A grown up version of strawberry mousse cakes, the balsamic vinegar and lime creating a sophisticated twist. The recipes below are less extensive than my usual recipes, because else this would become a very long piece of text. Each of the components can be found separately on the site in more detail where required (I mean, whip all components together for the mousse doesn’t need additional explanation).
For the cake:
- 2 large eggs
- 35gr sugar
- 60gr flour
For the strawberry gelee:
- 300gr strawberries – fresh or frozen
- 2 tsp balsamic vinegar
- 50gr sugar
- 3 sheets of gelatin
For the lime crème fraîche mousse:
- 400gr crème fraîche
- 150gr heavy cream
- 30gr sugar
- 8gr (1 bag) cream stabiliser
- zest of 1 lime
For the roasted strawberries:
- 200gr small strawberries
- 1 tsp balsamic vinegar
For the white chocolate glaze:
- 50gr heavy cream
- 100gr milk
- 50gr glucose syrup
- 150gr white chocolate
- 2 sheets of gelatin
- red food colour paste
For the base cookies (sablée):
- 100gr flour
- 80gr cold butter in small cubes
- 40gr white muscovado sugar or icing sugar
- pinch of salt
- 1 egg yolk
- 1 tsp cold water (if required)
For the pistachio tuilles:
- 1 tsp water
- 6gr honey
- 10gr butter
- 20gr sugar
- 4gr flour
- 40gr chopped unsalted pistachios
Makes 15 individual cakes
Make the cake:
Beat the eggs in a bain marie to ribbon stage. Take the eggs off the flame.
Combine the sugar and flour. Fold it into the eggs gently, taking care not to beat out the air.
Pour in a baking tray which is lined with baking paper. It will become a very shallow cake.
Bake on 180°C for 10 minutes.
Make the strawberry gelee:
Combine the strawberries with the balsamic vinegar and the sugar in a sauce pan. Heat. Puree with a stick blender when the strawberries are very soft. Cook for 3 more minutes or until it starts to thicken.
Take the pan off the flame, leave to cool for 5 minutes. Meanwhile, soak the gelatin for 5 minutes in cold water.
Squeeze the water from the gelatin and stir this into the strawberry puree. Pour everything in a 20cm round cake tin which is lined with cling film. Leave to set.
Make the roasted strawberries:
Cut the tops off the strawberries. Toss the strawberries gently with the balsamic vinegar. Leave to macerate for 30 minutes.
Place the strawberries with the cut side down on a baking traw lined with baking paper.
Bake for an hour and 15 minutes on 110°C.
Make the mousse after the cake has cooked and the gelee has set:
Whip together all ingredients for the mousse until a thick mousse forms.
Scoop the moulds – I use individual 8cm long moulds, silicone for easy unmoulding – half full with the mousse. Make sure you push it well into the mould or you will create pockets which are impossible to hide later.
Place a rectangular disc of strawberry gelee in the mousse, a bit smaller than the mould width. Place the same size cake disc on top, then top with the lime mousse.
Freeze until set, 3 hours should do.
Make the glaze:
Combine the cream, milk and glucose in a sauce pan. Bring to a rolling boil. Place the white chocolate chips in a bowl. Pour the milk over the chocolate. Stir well or use a stick blender to dissolve the chocolate.
Soak the gelatin in cold water for 5 minutes. Squeeze the gelatin and stir this into the chocolate glaze.
Leave to cool to 35°C before using.
Make the cookies:
Cream together the butter, sugar and salt with a mixer until small lumps remain. Add the egg yolk and stir with a wooden spoon to combine. Add the flour and briefly knead it into a combined dough. If required, add a little cold water.
Place the dough in a bowl, cover with cling film and place in the fridge for 30 minutes.
Roll on a floured work surface to 3-4mm thick. Cut out sizes a centimeter bigger than your mousse moulds. Place on baking paper on a baking tray and set it in the fridge for 15 minutes. Brush with egg wash.
Bake on 170°C for 8 minutes or until lightly browned. Leave to cool on a wire rack. Don’t taste, however simple they may seem, they’re addictive!
Make the pistachio tuilles:
Melt together the water, honey and butter. Beat in the sugar and flour until a smooth batter forms. Stir in the chopped pistachios. Place teaspoons of the batter on a silicone mat on a baking tray. Spread the mixture a bit, then smooth with a wet finger.
Bake for 10 minutes on 175°C, rotating the tray halfway through. Leave the cookies to cool on the silicone mat.
Finish the entremets:
Pop the frozen mousse out of their moulds. Place them on a wire rack.
Pour the cooled glaze over the domes.
With two palette knives, slice away the domes from the rack and place them on the cookie bases. Decorate with the ropasted strawberries and pistachio tuilles.