Peach and strawberry mousse
-a peach mousse,
-a strawberry compote,
-a sweet biscuit,
-yellow and red velvet spray,
-whipped cream.
Material used
– Decoflex half hollow egg silicone mould
– Yellow and red velvet spray
– Saint Honoré piping tip
– Pastry bag
– Micro-perforated baking mat X2
– Baking tray
Ingredients
Sweet pastry biscuit
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Strawberry compote
✔60g strawberries, cut into small cubes
✔10g sugar
✔1g NH pectin
Peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine
Final assembly
✔Yellow and red velvet spray
✔Chantilly
The recipe
For 6 entremets
Peach mousse (the day before)
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g single cream
✔4g gelatine
Place the gelatine leaves in a bowl of cold water. In a bowl, pour the 2 egg yolks and the 25g caster sugar. Mix well. In a small saucepan, heat the 160g peeled and mixed yellow peaches. Pour over the previous mixture and stir. Return the mixture to the saucepan and, without stopping stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.
In another bowl, whip the 140g of very cold liquid cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.
Assembly (the day before)
Fill the Silikomart mould with peach mousse. Place in the freezer overnight.
Sweet pastry biscuit
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge. Roll out the pastry between two sheets of baking paper and cut out using a fluted cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for around ten minutes. Leave to cool.
Strawberry compote
✔60g strawberries, finely diced
✔10g sugar
✔1g pectin NH
Mix the sugar and pectin NH in a small bowl. Heat the finely diced strawberries in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool, then fill a piping bag with the mixture.
Take the frozen entremets out of the freezer and immediately apply the yellow and red velvet sprays. Place the entremet on the sweet biscuit.
Garnish the centre with the strawberry compote.
Using a Saint Honoré piping tip, poach the whipped cream on top. Using an electric mixer, whip the cream (minimum 30% fat) with the mascarpone and a little caster sugar. Chill for at least 3 hours while defrosting.
