Strawberry vanilla entremet
– a strawberry mousse,
– a sponge cake,
– a strawberry compote,
– a strawberry mousse,
– a white velvet spray,
– strawberries.
Matériel utilisé
– Moule Pavoni Nuage
– Plaque de cuisson
– Papier cuisson
– Spray velours blanc
Ingredients
Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine
Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
Strawberry compote
✔255g strawberry hearts
✔50g sugar
✔4g pectin nh
Strawberry mousse
✔200g strawberries
✔4g gelatine
✔160g single cream
Assembly
✔White velvet spray
✔Strawberries
The recipe
Vanilla mousse
✔100g 30% minimum fat liquid cream
✔100g white chocolate
✔200g 30% single cream min
✔1 Vanilla pod
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out, for 30 minutes, covered. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Remember to remove the vanilla pod. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Poach the vanilla mousse all around, filling all the cavities. Add a little vanilla mousse to the bottom of the mould. Place in the freezer.
Genoise
✔ 3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
In a bowl, whisk together the eggs and sugar, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Then sift in the flour and cornflour. Stir gently. Bake in an oven preheated to 210°C, then immediately lower the temperature to 100°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet that was used during baking.
Cut out two circles smaller than the size of your tin and set aside for assembly.
Brush the two sponge biscuits with the syrup. Pour 30g water and 30g caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a little alcohol.
Strawberry compote
✔255g strawberry halves
✔50g sugar
✔4g pectin nh
Heat the diced strawberries in a saucepan for a few minutes. Then add the mixture of caster sugar and NH pectin. Cook for 2 minutes. Leave to cool slightly before covering the 2 sponge cake biscuits with the compote. Place in the freezer.
Strawberry mousse
✔200g strawberries
✔25g caster sugar
✔4g gelatine
✔160g single cream
Place the gelatine leaves in a bowl of cold water for at least 10 minutes. In a saucepan, heat the strawberry coulis (mixed strawberries) with the caster sugar for around 5 minutes. Remove from the heat and add the drained gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the cooled mixture and stir gently.
Assembly
Pour over half the strawberry mousse. Add the first sponge cake, compote side down. Pour over the remaining strawberry mousse and finish with the second sponge cake, compote side down. Place in the freezer overnight.
The next day, remove the cake from the mould and immediately apply the white velvet spray.
Garnish the top with strawberries. Place in the fridge for at least 6 to 8 hours to defrost.
