Strawberries, yogurt and mascarpone mini entremets

by | May 25, 2018 | Entremets e Single servings, Pastry | 6 comments

Strawberries, yogurt and mascarpone mini entremets, a recipe for the weekend that is coming.
A strawberry mousse with many strawberries and a little part of heavy cream, a yogurt chantilly and a strawberry jelly.
To close this fresh and delicious dessert, a soft fluffy mascarpone chantilly.
Strawberries, yogurt and mascarpone mini entremets … a dessert for true gourmands.

Mini entremets fragole, yogurt e mascarpone

Mini entremets fragole, yogurt e mascarpone

Strawberries, yogurt and mascarpone mini entremets

Strawberries, yogurt and mascarpone mini entremets

Yield: 6

Ingredients

Lime biscuit

  • 1.5 medium (75 g) whole eggs
  • 2 tbsp (30 g) superfine granulated sugar
  • 4 tbsp (20 g) honey
  • 1/4 cup (25 g) almond meal
  • ¼ cup (35 g) all purpose flour
  • 2.3 g baking powder
  • 0.75 g salt
  • 2 tbsp (30 g) heavy cream
  • zest from 1 lime
  • 2 tbsp fresh lime juice, sifted (my choice-optional)
  • 1.5 tbsp (20 g) melted unsalted butter, hot

Strawberries jelly

  • 2/3 cup (160 g) strawberries puree
  • 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  • 4 tsp (16 g) dextrose or granulated sugar
  • 4 g gelatin sheets (1.84%)

Yogurt Chantilly

  • ½ cup (122 g) heavy cream
  • ½ cup (122 g) plain yogurt
  • 2 tbsp (28 g) superfine granulated sugar
  • 2.7 g gelatin sheets (1%)

Strawberries mousse

  • 1 cup + 2 tbsp (270 g) strawberries puree
  • ½ cup + 2 tbsp (80 g) icing sugar
  • juice from 1 lemon, sifted
  • ½ cup less 1 tsp (112 g) heavy cream
  • 8 g gelatin sheets (1.75%)

Mascarpone and vanilla Chantilly

  • ½ cup + 1 tsp (125 g) heavy cream
  • ¼ cup (50 g) mascarpone cheese
  • 2 tbsp (17.5 g) icing sugar
  • seeds from ½ vanilla bean

Mirror red glaze

  • ½ cup + 1tbsp + 2 tsp (125 g) superfine granulated sugar
  • 1/3 cup + ½ tbsp (125 g) glucose syrup
  • 4 tbsp + 1 tsp (66 g) water
  • 3 oz (84 g) sweetened condensed milk
  • 4.5 oz (125 g) (125 g) white chocolate
  • 7.5 g gelatin sheets (1.43%)

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.

Notes

Buscuit al lime: ricetta da Les desserts de Julien
Chantilly di yogurt: avanzano 100 g
Gelée di fragole: avanzano 3 cucchiai.
Un'alternativa che consiglio e che io preferisco è realizzare la gelée con la pectina Nh: 160 g di polpa, 1,6 g di pectina e 15 g di zucchero.
Per ottenere la polpa, dovrete utilizzare più fragole di quelle previste in ricetta: ossia per ottenere 160 g di polpa frullata e setacciata, vi serviranno più o meno 230/250 g di frutti freschi.
Mousse: avanza 1 tazzina da caffè
Glassa: ricetta da Les desserts de Julien.

Mini entremets fragole, yogurt e mascarpone

Mini entremets fragole, yogurt e mascarpone

6 Comments

  1. Hala

    If I want to make 1 big entremet, what should be the size of the mold that I use?

    Reply
    • Aria

      I think 18 cm woul be good.
      let me know.

      Reply
  2. Anisha

    Do you have the number of gelatin sheets used rather than weight?
    If not, do you weigh them dry or after they are soaked?

    Reply
    • Aria

      Anisha………generally in Italy one gelatin sheet weights 2 grams.I weigh the sheet dry with a little precision balance.

      Reply
  3. Hui Yi

    For vegetarian, can gelatin be replaced with agar gar powder?

    Reply
    • Aria

      Hi….you can replace gelatin with agar agar….but you have to test…..i do not know how many grams of agar you have to use

      Reply

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