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Strawberry & Hendrick's Dome | Patisserie Makes Perfect

STRAWBERRY & HENDRICK'S DOME

Patisserie Makes Perfect
This is a recipe for a delicious Strawberry & Hendrick's Gin entremet. The recipe comprises a strawberry mousse, Hendrick's and rose ganache and layers of Genoise. To make this recipe you will need a silicone mould with 6 cavities around 7cm in diameter and round cookie cutters 1.5-2cms and 6cms in diameter. You will also need some cake cards to serve these on. I purchased mine from eBay. The simple syrup recipe will make more than you need, but it keeps in the fridge for up to a month.
5 from 1 vote
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Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Course Entremet
Servings 6

Ingredients
  

  • ***HENDRICK'S & ROSE GANACHE***
  • 75 ml Water
  • 100 g Caster Sugar
  • 50 g Cucumber
  • 50 ml Hendrick's Gin
  • 175 g <a href="http://www.kingsfinefood.co.uk/shop/chocolate-and-confectionery/chocolate-for-cooking/amedei-coverture-63.html">Amedei 63% Toscano Dark Chocolate</a>
  • 1 Drop <a href="http://www.holylamaspicedrops.com/product/rose-extract/">Rose Extract</a>
  • ***GENOISE***
  • 75 g Eggs About 2 eggs
  • 75 g Caster Sugar
  • 75 g Plain Flour
  • 32 g Unsalted Butter Melted
  • ***STRAWBERRY MOUSSE***
  • 185 g <a href="http://www.funkincocktails.co.uk/strawberry-puree" target="_blank" data-mce-href="http://www.funkincocktails.co.uk/strawberry-puree">Strawberry Puree</a>
  • 15 g Cornflour
  • 20 g Caster Sugar
  • 40 g Egg Yolk approx 2 eggs
  • 30 g Cocoa Butter or 1 sheet of gelatine
  • 80 g White Chocolate
  • 220 g Whipping Cream whipped
  • ***SIMPLE SYRUP***
  • 225 ml Water
  • 190 g Caster Sugar
  • 1 1/2 Peels of lemon zest
  • 1/2 Tsp Vanilla Extract
  • ***STRAWBERRY GLAZE***
  • 8 g Leaf Gelatine
  • 175 g Strawberry Puree
  • 100 g Simple Syrup
  • 1/4 Vanilla extract
  • ***TO DECORATE***
  • Pistachios chopped
  • Chocolate decorations
  • Freeze-dried strawberry pieces
  • Strawberries
  • Gold leaf

Instructions
 

  • ***HENDRICK'S & ROSE GANACHE***
  • Bring the water to a simmer with the sugar and cucumber, then pour it into a blender or mini chopper and blitz.
  • Pass the puree through a fine sieve and place back into the saucepan. Add the gin and heat gently until warm enough to melt the chocolate, but do not allow it to simmer.
  • Pour onto the chopped chocolate in a bowl and blend well. Add the rose extract and mix again.
  • Leave the ganache to cool and place it in the fridge covered with cling-film.
  • ***GENOISE***
  • Preheat the oven to 190C and line a baking tray (20 x 30cm) with greaseproof paper.
  • Put the eggs and sugar in a clean sterilized bowl. Whisk over a bain-marie to 37C.
  • Remove the bowl from the pan of water and continue to whisk to the ribbon stage.
  • Carefully fold the flour through the sabayon mixture using a spatula.
  • When the flour is three quarters folded through, take two scoops and add it to the melted butter and stir thoroughly.
  • Add the butter mixture to the base sabayon mixture and fold through until smooth and fully mixed.
  • Pour into the prepared tray and spread out evenly with a stepped palette knife.
  • Bake in the preheated oven for 15 minutes until the sponge springs back when pressed gently. Leave to cool.
  • ***STRAWBERRY MOUSSE***
  • Bring the strawberry puree up to the boil. In a medium bowl mix together the corn flour, caster sugar and egg yolk.
  • Once the puree has come to the boil add it to the corn flour mix and whisk continuously. Transfer the mixture back to the saucepan and heat on medium, continually whisking until the mixture is a thick paste.
  • Take off the heat and transfer to a large bowl. Stir through the cocoa butter and the white chocolate. If the mixture is not cold, let down the mixture with two tablespoons of the whipped cream. Then gently fold through the whipped cream, cover with clingfilm and allow to cool.
  • ***STRAWBERRY GLAZE***
  • Soak the gelatine in a bowl of ice cold water for a few minutes until soft.
  • Squeeze to remove any excess water. Put the strawberry puree and simple syrup in a saucepan.
  • Add the vanilla extract and bring the mixture to a boil.
  • Take off the heat, add the soaked gelatine and strain into an airtight container. Leave to cool.
  • ***TO ASSEMBLE***
  • Stamp out 6 large circles and 6 small circles of genoise that will fit inside the silicone dome mould. Spoon some of the mousse into the moulds and using a small palette knife, scrape it up the sides of the mould so that you have completely covered the dome.
  • Add some of the ganache to the mould and then place a small round of cake on top of the ganache.
  • Add some of the strawberry mousse and cover the small sponge, then add the large circle of genoise and top off with strawberry mousse. Place the domes into the freezer and allow to set completely, at least 4 hours, preferably overnight.
  • When the domes are frozen heat the glaze gently to approx 40C and take the frozen domes and place them on a cooling rack over a clean tray.
  • Pour the glaze gently over the dome and allow to set before moving to cake cards and decorating with decorations of your choice.