Hi everyone! Today I’m sharing with you the recipe of a very refreshing Entremet to enjoy the last strawberries of the season. It’s a Coconut, Strawberry and Coriander Entremet ? It’s made up of a Coconut Streusel, a Coriander Sponge Cake, some Coconut Mousse, a Strawberry/Coriander Insert and a Strawberry Glaze ? The coriander is very subtle in taste but it adds freshness to the Cake and combines amazingly with the strawberry!
Organisation:
D-2: Make the Strawberry/Coriander Insert
D-1: Make the Streusel + Make the Sponge Cake + Make the Coconut Mousse + Assemble
D-Day: Make the Glaze + Make the Coulis + Glaze
For a 20cm in diameter and 4,5cm high Entremet:
Streusel:
- 40g of butter
- 40g of sugar
- 50g of coconut powder
- 40g of flour
- 1 pinch of salt
Sponge Cake:
- 170g of eggs
- 40g + 27g of sugar
- 27g of neutral oil
- 27g of milk
- 50g of flour
- 1,15g of baking powder
- 1 pinch of salt
- 4g of fresh coriander
Coconut Mousse:
- 300g of coconut cream
- 300g of full liquid cream
- 11,4g of powdered gelatin (or sheets)
- 45g of sugar
Strawberry/Coriander Insert:
- 240g of strawberries
- 15g of sugar
- 15g of lemon juice
- 4,4g of powdered gelatin
- 15g of fresh coriander
- + 60g of fresh strawberries
Glaze:
- 145g of sugar
- 100g of water
- 70g of strawberry coulis (= mixed strawberries)
- 120g of full liquid cream
- 100g of white chocolate
- 8g of powdered gelatin
Strawberry, Coriander Coulis: (decoration)
- 120g of strawberries
- 7g of sugar
- 15g of lemon juice
- 10g of fresh coriander
Decoration:
- Some fresh strawberries
We’ll start with the Insert:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.
2. Cook the strawberries (240g) with half of the coriander, the lemon juice and the sugar over medium heat until they soften and become easy to mix.
3. Mix and bring to boil.
4. Off the heat, add the hydrated gelatin as well as the fresh strawberries cut into small cubes (60g) and the other half of finely chopped coriander.
5. Wrap the bottom of a 18cm circle with cling film.
6. Pour the mixture inside the circle and freeze overnight.
For the Sponge Cake:
1. Preheat the oven to 175°C/347°F fan-assisted.
2. Separate the eggs.
3. Whisk the egg whites by adding the 40g of sugar in 3 times. It must form a soft peak.
4. Whisk the egg yolks with the 27g of sugar until they whiten.
5. Gently add the egg yolks to the egg whites. Also fold in the sifted flour, baking powder and salt.
6. Mix the coriander with the milk and oil. Place in a bowl.
7. Add 30g of the previous mixture and whisk.
8. Add everything back to the original mixture.
9. Pour 150g of dough inside a 18cm circle and spread 170g thinly over a baking tray.
10. Cook the circle for ~10min and the tray for ~7min. They should be golden.
11. Let it cool down before unmolding.
For the Streusel:
1. Preheat the oven to 175°C/347°F fan-assisted.
2. Cream the softened butter with the sugar.
3. Add the shredded coconut, the flour and the salt.
4. Spread this paste in a 18cm circle.
5. Cook for ~10min. The Streusel must be golden.
6. Unmold once cooled down.
For the Coconut Mousse:
1. Hydrate the gelatin.
2. Bring to boil the coconut cream.
3. Off the heat, add the hydrated gelatin.
4. Pour into a dish and let it cool down between 25 and 30°C.
5. Whip the liquid cream until it forms very soft peaks.
6. Gently add the coconut cream to the whipped cream.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film. Add a piece of rhodoid sheet (or plastic sheet) on the edges.
2. Place the streusel disk at the bottom of the mold. Pour a little bit of mousse and cover with the disk of sponge cake.
3. Cover with half of the Mousse.
4. Unmold the strawberry insert and place over the mousse.
5. Finish with the rest of the mousse.
6. Freeze overnight.
For the Strawberry/Coriander Coulis:
1. Cook the strawberries, coriander, sugar and lemon juice over medium heat until they have the texture of jam. Smash the big chunks left with a fork.
2. Keep aside.
For the Glaze:
1. Hydrate the gelatin.
2. Cook the water, the sugar and the strawberry coulis until they reach 103°C.
3. Add the liquid cream and let it reach 103°C again.
4. Melt the chocolate.
5. Pour the syrup in 3 times over the melted chocolate. Mix vigorously.
6. Add the hydrated gelatin.
7. Let the glaze cool down between 20 and 24°C.
8. Unmold the Entremet and place it on a support.
9. Pour the glaze by starting with the edges.
10. Let the excess fall off.
11. Take the tray of Sponge Cake and cut enough strips of 4cm wide to surround the borders of the Entremet.
12. Use the rest of the sponge cake to cut one very thin strip and place it on the surface of the Entremet.
13. Add some dots of the Strawberry/Coriander Coulis. Also add some fresh strawberries.
Your Entremet is over! Let it thaw in the fridge for 2-3h and then enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
