Strawberry and Vanilla Mousse Cake with Easy Mirror Glaze | Entremet Dessert

Strawberry and Vanilla Mousse Cake with Mirror Glaze | Entremet Dessert

A delicious vanilla mousse with strawberry insert and a madeleine cake base and an easy white chocolate based mirror glaze

Recipe for the heart shaped silicon mold Batticuore from Silikomart.

Strawberry Jelly Insert:
100g Strawberries (fresh or frozen) | about 11 strawberries
17g Sugar | 3.5 tbsp
1 Tbsp Lemon Juice
1 1/2 Gelatine Sheets | 2.5g or 1 tbsp Powdered Gelatine

Madeleine Biscuit:
1 Egg
50g Sugar | 5tbsp
50 Butter | 3.5 tbsp
55g Flour | 0.25 cup
1tsp Baking Powder
1tbsp Lemon or Vanilla Extract

Vanilla Mousse:
5 Gelatine Sheets or 2 tbsp Powdered Gelatine
2 Egg Yolks
35g Sugar | 2tbsp + 1tsp
115ml Milk | 0.5 cup
30g Heavy Cream | 2tbsp
450ml Heavy Cream | 1.5 Cups
2 tsp Vanilla Extract or 1 Vanilla Bean

Prepare the creme Anglaise and remove it from the heat at 82 to 85C (185F)
Allow it to cool to 40C (104F)

Mirror Glaze:
75g Water | 5tbsp
225g Sugar | 1cup
150g Heavy Cream | 0.5 cup + 1 tbsp
100g White Chocolate | 0.75 cup chopped white chocolate
4 Gelatin Sheets
Food Coloring
Pour the glazing at 27C (80F)

You might need:
Kitchen Scale: https://amzn.to/2Z8qc1I
Food Thermometer: https://amzn.to/2Z8qc1I
Gelatine Sheets: https://amzn.to/2X4JD90

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