Strawberry Mirror

Made with almond sponge cake, strawberry-red currant mousse and vanilla crémeux - 2 entremets, 16 cm in diameter

Strawberry Sponge cake Vanilla crémeux
Strawberry Mirror - photo1 | Debic

Ingredients

Almond sponge cake

100 g Debic Incorporation Butter Brioche

180 g egg yolk

65 g almond powder

65 g icing sugar

65 g sugar

165 g egg white

100 g flour

Strawberry-red currant mousse

20 g powdered gelatin

100 g water

250 g puree of wild strawberries

400 g puree of red currant

125 g sugar

750 g Debic Natop

Red fruit punch

200 g puree of red currant

100 g syrup

50 g Cointreau 60% vol.

Vanilla crémeux

400 g Debic Natop

100 g Debic Cream 35%

120 g egg yolk

90 g sugar

12 g powdered gelatin

1 vanilla pod

Preparation

Almond sponge cake

Prepare a ‘beurre noisette’ by heating the Debic Brioche butter until golden color, sieve and set aside.

Whip the egg yolk with the almond powder and the icing sugar until a foamy mass.

Whip the egg whites with the sugar until meringue.

Combine both and and fold in the beurre noisette.

Finish with the flour.

Spread on a baking tray and bake at 195°C during 8-10 minutes.

Cut the baked sheet in 2 stripes of 2.5 cm an d 4 circles of 14 cm diameter.

Punch the circles with the red fruit punch.

Strawberry-red currant mousse

Hydrate the gelatin with the water.

Heat a small part of the puree with the sugar and the gelatin mass.

Combine whit the rest of the puree.

Fold in the semi whipped Debic Natop.

Use at once.

Red fruit punch

Combine the ingredients

Vanilla crémeux

Hydrate the gelatin.

Heat the Debic cream with the cloven vanilla pod, cover and let infuse for 1 hour.

Bring the Natop with the sugar to a boil and combine with the egg yolk, sugar and infused cream.

Control at 84°C ( anglaise) , add the gelatin mass and mix briefly with a hand blender.

Portion in Silpat circles and freeze.

Assembly

Place a strip of ( decorated) almond sponge on the inside of the circle.

Continue with a first circle of of baked sponge, the frozen layer of vanilla crèmeux , 1/3th of the mousse, a second layer sponge and finish with the rest of the mousse.

Freeze.

Finishing touch

Glaze the frozen surface with a red colored mirror gel.

Demold and decorate with red fruit.

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