Strawberry peach entremet made with
– an almond biscuit,
– a strawberry compote insert,
– a peach mousse,
– yellow and orange velvet sprays,
– and an edible flower.
Material used
– X6 mini Dot silikomart mould
– X15 silikomart petits fours mould
– Ancel 210 Bloom gelatine (gold quality)
– Yellow and orange velvet sprays
– Micro perforated baking mat
Ingredients
Strawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat
Assembly
✔Yellow velvet spray
✔Orange velvet spray
The recipe
For 4 entremets
IStrawberry compote insert
✔15g sugar
✔2g NH pectin
✔120g diced strawberries +30g diced strawberries
Mix the sugar and pectin in a small bowl. Pour the 120g of diced strawberries into a saucepan. Heat over a low/medium heat for 3 to 4 minutes, stirring a little. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Turn off the heat and add the 30g of diced strawberries. Mix well. Fill 4 cavities of the silikomart small oven insert mould, leave to cool slightly then place in the freezer for at least 3 hours.
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.
In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.
Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.
Peach mousse
✔130g peach
✔3g gelatine
✔25g caster sugar
✔100g liquid cream 30% fat
Place the gelatine in a large bowl of cold water.
Pour the 130g of blended peaches into a saucepan. Heat until just beginning to boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the very cold liquid cream and gently fold in the cooled mixture using a pastry blender.
Assembly
Fill the silikomart mini dot X6 mould with peach mousse, add the frozen insert, adding a little more mousse if necessary, then finish with the almond biscuit, which you can brush with a syrup flavoured with a little alcohol. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds. Immediately apply the velvet sprays. I used one yellow and one orange.
I garnished with a brunoise of yellow peach and decorated with an edible flower.
