Strawberry Entremet
– an almond biscuit,
– a strawberry insert
– a strawberry mousse
– mirror icing.
Material used
– Raggio X6 mini silikomart mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking tray
– Pastry bag
Ingredients
Strawberry insert
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin
Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine
Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white
Mirror icing
✔75g sugar
✔75g water
✔75g cream
✔5g cornflour
✔12g water
✔3g gelatine
The recipe
For 5 desserts
Strawberry insert
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin
In a small bowl, mix the sugar and NH pectin. Cut the strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over a low heat. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.
Almond biscuit
✔35g almond powder
✔35g sugar
✔10g butter
✔1 egg
✔7g flour
✔1 egg white
Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the almond powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper or a silicone mat. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out using a cookie cutter the same diameter as your tin and a pastry bag to remove the centre. Set aside.
Strawberry mousse
✔120g strawberries
✔20g sugar
✔90g liquid cream
✔3g gelatine
Soak the gelatine in cold water until softened. Heat the strawberry purée and sugar and remove from the heat and add the drained 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, top with the strawberry mousse then finish with the almond biscuit (I soaked the biscuit with a brush of water, sugar and rum syrup) and place in the freezer overnight.
Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream
In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and red colouring. Using a hand blender, blend the mixture until smooth and place in a cool place, filmed.
The next day, remove the strawberry mousse from the freezer.
Cover the surface with the icing cooled to 30/35°C. Leave to defrost in the fridge. I decorated with a little edible gold leaf.
