Strawberry & Vanilla Entremet
An elegant yet so yummy entremet, composed of lemon-flavoured sponge cake, strawberry jelly, vanilla mousse, and pink mirror glaze.
RECIPE
- Beat the eggs with sugar, until it is white and thick.
- Sift in the flour and the baking powder.
- Add to the melted butter and lemon peel then mix gently until well combined.
- Pour the batter in a round lined tin. Preferably, use a tin of 16cm diamaeter.
- Bake the sponge cake for 15 minutes in a preheated oven at 200°C.
- When ready, let ot cool down on a wire rack.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 30ml of cold water for 10 minutes.
- Squash or blend the strawberries to obtain juice.
- Put the strawberry juice and sugar in a sauce pan the bring to a boil for 3 miuntes.
- Remove from heat and add the rehydrated gelatin. Mix until completely melted.
- Pour the liquid in a tin of 16cm diameter.
- Let freeze overnight.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 25ml of cold water for 10 minutes.
- Start the preparation of the crème anglaise.
- Put the milk, 30ml of double cream and vanilla extract in a sauce pan then bring to a boil on medium heat.
- Beat the egg yolks with sugar.
- Pour the boiling milk mixture over the beaten eggs and whisk.
- Put the mixture in the sauce pan and cook on medium heat until temperature reaches 83°C.
- Remove the mixture from heat and add the rehydrated gelatin.
- Let cool to room temperature until the mixture reaches 25°C.
- In a separate bowl, whip the double cream (the remaining 350ml) until lightly firm.
- Add the whipped cream to the milk mixture and mix gently until well combined.
- I used a 18cm round cake ring. I placed cling film in the bottom to avoid any possible leakage of the vanilla mousse. I also covered the internal edges with a rhodoid sheet for an easier and cleaner unmoulding.
- Put the sponge cake at the bottom of the mould, then pour half of the vanilla mousse on top.
- Put the frozen strawberry jelly in the centre then cover with the rest of the vanilla mousse.
- Let freeze overnight in the freezer.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 25ml of cold water for 10 minutes.
- Put the water, glucose and sugar in a sauce pan and bring to 103°C. Stir the mixture gently.
- Pour it gently on the sweetened condensed milk.
- Add the rehydrated gelatin.
- Place the finely choppped chocolate in a tight and high container.
- Pour the previous mixture on the chocolate and leave it for 1 minute without stirring.
- Stir gently until well combined.
- Add the food colour then blend the mixture with a hand blender for 3 to 4 minutes. Try to not add air bubbles in the mixture.
- Pass the mixture through a fine sieve.
- Cover with a cling film. The film should be in contact with the mixture.
- Keep in the refrigerator overnight.
- The next day, heat up the mixture to 38°C, in a water bath or in the microwave.
- Pour it in a thight and high container.
- Unmold carefully the frozen entremet and pour the mirroir glaze when its temperature reaches 28°C.
- Try to remove the excess of mirror glaze with a spatula.
- Place your entremet on a plate and decorate. Be creative and stay simple.
- Let the entremet defrost for 4 to 6 hours in the fridge before serving.