Strawberry Banana Entremet – A Light and Fruity Layered Dessert Inspired by Smoothies
A light and elegant entremet inspired by strawberry-banana smoothie, featuring fruit confit, white chocolate mousse, and a crunchy biscuit base.This Strawberry Banana Smoothie Entremet captures the vibrant freshness of a smoothie in the form of a refined French dessert. Layered with strawberry confit, banana jelly, strawberry sponge, and a crispy white chocolate base, it’s all brought together in a creamy white chocolate mousse. Shaped in the beautiful Dinara Kasko “Pearls” mold and finished with a soft velvet spray, it’s as stunning as it is flavorful. While best prepared over two or three days, the result is well worth the planning. Light, fruity, and texturally dynamic, this entremet is perfect for summer celebrations or when you want to impress your guests with a modern patisserie masterpiece
Servings 8 People
Ingredients
🍓 Strawberry Confit
- 250 g strawberry purée
- 5 g pectin NH
- 40 g sugar
🍌 Banana Insert
- 100 g banana purée
- 30 g sugar
- 10 g lemon juice
- 3 g powdered gelatin 200 bloom + 18 g cold water
🍰 Strawberry Sponge
- 45 g egg whites
- 40 g sugar
- 35 g almond flour
- 20 g flour
- 10 g powdered sugar
- 35 g strawberry purée
- 🤍 White Chocolate Crunch
- 40 g white chocolate
- 30 g crêpes dentelles
- 10 g neutral oil
🍫 White Chocolate Mousse
- 140 g white chocolate
- 110 g milk
- 4 g powdered gelatin 200 bloom + 24 g cold water
- 225 g whipping cream 35%
✨ Velvet Spray Coating
- 120 g white chocolate
- 80 g cocoa butter
- Liposoluble food coloring your choice
Instructions
Strawberry Confit
- Heat purée to 40°C. Mix pectin and sugar, add to purée and bring to a boil (85°C+). Pour into a 15 cm ring lined with plastic and freeze for at least 6 hours.
Banana Insert
- Heat all ingredients to 45°C. Add pre-hydrated gelatin. Pour into insert mold and freeze overnight.
Strawberry Sponge
- Whip egg whites with sugar. Sift dry ingredients and fold into meringue. Add purée. Pipe into a 16 cm circle and bake at 170°C for 10–12 min. Cool and cut to fit.
White Chocolate Crunch
- Melt chocolate, add oil and crushed crêpes dentelles. Spread over the sponge and freeze.
White Chocolate Mousse
- Melt chocolate. Heat milk and dissolve gelatin. Mix into chocolate, cool to 30°C. Fold in whipped cream.
Assembly
- Fill mold ⅔ with mousse. Insert frozen core (confit + sponge). Cover with remaining mousse and freeze 24–48 hours.
Velvet Spray
- Melt chocolate and cocoa butter. Add coloring. Filter and spray on frozen entremet using a spray gun. Refrigerate 4 hours before serving.
