Strawberry, kiwi and lime entremet

by Chiara

Kiwifruit doesn’t seem to be often used in dessert, except that as a fresh garnish. Believing it or not, you can make a flavorful entremet that tastes incredible fruity and so summery and with a deep and (fully) natural kiwi flavor.
In fact, this fruit should not be cooked for a long time to preserve the green bright color and the zesty flavor. That’s why I made a simple kiwi gelée, thickened by pectin and enhanced with a hint of lime juice. And this is a match made in fruit heaven!

Because the kiwi and lime flavors come through very strongly, I though to balance them out by adding strawberries. Kiwi and strawberry is an evergreen combo, but they taste so yummy together. They perfectly complement each other’s flavor profile, making for a refreshing and very fruity dessert.

The entremet is gluten-free and these are all the components:

  • Gluten-free white chocolate and vanilla croustillant
  • Gluten-free lime, yogurt and strawberry financier
  • Lime namelaka
  • Kiwi and lime gelée
  • Strawberry Inspiration, cream cheese and vanilla whipped ganache 
  • Ruby chocolate mirror glaze
  • Ruby chocolate and mascarpone ganache

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡



Strawberry, kiwi and lime entremet

Cakes Strawberry, kiwi and lime entremet European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free lime, yogurt and strawberry financier
64 g cane sugar
32 g white almonds flour
16 g cornstarch
16 g millet flour (or brown rice flour or the gluten-free flour of choice)
1,25 g (¼ tsp) gluten-free baking powder 
1,25 g (¼ tsp) Maldon salt
zest of a lime
52 g lemon-infused Extra Virgin olive oil (or seeds oil or Extra Virgin olive oil + some drops of lemon essential oil)
68 g egg whites, to room temperature
64 g nonfat greek yogurt, to room temperature
56 g finely chopped fresh strawberries

Gluten-free white chocolate and vanilla croustillant
50 g Waina 35% white chocolate (or the white chocolate of choice)
50 g raw almonds butter
17 g tricolor mix quinoa
40 g finely chopped raw almonds
14 g maple syrup (grade C, preferably)
⅛ tsp Maldon salt
1 vanilla bean (the one used for the whipped ganache)

Kiwi and lime gelée
115 g kiwi puree
30 g lime juice
2 g pectin NH
40 g cane sugar
1 g gelatin sheets, Gold strength (200 Bloom)
5 g cold water to soak the gelatin sheets
1,25 g (¼ tsp) natural green food coloring

Lime namelaka
1,6 g gelatin sheets, Gold strength (200 Bloom)
8 g cold water to soak the gelatin sheets
135 g Waina 35% white chocolate (or the white chocolate of choice)
93 g lime juice
10 g acacia honey
150 g heavy cream 35% fat content, cold

Strawberry Inspiration, cream cheese and vanilla whipped ganache 
3,5 g gelatin sheets, Gold strength (200 Bloom)
18 g cold water to soak the gelatin sheets
160 g strawberry puree
48 g Tawari honey (or acacia honey)
160 g Strawberry Inspiration couverture
200 g cream cheese, to room temperature
152 g heavy cream 35% fat content, cold
1 vanilla bean
2,5 g (½ tsp) Red Beet (natural food coloring)

Ruby chocolate mirror glaze
92 g unsweetened almond milk (or cow's milk 3,5% fat content)
80 g caster sugar
92 g trehalose sugar (or caster sugar)
172 g glucose syrup DE 40
10 g gelatin sheets, Gold strength (200 Bloom)
50 g cold water to soak the gelatin sheets
208 g Ruby chocolate
80 g Absolu Cristal (neutral gelatin)
2,5 g (½ tsp) Red Beet (natural food coloring)
2,5 g (½ tsp) Fuchsia Hibiscus (natural food coloring)

Macaron (French method)
104 g aged egg whites*, to room temperature
105 g almonds flour
164 g icing sugar
94 g caster sugar
purplish red gel-based food coloring
purple gel-based food coloring 

Ruby chocolate and mascarpone ganache
120 g Ruby chocolate
80 g heavy cream 35% fat content
20 g acacia honey
40 g mascarpone, to room temperature
1,25 g (¼ tsp) Red Beet (natural food coloring)
⅛ tsp Fuchsia Hibiscus (natural food coloring)

Assembly and decoration
two tempered white chocolate flexible bands, rose colored
edible flowers

Instructions

Gluten-free lime, yogurt and strawberry financier

  1. Preheat the oven to 160°C, ventilation mode. Line a perforated baking tray with silicone baking mat. Wrap both the external edges and the bottom of a 18x18 stainless steel frame with a sheet of aluminium foil. The foil should come up over the edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking.
  2. Place all the dried ingredients into a bowl (cane sugar, almonds flour, cornstarch, millet flour, baking powder and salt). Add the lime zest and mix everything with a fine whisk.
  3. Add olive oil, egg whites and yogurt and stir well with a spatula to obtain a smooth and almost fluid batter.
  4. Pour the batter into the prepared mould, scatter the strawberries on top and bake for about 30 minuti, until the financier is puffed, golden in color and dry but still soft to the touch.
  5. Remove from the oven and allow to cool down. I suggest to put the baked and still hot financier in the freezer (or blast freezer) to stop the cooking and to let it to chill faster.
  6. Once the financier is chilled and almost frozen, cut around the edge using a small smooth-edged knife to separate the financier from the frame. Remove the frame and cut out the financier with a Ø16 cm stainless steel cake ring. Wrap the financier with clingfilm and place in the freezer until needed.

Gluten-free white chocolate and vanilla croustillant

  1. Preheat the oven to 155°C, ventilation mode. Line a perforated baking tray with parchment paper or silicone baking mat.
  2. In a bowl combine together chopped almonds, quinoa, salt and maple syrup. Stir well with a spatula, ensuring that everything is well coated with maple syrup. Spread out the mix evenly onto the prepared baking tray, place the scraped vanilla bean on top and bake for about 15 minutes, until the almonds and the quinoa are golden, the maple syrup is caramelized and slightly reduced and vanilla bean is dried. Remove from oven and allow to cool completely at room temperature. Once cooled, you will obtain a very crunchy mixture.
  3. Grind the dried vanilla bean into powder, using a small coffe/spices grinder
  4. Melt the white chocolate in the microwave to 45°C. Add the almonds butter and stir well with a rubber spatula until obtain a smooth and evenly mixture.
  5. Add both the crunchy and caramelized mix and the vanilla powder and stir, ensuring that the crunchy mix is well coated with chocolate. 
  6. Line a baking tray with parchment paper and place on top a Ø 16 cm stainless steel cake ring. Spread the croustillant into the ring, ensuring to make an evenly layer of about 2 mm thick. Press the croustillant gently with the back of a spoon, then lift up the ring and freeze until the croustillant is firmed. Once the croustillant is frozen, remove the financier from the freezer and place it on top of the croustillant (with the bottom side of the financier touching the rough part of the croustillant). Wrap with clingfilm and freeze until the assemblage of the cake.

Kiwi and lime gelée 

  1. Soak the gelatin sheets in the cold water.
  2. Make the kiwi puree by blending fresh kiwi with an hand blender. Transfer 115 g of kiwi puree into a saucepan, add lime juice and heat to 40°C. Meanwhile, in a small bowl mix together sugar and pectin NH.
  3. Add the mix of sugar-pectin to the warm kiwi puree in a slow stream, while whisking continuously with a fine whisk to let the mix of sugar-pectin dissolve. 
  4. Bring to boil and cook for around 1 minute over medium heat, whisking constantly. The pectin NH is activated at the temperature of 70°C, so it's very important to bring the mixture to boil.
  5. Remove the saucepan from the heat, add the sifted food coloring and stir with a rubber spatula. Add the soaked gelatin sheets and stir to dissolve.
  6. Transfer the gelée into a bowl. Cover with plastic wrap touching the surface and place in the fridge to set, for about 1-2 hours.
  7. Once the gelée is cooled and firmed, place it into a jug and use an hand blender to blend until a smooth and creamy jelly is formed.
  8. Transfer into a piping bag and pipe into the truffle silicone moulds of Ø 2,2 cm (Silikomart SF257 Truffle 5). Freeze for at least 3 hours. 
  9. Unmould the frozen gelée spheres, wrap with clingfilm and place in the freezer until needed. 

Lime namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the white chocolate in the microwave to 45°C.
  3. Heat the lime juice with honey in the microwave, without boiling. Add the soaked gelatin sheets and stir to dissolve.
  4. Add the warm juice to the melted chocolate in 3 times, while stirring constantly at each addition of liquid, to obtain a smooth and velvety consistency. 
  5. Transfer the namelaka into a mixing glass and emulsify with an hand blender to stabilize the emulsion and to obtain a shinier and silky-smooth texture. Add slowly and to wire the cold heavy cream, while still blending.  
  6. Transfer the namelaka into a baking dish or bowl, cover with clingfilm pressed on top and chill overnight (12h). 
  7. The next day, transfer the chilled and firmed namelaka into a piping bag, fitted with a Ø 1,5 cm (Matfer #16) round piping nozzle. Remove both the kiwi spheres and the financier-croustillant insert from the freezer.
  8. Place the kiwi spheres on top of the financier, alternating them with dots of namelaka, in order to cover the financier entirely. Freeze until the assemblage of the entremet. 

Strawberry Inspiration, cream cheese and vanilla whipped ganache

  1. Soak the gelatin sheets in cold water.
  2. Melt Strawberry Inspiration couverture in the microwave to 45°C.
  3. Heat together strawberry puree, honey and vanilla seeds in the microwave without boiling. Add the soaked gelatin sheets and stir through until it is dissolved.
  4. Add the warm puree to the melted chocolate in 3 times and stir vigorously with a rubber spatula, forming circular patterns, in order to obtain a smooth and fluid cream.
  5. Transfer the cream into a mixing glass and emulsify with an hand blender to stabilize the emulsion and to make the cream even more smooth and homogeneous.
  6. Check out the temperature of the cream, ensuring that it is above 35°C. Add the cream cheese and emulsify to melt it through the strawberry cream.
  7. Add slowly and to wire the cold heavy cream, blending contemporarily with the mixer. Add finally the natural food coloring to enhance the rose color of the cream and emulsify once more, until the food coloring has evenly dissolved.
  8. Transfer the cream into a baking dish, cover with clingfilm pressed on top of the cream and chill overnight (12h).
  9. Transfer the cold ganache in the bowl of a freestanding mixer fitted with whisk attachment. Whip the ganache on medium-high speed until it is soft, slightly airy and pale. If it looks too much soft, no worries. It should be smoother that a regular whipped ganache. If you over-whip the ganache it will start to separate, to become grainy and to lose its shiny and silken texture.
  10. Transfer the whipped ganache into a Ø 18cm x h 5 cm round silicone cake mould (I used the Universo silicone mould from Silikomart). Use a spoon to spread the whipped ganache up the sides of the mould to eliminate any air bubbles and to avoid whitespace. Set inside the insert formed by the financier-croustillant-kiwi spheres-namelaka dots (with the kiwi spheres and the namelaka touching the whipped ganache and the croustillant upwards) and press it gently and slightly down so that it is level with the top of the mould. Remove any excess whipped ganache with a palette knife and freeze for at least 4-5 h in a domestic freezer or for about 2h in a blast freezer.

Ruby chocolate mirror glaze 

  1. Soak the gelatin sheets in 50 g cold water for at least 10 minutes.
  2. Weigh Ruby chocolate into a mixing glass.
  3. Heat almond milk, caster sugar, trehalose sugar and glucose syrup in a saucepan to 104°C.
  4. Remove from the heat and pour over the chocolate. Emulsify with an hand blender without adding air bubbles and in order to obtain a smooth and shiny glaze.
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the glaze, followed by the drained gelatin sheets (add only the gelatin sheets and not the soaked water). Emulsify once more without adding air bubbles. Add the food colorings and blend once again. 
  6. Pass the glaze through a sieve and pour into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for at least 12h or overnight.
  7. Heat the glaze in the microwave to 45°C then pour into a mixing glass and emulsify with the hand blender, ensuring the blade is submerged in the glaze and not showing, to avoid air bubbles. If you directly melt the glaze to 32-35°C, it will not be shiny and glossy. Place cling film on the surface of the glaze and cool it to 32-35°C. You can put the glaze in the fridge or take it at room temperature.
  8. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping. They will serve to collect the excess glaze. Place on a 14 cm metal ring.
  9. Once the glaze is 32-35°C, remove the entremet from the freezer and unmould. Place the entremet on top of the metal ring. Remove any condensation from the entremet by rubbing it with your hand. Ensure you work quickly and use the glaze immediately. Pour the glaze over the entremet and wipe off any excess glaze on top of the cake with a flat palette knife, angling it slightly and lifting it up at the edge. Allow the glaze to drip over the clingfilm sheets.
  10. When the glaze stops dripping, remove any excess glaze from the base of the entremet with a small sharp knife. Place the finished cake onto a plate and place in the fridge.

Macaron (French method)

  1. *For a perfect macaron shells, the egg whites must be aged and at room temperature. You can do this by separating the egg whites (make sure that you leave no traces of egg yolks) into a clean bowl, then cover it with clingfilm and poke a few holes with a knife. Store the bowl in the fridge for minimum 24h and maximum 4 days. This process helps to dehydrate and relax the proteins inside the whites and create a strong meringue with stiff peaks. Set the bowl out at room temperature for at least 1h before making the macaron. 
  2. Place the icing sugar, almond meal and food coloring into a food processor and grind to a fine powder. Sieve into a bowl and discard any big pieces of almond that can't be sifted. 
  3. Whisk the egg whites with a freestanding mixer with balloon whisk attachment on medium speed. Once the whisk starts to leave tracks in the egg whites, add caster sugar little by little. If you prefer to use a gel-based food coloring,  add it at this point, after you have added all the caster sugar. The color will dull slightly during baking, so I suggest to add more color than is necessary. 
  4. Turn the speed up to high and whip until stiff peaks form and the mixture is thick and shiny.
  5. Add a third of the meringue into the dry mix and fold gently with a rubber spatula. Add the remaining meringue in two times and fold until the batter becomes honey-like consistency.  Test the consistency by drawing a "figure 8" with the batter.
  6. Transfer the batter into a piping bag fitted with a round tip (Wilton n°12) and pipe small shells of 2,5 cm diameter onto a micro-perforated baking tray lined with a Silpat macaron mat. Tap the tray once you have finished piping to level the surface of the macaron and to pop any possible bubbles. Allow to sit for 30-60 minutes at room temperature until a skin is formed and the shells are dry. The macarons are ready to bake when you lightly press the surface with your finger and it’s dry and not sticky. After resting, the macarons should also look matte and not shiny like when you first piped them.
    If needed, you can cover the macaron batter that is remaining into the bowl with plastic wrap touching the surface to prevent it from drying out and leave it at room temperature. 
  7. Preheat the oven to 140°C, fan-assisted (ventilation mode). Place the macaron in the oven and reduce the temperature to 130°C. The low temperature prevents the macaron from getting brown-color, as it provides a perfect cooking. Bake for about 15 minutes. To determine if they are done baking, open the oven and touch the macaron: it should feel secured and sticked to the feet but the top should wiggle a little. 
  8. Allow the baked macarons too cool down at room temperature, before sandwiching them together with the strawberry and mascarpone ganache (see recipe below). 

Ruby chocolate and mascarpone ganache

  1. Melt Ruby chocolate in the microwave to 45°C. Heat the heavy cream with honey in the microwave, without boiling.
  2. Add the warm heavy cream to the melted chocolate in 3 times, stirring vigorously with the spatula at each addition of liquid, in order to obtain a smooth and creamy ganache.
  3. Add the mascarpone and stir once more, until fully dissolved.
  4. Transfer the ganache into a mixing glass and emulsify with an hand blender to stabilize the emulsion and to obtain a shinier and silky-smooth texture.
  5. Add the natural food colorings to enhance the rose color of the ganache and emulsify once more.
  6. Transfer the ganache in a small bowl or baking dish, cover with clingfilm pressed on top and allow to set at room temperature overnight, before filling the macaron. The next day the ganache should be firm but very creamy and velvety-smooth. 

Assembly and decoration

  1. Temper the white chocolate, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45°C (melting) - 26/27°C (cooling) - 28/29°C (the temperature of usage).
  2. Make the flexible chocolate band as described here. You need a Ø 18 cm cake ring and an acetate strip of 3 cm high and long enough to wrap the cake ring entirely (this is for the bigger chocolate band that wraps the base of the entremet). Pl you need a Ø 16 cm cake ring and an acetate strip of 1,5 cm high and long enough to wrap the cake ring entirely (this is for the smaller chocolate band that is placed on top of the entremet). 
  3. Wrap the bigger chocolate band around the cake. Place the smaller chocolate band on top of the cake. Fill the macaron with the ganache and place 8 macarons into the small chocolate band. Garnish with edible flowers. 

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