Lemon and strawberry Entremet
– a lemon cookie,
– a strawberry compote insert,
– lemon mousse,
– yellow velvet spray,
– white chocolate decoration.blanc.
Material used
– Silikomart Essenziale 80 mould
– Silikomart small oven mould 15 cavities
– Baking thermometer
– Baking tray
Ingredients
Lemon biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt
Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g NH pectin
Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream
Yellow velvet spray
The recipe
For 3 desserts
Strawberry compote
✔75g diced strawberries
✔15g caster sugar
✔1g pectin NH
In a small bowl, mix the powdered sugar with the pectin NH. In a saucepan, heat the diced strawberries with the powdered sugar for 5 minutes. Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Fill the silikomart petits fours insert mould and place in the freezer for 4 hours.
Lemon cookie
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1 egg
✔25g butter
✔Zest of 1 lemon
✔1 pinch salt
In a bowl, pour flour, pinch of salt, yeast and mix. In another bowl, place the kneaded butter and work it with the powdered sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of a lemon, washed beforehand. Mix well. Add remaining flour mixture. Mix again.
Pour into a mold or onto a sheet of baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out with a cookie cutter.
Lemon mousse
✔1 egg
✔25g sugar
✔30g lemon juice
✔2g gelatin
✔15g butter
✔80g liquid cream
In a bowl of cold water, place the gelatin leaf. In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter. Use a mixer to blend well. Set aside to cool. Whip the cold cream with an electric mixer and gently fold in around 90g of lemon curd. Store the remaining lemon curd in a piping bag in a cool place.
Assembly
Fill Essenziale 80 silikomart mould with lemon mousse. Add the frozen strawberry compote insert. Top with a little lemon mousse, then finish with the lemon cookie. Place in the freezer overnight.
The next day, unmold the frozen entremets and immediately apply the yellow velvet spray.
I made white chocolate flowers. I poached the reserved curd in the middle.
