Strawberry Mousseline with Berry Hotsett® Filling

SABLE - INGREDIENTS

150g plain flour
50g icing sugar
100g salted butter
1 egg yolk

Method

Sieve the dry ingredients and then rub in the butter

Add egg yolk and bind together with the butter and flour mixture.

Wrap in cling film.  Rest and chill paste before use.

Roll out the sable to 4mm thick.

Bake at 170ºC for approximately 8 to 10 minutes.

STRAWBERRY MOUSSE - INGREDIENTS

350g Barker's Strawberry Patisserie Filling
4 each gelatine leaves
2g vanilla paste
250g cream

Method

Hydrate the gelatine in cold water.

Whisk the cream and vanilla paste to soft peak.

Puree the Barker's Strawberry Patisserie Filling until smooth.

Heat to 80ºC and then dissolve the hydrated gelatine into the hot puree.

Allow the puree to cool down before folding in the whipped cream.

CHOCOLATE CRUNCH TEXTURE - INGREDIENTS

60g dark coverture chocolate
15g canola oil
25g icing sugar
15g puffed rice
20g feuilletine

Method

Melt the chocolate, icing sugar and oil over a bain-marie.

Stir in the puffed rice and feuilletine.

Spread firmly over baked sable base and allow this to set before assembling the mousse.

STRAWBERRY GLACAGE - INGREDIENTS

100g Barker's Strawberry Patisserie Filling (pureed until smooth)
100g water
200g Barker's Apricot Concentrated Glaze
32g glucose

Method

Heat the pureed Barker's Strawberry Patisserie Filling, water, Barker's Glaze and glucose to 90ºC.

Remove from heat and allow to cool (stirring regularly) to 50ºC before glazing the frozen mousse.

Frozen Berry Insert

Heat the Barker's Berry Hotsett® Filling in a pot (you will require 160g of Barker's Berry Hotsett® Filling per mould).

Heat the filling until it reaches above 90ºC and then pour into a cling film lined tray.  Spread the filling level.

Place in the freezer and set until firm.

Remove from the tray and cut this into required lengths (approximately 220mm x 40mm).

NOTE:  keep this frozen to help with the handling when assembling the mousse.

Assembly

Prepare the chocolate crunch texture and set on the baked sable base.

Prepare the Strawberry Mousse.

Pipe a quantity of the mousse into the lined terrine mould and place the frozen berry insert on top of this.

Pipe more mousse on top of the frozen berry insert and then press the sable and chocolate crunch base onto the mousse.

Place the assembled mousse into the freezer.

Once frozen turn out of the mould.  Glaze and decorate as required.

Strawberry Mousseline with Berry Hotsett Filling

Facebook
Twitter
PINTEREST
GOOGLE
http://barkersprofessional.nz/recipes/bakery/hotsett-creme-recipes/strawberry-mousseline-with-berry-hotsett-filling/">
SHARE
YOUTUBE
LINKEDIN

Find more recipes...