Strawberry Entremet

– a strawberry compote,
– a strawberry mousse,
– fuchsia velvet spray,
– and a shortbread biscuit.

Material used

– Raggio X6 mini silikomart mould

– Ancel 210 Bloom gelatine (gold quality)

– Pastry bag

Ingredients

Strawberry compote insert
✔100g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g pectin NH

Strawberry mousse
✔180g strawberries
✔30g sugar
✔120g liquid cream
✔3.5g gelatine

Shortbread biscuit
✔100g Breton shortbread
✔40g melted butter

Fuchsia velvet spray

The recipe

For 5 desserts

Strawberry compote insert
✔100g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g pectin NH

In a small bowl, combine the sugar and NH pectin. Cut the strawberries into small cubes.

Heat the 100g of diced strawberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Leave to cool slightly and fill a piping bag with the mixture. Set aside.

Strawberry mousse
✔180g strawberries
✔30g sugar
✔120g single cream
✔3.5g gelatine

Soak the gelatine in cold water until softened. Heat the strawberry purée and sugar and remove from the heat and add the wrung-out gelatine. Leave to cool until the temperature is below 30°C. Gently fold in the whipping cream using an electric mixer.

Assembly

Fill the silikomart mini Raggio mould halfway with strawberry mousse. Poach with the strawberry insert and top with the strawberry mousse. Chill for at least an hour until the gelatine has set, then freeze overnight.

Shortbread biscuit
100g Breton shortbread
40g melted butter

In a bowl, mix the crumbled shortbread biscuits with the melted butter. Using a pastry cutter with the same diameter as your pastry (I used a Silikomart perforated tart tin), use the back of a teaspoon to press the shortbread into the pastry to a depth of around 5mm.

Place in a cool place to allow the biscuit to harden.

The next day, remove the cakes from the moulds and apply the fuchsia velvet spray. Immediately place each entremet on a shortbread biscuit.

I decorated it with a clematis flower.

Chill until ready to eat.