Strawberry Entremet

  • Cooking and Prep: 2.5 h
  • Serves: 6
  • No Allergens

Watch Sarah create this masterpice in minutes here!


Ingredients (3)

Main ingredients

Start Cooking

Prepare the Base

  1. 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

  1. Beat the whipped cream, until soft peaks form.

  2. Add gelatin packet to strawberry puree and bring to boil in a small sauce pan, stirring frequently.

  3. Add puree to whipped cream and whip again until a foamy mousse forms.


  1. Place the muffin round inside a nine-inch (23-centimeter) ring mold. (Line with acetate if you have it, for easy removal.)

  2. Pour the mousse into the mold over the baked muffin. Tap gently so that the mousse lays evenly.

  3. Place in fridge one to two hours until it firms.

  4. Remove ring, top with fresh berries, and serve.

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