Lemon and strawberry entremet composed of
– a lemon mousse,
– an almond biscuit,
– a strawberry jelly,
– sweet tuiles.
Equipment used
– Silikomart single-portion mould
– Silicone tile mould
Ingredients
Lemon mousse
✔1 egg
✔30g sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream
Almond biscuit
✔35 g ground almonds
✔25 g egg
✔35 g icing sugar
✔10 g butter
✔7 g flour
✔1 egg white
✔10 g caster sugar
Strawberry jelly
✔165g strained strawberries
✔35g sugar
✔4g gelatine
✔Pink/red food colouring
Sweet tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
✔Pink food colouring
The recipe
For 4 entremets
Almond biscuit
✔35 g ground almonds
✔25 g egg
✔35 g icing sugar
✔10 g butter
✔7 g flour
✔1 egg white
✔10 g caster sugar
In a mixing bowl, mix the whole egg with the icing sugar. Add the ground almonds, flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar until stiff. Fold in a third of the egg whites to loosen the mixture, then gently fold in the remainder using a spatula. Pour the biscuit batter onto a baking tray lined with baking paper. Spread it out using an offset spatula to ensure an even thickness. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and leave it to cool before peeling it off the paper and cutting it out using a circular cookie cutter with a diameter slightly smaller than your Silikomart mould.
Lemon mousse
✔1 egg
✔30g caster sugar
✔45g lemon juice
✔2.5g gelatine
✔20g butter
✔100g single cream
In a saucepan, heat the lemon juice with the caster sugar and the egg until the mixture thickens. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Set aside to cool.
Whip the very cold single cream with an electric whisk and gently fold into the previous mixture, the lemon curd.
Assembly
Fill the Silikomart single-portion mould with lemon mousse. Place a biscuit disc inside, previously brushed with syrup. (I used a syrup made from a little limoncello, water and sugar). Place in the freezer overnight.
Strawberry jelly
✔165g strained strawberries
✔35g sugar
✔4g gelatine
✔Pink/red food colouring
Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Stir, then leave to cool slightly before pouring into your Pavoni mould. Chill until the jelly sets, then place in the freezer.
I used the remaining jelly to fill some flower-shaped silicone moulds, which I placed in the fridge and then in the freezer.
The next day, turn out your lemon dessert and keep it chilled until ready to serve. Turn out your jelly rings and place them quickly onto your serving plates. Keep your plates chilled.
Sweet tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
✔Pink food colouring
Mix all the ingredients together. Fill the lace tuile mould. Smooth the surface with an offset spatula to remove any excess.
Just before serving, carefully place your tuiles on your plate, followed by your dessert.
On top of each dessert, I added a strawberry jelly flower topped with a small piece of edible gold leaf.
