Yuzu and strawberry entremets

60 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.