STRAWBERRY ENTREMETS
FRUIT FLAVOURED ENTREMET MOUSSE
Difficulty level
FRUIT FLAVOURED ENTREMET MOUSSE
Ingredients
| BISCUIMIX | g 1000 |
| water - at room temperature | g 600 |
| eggs - at room temperature | g 600 |
Preparation
Whip all the ingredients in a planetary mixer for 8-10 minutes.
Evenly spread the whipped mixture into 0.5-cm thick layers onto parchment paper and bake for 8 minutes at 220-230°C (closed valve).
Ingredients
| strawberry purée | g 500 |
| water | g 500 |
| sugar | g 500 |
Preparation
Combine water and sugar and bring them to about 90°C, then add the strawberry purée and mix.
Ingredients
| LILLY FRAGOLA | g 200 |
| water | g 300 |
| liquid cream 35% fat | g 1000 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment, until a soft mousse forms.
Ingredients
| BLITZ ICE | To Taste |
Use a 5-cm high square mould for bavaroise.
Lay a biscuit layer at the bottom of the mould, soak it with the strawberry syrup and cover with a 1-cm layer of mousse.
Repeat this step twice, ending with a layer of mousse.
Smooth the surface and put the dessert in the blast chiller.
When hardened, brush the top with a thin veil of BLITZ ICE and unmould.
"If you prefer a stronger taste you can increase the dose LILLY FRAGOLA to 250g.
To use vegetable substitute for fresh cream, follow this recipe:
- vegetable cream g 700
- water g 600
- LILLY g 200
It is recommended not to whip the mixture for too long, otherwise it will become too firm.
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