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Strawberry vanilla entremet (technique: quenelle)
Ingredients
For
4
servings
80 g water
16 g gelatin powder
150 g egg whites
250 g sugar
250 g strawberry puree (1)
500 g strawberry puree (2)
250 g Debic Stand & Overrun
500 g Debic Cream Plus Mascarpone
1000 g whole egg
750 g sugar (1)
750 g almond powder
750 g egg whites
175 g sugar (2)
175 g Debic Cake Gold
375 g flour
5 g gelatine powder
15 g water
360 g Debic Cream Plus Mascarpone
½ vanilla pod
48 g egg yolks
27 g sugar
90 g white chocolate
100 g white chocolate
100 g feuilletine
300 g cookie crumble
15 g gelatine powder
75 g water (1)
100 g water (2)
220 g sugar
220 g glucose
220 g white chocolate
150 g Debic Végétop
q.s red colouring
500 g Debic Cream Plus Mascarpone
50 g sugar
Preparation
Mix the gelatin powder with the cold water.
Make an Italian meringue with the egg whites and the sugar.
Whip the Debic Stand & Overrun and whip the Debic Cream Plus Mascarpone into soft peaks
Heat the strawberry puree (1) and melt in the gelatin mass.
Add the strawberry puree (2) and fold in the beaten egg whites.
Add both whipped creams.
Mix the eggs, the sugar (1) and the almond powder and whisk until fluffy.
Whip the egg whites together with the sugar (2).
Melt the Debic Cake Gold.
Mix the melted butter with the almond powder mixture and fold in the flour.
Spread to 1 cm and bake at 210 °C for 10 minutes.
Remove immediately from the baking tray and let cool down.
Mix the gelatin powder with the cold water.
Bring the Debic Cream Plus Mascarpone with the split vanilla pod to a boil.
Mix the sugar and the yolks.
Pour the hot cream on the egg yolk.
Heat up to 85 °C .
Melt in the gelatin mass and the white chocolate.
Whip until airy and the temp is around 35 °C.
Melt the white chocolate.
Mix the feuilletine and the cookie crumble and mix with the white chocolate.
Press in a baking trail until 1 cm thick.
Let it cool down and cut into 7 x 60 cm bars.
Mix the gelatin powder with the water (1).
Bring the water (2), the sugar and the glucose up to 103 °C.
Melt in the the gelatine mass and the Debic Végétop.
Add the white chocolate and the red colouring.
Mix with a hand blender and leave to rest overnight in the refrigerator.
Whip the Debic Cream Plus Mascarpone with the sugar.
Transfer to a container and make a smooth the surface.
Assembly
Fill two rectangle silicone moulds of 6 x 60 cm with the vanilla anglaise.
Cover with the almond dacquoise and freeze.
When frozen, take out of the mould and place on the cookie crunch and put back in to the freezer.
Fill a silicone mould 8 x 60 cm with the strawberries bavarois and press the interior (with the cookie side up) in the bavarois.
Freeze.
Heat the pink glaçage up to 24 °C and glaze the frozen entremet with the glaçage.
Scoop a few nice quenelles of the mascarpone cream and arrange them nicely on the entremets.
Finishing touch
Finish with icing flowers and chocolate decoration.
