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Strawberry Mascarpone Entremet Recipe
How to make Strawberry Mascarpone Entremet
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!
- Total Cook Time1 hr 55 mins
- Prep Time 10 mins
- Cook Time1 hr 45 mins
- Recipe Servings2
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 EntremetHideShow Media
Prepare Almond Dacqouise:
Preheat the oven to 375ºF/180ºC.
Sift and whisk together the dry ingredients.
Whisk whites to soft peaks, and slowly add sugar. Whisk till firm and glossy.
Fold in almond mix in batches into meringue.
Fill mold and bake 375ºF/180ºC.
Prepare Strawberry Compote:
Cut strawberry in medium cubes.
Put water and sugar for boiling.
Once boil then add strawberry and simmer for 10 minutes.
Cool and store in chiller.
Prepare Strawberry Cream:
Whisk in eggs and strawberry puree.
Over a double boiler, whisk mixture to 82 C.
Remove from heat, strain and allow to cool to 50 C.
Whisk in soft butter gradually.
Prepare Mascarpone Cream Cheese Mousse:
Warm cream cheese over boiling water to melt.
Mix in sugar and bloomed gelatin.
Whisk egg yolks and sugar over boiling water and whisk till thick and in ribbon stage.
Add cream cheese into whipped yolks.
Fold in soft whipped cream.
Pipe half the cream cheese mousse in mold.
Pipe in strawberry cream.
Again fill with little mousse.
Spread candied strawberry. Fill with remaining mousse and level.
Place almond dacquoise on the top. Freeze for 5-6 hours.