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Home / Strawberry Guava Entremet Glacé

Strawberry Guava Entremet Glacé

Strawberry Guava Entremet Glacé

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Guava Sorbetto
  • Strawberry Gelato
  • Semifreddo
  • Meringue for Lime Dacquoise
  • Lime Dacquoise
  • Coconut Nougatine
  • Tropical Glaze
  • Macarons
  • Final Assembly

Guava Sorbetto

1500g (52.9oz)
1000g (35.3oz)
100g (3.5oz)
10g (0.4oz)
550g (19.4oz)
100g (3.5oz)
140g (4.9oz)

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Pour the mix in the pasteurizer and cook at 65°C/149°F.
  4. Pour in batch freezer and freeze.

Strawberry Gelato

3000g (105.8oz)
150g (5.3oz)
600g (21.2oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
300g (10.6oz)

* can be replaced with

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Pasteurize the mix at 85°C/185°F.
  4. Pour in batch freezer and freeze.

Semifreddo

250g (8.8oz)
1000g (35.3oz)
70g (2.5oz)

Method of Preparation

  1. Add heavy cream and in a mixing bowl.
  2. Whip to soft peaks.
  3. Fold in ; whip to medium peaks.

Meringue for Lime Dacquoise

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.

Lime Dacquoise

235g (8.3oz)
125g (4.4oz)
30g (1.1oz)
65g (2.3oz)
4 each

Method of Preparation

  1. Combine the sifted almond flour, pastry flour and powdered sugar.
  2. Take a portion of the stiffly whipped meringue and fold in the dry ingredients and lime zest.
  3. Combine this mixture with the rest of the meringue.
  4. Spread into Entremat and sprinkle powdered sugar on top.
  5. Bake at 177°C/325°F in a conventional oven until done.

Coconut Nougatine

150g (5.3oz)
2.5g (0.9oz)
75g (2.6oz)
75g (2.6oz)
125g (4.4oz)

Method of Preparation

  1. Combine glucose and butter in a pot and begin to melt.
  2. Add sugar and pectin to the pot; bring to a boil and cook for two minutes.
  3. Remove from heat and stir in toasted desiccated coconut.
  4. Spread into Entremat, 100 grams per circle, and bake at 177°C/350°F until golden brown.

Tropical Glaze

750g (26.5oz)
75g (2.6oz)
50g (1.8oz)

* can be replaced with

Method of Preparation

  1. In a saucepot over medium heat combine all ingredients until evenly mixed.
  2. Make sure not to incorporate too many air pockets.

Macarons

250g (8.8oz)
40g (1.4oz)
90g (3.2oz)
250g (8.8oz)
250g (8.8oz)
90g (3.2oz)

Method of Preparation

  1. Bring sugar and water to 118°C and pour over first egg whites while whipping.
  2. Process the almond flour and confectionary sugar in robo coupe; transfer to mixer with paddle attachment and incorporate the second egg whites.
  3. Fold the meringue into the almond flour mixture.
  4. Pipe on silpat; allow to rest 10 to 20 minutes.
  5. Bake at 172°C/340°F on double sheet pan.

Final Assembly

as desired

Method of Preparation

  1. Place a sheet of acetate on a flat sheet pan. Place the cake ring on the acetate.
  2. The cake will be built upside down.
  3. Pour a layer of Semifreddo into the cake ring.
  4. Place the Strawberry Gelato insert in the center of the cake ring and press gently down with a push-push.
  5. Pour a layer of Semifreddo into the cake ring.
  6. Place the Guava Sorbetto insert in the center of the cake ring and press gently down with a push-push.
  7. Pour a layer of Semifreddo into the cake ring.
  8. Place the Lime Dacquoise insert in the center of the cake ring and press gently down with a push-push.
  9. Pour a layer of Semifreddo into the cake ring.
  10. Place the Coconut Nougatine into the center of the cake and press gently down with a push-push; this layer should be flush with the top of the cake ring.
  11. Place in the blast freezer to set.
  12. Remove from the blast freezer and remove from the cake ring. Store in the freezer until ready to glaze.
  13. Glaze cake with Tropical Glaze and garnish with macarons and . Store in the freezer until ready to serve.
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