An elegant yet so yummy entremet, composed of lemon-flavoured sponge cake, strawberry jelly, vanilla mousse, and pink mirror glaze.

Strawberry & Vanilla Entremet

RECIPE

Sponge Cake
  •  200°C
  •  15min
  • 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.

Strawberry Jelly (2 days before)
  • 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.

Strawberry & Vanilla Entremet

Vanilla Mousse (1 day before)
  • 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.

The Assembly (1 day before)
  • 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.

Strawberry & Vanilla Entremet

The Mirror glaze (1 day before)
  • 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.

ENJOY YOUR HOMEMADE TREAT!