Yuzu and strawberry entremets60 min Serves 6 persons
You will need
- 425 g strawberry puree (for a 20cm Ø pastry ring)
- 4 gelatin sheets
- 60 g egg whites
- 40 g sugar
- 425 g liquid cream
- 400 g Lemon yuzu crunchy filling
1 Sponge cake
Prepare a traditional sponge cake base for the bottom of the cake. Place a disk of genoise in a pastry ring with Rhodoïd® film.
2 Crispy crunchy filling
Spread a thin layer (about 5mm) of crunchy Yuzu lemon filling on the genoise,
3 Strawberry mousse
In a saucepan, heat the strawberry puree with the sugar. Add the softened and dewatered gelatin. Mix well, then let it cool a little.
Whip the cold liquid cream into whipped cream. Stir 1/3 of it into fruit puree and mix well, then gently fold in the rest.
Pour into a mould and place in the freezer.
4 Glaze the entremets
Get the chilled entremets out of the freezer, wait a few minutes to avoid condensation and glaze the top in a thin layer. Unmold gently.