Strawberry Entremet with floral notes
– an almond biscuit,
– a strawberry compote insert,
– a strawberry mousse,
– white and pink velvet sprays,
– and a dahlia petal flower.
Material used
– X6 mini Goccia silikomart mould
– X15 silikomart petits fours mould
– Ancel 210 Bloom gelatine (gold quality)
– White and pink velvet sprays
– Micro perforated baking mat
Ingredients
Strawberry compote insert (the day before)
✔15g sugar
✔2g NH pectin
✔90g strawberries
Dahlia petal flower
✔An untreated dahlia flower
✔Sugar powder
✔1 egg white
✔20g white chocolate
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
Strawberry mousse (the day before)
✔130g strawberries
✔3g gelatine
✔25g caster sugar
✔100g single cream 30% M.F.
✔a few drops of rose water flavouring
Mounting
✔Spray velvet white
✔Pink velvet spray
✔20g white chocolate
The recipe
For 4 desserts
Strawberry compote insert (the day before)
✔15g sugar
✔2g NH pectin
✔90g strawberries
In a small bowl, mix the sugar and pectin. Pour the 90g of diced strawberries into a saucepan . Heat over a low/medium heat for 3 to 4 minutes, stirring a little. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Turn off the heat. Fill 4 cavities of the silikomart small oven insert mould (3/4 full), leave to cool slightly then place in the freezer for at least 3 to 4 hours.
Dahlia petal flower
✔An untreated dahlia flower
✔Sugar powder
✔1 egg white
✔20g white chocolate
Take a dahlia flower and carefully remove the petals. In a small bowl, lightly mix an egg white and brush it onto both sides of the flower petal. Cover the entire petal with the egg white. Immediately dip the petal in a bowl of sugar to coat both sides evenly. Shake the petal lightly to remove the excess sugar and place it flat on a baking tray. Repeat the operation for all the petals. Be patient, as this takes a little time… Leave to dry for at least 24 hours, if possible in the sun. As they dry, the petals lose some of their colour.
The next day, melt some white chocolate in the microwave. Place a small spoon on a square of baking paper and harmoniously place your crystallised petals. I used some kitchen roll around the petals to keep them slightly raised while the chocolate hardened. Allow to set before handling. Store in a dry place, away from moisture (not in the fridge).
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.
In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.
Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.
Strawberry mousse (the day before)
✔130g strawberries
✔3g gelatine
✔25g caster sugar
✔100g single cream 30% M.F.
✔a few drops of rose water flavouring
Place the gelatine in a large bowl of cold water.
Pour the 130g of blended strawberries into a saucepan. Bring to the boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the very cold liquid cream and gently fold in the cooled mixture using a pastry blender.
Assembly
Fill the silikomart mini Goccia X6 mould with strawberry mousse, add the frozen insert, add a little more mousse if necessary and finish with the biscuit. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds. Immediately apply the velvet spray. I used one white and one pink.
At the last minute, just before serving, add the flowers made from the crystallised dahlia petals.
