Recipe Rhubarb entremets, wild strawberries, vanilla and orange blossom mascarpone

To prepare this dish

Ingredient list

Pistachio soft biscuit sponge

260 g egg whites
260 g fine sugar
100 g eggs
250 g egg yolks
85 g T55 flour
85 g ground pistachios
50 g Elle & Vire gourmet butter 82% fat
yellow food colouring
green food colouring
860 g Mascarpone

Strawberry and wild strawberry compote

600 g frozen strawberries
250 g frozen wild strawberries
60 g orange juice
(A) 120 g sugar
12,5 g pectin NH
(B) 240 g sugar
7 g citric acid solution
16 g powdered dextrose

Rhubarb compote

960 g rhubarb
730 g orange juice
2 grated orange zest
310 g sugar
(1) 20 g water
40 g starch
30 g gelatine powder (200 Bloom)
150 g water for dissolving the gelatine

Vanilla and orange blossom mascarpone mousse

860 g Mascarpone
170 g egg yolks
320 g sugar
215 g water
2 lemon peel
8 g orange blossom
4 vanilla pods
32 g gelatine powder (200 Bloom)
160 g water for dissolving the gelatine
1150 g silver leaves

Glaze

1000 g neutral glaze
30 g orange juice
150 g sieved strawberry purée
vanilla powder

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mascarpone

The recipe,
step by step

1. 1

   Pistachio soft biscuit sponge

   Whisk the egg whites with sugar until stiff. Add colouring. Whisk the eggs and the egg yolks in another electric mixer bowl. Combine the two mixtures and add the flour, ground pistachios and hot melted butter. Bake in the oven at 190 °C for approximately 12 mn. 

2. 2

   Strawberry and wild strawberry compote

   Faire chauffer les fraises, les fraises des bois et le jus d’orange à 40 °C. Ajouter la pectine NH mélangée avec le sucre (A). A ébullition incorporer le sucre (B), le dextrose en poudre et cuire jusqu’à 51% Brix (102 °C). Ajouter la solution d’acide citrique. Mixer grossièrement. Débarrasser puis réserver. 

3. 3

   Rhubarb compote

   Heat the rhubarb, orange juice, peel and sugar. Add the starch that has been thinned in water (1) and boil, stirring continuously. Add the gelatine that has been dissolved in water. 

4. 4

   Vanilla and orange blossom mascarpone mousse

   Bring the sugar, water (1), lemon peel and vanilla beans to the boil. Pour onto the egg yolks. Heat to 70 °C, strain through a china cap sieve then whisk, using a mixer, to make a bombe mixture. Combine the mascarpone with the orange blossom. Add the dissolved, softened, gelatine with a little mascarpone. Add the whipped cream and the bombe mixture last. Mousse weight per 17 cm entremets = 350 g mousse. 

5. 5

   Glaze

   Heat to 35 °C, combine and glaze the entremets. 

6. 6

   Shortbread pastry

   Cut out 16 cm x 2.5 cm thin strips of white chocolate and coat with green coloured sugar and grated lime zest. Also make 13 cm x 2.5 cm strips, positioned in a Yule log mould, to form curved shapes.
7. 7

   Assembly

   Spread the rhubarb comporte onto the biscuit sponge. Using a 10 mm nozzle, pipe the stawberry and wild strawberry compote on top leaving a 4 cm gap between each line. Chill in a blast freezer. Cut out a 15 x 15 cm square. Assemble the entremets on top of wrinkled baking parchment; insert the interiors in the vanilla and orange blossom mascarpone mousse. 

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A few words about the author…

Nicolas Boussin