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Strawberry White Chocolate Entremet

Strawberry White Chocolate Entremet

Almond sponge cake (Baking tin size –30×40 cm)
Almond powder -50 g
Icing sugar -50 g
Full Egg -80 g
Sugar -60 g
Egg whites -90 g
Flour -50 g
Butter -20 g

Mix the sifted almond powder and icing sugar together with the egg in a large bowl. Beat until it turns light and white.
In another bowl, beat the egg whites and add the sugar in two steps. It takes some time to get the desired consistency so make sure you beat it well.
Fold the stiff egg whites into the almond mixture prepared before mixture.
Fold egg whites in two or three steps not at one go itself and make sure that you use light hands to mix & do not over mix. If you mix too much, the egg white will deflate and the resulting sponge cake will not have enough volume and it will be hard.
Gently mix in the sifted flour. Then add the melted butter. Use a spatula to mix in the ingredients.
Pour the batter on the prepared baking pan and smooth it with a palette knife. Bake the sponge cake in your preheated oven for 7-8 minutes at 210°C. Once baked immediately remove the sponge cake from the baking pan to avoid overcooking & getting hard.

Now cut a 6inch circle & 7 inch square from this sheet & keep aside.

Strawberry jelly:

Strawberries (frozen or fresh) 190 g
Sugar -2tbsp
Lemon juice-1tbsp
Gelatine -4gms

Mix the gelatine with lemon juice and cold water. Set aside.
Warm the frozen berries in the microwave to make them soft.
Once soft mash the berries with sugar.
Heat the gelatine in the microwave until it is completely dissolved, but do not boil or overheat & add to the strawberry sugar mixture.

Use a thick paper & prepare a 1.2 inch high ring with a circumference of 6inches. Now place a cling wrap inside this ring & place the ring on a plate.

Pour the jelly inside the ring & place a 6inch sheet cut from the almond sponge on top of the jelly & keep in freezer to set.

White chocolate cream
White coverture 70gms Egg yolk-20 g (1egg yolk)
Milk-70 ml
Whipped cream-80gms
(I use a mix of 40gms Rich whip cream & 40gms of Elle Viere cream available at Natures basket)

Dissolve the gelatine in water and set aside.
Mix egg yolk and sugar while heating the milk in a small saucepan.
When the milk comes to a boil, pour it onto the egg yolk sugar and mix with a spatula.

Pour the mixture back into the saucepan and put it back on heat.

Do not let the mixture boil. The desired temperature is 80°C use a digital thermometer to be precise. This is called Crème analgise.
Take the saucepan away from the heat and mix in the gelatine until it is completely dissolved.
Melt the white chocolate & add the crème analgise and stir gently with a spatula. The mixture needs to cool down (keep mixing) before you can add whipped cream.

Add 80gms of whipped cream to the white chocolate mixture. Stir with a spatula until you get a smooth consistency.

Fill the ring with the white chocolate cream and put it back into the fridge. It must be completely frozen in order to assemble the cake.

Strawberry mousse:
Strawberry puree 200 g
Gelatine- 8gms
Water -2tbsp
Sugar-20gms (for the syrup)
Water -2tbsp (for the syrup)
Egg white 30gms
Sugar- 40gms
Lemon juice 1tbsp
Whipped cream 170gms

Make the strawberry puree for the mousse and the glaze. Totally about 400gms strawberries. Use a mixer to make a thick strawberry puree & strain the puree through a sieve.
Dissolve the gelatine in water and set aside.

For the meringue to make sugar syrup, add sugar and water into a saucepan and put on heat .At the same time start beating the egg white & keep beating the egg white and observe the sugar syrup. When the syrup reaches the desired temperature of 120°C, pour it onto the egg white and keep mixing all the time. After adding the syrup, keep mixing for several minutes until you get a smooth and shiny meringue. Let the meringue cool in the fridge.

Heat half of the strawberry puree .Take away from heat and mix in the gelatine and the sugar. Add lemon juice.
Add 170gms of whipped heavy cream to the cold meringue. Mix very gently with a wire whisk. Do not over mix. Little by little, fold the cream into the strawberry puree.

Take a 7 inch ring & place the almond sponge at base.

Fill 1/3 of the 7 inch square ring (height) with the mousse.

Carefully remove the plastic wrap from the strawberry jelly and white chocolate cream .Place the disc in the centre and push lightly.

Fill the ring with the remaining raspberry mousse and smooth with a palette knife put the cake back into the freezer for two hours.
Strawberry glaze for the top layer

Strawberry puree-80 g
Lemon juice-1tsp

Mix water and gelatine and set aside for a moment.
In a saucepan, mix strawberry puree, sugar, lemon juice and put on heat until the sugar completely dissolved.
Take away from heat and add the gelatine.

Set aside for a moment to let it cool down.

Cover the cake with glaze & put it back into the fridge for ten minutes.
Now time to remove the ring .(If the ring sticks too firmly and you cannot remove the cake, use a hairdryer to heat the ring ,just a little as that makes removing the ring easier).

Place the cake on a serving plate. Let the cake de-frost in the fridge for some time & then serve .Otherwise, the centre piece is too hard.

Enjoy making & eating your Entremet. Be sure to arrange all the ingredients first & only then start making .You need a little patience in making but when the result is so awesome I’m sure you wouldn’t mind waiting for the layers to set.
I have marked few ingredients in different colours so that it makes arranging the ingredients easy as per the recipe making procedure .Kindly make sure you read the whole recipe carefully before your start working on it .As this recipe needs step by step working lots of patience. So put on some nice music & start working.

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