Here’s a recipe well known in the blogosphere, and it’s Christophe Felder we have to thank for it. A strawberry and lemon entremets that the chef named “Yellow”. If you’re a lemon fan, this dessert is made for you! As for me, I’m more of a lime devotee, so this dessert isn’t one of my favourites, but each to their own…
The recipe comes from one of Christophe Felder’s books that I don’t own (I do have his pink bible, though!), so I let myself be guided by the advice of Sandra from the blog Encore un gâteau, who also made it. Thank you for your advice.
The recipe is fairly simple: a madeleine sponge, a strawberry confit and a lemon mousse based on lemon curd. I was quite surprised not to find a crunchy layer in his recipe, but when tasting, it wasn’t missed. In the end, the mirror glaze, as always, seems to be the only difficulty if you’re not too used to it. If that scares you a little, you can just as well use a yellow velvet spray (you’ll easily find one online or at Zôdio). I wanted to make this entremets in one of my new moulds (I’m a fan of the Silikomart brand, as you’ll have noticed!) — the result is frankly lovely! But you can also use any other mould (do watch the proportions, though).
Ingredients & preparation
7 components · Complete recipe
Yellow Mirror Glaze (can be made in advance)
Ingredients
- 150 g (5.3 oz) glucose syrup
- 150 g (5.3 oz) sugar
- 75 ml (2.5 fl oz) water
- 150 g (5.3 oz) white chocolate
- 100 g (3.5 oz) unsweetened condensed milk
- 10 g (0.4 oz) powdered gelatin
- 60 g (2.1 oz) water (to hydrate the gelatin)
- yellow food coloring
Preparation
1
Ideally, make the glaze the day before (or in advance) and reheat it in the microwave when ready to use.
2
Hydrate the gelatin in the water.
3
In a saucepan, combine the water, sugar, and glucose and heat to 103°C / 217°F.
4
Meanwhile, in a tall jug, place the white chocolate cut into pieces, the unsweetened condensed milk, the hydrated gelatin, and the yellow food coloring.
5
When the water/sugar/glucose mixture reaches 103°C / 217°F, pour it into the jug and blend with an immersion blender to smooth the glaze — be careful not to incorporate air, or you’ll end up with unsightly air bubbles.
6
If needed, pass the mixture through a fine-mesh strainer and refrigerate.
Strawberry Confit
Ingredients
- 190 g (6.7 oz) strawberries
- 40 g (1.4 oz) sugar
- 4 g (0.1 oz) NH pectin
- 1 drop natural rose extract
Preparation
1
Roughly chop the strawberries, place them in a saucepan, and heat to about 40°C / 104°F (just slightly warm to the touch).
2
Mix the sugar and pectin together, then when the strawberries reach the right temperature, add this mixture to the pan and stir with a whisk. Bring to a boil and simmer for 1 minute.
3
Off the heat, add one drop of natural rose extract. I used rose water (and added a tiny bit more).
4
Prepare the insert (I used a 16 cm (6.3 in) diameter ring and an 8 cm (3.1 in) cookie cutter placed in the center, then poured the strawberry confit into the resulting ring-shaped mold).
5
Let cool, then freeze.
Lemon Curd
Ingredients
- 2 eggs
- 1 + 1/2 lemons
- 100 g (3.5 oz) sugar
- 35 g (1.2 oz) butter
Preparation
1
Zest the lemon using a vegetable peeler, as if peeling an apple.
2
In a saucepan, combine the eggs, lemon zest, lemon juice, and sugar. Stir and bring to a gentle boil.
3
Transfer the mixture to a jug (or any tall container). When it cools to about 35°C / 95°F, add the cold butter and blend with an immersion blender until smooth and homogeneous.
4
Pass the lemon curd through a fine-mesh strainer and set aside at room temperature.
Lemon Madeleine Sponge
Ingredients
- 50 g (1.8 oz) butter
- 2 eggs
- 120 g (4.2 oz) sugar
- 25 g (0.9 oz) milk
- 125 g (4.4 oz) flour
- 4 g (0.1 oz) baking powder
- 75 ml (2.5 fl oz) olive oil
- 1 lemon
Preparation
1
Preheat the oven to 160°C / 325°F.
2
Melt the butter in the microwave and let cool.
3
In a bowl, mix the eggs and sugar, then add the milk and whisk again.
4
Sift together the dry ingredients (flour and baking powder) and add to the previous mixture. Mix vigorously until smooth (no lumps).
5
Add the olive oil and mix.
6
Add the cooled melted butter and mix again.
7
Zest the lemon and squeeze half of it into the madeleine batter. Mix again.
8
Pour the madeleine batter onto a baking sheet lined with parchment paper and spread to about 3 mm thickness.
9
Bake for 20 minutes (keep an eye on it — adjust the time according to your oven). The madeleine sponge is done when it is golden and no longer sticks to the finger.
10
Once out of the oven, let cool on a wire rack, then squeeze the remaining lemon half over the sponge. Let cool completely at room temperature.
Lemon Mousse
Ingredients
- the lemon curd (from above)
- 6 g (0.2 oz) gelatin (3 sheets)
- 1 lemon
- 280 g (9.9 oz) very cold heavy cream
Preparation
1
Soak the gelatin sheets in very cold water.
2
In a saucepan, combine the lemon juice and zest and heat gently.
3
Add the well-squeezed gelatin sheets, stir to dissolve, and set aside.
4
Whip the heavy cream to stiff peaks, then set aside.
5
Take the lemon curd (it should be lukewarm) and stir in the lemon juice and gelatin mixture. Mix well.
6
Gently fold in the whipped cream and set aside. I first add a large spoonful of whipped cream and whisk vigorously (to lighten the mixture), then fold in the remaining whipped cream gently with the whisk.
Assembly
Ingredients
- None
Preparation
1
Pour half the lemon mousse into the mold and use a spatula to push it up along the sides for a clean finish.
2
Take the strawberry insert from the freezer and gently press it into the mousse, centering it carefully.
3
Add the remaining lemon mousse, then press the madeleine sponge on top. Press lightly to sink it in. Smooth the surface with a spatula.
4
Cover with plastic wrap and freeze for at least 3 hours, ideally overnight.
Decoration
Ingredients
- None
Preparation
1
Remove the entremet from the freezer and unmold it.
2
Place the frozen entremet on a wire rack set over a plate or tray to catch the excess glaze.
3
Warm the mirror glaze to about 30°C / 86°F and pour it gently over the entremet to cover it completely.
4
Lift the entremet off the rack and place it on a serving plate.
5
Let it thaw in the refrigerator. Allow at least 5 to 6 hours for thawing.
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