Instructions
- 1
Genoise: whisk eggs and sugar over bain-marie until tripled. Fold in flour and butter. Bake at 180°C 12 minutes.
- 2
Strawberry compote insert: cook 200g strawberries with sugar until thick. Add gelatin. Freeze in flat mold.
- 3
Mousse: warm half the puree with sugar. Dissolve gelatin. Mix with remaining cold puree. Fold in whipped cream.
- 4
Assemble: pour mousse into ring over genoise. Place frozen compote insert. Top with mousse. Freeze 6 hours.
- 5
Make pink glaze at 30°C. Unmold and glaze.
- 6
Arrange fresh sliced strawberries in overlapping circles on top.
- 7
Add mint leaves and edible flowers between strawberries.
- 8
Refrigerate minimum 2 hours before slicing with hot knife.
Baker's Tip
For a clean professional cross-section, dip a long thin knife in very hot water and wipe completely dry before each cut. The heat melts through the mousse cleanly without tearing the airy texture.
Frequently Asked Questions
What is a genoise and how is it different from regular sponge?
Genoise is a French sponge cake made by whisking whole eggs with sugar over a bain-marie until tripled in volume, then folding in flour. It has no chemical leavening — all lift comes from the eggs. It is lighter, more elastic and less sweet than American sponge, making it perfect for soaking with syrups.
Can I use frozen strawberries for the mousse?
Yes — frozen strawberries puree smoothly and are often sweeter than out-of-season fresh. Thaw completely and drain excess water before pureeing. Taste and add more sugar if needed. The color may be slightly less vibrant than fresh but the flavor is excellent.
How do I create perfectly overlapping strawberry slices on top?
Use a very sharp paring knife to slice strawberries lengthwise into 2-3mm slices. Start from the outside edge and overlap each slice by one third. Work in concentric circles toward the center. Use slices of similar thickness for the most uniform look. Brush lightly with warm strawberry jam for gloss.
My mousse has a grainy texture instead of smooth — what went wrong?
The gelatin was not fully dissolved, or the puree was too cold when the gelatin was added causing it to set in strands. Always dissolve gelatin in warm (not hot) liquid and ensure both the gelatin mixture and puree are at the same temperature before combining.
About This Recipe
A delicate strawberry mousse entremet with a vanilla genoise base, fresh strawberry mousse, strawberry compote insert and a pink mirror glaze. Topped with perfectly arranged fresh strawberries — light, airy and impossibly beautiful.
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