{Lemon Basil Entremet} – Entremet cu lamaie si busuioc

There’s no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give you the hint by now! But really! The aroma of basil in a dessert is something that tingles my senses just by thinking of it! And it works so well with citrus fruits and berries! It’s comforting to know that basil could be combined with lemons, limes, raspberries, strawberries, limes, oranges, mint etc. You could never get bored of using it in desserts, that’s for sure!

lemon basil entremet

This time I focused on three main ingredients: basil, lemon and strawberries. The basil and lemon mousse pairs so well with the strawberry insert that one tiny little cake is not enough for a strong sweet tooth! You know what they say: a well balanced diet is having one cake in each hand!

lemon basil entremet

5.0 from 3 reviews
{Lemon Basil Entremet}
 
Author:
Ingredients:
Lemon Pate Sucree:
  • 70g butter, softened
  • 1 teaspoon lemon zest
  • 35g powdered sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 20g almond flour
  • 140g all-purpose flour, sifted
Lemon Olive Oil Biscuit:
  • 25g butter, melted
  • 35ml extra virgin olive oil
  • 1 egg
  • 60g white sugar
  • 10ml whole milk
  • 60g all-purpose flour
  • 1g baking powder
  • 1 pinch salt
  • 2ml lemon juice
  • 1 teaspoon lemon zest
Strawberry Insert:
  • 150g strawberry puree
  • 35g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 2g gelatin sheets
Lemon Basil Mousse:
  • 60ml lemon juice
  • 2 eggs
  • 2 teaspoons lemon zest
  • 10g fresh basil, chopped
  • 100g white sugar
  • 35g butter
  • ------------------------
  • 6g gelatin sheets
  • 300ml heavy cream, whipped
Mirror Glaze:
  • 150g glucose syrup
  • 150g white sugar
  • 75ml water
  • 100ml sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin leaf, bloomed in cold water
  • Yellow and green food coloring
Directions:
Lemon Pate Sucree:
  1. Mix the butter, lemon zest and sugar in a bowl for 5 minutes.
  2. Stir in the egg yolk and vanilla, as well as the almond flour and mix well.
  3. Add the flour and knead briefly then wrap it in plastic wrap. Refrigerate for 1 hour.
  4. Roll out the dough into a thin sheet then cut small discs of dough using a cutter slightly bigger than the base of your small cakes.
  5. Place on a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-14 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
Lemon Olive Oil Biscuit:
  1. Combine the butter and olive oil.
  2. Mix the egg and sugar and mix for a few minutes until airy.
  3. Stir in the milk, then add the butter and olive oil, followed by the lemon juice and lemon zest.
  4. Fold in the flour, baking powder and salt.
  5. Spread the batter in a thin sheet in a baking pan lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until slightly golden brown.
  6. When done, allow to cool down in the pan then cut small discs, big enough to fit your miniature silicone moulds.
  7. Place aside wrapped in plastic wrap.
Strawberry Insert:
  1. Combine the sugar and pectin.
  2. Bloom the gelatin in cold water.
  3. Heat up the puree in a saucepan.
  4. Stir in the sugar and pectin then cook for 2-3 minutes until thickened.
  5. Remove from heat and stir in the lemon juice.
  6. Add the gelatin and mix well.
  7. Pour the mixture into small silicone moulds - semispheres.
  8. Freeze for a few hours.
Lemon Basil Mousse:
  1. Bloom the gelatin sheets.
  2. Combine the lemon juice, eggs, lemon zest, basil, sugar and butter in a heatproof bowl.
  3. Place over a hot water bath and cook for 15-20 minutes or until slightly thickened.
  4. Remove from the water bath then stir in the gelatin.
  5. Allow to come to a neutral temperature then fold in the whipped cream.
  6. Fill your silicone moulds half way then place the strawberry inserts and pour more mousse on top. Finish with a disc of lemon olive oil biscuit then freeze.
Mirror Glaze:
  1. Place the chocolate in a tall container, fit for a hand blender.
  2. Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
  3. Remove from heat and stir in the condensed milk then add the gelatin.
  4. Pour this mixture over the chocolate.
  5. Allow to sit for 1 minute then blend with a hand blender until it becomes smooth.
  6. Reserve a few tablespoons of glaze in a different bowl. Color the larger quantity of glaze with yellow and the reserved one with green.
  7. Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
  1. Remove the cakes from the freezers and place them on a grill.
  2. Evenly pour the yellow glaze over then decorate with a few strips of green glaze.
  3. Allow to drip off then transfer each cake on a disc of pate sucree.
  4. Decorate as you wish!

lemon basil entremetROMANIAN

Nu e niciun secret ca imi place busuiocul in prajituri. E posibil ca macaronsii cu busuioc si zmeura sau tortul cu mousse de busuioc sa ma fi dat de gol! Insa busuiocul este una dintre singurele arome care are capacitatea sa puna in priza din start, o aroma puternica, dar care se combina foarte armonios cu citrice, zmeura, menta. Ori imi place mult ideea ca as putea sa-l combin cu o multime de alte ingrediente fara sa ma plictisesc.

entremet cu busuioc si lamaie

5.0 from 3 reviews
Entremet cu lamaie si busuioc
 
Author:
Ingredients:
Aluat fraged cu lamaie:
  • 70g unt, temperatura camerei
  • 1 lingurita coaja de lamaie
  • 35g zahar pudra
  • 1 galbenus
  • 20g faina de migdale
  • 140g faina alba, cernuta
  • 1 praf de sare
Biscuite cu ulei de masline:
  • 25g unt, topit
  • 35ml ulei de masline
  • 1 ou
  • 60g zahar
  • 10ml lapte
  • 60g faina alba
  • 1g praf de copt
  • 1 praf de sare
  • 2ml suc de lamaie
  • 1 lingurita coaja de lamaie
Insert capsune:
  • 150g piure de capsune
  • 35g zahar alb
  • 4g pectina NH
  • 2ml zeama de lamaie
  • 2g foi gelatina
Mousse de lamaie si busuioc:
  • 60ml suc de lamaie
  • 2 oua
  • 2 lingurite coaja de lamaie
  • 10g busuioc, tocat
  • 100g zahar alb
  • 35g unt
  • 6g foi de gelatina
  • 300ml smantana pentru frisca, batuta
Glazura oglinda:
  • 150g glucoza lichida
  • 150g zahar alb
  • 75ml apa
  • 100ml lapte condensat
  • 150g ciocolata alba
  • 10g gelatina foi, hidratate in apa foarte rece
  • Colorant verde si galben
Directions:
Aluat fraged cu lamaie:
  1. Mixati untul, coaja de lamaie si zaharul pudra pana devine pufos, dechis la culoare.
  2. Adaugati galbenusul si faina de migdale apoi faina si sarea. Framantati scurt apoi infasurati in folie alimentara si dati la rece 1 ora.
  3. Intindeti aluatul intr-un strat subtire apoi decupati discuri usor mai mari decat baza mini torturilor pe care le veti face.
  4. Coaceti in cuptorul preincalzit la 180C pentru 10-12 minute sau pana devin aurii.
Biscuite cu ulei de masline:
  1. Amestecati untul topit cu uleiul de masline.
  2. Mixati oul cu zaharul pana devine pufos, deschis la culoare.
  3. Incorporati laptele apoi adaugati in fir subtire untul si uleiul. Adaugati zeama de lamaie si coaja de lamaie.
  4. Incorporati faina, praful de copt si sarea.
  5. Turnati aluatul intr-o tava tapetata cu hartie de copt si intindeti in strat subtire.
  6. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana devine usor auriu.
  7. Lasati sa se raceasca in tava apoi decupati discuri suficient de mari incat sa incapa in formele de silicon pe care le veti folosi.
Insert capsune:
  1. Incalziti piureul de capsune.
  2. Amestecati pectina cu zaharul apoi hidratati gelatina.
  3. Incorporati pectina si zaharul in piureul de capsune apoi gatiti 2-3 minute pana incepe sa se ingroase.
  4. Luati de pe foc si adaugati zeama de lamaie apoi gelatina.
  5. Turnati compozitia in forme de silicon semisferice apoi congelati cateva ore.
Mousse de lamaie si busuioc:
  1. Hidratati gelatina in apa rece.
  2. Combinati sucul de lamaie, ouale, coaja de lamaie, busuiocul, zaharul alb si untul intr-un bol termorezistent.
  3. Puneti pe baie de aburi si gatiti pentru 15-20 minute, amestecand continuu, pana amestecul incepe sa se ingroase.
  4. Luati de pe foc, adaugati gelatina, apoi treceti amestecul printr-o sita fina.
  5. Lasati sa se racoreasca apoi incorporati smantana batuta.
  6. Umpleti formele de silicon pe jumatate cu mousse, apoi inserati amestecul de capsune congelat si continuati cu mousse. Finisati cu discurile de bisuicte cu ulei de masline.
  7. Congelati.
Glazura oglinda:
  1. Puneti ciocolata intr-un container inalt.
  2. Combinati glucoza, zaharul si apa intr-un vas. Puneti pe foc mic spre mediu si aduceti la 103C.
  3. Luati de pe foc si adaugati laptele condensate, apoi gelatina.
  4. Turnati acest amestec peste ciocolata.
  5. Lasati sa stea 1 minut, apoi amestecati cu un blender de mana pana obtineti o glazura cremoasa, fina.
  6. Luati deoparte cateva linguri de glazura si colorati-o cu verde.
  7. Colorati restul cu galben.
  8. Lasati sa vina la 35C inainte de folosire.
Pentru a finisa torturile:
  1. Scoateti-le din forme si asezati-le pe un gratar.
  2. Turnati deasupra glazura galbena, apoi veniti cu glazura verde si realizati cateva dungi.
  3. Asezati fiecare tort pe un disc de aluat fraged.
  4. Decorati dupa preferinta!

 

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  1. Buna,
    Pare a fi o combinatie apetisanta, atat vizual, cat si gustativ. Felicitari!
    Imi spui te rog de unde cumperi glucoza lichida pentru glazura oglinda? Eu nu am reusit sa o gasesc.
    Multumesc,
    Letitia

  2. Nu am stiut, pana de curand, ca busuiocul poate sa-mi placa intr-o prajitura. Acuma stiu, datorita cursului la Pastry-workshop. Cred ca acest entremet ar putea fi o idee foarte buna pentru Sarbatorile Pascale, atat ca si compozitie – usoara si florala – cat si coloristic. Am o intrebare: firele verzi bine definite – care pot sugera iarba – se traseaza in acelasi timp cu glazura galbena sau dupa un anumit timp (ca sa nu se intinda pe glazura)? Multumesc inca odata

    • Firele verzi se traseaza imediat dupa ce ati turnat glazura galbena ca sa se uniformizeze cele doua glazuri frumos.

      Multumesc din suflet, doamna! 🙂

  3. Arata fantastic, eu sunt fan al dumneavoastra! Va rog, imi puteti spune cat cantareste acest tort?