Strawberry Entremet
– strawberry mousse
– pink velvet spray,
– puffed rice.
Materials used
– Silikomart Essenziale 80 mould
– Baking thermometer
– Baking tray
– Entremet ring
Ingredients
Strawberry mousse
✔125g strawberries
✔3g gelatine
✔20g sugar
✔100g liquid cream 30% fat min.
Puffed rice
✔Colorant pink
✔80g white chocolate
✔35g puffed rice
Pink velvet spray
The recipe
For 4 entremets
Strawberry mousse
✔125g strawberries
✔3g gelatine
✔20g sugar
✔100g liquid cream 30% fat min.
Place the gelatine leaves 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. Fill the silikomart Essenziale 80 mould. Place in the freezer for at least 3-4 hours.
Puffed rice
✔Colorant pink
✔80g white chocolate
✔35g puffed rice
Melt the white chocolate in the microwave. Add the pink colouring. Mix well.
Add the puffed rice and mix well. Fill the base of an entremet ring, pressing down with the back of a teaspoon. Repeat the operation. Place in the freezer for a few minutes to allow the chocolate to set. You can then remove the circle.
Remove the strawberry mousse from the freezer and apply the pink velvet spray immediately.
Spoon the strawberry mousse over the puffed rice.
Decorate with a small strawberry. Chill until ready to eat.
