Peach and strawberry entremet
-peach mousse,
-a strawberry cream,
-an almond biscuit,
-yellow and red velvet spray.
Materials used
– Silikomart Bollicine mould X6
– Silikomart small oven mould x15 cavities
– Yellow and red velvet spray
Ingredients
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
Strawberry cream
✔10g sugar
✔20g liquid cream
✔80g mixed strawberries
✔1.5g gelatine
Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine
+ Yellow and red velvet spray
The recipe
For 6 desserts
Creamy strawberry insert
✔10g caster sugar
✔20g single cream
✔80g mixed strawberries
✔1.5g gelatine
Place the gelatine sheet in a large bowl of cold water. Heat the liquid cream, sugar and mixed strawberries in a saucepan until they begin to boil. Remove from the heat and add the gelatine, wrung out and softened. Mix well and leave to cool slightly. Fill the silikomart petits fours mould and place in the freezer for 2 to 3 hours.
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, whisk the egg whites. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting with a cookie cutter.
Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine
Place the gelatine leaves in a bowl of cold water. In a bowl, pour the 2 egg yolks and the 25g caster sugar. Mix well. In a small saucepan, heat the 160g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.
In another bowl, whip the 140g of very cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.
Assembly
Fill the Silikomart mould 3/4 full with peach mousse. Add the strawberry insert. Top with the peach mousse and finish with the almond biscuit. Place in the freezer overnight.
The next day, remove the frozen desserts and immediately apply the yellow and red velvet sprays. Chill for at least 3 to 4 hours while defrosting.
