Chocolate, Lemon and Strawberry Entremet
A fresh and easy entremet, made of a crispy chocolate base, a lemon cream and decorated with fresh strawberries and crispy chocolate pearls.
RECIPE
- Melt the chocolate with the praline paste in a water bath.
- Add the crushed chocolate shortcrust, the crushed feulletines, and the caramelized hazelnuts.
- Place the crispy mixture in the bottom of your silicon molds, and press gently with a spoon.
- Leave in the fridge while you prepare the lemon cream.
- PS: for caramelized hazelnuts, melt 15g of sugar with 1 tsp of water until light brown, then add 50g of hazelnuts. When the hazelnuts are fully coated with caramel, leave to cool on a baking paper.
- Rehydrate your gelatin (powder or leaves) in cold water (1 tbsp water for gelatin powder)
- Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
- Add the beaten eggs then keep stirring on fire for 2 minutes.
- Remove the pan from heat and add the rehydrated gelatin then the butter.
- Mix the cream until the butter is totally melted.
- Put the lemon curd inside your silicon molds, on top of the chocolate crispy base prepared previously.
- Freeze for 2 hours or until you can easily unmold it. Preferably freeze overnight
- Unmold the entremet and keep it in the fridge at least 2 hours before presenting.
- Decorate with some fresh raspberries and crispy chocolate pearls.