Strawberry Yogurt Mousse Spheres
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 juice in a small saucepan. Strain the bloomed 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. Pipe into the Silikomart Sphere Mold (591058) and freeze in a blast freezer.
Fruit Breton
Whip the egg yolks and sugar together to a ribbon stage, then change the attachment to a paddle, and slowly add the softened butter. Sift the salt, flour, and baking powder together and fold it into the egg mixture. Spread the mixture evenly between two Silikomart Silkmats (591030), to about a half of an inch. Bake at 365ºF/185ºC until golden brown. When finished baking, break up the Fruit Breton into pieces and allow it to cool. Melt together the white couverture and the cocoa butter, stir in the Fruit Breton, LyoRaspberry, and LyoStrawberry. Spread onto two 12.6 in/32 cm by 3.5 in/9 cm rectangle metal frames.
Red Fruit Cream
Combine the purées 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. Allow to cool slightly for assembly.
Raspberry Fruit Glass
Using a hand blender, combine the purée, scraped vanilla bean, and agar in a medium pot. Then add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container, and refrigerate until fully set and chilled. Blend the set mixture in a chilled high speed blender until a smooth purée is obtained. Add the maltodextrin, and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased PCB Clear Transfer Sheet, Half Sheet Pan (616380) and dehydrate for 24 hours.
Almond Micro Sponge
Combine all ingredients with an immersion blender and place into a whipped cream canister with 2 charges. Refrigerate for at least 2 hours before use. Cut an “X” in the bottom of a 12 ounce plastic cup and fill the cup a little less than half full. Place in the microwave on high power for 30 seconds. Invert the cup until the sponge cools and break off small pieces to use as decoration.
Assembly
Cut
Lime Dacquoise to the same size of the rectangle frame used for the
Fruit Breton. Spread an even layer of the
Red Fruit Cream on the
Fruit Breton base, and then place a layer of the
Lime Dacquoise on top. Repeat once more to create more layers. Remove the
Strawberry Yogurt Mousse Spheres from the mold and spray them with the pink luster spray and place on top of the entremets. Garnish with
Raspberry Fruit Glass,
Almond Micro Sponge, fresh raspberries that have been dipped in artic snow, and chocolate decorations as desired.
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