Description
This heart-shaped entremet is a romantic, multi-layered dessert that combines textures and flavors like mousse, sponge cake, and crunchy bases, all covered in a shiny mirror glaze. Perfect for Valentine’s Day or any occasion to impress.
Ingredients
- Vanilla sponge cake: 1 layer (about 1/2 inch thick)
- Strawberry compote: 100g strawberries, 20g sugar, 1 tsp lemon juice, 2g gelatin
- Strawberry mousse: 150g strawberry puree, 30g sugar, 4g gelatin, 150g whipped cream
- White chocolate mousse: 100g white chocolate, 3g gelatin, 50g milk, 150g whipped cream
- Crunchy base: 50g white chocolate, 30g crushed cornflakes or feuilletine
- Mirror glaze: 150g sugar, 150g glucose, 75g water, 100g sweetened condensed milk, 150g white chocolate, 10g gelatin, pink food coloring
Instructions
- Prepare the vanilla sponge cake and cut it into a heart shape to fit your mold.
- Make the strawberry compote by heating strawberries, sugar, and lemon juice until soft. Add bloomed gelatin, mix, and chill in a mold to set.
- Prepare the strawberry mousse by heating strawberry puree and sugar, adding gelatin, then folding in whipped cream.
- Pour a layer of strawberry mousse into the heart-shaped silicone mold, add the set compote insert, then freeze.
- Prepare white chocolate mousse by melting white chocolate with milk, adding gelatin, and folding in whipped cream.
- Add white chocolate mousse over the frozen strawberry mousse/compote layer, then place the sponge cake layer on top. Freeze until solid.
- Prepare the crunchy base by melting white chocolate and mixing with crushed cornflakes or feuilletine. Spread on top of the frozen entremet and refreeze.
- For the mirror glaze, heat sugar, glucose, and water to a boil. Remove from heat and add condensed milk and bloomed gelatin. Pour over white chocolate and emulsify. Add food coloring and cool to 32°C.
- Unmold the frozen entremet and place it on a rack. Pour the mirror glaze evenly over it and let excess drip off.
- Chill in the fridge to thaw before serving.
Notes
- Make sure each mousse layer is frozen before adding the next.
- You can prepare all components ahead and assemble the day before serving.
- Use high-quality white chocolate for best glaze results.
- The mirror glaze can be reused by reheating.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
