Strawberry Entremets

Preparation

Prepare the biscuit base

Preheat the oven to 180°C. Separate the eggs. Whisk the yolks with 60g sugar until pale. Beat the egg whites to stiff peaks with a pinch of salt, then add the remaining 60g sugar.

Sift the flour and gently fold into the yolks, then add the egg whites. Spread into a 20cm ring lined with parchment paper and bake for 12 minutes.

Prepare the strawberry mousse

Wash and hull the strawberries. Blend 350g strawberries into a fine purée with lemon juice. Soak 4 gelatin sheets in cold water, then drain and dissolve into the warmed strawberry purée.

Whip the cold heavy cream to stiff peaks. Gently fold the strawberry purée into the whipped cream, lifting the mixture to keep it light.

Assemble the entremets

Place the entremets ring on a tray covered with plastic wrap. Put the biscuit at the bottom, then pour the strawberry mousse on top. Smooth the surface with a spatula.

Cut 150g strawberries into pieces and gently push them into the mousse. Refrigerate for at least 4 hours, ideally overnight.

Prepare the mirror glaze

Soak 2 gelatin sheets in cold water. In a saucepan, bring 50g sugar with 100ml water and the remaining strawberry purée to a boil. Off the heat, add the drained gelatin and stir.

Let cool to 35°C before pouring over the cold entremets. Smooth with a spatula and let set for 1 hour in the fridge.

Decorate and unmold

Once the glaze is set, carefully unmold using a blowtorch or rhodoid strip. Place on a serving plate.

Decorate with remaining sliced strawberries, dots of pistachio paste, and fresh mint leaves for color.

Serve

Remove the entremets from the fridge 15 minutes before serving. Slice with a large knife dipped in hot water and wiped clean between cuts.

Perfect for a spring dinner — light, elegant, and sure to impress.