Assorted red fruit basket
– strawberry mousse,
– a layer of strawberry compote,
– a speculoos crisp,
– white velvet spray,
– strawberry compote,
– a scoop of raspberry sorbet.
Equipment used
– Silicone basket mould
– Silikomart quenelle mould
– Baking paper
– Ancel gelatine (210 bloom)
Ingredients
Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin
Strawberry mousse
✔180g strawberries
✔20g sugar
✔3g gelatine
✔100g cold single cream
Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste
Assembly
✔White velvet spray
Red berry compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin
The recipe
For 3 entremets
Strawberry compote
✔100g diced strawberries
✔15g sugar
✔1g NH pectin
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 100g of chopped fresh strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.
Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste
Mix the white chocolate (previously melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out the mixture between two sheets of baking paper.
Chill until the chocolate has set, then cut out using a cookie cutter. Keep chilled until ready to assemble.
Strawberry mousse
✔180g strawberries
✔20g sugar
✔3g gelatine
✔100g cold single cream
Soak the gelatine in cold water until it has softened. Heat the strawberry purée (blended strawberries) and sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature drops below 30°C.
Gently fold in the well-chilled single cream, which has been whipped beforehand using an electric mixer.
Assembly
Fill halfway with strawberry mousse
Spoon out the strawberry compote.
Top with the remaining strawberry mousse.
Finish with the speculoos biscuit.
Place in the freezer overnight.
The next day, turn the desserts out of their moulds and immediately apply the white velvet spray.
Chill in the fridge for at least 4 hours to allow it to defrost.
Red Berry Compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin
In a saucepan, heat the blended and strained raspberries. Add the sugar and pectin mixture and cook, stirring constantly, for 2 minutes. Allow to cool slightly before piping onto your serving plate using the Silikomart lotus flower stencil.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Place a basket on each serving plate. I’ve added a few raspberries and a scoop of raspberry sorbet.
