Freschezza

Pastry recipe
Campus Etoile Academy

Campus Etoile Academy

Campus Etoile Academy
  1. Strawberry mousse

    Ingredients

    • Gelatin - 2g
    • Invert sugar - 11g
    • Italian meringue - 28g
    • Whipped cream - 110g
    Warm up half of the strawberry puree and then mix with the rehydrated gelatine and the invert sugar, stir well. Add to the mixture the cold strawberry puree and gently fold in the Italian meringue and the whipped cream. 
  2. Lemon mousse

    Ingredients

    • Gelatin - 1,7g
    • Invert sugar - 11g
    • Italian meringue - 28g
    • Whipped cream - 100g
    Warm up half of the lemon puree and then mix with the rehydrated gelatine and the inverted sugar, stir well. Add to the mixture the cold lemon puree and gently fold in the Italian meringue and the whipped cream. 
  3. Strawberry gelatin

    Ingredients

    • Caster sugar - 19g
    • Gelatin - 3,5g
    Warm up half of the strawberry puree, add the caster sugar and finish mixing with the cold strawberry puree. Pour 130g of the mixture into a 14 cm ∅ round silicon ring and deep-freeze. 
  4. Strawberry syrup

    Ingredients

    • Water - 150g
    • Caster sugar - 25g
    Warm up the strawberry puree and mix well with water and sugar. 
  5. Sponge cake

    Ingredients

    • Egg yolk - 160g
    • Flour - 160g
    • Potato starch - 40g
    • Egg white - 240g
    • Caster sugar - 200g
    (one 40x60cm baking tray): 

    Whisk egg whites and caster sugar until it becomes a meringue. Fold in all the egg yolks using a spatula. Sift flour and potato starch and fold them into the mixture. Pour the batter in a 60x40cm baking tray and bake at 220°C. Let it cool and cut a 16cm wide disc. 
  6. Assembly

    Pour the lemon mousse into a round ring (16 cm ∅, 4 cm height). Place the frozen strawberry gelatin disc on top and the strawberry mousse. Soak the sponge cake disc with the strawberry syrup and place the disk over the mousse, deep-freeze. Dress with a red glaze and decorate.

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