Hi everyone! Here’s a new recipe of Entremet and it is perfect for this season. It is a Basil and Strawberry Entremet. This one is made up of an almond Streusel base with a layer of basil Madeleine Cake, a basil and strawberry insert, some strawberry mousse and a shiny strawberry glaze! ?? This is a dessert I really love, it is very refreshing with an amazing combination of flavors. I’ve slightly changed the proportion for the mousse because I prefer when there is a bit more mousse ?
For a 20cm in diameter and 5cm high Entremet:
Streusel:
- 40g of butter
- 40g of brown sugar (or white)
- 50g of almond powder
- The zest of one lemon
- 40g of flour
- 1 pinch of salt
Basil Madeleine Cake:
- 38g of butter
- 75g of eggs (=1,5)
- 75g of sugar
- 19g of whole milk
- 56g of oil (either neutral or half neutral and half olive oil)
- 94g of flour
- 3g of baking powder
- 3g of fresh basil
Strawberry/Basil Insert:
- 240g of strawberries
- 15g of sugar
- 15g of lemon juice (= ~1,5 tbsp)
- 4,4g of powdered gelatin
- 3g of fresh basil
Strawberry Mousse :
- 560g of strawberry coulis (= fresh strawberries mixed)
- 13g of powdered gelatin
- 40g of sugar
- 350g of full liquid cream
Glaze: (you’ll have some left)
- 145g of granulated sugar
- 100g of water
- 70g of strawberry coulis
- 120g of full liquid cream
- 100g of white chocolate
- 8g of powdered gelatin
Decoration:
- 30g of white chocolate
- Some basil leaves
- Some strawberries
Let’s get started!
We’ll start with the insert (you have to make it the day before):
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Cut the strawberries into small cubes. Place half of the strawberries in a saucepan with the sugar and the lemon juice.
3. Cook over medium heat until it has the texture of a compote. Stir regularly so the bottom doesn’t burn.
4. Off the heat, add the hydrated gelatin as well as the other half of strawberries and the finely chopped basil.
5. Wrap the bottom of a 18cm mold with cling film. Pour the mixture into it and freeze overnight.
For the streusel:
1. Mix the softened butter with the sugar. Add the almond powder, flour, salt and lemon zests. Mix until it is perfectly combined.
2. Roll out the dough between two parchment papers until you can cut a 18cm circle. You must use all the dough, so take the scraps and incorporate them to the circle.
3. Preheat the oven to 160°C and cook the streusel for 13min. It must have a nice golden color.
4. Wait until it cools down completely before unmolding.
For the basil Madeleine Cake:
1. Melt the butter and let it cool down.
2. Whisk the sugar with the eggs until it whitens. Add the milk and the oil. Mix.
3. Gently incorporate the sifted flour, salt and baking powder with a spatula.
4. Finish by adding the chopped basil and the butter.
5. Pour the mixture into a 18cm mold and cook in a 170°C preheated oven (fan-assisted) for 15min. It must be golden.
6. Unmold when it is cold.
For the strawberry mousse:
1. Hydrate the powdered gelatin.
2. Mix the fresh strawberries to get 560g of coulis. Place it in a saucepan with the sugar.
3. Bring to boil. Off the heat, add the hydrated gelatin and stir. Make sure the coulis was really hot.
4. Pour into a wide dish and let it cool down to a temperature between 25 and 30°C. You can place it in the fridge or in the freezer.
5. Whip the liquid cream by increasing the speed gradually. The cream must form soft peaks, it shouldn’t be too firm.
6. When the coulis is at the good temperature, incorporate it little by little to the whipped cream with a spatula.
7. Place the mousse in a pastry bag with no tip.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film. Place a strip of rhodoid (or plastic sheet) inside.
2. Place the streusel disc at the bottom.
3. Measure the height of the Madeleine Cake, if needed, cut it so it is 1-1,5cm high.
4. Pipe a dot of mousse on the streusel and then place the Madeleine Cake.
5. Pour about half of the mousse. Make sure to pipe enough mousse in the space between the cake and the edges of the mold.
6. Unmold the strawberry/basil insert and place it on top of the mousse. Slightly press.
7. Cover with the rest of the mousse. Shake the mold to flatten the surface.
8. Freeze overnight.
For the glaze: (it must be made a day before)
1. Hydrate the gelatin.
2. Mix the strawberries so you get 70g of coulis. Place it in a saucepan with the sugar and water.
3. Bring to boil and cook over medium heat until it reaches 103°C.
4. Add the liquid cream and heat again until 103°C.
5. Pour the boiling mixture in 3 times over the previously melted white chocolate. Add the hydrated gelatin.
6. Pour the glaze in a dish and cover with cling film (it must touch the surface).
7. Put in the fridge for at least 12h.
To finish up this entremet:
1. Melt the glaze in a bain-marie. Wait until it comes down to 24°C. You can freeze it or place it in the fridge, but make sure to stir regularly.
2. Unmold the entremet and place it on a support so you can glaze it easily (I put it on the back of a bowl over some aluminum sheet for the excess).
3. When the glaze is at the perfect temperature, pour it all over the entremet. Begin with the edges and then finish with the center. You can pick up the excess with a spoon to add to the spots where there isn’t enough glaze.
4. Melt the white chocolate in a bain-marie (or microwave). Create a cornet with parchment paper. Here’s a tutorial.
5. Place the chocolate in the cornet and draw some lines at the edge of the entremet. I suggest you make them less close to the edge than on the picture, it would be nicer.
6. Decorate with some strawberries and some basil leaves.
Your Strawberry and Basil Entremet is ready! Let it defrost in the fridge for ~3h or at room-temperature for ~1h30.
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!
