dailydelicious: Symphonie: Strawberry and cheese mousse, Refreshing Entremets from PH10

I can't help buying any book that has............... on top of it, ^^", and from that point I bought ............ one of his remarkable book (Ok, the remarkable point is the price, hehe).

Symphonie: Strawberry and cheese mousse.

The book is good but the problem is it seen to be made for professional baker, not home baker, so many items in this book will need some special ingredients and a lot of time (and patient, haha). But I can't say it's hard to follow but making it at home, the recipe will need a lot of adaption so it takes me so long until I ready to try some of the recipe. I have less time to play in my kitchen lately (well, it's a load of work in this time of the year, -*-), so I have to make some plan when I want to try something new.

Symphonie is the name of it, if I can describe it in simple words, it's Strawberry and cheese mousse. The composition of this dessert are joconde cake as the side, the base of it is the almond biscuit (or you can call it dacquoise) and inside are cream cheese mousse with strawberry compote, then the top of it is fresh strawberries with very cookie like streusel (it's very delicious too).

This entremets is not hard to make at home and many parts of it can be made in advance. Like many cake that need a frozen part, I suggest you make the compote first, and let it freeze for overnight, it will be easy to move it around.

It's a kind of refreshing entremets ^^, the mousse is not heavy (pâte à bombe helps to make it lighter), all of the parts complete each other very well, not too sweet and not too tangy, all I can say is delicious, hehe.

Symphonie: Strawberry and cheese mousse

Make 8-9 pieces (7cm mold)

Strawberry compote
230g ................................ Fresh strawberries
28g .................................. Sugar
3g .................................... Gelatin
100g ............................... Strawberry puree
5g .................................... Lemon juice

Almond biscuit with grilled almond
5g .................................... Almond roasted, and chopped
35g .................................. Almond powder
25g .................................. Icing sugar
9g .................................... Plain flour
45g .................................. Egg white
18g .................................. Brown sugar

Biscuit joconde
60g .................................. Almond powder
50g .................................. Icing sugar
5g ..................................... Honey
85g ................................... Eggs
17g .................................... Unsalted butter, melted
17g ..................................... Cake flour, sifted
9g ...................................... Sugar
55g .................................... Egg whites

Sablee streusel
35g ................................... Butter
35g ................................... Sugar
35g ................................... Almond powder
1g ..................................... salt
35g ................................... Plain flour

Cream cheese mousse
9g ..................................... Water
28g ................................... Sugar
15g ................................... Egg yolk
80g ................................... Cream cheese
5g ..................................... Icing sugar
2g ..................................... Gelatin leaves
100g ................................ Whipping cream

.......................................... Fresh strawberries

Strawberry compote

Put the strawberry and 4g of sugar in a microwavable bowl, cover with plastic warp and heat in the microwave for 2 minutes.
Strain through medium sieve, you will need 130g of this cooked strawberry, set aside.

Bloom the gelatin in cold water.
Mix the rest of the sugar with the strawberry puree and lemon juice, heat until boil, then add the gelatin, stir to combine.
Mix in the cooked strawberry, stir to combine.
Pour into 6cm molds (about 20g /mold).
Freeze until ready to use.

Make Biscuit joconde:

Preheat the oven to 230 °C

Line the base of 30x30cm pan with baking paper.

Beat almond powder, icing sugar, honey and egg together until light in color.
Whip the egg white with and sugar until soft peaks formed.
Fold 1/3 of the meringue into almond mixture, follow by the sifted flour and melted butter.
Fold the rest of the meringue into the batter.
Pour into the prepared pan and bake for 7-8 minutes.
Let the cake cool on a wire rack.

Make Almond biscuit with grilled almond :

Preheat the oven to 180 °C

Line the base of 20x20cm pan with baking paper.
Sift the almond powder together with icing sugar and flour, then mix with grilled almond.

Whip the egg white with brown sugar until firm peaks formed.

Fold the almond mixture into the meringue.
Pour the batter into the prepared pan, spread the batter.
Bake for 18-20 minutes or until firm to touch.
Let the cake cool on a wire rack.

Make the streusel :

Preheat the oven to 170 °C

Line the base of 20x20cm pan with baking paper.
Mix all the ingredients together, until resemble bread crumbs.
Sprinkle over the prepared pan and bake for 15-20 minutes or until golden brown.
Let the streusel cool in the pan.

Make Cream cheese mousse:

Make the pâte à bombe
1. Put the sugar, water in a thick based pan, and place over a moderate heat.

2. When the syrup temperature reaches 100 °C start beating the egg yolk.

3. When the syrup temperature reaches 121°C slowly whisk it into the egg yolk in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Bloom the gelatin in cool water
Place the cream cheese over a pan of simmering water, stir until soft and warm.
Put the gelatin into the cream cheese bowl and stir until melt.
Take the bowl out of the pan and mix in the icing sugar and pâte à bombe.

Whip the whipping cream until soft peaks formed.
Fold 1/3 of the whipped cream into cream cheese mixture, then pour the cream cheese mixture back into the whipped cream bowl, fold to combine.
Put the mousse into the piping bag.

Cut the joconde into a strip with 3cm height and place in the molds.
Cut the almond biscuit into small round (the same size as the inside of the mold) and place it inside the joncode.
Pipe small amount of the mouse over the almond biscuit, and place the frozen strawberry compote over the mousse, then pipe the mousse over the compote.
refrigerate until firm.
Decorate with fresh strawberries and the streusel before serving.