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Strawberry Entremet
Recipe By Sarah Abitan
- Cooking and Prep: 2.5 h
- Serves: 6
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No Allergens
Ingredients (3)
Main ingredients
Start Cooking
Prepare the Base
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Bake one thin round of muffin, from my muffin recipe, dotted with raspberries. The muffin round should measure about eight and a half inches (22 centimeters) in diameter.
Prepare the Mousse
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Beat the whipped cream, until soft peaks form.
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Add gelatin packet to strawberry puree and bring to boil in a small sauce pan, stirring frequently.
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Add puree to whipped cream and whip again until a foamy mousse forms.
Assemble
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Place the muffin round inside a nine-inch (23-centimeter) ring mold. (Line with acetate if you have it, for easy removal.)
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Pour the mousse into the mold over the baked muffin. Tap gently so that the mousse lays evenly.
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Place in fridge one to two hours until it firms.
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Remove ring, top with fresh berries, and serve.
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Strawberry Entremet
Strawberry Entrement
The recipe calls for 1/3 cup of water, but does not explain what to do with it. -
Strawberry Entremet
Strawberry entremet
Is Sarah using 28 oz whip - seems like a lot to use for the cake? -
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-
Strawberry Entremet
Strawberry entremet
Is Sarah using 28 oz whip - seems like a lot to use for the cake? -
Strawberry Entremet
Strawberry Entrement
The recipe calls for 1/3 cup of water, but does not explain what to do with it. -
