Strawberry cube entremet composed of
– a strawberry mousse,
– a strawberry compote insert,
– an almond biscuit,
– a mirror glaze,
– a strawberry tail,
– sesame seeds.
Ingredients
Strawberry mousse
100g mixed strawberries20g powdered sugar120g of liquid cream3g gelatine
Strawberry compote90g mixed strawberries10g sugar60g of diced strawberries2g gelatine
Almond biscuit35g almond powder1 egg1 egg white35g icing sugar10 g butter7 g flour
Mirror glaze
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring
Assembly
✔Strawberry quail
✔Sesame seeds
The recipe
For 4 desserts
Almond biscuit (the day before)35g almond powder1 egg1 egg white35g icing sugar10g butter7 g flour
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove from the oven and allow to cool before cutting into squares.
Strawberry compote (the day before)90g of mixed strawberries10g sugar60g of diced strawberries2g gelatine
Place the gelatine leaves in a bowl of cold water. Heat the strawberry coulis with the caster sugar in a saucepan until it reaches at least 60 to 65°C. Remove from the heat and add the gelatine and the diced strawberries. Fill the 15-cube silikomart mould and chill for at least 2 hours until the gelatine has set. Then place in the freezer for at least 2 to 3 hours.
Strawberry mousse (the day before)100g of mixed strawberries20g caster sugar120g of liquid cream3g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis with the caster sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the cooled mixture and stir gently.
Assemble: Fill the silikomart mould with 8 strawberry mousse cubes halfway up the sides. Add the frozen insert in the middle. Top with strawberry mousse and finish with the almond biscuit. Place in the freezer overnight.
Mirror glaze (the day before)
✔45g sugar
✔45g glucose
✔45g white chocolate
✔25g water
✔4g gelatine
✔30g liquid cream
✔red colouring
Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. In a saucepan, heat the water, sugar, glucose. Remove from the heat and add the gelatine. Mix well. Pour over the melted white chocolate. Add the liquid cream and colouring. Mix to blend the mixture well. Filter on contact and place in a cool place.
The next day, bring the icing to around 35°C and pour over the still frozen cubes.
Final assembly
✔ Strawberry tails
✔Sesame seeds
I decorated with sesame seeds and a strawberry tail.
