About Strawberry Mascarpone Entremet Recipe: Entremets is a french term that traditionally referred to small dishes served between meals but now are referred to a type of desserts. Here is a mascarpone recipe, an Italian cream cheese, which can easily be called as modern day entremet. Strawberry, almonds, cream cheese and a whole of sweetness is what this dessert is made of!
Ingredients of Strawberry Mascarpone Entremet
For Almond Daccqouise
160 gms egg whites
50 gms brown sugar
150 gms almond powder
20 gms sugar powder
For Strawberry Compote:
150 gms strawberry
80 gms sugar
375 gms water
For strawberry cream:
3 nos eggs
195 gms sugar
130 gms strawberry puree
200 gms butter
For Mascarpone Cream Cheese Mousse:
360 gms cream cheese
30 gram sugar powder
12 gms gelatin silver sheet
8 nos yolks
480 gms cream
110 gms sugar
How to Make Strawberry Mascarpone Entremet
Prepare Almond Dacqouise:
1.Preheat the oven to 375ºF/180ºC.
2.Sift and whisk together the dry ingredients.
3.Whisk whites to soft peaks, and slowly add sugar. Whisk till firm and glossy.
4.Fold in almond mix in batches into meringue.
5.Fill mold and bake 375ºF/180ºC.
Prepare Strawberry Compote:
1.Cut strawberry in medium cubes.
2.Put water and sugar for boiling.
3.Once boil then add strawberry and simmer for 10 minutes.
4.Cool and store in chiller.
Prepare Strawberry Cream:
1.Whisk in eggs and strawberry puree.
2.Over a double boiler, whisk mixture to 82 C.
3.Remove from heat, strain and allow to cool to 50 C.
4.Whisk in soft butter gradually.
Prepare Mascarpone Cream Cheese Mousse:
1.Warm cream cheese over boiling water to melt.
2.Mix in sugar and bloomed gelatin.
3.Whisk egg yolks and sugar over boiling water and whisk till thick and in ribbon stage.
4.Add cream cheese into whipped yolks.
5.Fold in soft whipped cream.
1.Pipe half the cream cheese mousse in mold.
2.Pipe in strawberry cream.
3.Again fill with little mousse.
4.Spread candied strawberry. Fill with remaining mousse and level.
5.Place almond dacquoise on the top. Freeze for 5-6 hours.