Strawberries, yogurt and mascarpone mini entremets Recipe

If you’re searching for a show-stopping dessert that feels both elegant and delightfully fresh, these Strawberries, yogurt and mascarpone mini entremets are an absolute dream come true. Each bite harmonizes the bright tartness of strawberries with the creamy silkiness of mascarpone and the subtle tang of yogurt, all nestled on a zesty lime biscuit base. Whether you’re treating yourself or impressing guests, the layers of jelly, mousse, and Chantilly cream create a sophisticated dance of textures and flavors that’s simply unforgettable.

Ingredients You’ll Need

Though the list might look impressive, these ingredients are genuinely simple yet vital for achieving the perfect balance of flavor, texture, and color in the Strawberries, yogurt and mascarpone mini entremets. Each component, from the tangy yogurt to the sweet strawberries, plays an essential role in crafting this delightful treat.

• Whole eggs (1.5 medium / 75g): The foundation for the lime biscuit, giving it structure and softness.
• Superfine granulated sugar (various amounts): Adds just the right sweetness without overpowering.
• Honey (4 tbsp / 20g): Contributes a lovely depth and subtle floral note to the biscuit.
• Almond meal (1/4 cup / 25g): Brings moistness and a delicate nuttiness to the biscuit layer.
• All-purpose flour (¼ cup / 35g): Provides structure for the biscuit base.
• Baking powder (2.3 g) and salt (0.75 g): Leaven and enhance flavors.
• Heavy cream (various amounts): Used in multiple layers for richness, especially in Chantilly and mousse.
• Lime zest and juice: Infuse a lively citrus zing to brighten the biscuit.
• Melted unsalted butter (1.5 tbsp / 20g): Adds moisture and richness to the biscuit.
• Strawberries puree (various quantities): The star ingredient delivering freshness and natural sweetness across jelly and mousse.
• Gelatin sheets (various amounts): Essential for setting the jelly and mousse layers perfectly.
• Plain yogurt (½ cup / 122g): Adds a pleasant tang and creaminess to the Chantilly layer.
• Mascarpone cheese (¼ cup / 50g): Elevates the final Chantilly with smooth richness.
• White chocolate, sweetened condensed milk, glucose syrup: Key components to create the luxurious mirror red glaze.
• Vanilla bean seeds: Infuse aromatic warmth in the mascarpone Chantilly.

How to Make Strawberries, yogurt and mascarpone mini entremets

Step 1: Prepare the Lime Biscuit

Begin by heating your fan oven to 300°F (150°C) and lining a baking sheet with Silpat or parchment paper. Whisk together the eggs, sugar, and honey until smooth and light. Next, mix in the almond meal, flour, baking powder, salt, lime zest, and juice for that fresh citrus punch. Once combined, slowly fold in your hot melted butter to bring everything together beautifully. Pour this batter into an 8.5-inch square ring mold and bake for 12 to 15 minutes, until it turns a lovely pale gold. When cooled, use a 2-inch cookie cutter to make six perfect round discs—the base of your mini entremets.

Step 2: Make the Strawberries Jelly

Soak your gelatin sheets in cold water to soften. Warm part of the strawberry puree with sugar in the microwave, then gently dissolve the gelatin into the warm mixture. Combine with the remaining cold puree for an even consistency. Pour this into a 6-inch square silicone mold at 3-4mm thickness, then refrigerate until set before freezing it solid. This layer brings a cool, fruity burst to the dessert’s core.

Step 3: Create the Yogurt Chantilly

This is where creaminess meets tang! Soften gelatin sheets in cold water, warm a bit of yogurt with sugar, and dissolve the gelatin within it. Stir in the rest of the cold yogurt, and whip your heavy cream until it forms soft peaks. Gently fold the yogurt mixture into the whipped cream, maintaining that airy texture. Pipe the Chantilly evenly over the frozen strawberry jelly layer, smooth the surface, and flash freeze to lock in the layers.

Step 4: Prepare the Strawberries Mousse

Blend fresh strawberries into a smooth puree, then mix in icing sugar and lemon juice for a subtle tartness that wakes up the pudding. Soften gelatin sheets and melt them into a warm portion of the puree before combining everything together. Whip cream to soft peaks and incorporate it gently in batches, ensuring the mousse remains light but luscious—the perfect creamy contrast in your mini entremets.

Step 5: Make the Mascarpone and Vanilla Chantilly

Whip together heavy cream, mascarpone cheese, vanilla bean seeds, and icing sugar until you achieve a smooth, thick Chantilly. This layer will add luxurious richness and is perfect for piping decorative rosettes or embellishments later on.

Step 6: Prepare the Mirror Red Glaze

Soften gelatin, then in a saucepan combine water, sugar, and glucose syrup and bring to exactly 219°F (103°C). Pour this hot syrup over chopped white chocolate, sweetened condensed milk, and food colorings in a container. Stir in the gelatin, then blend everything smoothly with a hand blender. Chill for about 12 hours for that incredible shiny effect that will crown your entremets like an edible jewel.

Step 7: Assemble Your Strawberries, yogurt and mascarpone mini entremets

Cut out frozen jelly-Chantilly discs and slightly freeze the strawberries mousse in mini silicone molds. Place the jelly side down on the mousse, then press gently and cover with more mousse. Top with the lime biscuit disc and freeze fully to set. This meticulous layering is the heart of the Strawberries, yogurt and mascarpone mini entremets—each texture complementing and enhancing the next.

How to Serve Strawberries, yogurt and mascarpone mini entremets

Garnishes

Keep it simple and elegant by piping a mascarpone Chantilly rosette right on top of each mini entremet, adding a few fresh strawberry slices or a neat curl of lime zest. These touches not only amplify the colors but also hint at the flavors inside, inviting guests to indulge.

Side Dishes

Serve alongside a crisp glass of sparkling rosé or a light herbal tea to balance the creamy sweetness. Fresh mixed berries or a mint sprig can also complement without overshadowing your beautifully crafted mini creations.

Creative Ways to Present

Try arranging your mini entremets on a mirrored tray or pastel-colored plates to enhance their vibrant look. For a special occasion, place each dessert atop edible gold leaf or a dusting of powdered sugar for an elevated touch. These thoughtful presentations will make your desserts absolutely irresistible.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberries, yogurt and mascarpone mini entremets covered tightly in the refrigerator, ideally in an airtight container, to preserve their fresh flavors and textures. They’ll stay delightful for up to 3 days, though they’re usually too tempting to last that long!

Freezing

These mini entremets freeze beautifully thanks to the gelatin and mousse layers. Store them in airtight containers or wrapped well in plastic wrap and foil, then freeze for up to 1 month. When you’re ready, thaw them overnight in the refrigerator to keep their pristine shape.

Reheating

Since these are delicate chilled desserts, do not reheate. Instead, allow them to thaw gently in the fridge if frozen. Serving them slightly chilled intensifies the fruity freshness and creamy textures that make these entremets so special.

FAQs

Can I substitute the lime biscuit base with another type of biscuit?

Absolutely! While the lime biscuit adds a unique zesty flavor, you can use a simple almond or vanilla sponge base. Just ensure it’s not too heavy to maintain the dessert’s lightness.

What kind of yogurt works best for this recipe?

Plain, full-fat yogurt is ideal for the Chantilly layer to add creaminess and tang without extra sweetness, balancing the dessert nicely.

How do I know when the mirror glaze is ready to pour?

The glaze should be heated to about 95°F (35°C) before pouring, when it becomes fluid but not too hot to melt the mousse beneath. It will coat evenly and give that beautiful shine.

Can I make these mini entremets vegan or dairy-free?

Transforming this recipe for vegan or dairy-free diets would require substitutes like coconut cream for heavy cream, plant-based yogurt, and agar-agar instead of gelatin—but expect some texture changes.

How far in advance can I assemble these entremets?

These can be assembled and frozen a few days in advance, making them perfect for prepping ahead when planning a special event or dinner party.

Final Thoughts

I wholeheartedly encourage you to dive into making these Strawberries, yogurt and mascarpone mini entremets because they perfectly blend freshness, creaminess, and elegance in every bite. The layered construction might take a little patience, but the stunning result and incredible flavor journey are absolutely worth it. Trust me, once you taste them, these will become a beloved staple in your dessert repertoire!