Strawberry Heart Entremet
– strawberry mousse,
– strawberry compote,
– an almond biscuit
– red mirror icing,
– red velvet spray.
Material used
– Silikomart heart mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Strawberry compote
✔100g strawberries
✔10g caster sugar
✔1g pectin
Almond biscuit
✔35g almond powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
Strawberry mousse
✔180g mixed strawberries
✔15g sugar
✔3g gelatine
✔150g single cream
✔10g sugar
Mirror glaze
✔40g liquid cream
✔45g white chocolate
✔45g glucose
✔45g sugar
✔25g water
✔4g gelatine
✔Red colouring
Assembly
✔Red velvet spray
✔Edible gold leaf
The recipe
For 5 desserts
Almond biscuit
✔35g almond powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
In a bowl, mix the whole egg with the sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Take the biscuit out of the oven and leave to cool completely before cutting it out with a cookie cutter to fit the diameter of your tin.
Strawberry compote
✔100g strawberries
✔10g caster sugar
✔1g pectin
Cut the strawberries into small cubes.
Cut 100g of diced strawberries into very small cubes. Pour the diced strawberries into a saucepan and heat over a low heat for a few minutes. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Set the compote aside until ready to assemble.
Strawberry mousse
✔180g mixed strawberries
✔15g sugar
✔3g gelatine
✔150g single cream
✔10g sugar
Place the gelatine in a bowl of cold water. In a saucepan, heat the mixed strawberries with the caster sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool.
Whip the cold cream with an electric mixer and gently fold into the previous mixture.
Assemble quickly.
Assembly
Half fill the silikomart heart mould with strawberry mousse. Add the strawberry compote in the middle. Top with a little mousse and finish with the biscuit. Place in the freezer overnight.
The next day, remove the frozen hearts from the moulds and immediately apply the red velvet spray to half the heart.
Mirror icing
✔40g liquid cream
✔45g white chocolate
✔45g glucose
✔45g sugar
✔25g water
✔4g gelatine
✔Red colouring
Place the gelatine sheets in a large bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. 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. Use a Bamix hand blender without a bell at the end to avoid air bubbles and ensure a smooth mixture.
Place your entremets on a wire rack and apply the icing when it is around 35°C to half of the hearts, the part not covered with red velvet spray.
I put little leaves of edible gold at the junction between the velvet spray and the mirror icing.
