooth.

Heat the purée in a saucepan, then remove from heat and stir in the gelatin. Let cool.

Whip the cream until stiff peaks form.

Gently fold in the cooled strawberry purée to create a light mousse.

Pour half of the strawberry mousse into a silicone mold.

Place the frozen strawberry insert in the center.

Cover with the remaining mousse and smooth the surface.

Add the chocolate sponge as the final layer, trimming it to fit the mold.

Freeze overnight to set completely.

Unmold the frozen entremets and place it on a wire rack.

Reheat the mirror glaze to 37°C (98°F) to liquefy it.

Let it cool slightly to 35°C (95°F) before pouring over the entremets.

Coat the entremets in one smooth motion for a flawless finish.

Refrigerate until ready to serve for the best texture.