recipe for strawberry and macerated grape entremets
1. ALMOND STREUSEL
Ingredients
70 g ground almonds
65 g flour
65 g butter
65 g brown sugar
Total weight: 265 g
Step
Using the paddle attachment, mix all the ingredients together.
When it has a sandy texture, divide the mixture between
three 16 cm diameter rings and press down lightly, without
compacting it. Bake in a convection oven at 160°C for around
15 minutes. Set aside for assembly.
2. MACAROON SPONGE
Ingredients
160 g egg whites
125 g caster sugar
30 g sieved flour
70 g ground almonds
70 g icing sugar
Total weight: 455 g
Step
Whisk egg whites with the caster sugar. Add the ground almonds
and the icing sugar and flour sifted together. Use a 1 cm tip to
pipe three 16 cm diameter discs and bake in a convection oven
at 160°C for 10 to 12 minutes.
3. STRAWBERRY CONFIT
Ingredients
400 g strawberry purée
100 g raspberry purée
60 g caster sugar
10 g pectin NH
84 g gelatin
(12 g of 200 Bloom gelatin powder and 72 g water)
Zest of 1 lime
10 g lime juice
10 g Cointreau® 60%
Total weight: 674 g
Step
In a saucepan, mix the cold fruit purées, the caster sugar and
the pectin NH, and then bring to the boil. Remove from the
heat, add the gelatin, the grated lime zest and juice and the
Cointreau®. Pour 200 g of confit in 1 cm high, 16 cm diameter
Flexipan® moulds. Place them in the deep freezer.
4. COINTREAU® SEMOLINA CREAM
Ingredients
1 litre whole milk
2 vanilla pods
50 g butter
2 g salt
100 g fine durum wheat semolina
160 g caster sugar
50 g egg yolks
126 g gelatin
(18 g of 200 Bloom gelatin powder and 108 g water)
70 g Cointreau® 60%
200 g whipped cream
150 g sultanas soaked in Cointreau®
Total weight: 1 908 g
Step
Boil the milk with the split and scraped vanilla bean, the
butter and the salt. Add the durum wheat semolina and cook
for about 3 minutes. Add the egg yolks mixed with the caster
sugar directly to the pan. Leave to cool to 35°C. Add the melted
gelatin, whipped cream, the Cointreau® and the sultanas
soaked in Cointreau®. Use directly.
Tips for soaking the sultanas
In a saucepan, boil some water and add the sultanas. Remove
from the heat, leave the sultanas in the hot water for about
10 minutes and then drain them. Cover them with Cointreau®.
The sultanas are ready for use after soaking for 24 hours.
5. IVORY CHOCOLATE GLAZE
Ingredients
150 g water
300 g caster sugar
300 g glucose
200 g sweetened condensed milk
140 g gelatin
(20 g of 200 Bloom gelatin powder and 120 g water)
300 g ivory chocolate
5 g white food colouring (titanium oxide powder)
Total weight: 1 395 g
Step
In a saucepan, heat the water, caster sugar and glucose to
103°C. Pour over the sweetened condensed milk, gelatine, ivory
chocolate and food colouring. Mix well and then refrigerate.
The following day, heat the icing to 40°C and let cool to 30°C
before use.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place almond streusel discs in the bottom of 4.5 cm high,
18 cm diameter rings, add a layer of Cointreau® semolina
cream, a strawberry confit disc, and then a little more cream,
the macaroon sponge and smooth flush to the top of the ring
with the remaining cream. Place the desserts in the freezer.
Unmould the desserts, glaze with the chocolate ivory glaze and
decorate with pralinettes around the side, chocolate shavings,
fresh strawberries and bear grass stems.
