Yellow peach and strawberry entremet
– a strawberry compote,
– a yellow peach mousse
– a shortbread biscuit,
– yellow and orange velvet sprays,
– strawberry jelly.
Ingredients
Strawberry compote
✔150g diced strawberries
✔20g caster sugar
✔2g NH pectin
✔50g diced strawberries
Shortbread biscuit
✔100g Sables biscuits
✔35g melted butter
Yellow peach mousse
✔250g yellow peach
✔40g caster sugar
✔150g liquid cream 30% MG min
✔4g gelatine
Assembly
Yellow and orange velvet sprays
Strawberry jelly
✔70g mixed and strained strawberries
✔10g water
✔8g sugar
✔2g gelatine
✔Red dye (optional)
The recipe
Strawberry compote
✔150g diced strawberries
✔20g caster sugar
✔2g NH pectin
✔50g diced strawberries
In a small bowl, combine the sugar and NH pectin.
Heat the 150g 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 fresh strawberries. Leave to cool slightly and set aside for assembly.
Shortbread biscuits
✔100g Sables biscuits
✔35g melted butter
In a bowl, crumble the Roulor-type shortbread biscuits with the melted butter. Mix and press the biscuits into a circle slightly smaller in diameter than your tin.
Place in a cool place to allow the butter to harden and set aside for assembly.
Yellow peach mousse
✔250g yellow peach
✔40g caster sugar
✔150g liquid cream 30% MG min
✔4g gelatine
In a bowl of cold water, soften the gelatine leaves.
Blend 250g of yellow peaches. Pour into a saucepan with the caster sugar. Heat over a low heat for a few minutes. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.
Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.
Assembly
Pour the yellow peach mousse into your Pavoni pavocake, working your way up the edges with your spatula and filling all the hearts. Place in the freezer for a few minutes.
Add the strawberry compote.
Top up with the remaining yellow peach mousse.
Finish with the shortbread biscuit.
Place in the freezer overnight.
The next day, unmould your cake and immediately apply the yellow and orange velvet sprays.
Strawberry jelly
✔70g mixed and strained strawberries
✔10g water
✔8g sugar
✔2g gelatine
✔Red dye (optional)
Place the gelatine sheet in a large bowl of cold water.
Blend and strain the 70g strawberries to remove the seeds. Pour into a saucepan with the water and caster sugar. Bring to the boil. As soon as it starts to boil, turn off the heat and add the gelatine, softened and wrung out. Mix and leave to cool before filling the hollows of the hearts.
Defrost in a cool place for at least 5 to 6 hours.
