Lemon Berry Basil Entremet | Puratos Premium Dessert Recipe

Procedure

Castella Cake

Weigh and put all ingredients (except oil) in a mixing bowl.
Using 8x3 baking pan, line with parchment paper at bottom and sides
Using whisk attachment, mix all ingredients (except oil) for 2 mins. at low speed. Scrape. Shift to high speed and whip for 6 mins. Shift to low speed, gradually adding oil while mixing for another 2 mins.
Pour in baking pan (~530g) and bake for 40-42 mins. at 170°C (top heat) and 150°C (bottom heat) or until the center is completely set.
Remove from pan immediately after baking, turning upside down for 10 minutes then cool down in its original position

Streusel

Combine and mix the sugar and flour together, melt the butter then pour into the mixture until it forms a crumble.

Lemon Basil Mousse

Bloom Gelatin: Mix 13.5 g gelatin powder with 54 g cold water. Let sit 5–10 minutes until fully absorbed.
Infuse Cream: Heat 450 g heavy cream until hot but not boiling. Add basil leaves and lemon zest, cover, and infuse 10–15 minutes. Strain. Reserve 150 g of infused cream to melt the bloomed gelatin.
Melt White Chocolate: Gently melt 540 g white chocolate and set aside.
Combine Gelatin and Chocolate: Warm the reserved 150 g cream and stir in the bloomed gelatin until dissolved. Pour over the white chocolate in 3 additions, emulsifying with a spatula or hand blender until smooth.
Cool and Fold: Let mixture cool to 28–32 °C. Whip 300 g cold cream to soft peaks. Fold one-third of the whipped cream into the chocolate mixture to lighten, then fold in the remaining cream in 2 additions until fully combined.
Use for Entremet: Pour or pipe mousse into molds with the Topfil strawberry insert. Freeze completely before unmolding. The mousse is firm enough to hold a velvet spray finish.

White Chocolate Lemon Cremeux

Bring the cream and milk to boil (80-100C). Remove from heat. Mix egg yolk and sugar together. Pour 1/3 of the milk mixture to the egg yolks while constantly string, bring back to heat then cook to 80-85C. Pour the anglaise to the chocolate then mix with an immersion blender until emulsified. Transfer to 7 diameter rings. Pour over the tart ring then. Garnish with Fresh fruits.

Chocolate Butter Spray

Melt the chocolate with the cocoa butter at 40C then spray onto the frozen cake.

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