Lemon, Strawberry and Raspberry Entremets Recipe; Light and Fresh

It’s always very pleasant to bite into a fresh and fruity entremet after quiches, terrines and cheese sandwiches! It is composed of a financier with strawberries and fresh raspberries, decorated with a lemon mousse and glazed with lemon juice. I made it in a large frame the size of the flat flexipan, i.e. 33.5 cm long and 23.5 cm wide. This gives 48 parts when cutting portions of about 4/5 cm on each side. You can easily divide everything in half.

The ideal is to make the lemon curd on D-2 (20min), the financier then the mousse then the mirror on D-1 (1h but 2 times 2h break in the fridge) and the fruit decoration on D-day (10 min).

For the Strawberry and Raspberry Financier

300g cooled hazelnut butter

300g icing sugar

150g almond powder

120g fluid flour

8 egg whites

150 g strawberries cut into 4 and raspberries

Mix the icing sugar, almond powder and flour in a bowl. Add the egg whites then the hazelnut butter. Whisk until smooth.

Pour the dough into the flat flexipan or a sponge cake sheet or a baking tray covered with baking paper.

Then spread the quarter strawberries and whole raspberries by pushing them into the dough.

Bake for 25 minutes at 180°.

Leave to cool before unmoulding.

Then place the financier in a frame of the same size, on the serving dish or serving board.

For the lemon mousse

160ml lemon juice

260g of sugar

130g soft butter

4 eggs

320ml full cream

3 gelatine leaves

Make a lemon curd (with butter) :

In a thick-bottomed saucepan, whisk the lemon juice with the sugar and eggs. Add the diced butter.

Heat over low heat. Stir constantly with a wooden spoon.

When the lemon curd starts to thicken, continue stirring for about 10 minutes.

Then remove from the heat and leave to cool. The ideal is to do this the day before.

Rehydrate the gelatine in a bowl of very cold water.

Place the cream in the freezer for 15 minutes and then whip it into a whipped cream.

Take 2 or 3 cases of lemon curd and heat it in the microwave (it must be hot but not over 50°) to dissolve the well wrung gelatine.

Stir the gelatine mixture into the rest of the lemon curd and then stir the whipped cream into the mixture.

Spread this lemon mousse on the financier, in the frame (if possible lined with rhodoïd).

Place in the fridge for at least 2 hours.

For the lemon mirror

160 ml of water

the juice of 2 lemons

3 cases of sugar

4 sheets of gelatin

5 drops of yellow dye

Rehydrate the gelatin in a bowl of cold water.

In a small saucepan, heat the lemon juice with the sugar and water.

Heat to 45° and dissolve the gelatine in it.

Add the yellow dye, otherwise the colour will be too pale.

Pour it all over the lemon mousse in the frame.

Put back in the fridge for 2 hours.

Finish: remove the frame and then the rhodoid. If necessary, cut all the edges to make sure they are clean.

Place the strawberries and raspberries harmoniously.