Strawberry meringue
– a meringue,
– a strawberry mousse,
– strawberry brunoise,
– fuchsia velvet spray,
– cherry blossom.
Equipment used
– Silikomart truffles crown mould
– Baking paper
– Ancel 210 bloom gelatin
(Amazon paid links)
Ingredients
Meringue
✔80g egg whites
✔160g sugar
✔12g cornflour
✔6g lemon juice
Strawberry mousse
✔180g strawberries
✔20g sugar
✔100g liquid cream
✔3g gelatine
Montage
✔Spray velvet fuchsia
✔Strawberry brunoise
✔White chocolate
✔Cherry blossoms
The recipe
For 4 cakes
Strawberry mousse
✔180g strawberries
✔20g sugar
✔100g liquid cream
✔3g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster 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.
Fill silikomart mould with strawberry mousse. Freeze overnight or for at least 6 hours.
Meringue
✔80g egg whites
✔160g sugar
✔12g cornflour
✔6g lemon juice
Pour the egg whites, powdered sugar, cornflour and lemon juice into a mixing bowl. Beat the whites with an electric mixer until you have a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Poach on a baking sheet lined with baking paper.
Bake at 90°C for 2? hours, then leave in the oven for a further 30 minutes.
Turn each meringue over and file the underside a little so that the meringues are stable.
Melt a little white chocolate and brush it over the top of the meringue to protect it from the moisture of the mousse and strawberries, and to keep it in place.
Remove the strawberry mousses from the freezer and immediately apply the fuchsia velvet spray (I found it on the deco-relief.fr website). Place each entremet on a meringue.
I diced a few strawberries to garnish the hollow of my mousse. I placed them on absorbent paper to remove as much moisture as possible.
I decorated it with cherry blossoms.
