White peach and strawberry entremet
– a strawberry compote,
– a white peach mousse,
– a yellow and pink or red velvet spray,
– strawberry jelly.
Equipment used
– Tefal baking tray
– XiaoShenLu concave ball mould
– Yellow and orange velvet spray (chef’s best)
– X2 micro-perforated baking mat
Ingredients
Strawberry compote
✔70g strawberries
✔2g NH pectin
✔10g caster sugar
White peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid cream
✔4g gelatine
Sweet pastry biscuit
✔60g flour
✔10g almond powder
✔30g sugar
✔40g butter
✔1 egg yolk
Strawberry jelly
✔50g strawberries
✔10g sugar
✔ 1g gelatine
✔Pink colouring
The recipe
Strawberry compote
✔70g strawberries
✔2g NH pectin
✔10g caster sugar
Cut the 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 pectin in a small bowl. Increase the heat and pour this mixture over the strawberries and cook for a further 2 minutes, stirring constantly. Fill a piping bag with the compote and set aside.
White peach mousse
✔2 egg yolks
✔25g sugar
✔160g peaches
✔140g liquid 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
Fill the silicone mould 3/4 full with peach mousse. Poach the strawberry compote. Top with peach mousse. Place in the freezer overnight.
Sweet pastry biscuit
✔60g flour
✔10g almond powder
✔30g sugar
✔40g butter
✔1 egg yolk
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 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.
The next day, unmould your desserts and immediately apply the yellow and pink or red velvet sprays.
Place your entremet on your sweet pastry biscuit.
Strawberry jelly
✔50g strawberries
✔10g sugar
✔1g gelatine
✔Pink colouring
Blend the strawberries. Place the gelatine in a bowl of cold water. Pour the blended strawberries with the caster sugar into a small saucepan and heat to a gentle simmer. Remove from the heat and add the gelatine, wrung out and softened. I added a small amount of colouring because the strawberries lose their colour when heated. Mix well. Leave to cool a little before filling the openings in your dessert.
Chill for at least 2 to 3 hours before serving.
