Strawberries, yogurt and mascarpone mini entremets

Instructions

Lime biscuit

1. Heat fan oven at 300F-150°C.Place an 8.5 inches (22 cm) square ring on a perforated baking sheet lined with silpat and set aside.
2. With a whisk, beat eggs with sugar and honey.
3. Then, add all the other ingredients, but melted butter.
4. Combine the mixture with a hand blender until smooth.
5. Then add the melted butter and combine with a rubber spatula.
6. Pour the mixture into the square ring and bake for 12-15 minutes until pale gold (it is not necessary to butter the ring).
7. Once cooled, with a 2 inches (5 cm) cooky cutter, cut 6 round discs and set aside.

Strawberries jelly

1. Soak gelatin sheets in cold water.
2. Heat a part of the strawberries puree in the microwave with sugar.
3. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to melt.
4. Add the remaining cold puree to the mixture, stir to combine and pour into a 6 inches (16 cm) square silicone mold, 3-4 mm thick.Refrigerate, then freeze.

Yogurt Chantilly

1. Soak gelatin leaves in cold water.Heat a small amount of yogurt with sugar in the microwave.
2. Wring gently gelatin sheets to remove excess water, then fold in soften gelatin, stir to combine.
3. Add remaining cold yogurt and mix to combine.
4. Whip cream until soft peaks form.
5. Pour the yogurt mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula.
6. Pour the chantilly in a pastry bag and pipe an even layer over the strawberries jelly, 3-4 mm thick.
7. Smooth the surface and freeze.

Strawberries Mousse

1. Soak gelatin sheets in cold water.
2. Blend fresh strawberries until you get a smooth puree and sift the mixture (optional).
3. Add icing sugar, lemon juice and blend once again.
4. Heat a part of strawberries puree, add wringed gelatin sheets and stir to melt.
5. Add the remaining puree to the mixture, stir to combine.
6. Whip cream until soft peaks form and in batches, add the whipped cream to the strawberries mixture.

Mascarpone and vanilla Chantilly

1. Whip heavy cream with mascarpone cheese and vanilla seeds, adding sugar in 2 or 3 batches.
2. Once you get the right consistence, place the Chantilly in a pastry bag with a star nozzle and refrigerate until needed.

Mirror red glaze

1. Soak gelatin sheets in cold water.
2. In a high jar, place finely chopped chocolate, sweetened condensed milk, food colors and set aside.
3. Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).
4. Out of the heat, pour over the chocolate mixture, add wringed gelatin sheets and blend with a hand blender for about 2 minutes.Refrigerate for about 12 hours.

To assemble

1. Remove from the square pastry ring the jelly and chantilly filling.
2. With a 2 inches (5 cm) cookies cutter, cut 6 round discs and freeze for 60 minutes.In 2.5 inches (6,5 cm) in diameter and 1.5 inches (4 cm) in high, silicone moulds, pour 44 g of the strawberries mousse and freeze for a few minutes.
3. Place in the middle, the frozen disc, jelly downward, and press a little.
4. Cover with mousse, then place the lime biscuit and freeze.

To serve

1. Remove the desserts from the moulds and place on a wire rack.
2. Heat the glaze in the microwave, mix with a hand blender and use at 95F - 35°C.
3. Let the glaze set at room temperature for a few minutes, then pipe a mascarpone rosette in the middle of the entremets.
4. Refrigerate for 6 hours before serving.