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Strawberry Yogurt Origami

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
50 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

21.5 oz Strawberry Financier Sponge Cake 610 g Strawberry Financier Sponge Cake

26.0 oz Red Fruit Cream Quenelles 738 g Red Fruit Cream Quenelles

50.9 oz Strawberry Yogurt Mousse 1442 g Strawberry Yogurt Mousse

Cocoa Butter Velvet Spray - Red as Needed Cocoa Butter Velvet Spray - Red as Needed (586003) (586003) Qty: 1

Directions

Pipe into the Silikomart Origami Mold (5923615485) the Strawberry Yogurt Mousse, unmold the Red Fruit Cream Quenelles; press inside each heart shaped section of the mold.
Pipe more mousse to even the top off then add the Strawberry Financier Sponge Cake ; place into a blast freezer. Unmold entremets and spray with red velvet spray, garnish with desired décor.
Makes 4 entremet.

1Strawberry Financier Sponge Cake

Ingredients

6.1 oz Egg white 173 g Egg white

3.4 oz Granulated sugar 96 g Granulated sugar

0.0 oz Lemon zest 1 g Lemon zest

3.5 oz Almond Flour, sifted 100 g Almond Flour, sifted (204162) (204162) Qty: 1

3.4 oz Powdered sugar, sifted 96 g Powdered sugar, sifted

2.3 oz All-purpose flour, sifted 65 g All-purpose flour, sifted

2.0 oz Butter, melted 58 g Butter, melted

0.8 oz Strawberry Compound(2) 22 g Strawberry Compound(2) (011108) (011108) Qty: 1

Directions

In a stand mixer with a whip attachment combine the egg whites with the sugar and whip till medium peak.
Zest the lemons into the sifted dry ingredients then fold into the meringue. Add the strawberry compound into the melted butter, and then fold into the batter.
Spread onto a flat sheet pan lined Silikomart mat and bake at 350°F/176°C for 12- 15 minutes or until it is done.

2Red Fruit Cream Quenelles

Ingredients

10.0 oz FROZEN PUREE, STRAWBERRY, NO SUGAR, 1 KG 283 g FROZEN PUREE, STRAWBERRY, NO SUGAR, 1 KG (655105) (655105) Qty: 1

10.0 oz FROZEN PUREE, RASPBERRY, NO SUGAR, 1 KG 283 g FROZEN PUREE, RASPBERRY, NO SUGAR, 1 KG (655108) (655108) Qty: 1

0.8 oz Lime juice 24 g Lime juice

1.9 oz Granulated sugar 54 g Granulated sugar

1.5 oz Cornstarch 42 g Cornstarch

1.8 oz Pearl Pure Cocoa Butter - Small 52 g Pearl Pure Cocoa Butter - Small (540096) (540096) Qty: 1

Directions

Combine the purée and lime juice together in a pot. Sift together the sugar and cornstarch, and then whisk it into the purées. Bring the mixture to a boil while stirring constantly. Remove from heat, and add the cocoa butter. Dispense into Silikomart Quenelle Mold (591076), Freeze.

3Strawberry Yogurt Mousse

Ingredients

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

7.2 oz Granulated sugar 203 g Granulated sugar

2.4 oz Water 67 g Water

5.7 oz Egg yolk 162 g Egg yolk

8.1 oz FROZEN PUREE, STRAWBERRY, NO SUGAR, 1 KG 229 g FROZEN PUREE, STRAWBERRY, NO SUGAR, 1 KG (655105) (655105) Qty: 1

1.3 oz CHILLED PUREE, LEMON, 1 KG 37 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

8.1 oz Greek Yogurt, Plain, room temperature 229 g Greek Yogurt, Plain, room temperature

17.9 oz Heavy cream, softly whipped 507 g Heavy cream, softly whipped

Directions

Bloom the gelatin in ice water. Cook the sugar and water to 246ºF/119ºC. Whip the egg yolks, and then incorporate the sugar and water mixture to make a pâté à bombe, continue to whip until cool. Heat the strawberry purée with the lemon puree in a small saucepan. Strain the gelatin and whisk into the warm fruit mixture. Add the purée mixture to the Greek yogurt. Fold in the pâté à bombe, and then the softly whipped cream.

Strawberry Yogurt Origami

Assembly

Ingredients

Directions

1Strawberry Financier Sponge Cake

Ingredients

Directions

2Red Fruit Cream Quenelles

Ingredients

Directions

3Strawberry Yogurt Mousse

Ingredients

Directions

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