Watch Sarah create this masterpice in minutes here!
Strawberry Entremet
Recipe By Sarah Abitan
- Cooking and Prep: 2.5 h
- Serves: 6
-
No Allergens
Ingredients (3)
Main ingredients
Start Cooking
Prepare the Base
-
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
-
Beat the whipped cream, until soft peaks form.
-
Add gelatin packet to strawberry puree and bring to boil in a small sauce pan, stirring frequently.
-
Add puree to whipped cream and whip again until a foamy mousse forms.
Assemble
-
Place the muffin round inside a nine-inch (23-centimeter) ring mold. (Line with acetate if you have it, for easy removal.)
-
Pour the mousse into the mold over the baked muffin. Tap gently so that the mousse lays evenly.
-
Place in fridge one to two hours until it firms.
-
Remove ring, top with fresh berries, and serve.
-
Strawberry Entrement
The recipe calls for 1/3 cup of water, but does not explain what to do with it. -
-
Please
Log in to ask a question Write your question here
-
-
Strawberry Entrement
The recipe calls for 1/3 cup of water, but does not explain what to do with it. -
