Red fruit and mint entremet composed of
– a white chocolate crisp,
– a strawberry and mint insert,
– a red fruit mousse,
– a pink velvet spray,
– strawberries and mint leaves.
Material used
– Micro perforated silicone baking mat
– Silikomart mini dot mould X6
– Silikomart small oven mould x15 cavities
– Pink velvet spray
Ingredients
Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves
White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles
Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG
Assembly
✔Pink velvet spray
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration
The recipe
For 6 desserts
Strawberry and mint insert
✔60g mixed strawberries
✔60g diced strawberries
✔10g caster sugar
✔2g NH Pectin
✔Some mint leaves
Heat the strawberry coulis (mixed strawberries) in a saucepan. Add the sugar and pectin mixture to the boil, without stopping stirring, and heat for 2 minutes. Remove from the heat and add the diced strawberries and chopped mint leaves. Stir and allow to cool slightly. Fill the silikomart small oven mould with 15 cavities (20g in each cavitie) and place in the freezer for 4 hours.
White chocolate crisp
✔80g white chocolate
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and mix. Roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut out with a circular cookie cutter the size of your mould. Keep in the freezer until ready to assemble.
Red fruit mousse
✔150g strawberries
✔150g raspberries
✔6g gelatine
✔50g caster sugar
✔150g liquid cream 30% MG
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the strawberry and raspberry coulis with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Mounting
✔Spray velvet pink
✔Some strawberries
✔Some mint leaves
✔White chocolate for decoration
Fill the silikomart mini dot mould with red fruit mousse halfway up the sides. Add the frozen strawberry and mint compote insert. Top with a little fruit mousse and finish with the white chocolate crumble. Place in the freezer overnight or at least 6 hours.
The next day, take the frozen desserts out of the moulds and immediately apply the pink velvet spray.
I placed chopped strawberries, mint leaves and a white chocolate decoration on top. Place in the fridge for at least 2 to 3 hours while defrosting.
