Strawberry and speculoos entremet composed of
– strawberry mousse,
– strawberry compote insert,
– speculoos crisp,
– fuchsia velvet sprays,
Equipment used
– Temu St Anna silicone mold
– Baking paper
– Ancel 210 bloom gelatin
Ingredients
Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin
Strawberry mousse
✔180g strawberries
✔30g sugar
✔4g gelatin
✔180g cold liquid cream
Speculoos crunch
✔30g white chocolate
✔20g Crêpes dentelles
✔40g Speculoos paste
Assembly
✔Fuchsia velvet spray
The recipe
For 4 entremets
Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin
In a small bowl, combine the powdered sugar and NH pectin.
In a saucepan, heat the 100g of finely diced strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.
Crunchy speculoos
✔30g white chocolate
✔20g Crêpes dentelles
✔40g Speculoos paste
Mix the white chocolate (previously melted in the microwave), the speculoos paste, and the crêpes dentelles. Roll out between two sheets of baking paper.
Place in the refrigerator to allow the chocolate to harden, then cut out using a cookie cutter. Keep refrigerated until ready to assemble.
Strawberry mousse
✔180g strawberries
✔30g sugar
✔4g gelatin
✔180g cold heavy cream
Soak the gelatin in cold water until softened. Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and add the drained gelatin. Leave to cool until the temperature is below 30°C.
Gently fold in the well-chilled liquid cream, which has been whipped beforehand with an electric mixer.
Assembly
Fill halfway with strawberry mousse.
Spread the strawberry compote.
Top with the remaining strawberry mousse.
Finish with the speculoos cookie.
Place in the freezer overnight.
The next day, remove the desserts from the molds and immediately apply the fuchsia velvet spray.
I decorated with flowers.
