Saturday, May 9, 2026

Strawberry and Champagne Entremets

Fresh strawberries and sparkling wine lift each other into something quietly celebratory.

Strawberry and Champagne Entremets
90 min prep14 min bakeServes 10

Ingredients

Method

  1. 1.Preheat oven to 170°C. Whip egg whites (140g) to soft peaks, gradually add caster sugar (40g), and fold in sifted almond flour and icing sugar. Spread onto a lined 30×40cm tray, scatter toasted almonds, and bake 14 minutes until golden.
  2. 2.Cut two 18cm discs from the dacquoise. Brush lightly with melted butter while warm and set aside.
  3. 3.Hull and quarter 300g strawberries. Cook with 60g caster sugar and lemon juice over medium heat for 5 minutes until softened. Blend smooth and pass through a sieve — you need 220g purée.
  4. 4.Soak 6g gelatin in cold water for 5 minutes. Warm 80g Champagne, dissolve gelatin in it, then stir into the strawberry purée. Pour into an 18cm ring to 1cm depth and freeze until solid, at least 2 hours.
  5. 5.Make Italian meringue: cook water and 80g caster sugar to 121°C. Stream into whipped egg whites (80g) and whip until cool and glossy.
  6. 6.Melt white chocolate. Soak remaining 8g gelatin, warm 60g Champagne, and dissolve gelatin in it. Stir into white chocolate. Fold in Italian meringue, then fold in softly whipped cream in three additions. This is the Champagne mousse.
  7. 7.Line a 20cm entremet ring with acetate. Place one dacquoise disc in the base. Pour in half the mousse and smooth.
  8. 8.Press the frozen strawberry insert flush into the mousse. Add the second dacquoise disc.
  9. 9.Pour remaining mousse to the top of the ring. Smooth flush and freeze overnight.
  10. 10.Unmould the entremet. Warm neutral glaze to 35°C, tint with pink colouring, and glaze the top. Let excess drip, then transfer to a serving board.
  11. 11.Halve remaining fresh strawberries and arrange on top. Rest in the refrigerator for 3 hours before serving.
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