Lemon Basil Entremet
Servings :10 pieces
Ingredients
Lemon Pate Sucree:
- 70 g butter (softened)
- 1 teaspoon lemon zest
- 35 g powdered sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 20 g almond flour
- 140 g all-purpose flour (sifted)
Lemon Olive Oil Biscuit:
- 25 g butter (melted)
- 35 ml extra virgin olive oil
- 1 egg
- 60 g white sugar
- 10 ml whole milk
- 60 g all-purpose flour
- 1 g baking powder
- 1 pinch salt
- 2 ml lemon juice
- 1 teaspoon lemon zest
Strawberry Insert:
- 150 g strawberry puree
- 35 g white sugar
- 4 g pectin NH
- 2 ml lemon juice
- 2 g gelatin (sheets)
Lemon Basil Mousse:
- 60 ml lemon juice
- 2 eggs
- 2 teaspoons lemon zest
- 10 g fresh basil (chopped)
- 100 g white sugar
- 35 g butter
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- 6 g gelatin (sheets)
- 300 ml heavy cream (lightly whipped)
Mirror Glaze:
- 150 g glucose syrup
- 150 g white sugar
- 75 ml water
- 100 ml sweetened condensed milk
- 150 g white chocolate
- 10 g gelatin (sheets, bloomed in cold water)
- Yellow and green food coloring
Instructions
Lemon Pate Sucree:
- Mix the butter, lemon zest and sugar in a bowl for 5 minutes.
- Stir in the egg yolk and vanilla, as well as the almond flour and mix well.
- Add the flour and knead briefly then wrap it in plastic wrap. Refrigerate for 1 hour.
- Roll out the dough into a thin sheet then cut small discs of dough using a cutter slightly bigger than the base of your small cakes.
- Place on a baking tray lined with parchment paper and bake in the preheated oven at 350F for 10-14 minutes or until slightly golden brown on the edges.
- Allow to cool down in the pan.
Lemon Olive Oil Biscuit:
- Combine the butter and olive oil.
- Mix the egg and sugar and mix for a few minutes until airy.
- Stir in the milk, then add the butter and olive oil, followed by the lemon juice and lemon zest.
- Fold in the flour, baking powder and salt.
- Spread the batter in a thin sheet in a baking pan lined with parchment paper and bake in the preheated oven at 350F for 10-15 minutes or until slightly golden brown.
- When done, allow to cool down in the pan then cut small discs, big enough to fit your miniature silicone moulds.
- Place aside wrapped in plastic wrap.
Strawberry Insert:
- Combine the sugar and pectin.
- Bloom the gelatin in cold water.
- Heat up the puree in a saucepan.
- Stir in the sugar and pectin then cook for 2-3 minutes until thickened.
- Remove from heat and stir in the lemon juice.
- Add the gelatin and mix well.
- Pour the mixture into small silicone moulds - semispheres.
- Freeze for a few hours.
Lemon Basil Mousse:
- Bloom the gelatin sheets.
- Combine the lemon juice, eggs, lemon zest, basil, sugar and butter in a heatproof bowl.
- Place over a hot water bath and cook for 15-20 minutes or until slightly thickened.
- Remove from the water bath then stir in the gelatin.
- Allow to come to a neutral temperature then fold in the whipped cream.
- Fill your silicone moulds half way then place the strawberry inserts and pour more mousse on top. Finish with a disc of lemon olive oil biscuit then freeze.
Mirror Glaze:
- Place the chocolate in a tall container, fit for a hand blender.
- Combine the glucose, sugar and water in a saucepan and place over medium heat. Heat this syrup up until 103C.
- Remove from heat and stir in the condensed milk then add the gelatin.
- Pour this mixture over the chocolate.
- Allow to sit for 1 minute then blend with a hand blender until it becomes smooth.
- Reserve a few tablespoons of glaze in a different bowl. Color the larger quantity of glaze with yellow and the reserved one with green.
- Allow the glaze to cool down to 35C before using. You can make it a few hours ahead and re-heat in the microwave until the needed temperature.
To finish the cake:
- Remove the cakes from the freezers and place them on a grill.
- Evenly pour the yellow glaze over then decorate with a few strips of green glaze.
- Allow to drip off then transfer each cake on a disc of pate sucree.
- Decorate as you wish!