Basil Strawberry Entremet
This basil strawberry insert is so delicious! The basil may not be a regular ingredient in the pastry world, but it yields such a delicious and fragrant mousse that you've got to try it!
Rezultat -1 entremet
Dimensiuni: 18cm round
Ingrediente
Sable base
- 120 g butter 82% fat (softened)
- 80 g icing sugar
- 60 g egg yolk
- 1/2 teaspoon vanilla extract
- 170 g all-purpose white flour
- 7 g baking powder
- 2 g salt
Strawberry Ginger Insert
- 130 g strawberry puree
- 45 g white sugar
- 2 g lemon juice
- 1/2 teaspoon grated ginger
- 3 g gelatin + 16g cold water
Basil Mousse
- 145 g heavy cream 1
- 10 g fresh basil leaves
- 220 g white chocolate
- 7 g cocoa butter
- 4 g gelatin + 24g cold water
- 250 g heavy cream 2
Mirror Glaze
- 150 g glucose syrup
- 150 g white sugar
- 75 g water
- 100 g sweetened condensed milk
- 150 g white chocolate
- 10 g gelatin + 60g cold water
- Green food coloring
Makes: 18cm round
Instructiuni
Sable base
- Mix the butter and sugar in a bowl for 2 minutes until fluffy and pale.
- Add the egg yolk and vanilla and mix until incorporated.
- Stir in the flour, sifted with baking powder and salt.
- Spoon the dough on a sheet of baking paper.
- Cover it with another sheet of paper then roll the dough out into a layer that's about 8mm thickness.
- Freeze the dough for 20 minutes then cut out a round of dough using a 20cm diameter cake ring. Leave the ring around the dough and bake in the preheated oven at 375°F for 14-16 minutes or until well risen and golden brown.
- When done, remove from the oven and allow to cool down in the pan.
Strawberry Ginger Insert
- Bloom the gelatin in cold water.
- Combine the strawberry puree, sugar and lemon juice in a saucepan. Place over low heat and bring to a boil.
- Remove from heat and stir in the ginger. Allow to infuse for 10 minutes then pass the puree through a fine sieve.
- Melt the gelatin and mix it with the puree.
- Pour the mixture into small semi-sphere silicone molds (I used Silikmart Pomponettes mold) and freeze for a few hours until set and easy to work with.
Basil Mousse
- Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves.
- Allow to infuse for 10 minutes then drain well and heat the cream again on low heat.
- Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it.
- Allow to sit for 2 minutes then mix until well combined and smooth.
- Melt the gelatin and mix it with the chocolate mixture.
- Allow to cool down to room temperature, not more than 30℃..
- Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon.
- Pour half of the mousse into your Armonia mold (from Silikomart) then freeze for 10 minutes.
- Arrange the inserts in the center of the mold and top with the remaining mousse.
- Freeze the cake for at least 4 hours, preferably overnight.
Mirror Glaze
- Bloom the gelatin in cold water.
- Place the chocolate in a tall container, fit for a hand blender.
- Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103°C.
- Remove from heat and stir in the condensed milk then add the gelatin.
- Pour this mixture over the chocolate. Add 1 drop of green food coloring.
- Allow to sit for 1 minute then blend with a hand blender until it becomes smooth. Be careful not to form any air bubbles.
- Allow the glaze to cool down to 35°C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature then re-blend it to smoothen it out.
To finish the cake
- Remove the cake from the mold and place it on a rack.
- Pour the glaze evenly over the cake, trying to cover it well.
- Allow the glaze to drip off then carefully place the cake on the sable base.
- Decorate with coconut flakes on the sides if you want.
Ustensile si echipamente
Mixer
Hand blender
Kitchen scale
Oven
Fridge
Freezer
Spatulas
Bowls
Baking paper
Armonia mould by Silikomart
Half-sphere silicone moulds
Tall container
Whisk
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