Lemon and Strawberry Entremet composed of
– a lemon mousse,
– a strawberry mousse,
– a strawberry cream,
– a yellow velvet spray,
– a sweet pastry cookie.
Material used
– Micro perforated silicone baking mat X2
– Silikomart Bollicine mold X6
– Silikomart small oven mold x15 cavities
– Yellow velvet spray
Ingredients
Strawberry mousse
✔35g mixed strawberries
✔30g of liquid cream
✔10g sugar
✔1g gelatin
Strawberry cream
✔1 yellow
✔10g sugar
✔30g liquid cream
✔30g mixed strawberries
✔1g gelatin
Lemon curd
✔35g lemon juice
✔3g gelatin
✔16g butter
✔25g sugar
✔35g eggs
Lemon mousse
✔100g curd
✔120g liquid cream
+ Yellow velvet spray
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
The recipe
For 4 desserts
Strawberry mousse insert
✔35g mixed strawberries
✔30g of liquid cream
✔10g sugar
✔1g gelatin
Place the gelatin sheet in a large bowl of cold water. Heat the strawberry coulis (mixed strawberries) with the powdered sugar in a saucepan until it boils. Remove from heat and add the gelatin, wrung out and softened. Mix and let cool a little. Whip the cold cream with an electric mixer and add the previous mixture with a spatula. Fill the silikomart petit fours mould halfway up, wrap and place in the freezer for 1 hour.
Creamy strawberry insert
✔1 yellow
✔10g powdered sugar
✔30g of liquid cream
✔30g mixed strawberries
✔1g gelatin
Place the gelatin sheet in a large bowl of cold water. In a bowl mix the egg yolk, powdered sugar and mixed strawberries . Heat the cream in a saucepan until it starts to boil. Pour the hot cream over the previous mixture, mix and return the whole to the pan. Heat without stopping to stir and without exceeding 82 to 83°C. Remove from the heat and add the gelatin, wrung out and softened. Stir and let cool slightly. Fill the silikomart petit fours mould with the strawberry mousse, wrap and place in the freezer for 2 to 3 hours.
Lemon curd
✔35g lemon juice
✔3g gelatin
✔16g butter
✔25g powdered sugar
✔35g eggs
In a saucepan, heat the lemon juice with the powdered sugar and egg until the cream thickens. Off the heat, add the gelatin previously softened in a bowl of cold water and wrung out. Set aside to cool.
Lemon Mousse
✔100g Curd
✔120g of liquid cream
Whip the cold liquid cream with an electric mixer and gently fold into the previous mixture, lemon curd.
Assembly
Fill the Silikomart Bollicine mold halfway with lemon mousse, going up all the edges well. Add the frozen insert in the middle. Complete with the remaining lemon mousse. Place in the freezer overnight.
Sweet dough
✔70g flour
✔20g powdered sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut with a cookie cutter to the diameter of your entremets. Place in the freezer for at least 10 minutes. Bake at 170°C for about 10 minutes (may vary depending on your oven) between two micro-perforated baking mats. Let cool.
Remove the frozen dessert and immediately apply the yellow velvet spray.
Place the frozen entremet on the sweet pastry disk and chill for at least 3 to 4 hours to thaw.
