Strawberry and Basil Entremet

Ingredients

• 150 g Granulated sugar (For the strawberry syrup)
• 150 ml Water (For the strawberry syrup)
• 20 ml Strawberry liqueur (Added to the cooled syrup)
• 30 pcs Ladyfingers (sponge biscuits) (For two 18 cm discs and a 3 cm band)
• 10 g Powdered sugar (To dust the biscuit bands before baking)
• 100 ml Whole liquid cream 30% fat (Base for the basil whipped cream)
• 100 g Mascarpone (Incorporated into the basil whipped cream)
• 50 g Powdered sugar (whipped cream) (To sweeten the basil whipped cream)
• 10 pcs Fresh basil leaves (For the whipped cream and decoration)
• 250 g Strawberry purée (Base for the strawberry mousse)
• 60 g Granulated sugar (mousse) (To sweeten the strawberry purée)
• 4 g Gelatin sheets (2 sheets of 2 g each, to stabilize the mousse)
• 220 ml Whole liquid cream 30% fat (mousse) (For the strawberry mousse)
• 25 ml Strawberry liqueur (mousse) (Adds flavor to the mousse)
• 2 pcs Egg whites (For the Italian meringue)
• 100 g Granulated sugar (meringue) (For the Italian meringue syrup)
• 200 g Neutral glaze (white chocolate or fondant type) (Base for the final glaze)
• few drops ml Light green food coloring (liquid) (To tint the glaze)
• 8 pcs Fresh strawberries (Halved for decoration)
• 5 pcs Fresh basil leaves (decoration) (To garnish the top)
• 30 g 70% dark chocolate (To make chocolate decorations (optional))

Instructions

1. Prepare the strawberry syrup

   Pour 150 g of granulated sugar into 150 ml of water, stir and bring to a boil. As soon as the mixture boils, let it boil for 1 minute then remove from heat and let cool. Once cold, incorporate 20 ml of strawberry liqueur.

   Time: PT10M

   Temperature: 100°C

2. Bake the ladyfingers

   Preheat the oven to 180°C. Arrange the ladyfingers on a baking sheet lined with parchment paper, lightly dust with powdered sugar and bake for 15 minutes until golden. Let cool on a rack.

   Time: PT15M

   Temperature: 180°C

3. Cut the biscuits

   Using a ruler and a knife, cut two discs of 18 cm diameter and a band of 3 cm width. Reserve the scraps for possible decorations or freeze.

   Time: PT10M

4. Prepare the basil whipped cream

   Heat 100 ml of cream in a saucepan until simmering (≈90°C), then remove from heat. Meanwhile, finely chop 10 fresh basil leaves. Pour the hot cream over the basil in the mixer bowl, blend on medium speed for 30 seconds, then let cool completely in the refrigerator (≈30 minutes). Once cold, add 100 g of mascarpone, 50 g of powdered sugar and whisk until a firm whipped cream is obtained.

   Time: PT45M

   Temperature: 90°C

5. Prepare the strawberry mousse – gelatin

   Soften the 4 g of gelatin sheets in a bowl of cold water for 5 minutes. Meanwhile, heat the strawberry purée with 60 g of granulated sugar until 50°C, remove from heat, squeeze the gelatin and incorporate it into the warm purée, mixing well. Let cool to room temperature.

   Time: PT15M

   Temperature: 50°C

6. Whip the cream for the mousse

   Pour 220 ml of very cold liquid cream into the mixer bowl, whisk until a firm cream is obtained. Reserve in the refrigerator.

   Time: PT10M

7. Make the Italian meringue

   In a small saucepan, bring 100 g of sugar with 33 ml of water to a boil, then continue cooking for 2 minutes (syrup temperature ≈115°C). Meanwhile, beat the 2 egg whites on medium speed until light foam forms, then increase speed. When the whites are about ¾ stiff, pour the hot syrup in a thin stream while continuing to whisk until fully cooled and a glossy meringue forms.

   Time: PT10M

   Temperature: 115°C

8. Incorporate the meringue into the whipped cream

   Add the Italian meringue to the whipped cream in three batches, gently folding the mixture with a spatula to retain volume.

   Time: PT5M

9. Mix the strawberry purée into the aerated cream

   When the strawberry purée (with gelatin) is at room temperature, incorporate it into the cream‑meringue in two additions, gently folding to obtain a homogeneous mousse.

   Time: PT5M

10. Assemble the first biscuit disc

    Place the first biscuit disc on a 22 cm pastry ring, generously brush with strawberry syrup, then spread an even layer of basil whipped cream using a spatula.

    Time: PT10M

11. Add the second disc and the biscuit band

    Place the second biscuit disc on the whipped cream, press lightly. Wrap everything with the 3 cm biscuit band, pressing it against the ring to form the “tower” of the charlotte.

    Time: PT5M

12. Partially freeze

    Place the assembled entremet in the freezer for 30 minutes to firm up the base before adding the mousse.

    Time: PT30M

13. Pour the strawberry mousse

    Remove the mold from the freezer, pour the strawberry mousse onto the edges then smooth the top with a palette knife. Return to the freezer until the entremet is completely set (about 30 minutes).

    Time: PT10M

14. Prepare the glaze

    Melt 200 g of neutral glaze in a bain‑marie or microwave (≈40°C), add a few drops of light green food coloring and mix until a uniform hue is achieved.

    Time: PT10M

    Temperature: 40°C

15. Glaze the entremet

    Remove the entremet from the freezer, place it on a rack, pour the glaze over the top and spread quickly with a palette knife to cover the entire surface. Let the glaze set for a few minutes.

    Time: PT5M

16. Caramelize the glaze

    Pass the kitchen torch over the glaze surface for 10‑15 seconds to slightly melt it and achieve a glossy finish.

    Time: PT2M

17. Decorate

    Place halved strawberries on top, add a few fresh basil leaves and, if desired, decorations made from melted dark chocolate.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g