White peach and strawberry entremet
– a white peach and vervain mousse,
– a strawberry compote insert,
– a speculoos crisp,
– yellow and orange velvet sprays,
– diced yellow peach.
Material used
– Silikomart truffles crown mould
– Baking paper
– Ancel 210 bloom gelatine
Ingredients
Strawberry compote
✔150g strawberries
✔50g strawberries
✔35g sugar
✔2g pectin nh
White peach mousse
✔289g mixed white peaches
✔150g liquid cream
✔4.5g gelatine
✔Vervain leaves
Speculoos crisp
✔50g white chocolate
✔30g Crêpes dentelles
✔60g Speculoos pastry
Assembly
✔Yellow velvet spray
✔Orange velvet spray
✔Vervain leaf
✔Yellow peach dots
The recipe
Strawberry compote
✔150g strawberries
✔50g strawberries
✔35g sugar
✔2g pectin nh
In a small bowl, combine the caster sugar and NH pectin.
Heat the 150g of finely diced strawberries in a saucepan for a few minutes. Add the sugar and pectin mixture and cook for a further 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Set aside to cool slightly. Fill a piping bag with the compote.
White peach mousse
✔289g mixed white peaches
✔150g liquid cream
✔4.5g gelatine
✔Vervain leaves
Pour 150g of liquid cream into a saucepan. Bring to the boil, then turn off the heat and add the verbena leaves. Stir to combine. Cover and leave to infuse for 30 minutes. Remove the vervain leaves, pour into a bowl, cover and chill.
Place the gelatine leaves in a bowl of cold water.
Heat the blended white peach in a saucepan. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the chilled verbena-infused cream with an electric mixer. Pour over the cooled mixture and stir gently.
To assemble: Fill the silikomart mould with peach mousse, working up to the edges. Add the strawberry compote. Finish with the remaining mousse. Chill for at least 2 hours to set the gelatine, then freeze overnight or for at least 6 hours.
Speculoos crisp
✔50g white chocolate
✔30g Crêpes dentelles
✔60g Speculoos pastry
Mix the white chocolate, previously melted in the microwave, the spéculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper. Chill until the chocolate hardens, then cut out using a cookie cutter. Chill until ready to assemble.
The next day, unmould the cakes and immediately apply the yellow and orange velvet sprays (I found them on the deco-relief.fr website).
Place each entremet on a speculoos crisp biscuit.
Fill the hollow with diced yellow peach.
I decorated with verbena leaves.
