Strawberry Entremet
– a strawberry mousse,
– a strawberry compote insert,
– a creamy strawberry insert
– a white chocolate crunch,
– a mirror glaze,
– a strawberry tail,
– sesame seeds.
Materials used
– Ancel 210 bloom gelatin
– Silikomart pomponette mould 24 cavities
Ingredients
Strawberry compote
✔90g mixed strawberries
✔10g sugar
✔2g NH pectin
✔50g diced strawberries
✔2g gelatin
Creamy strawberry insert
✔15g sugar
✔1 egg yolk
✔70g strawberry coulis
✔1g gelatine
✔15g cream
White chocolate crisp
✔100g white chocolate
✔30g crêpes dentelles
Strawberry mousse
✔200g mixed strawberries
✔40g powdered sugar
✔150g liquid cream
✔6g gelatin
Mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔5g gelatin
✔45g liquid cream
✔red coloring
Assembly
✔Strawberry stems
✔Sesame seeds
The recipe
For 6 entremets
Strawberry compote (the day before)
✔90g mixed strawberries
✔10g sugar
✔2g NH pectin
✔50g diced strawberries
✔2g gelatin
Place the gelatin sheet in a bowl of cold water. Mix sugar and pectin NH in a small bowl. Heat the strawberry coulis with the caster sugar in a saucepan until it comes to a gentle boil. Add the diced strawberries and the sugar-pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Remove from heat and add the gelatine. Line the silikomart pomponette mould and chill for at least 1 hour to allow the gelatine to set. Then place in the freezer for at least 2-3 hours.
Strawberry cream insert (the day before)
✔15g sugar
✔1 egg yolk
✔70g strawberry coulis
✔1g gelatine
✔15g cream
Moisten gelatine in cold water. Heat the strawberry coulis in a saucepan. Mix the egg yolk and sugar in a bowl, without blanching, and add the boiling purée to the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine and cream. Leave to cool slightly. Fill the Silikomart pomponette mould and place in the freezer for 4 hours.
White chocolate crisp (the day before)
✔100g white chocolate
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out using a circular cookie cutter.
Strawberry mousse (the day before)
✔100g mixed strawberries
✔20g caster sugar
✔120g liquid cream
✔3g gelatin
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis with the powdered sugar. Remove from heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.
To assemble: Fill the silikomart mould halfway with strawberry mousse, working up the sides. Add the frozen insert in the middle, sticking the strawberry compote insert and the creamy strawberry insert together. Top with strawberry mousse and finish with white chocolate crunch. Place in the freezer overnight.
Mirror glaze (the day before)
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔5g gelatin
✔45g liquid cream
✔red coloring
Soften the gelatine in a container filled with cold water. Melt the white chocolate in the microwave. Heat water, sugar and glucose in a saucepan. Remove from heat and add the gelatin. Mix well. Pour over melted white chocolate. Add cream and coloring. Blend to homogenize the mixture using an immersion blender without a bell at the end, to limit the formation of air bubbles. Filter on contact and chill.
The next day, bring the glaze to around 35°C and pour over the still-frozen entremets.
Final assembly
✔6 Strawberry tails
✔Sesame seeds
I decorated with sesame seeds and a strawberry tail. Place in a cool place for at least 2-3 hours while defrosting.
