{"id":158681,"date":"2019-06-06T18:29:30","date_gmt":"2019-06-06T15:29:30","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=158681"},"modified":"2026-05-22T10:22:40","modified_gmt":"2026-05-22T07:22:40","slug":"gateau-mousse-aux-fraises-et-chocolat-ruby","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/fr\/gateau-mousse-aux-fraises-et-chocolat-ruby\/","title":{"rendered":"G\u00e2teau mousse aux fraises et chocolat ruby"},"content":{"rendered":"

Depuis que j\u2019ai d\u00e9couvert le chocolat ruby, j\u2019ai voulu partager avec vous un dessert qui met en valeur sa couleur et sa saveur, je suis donc ravie de partager avec vous cet incroyable G\u00e2teau mousse \u00e0 la fraise au chocolat ruby<\/strong>.<\/p>\n

Le nouveau chocolat Ruby de Callebaut a un go\u00fbt de baies et une belle couleur qui n\u2019est pas due \u00e0 des colorants alimentaires mais \u00e0 des f\u00e8ves de cacao ruby<\/strong>. Il est consid\u00e9r\u00e9 comme le 4e chocolat<\/strong> \u00e0 c\u00f4t\u00e9 du chocolat noir, au lait et blanc. Je l\u2019adore et je l\u2019utiliserai de plus en plus.<\/p>\n

Le chocolat Ruby se marie tr\u00e8s bien avec les fraises, que j\u2019ai associ\u00e9es dans ce dessert. Ce g\u00e2teau mousse fraise au chocolat Ruby est un dessert d\u00e9licat<\/strong>, avec un biscuit aux amandes \u00e0 la base, suivi d\u2019un croustillant chocolat Ruby et amandes, et surmont\u00e9 d\u2019une mousse \u00e0 la fraise onctueuse. D\u00e9cor\u00e9 d\u2019une d\u00e9coration en chocolat Ruby pour un rendu \u00e9l\u00e9gant, ce qui le rend parfait pour toutes les occasions.<\/p>\n

Comment faire un g\u00e2teau mousse fraise au chocolat Ruby<\/h2>\n

Commencez par pr\u00e9parer le g\u00e2teau aux amandes<\/strong>. Pr\u00e9chauffez votre four \u00e0 325\u00b0F (160\u00b0C) et graissez un moule de 8 pouces (20 cm)<\/strong>, puis chemisez-le de papier sulfuris\u00e9.<\/p>\n

Dans un grand bol, m\u00e9langez \u0153ufs<\/strong>, sucre<\/strong> et sel<\/strong>. M\u00e9langez jusqu\u2019\u00e0 ce que le m\u00e9lange soit \u00e9pais et ait tripl\u00e9 de volume, environ 10 minutes. Ajoutez extrait d\u2019amande<\/strong> et m\u00e9langez \u00e0 nouveau.<\/p>\n

Incorporez progressivement les amandes<\/strong> moulues, la farine<\/strong> et le beurre<\/strong> fondu. Versez la p\u00e2te dans le moule pr\u00e9par\u00e9 et faites cuire 20 \u00e0 25 minutes<\/strong> jusqu\u2019\u00e0 ce qu\u2019elle soit dor\u00e9e et qu\u2019un cure-dent ins\u00e9r\u00e9 au centre en ressorte propre. Laissez refroidir dans le moule sur une grille de refroidissement.<\/p>\n

Comment pr\u00e9parer le croquant aux amandes et au chocolat ruby<\/h3>\n

Dans un bol moyen, m\u00e9langez les miettes de biscuits<\/strong> avec des amandes<\/strong> hach\u00e9es. Faites fondre le chocolat ruby<\/strong> au bain-marie, puis ajoutez la cr\u00e8me<\/strong> et incorporez au m\u00e9lange de biscuits.<\/p>\n

D\u00e9coupez la g\u00e9noise en un disque de 7 pouces (18 cm) \u00e0 l\u2019aide d\u2019un cercle \u00e0 p\u00e2tisserie. Placez le cercle autour de la g\u00e9noise et \u00e9talez le croustillant par-dessus. Placez au cong\u00e9lateur pendant que vous pr\u00e9parez la mousse \u00e0 la fraise.<\/p>\n

Comment pr\u00e9parer la mousse \u00e0 la fraise<\/h3>\n

Tout d\u2019abord, pr\u00e9parez la sauce \u00e0 la fraise<\/strong> en faisant cuire des fraises,<\/strong> du sucre<\/strong> et du jus de citron<\/strong> dans une casserole jusqu\u2019\u00e0 ce que le m\u00e9lange \u00e9paississe. Passez au tamis pour retirer les graines. Faites dissoudre la g\u00e9latine<\/strong> dans de l\u2019eau froide, puis ajoutez-la \u00e0 la sauce \u00e0 la fraise ti\u00e8de et laissez refroidir.<\/p>\n

Fouettez la cr\u00e8me<\/strong> jusqu\u2019\u00e0 obtenir des pics fermes, puis incorporez le m\u00e9lange de fraises refroidi.<\/p>\n

Comment assembler le g\u00e2teau<\/h3>\n

Assemblez le g\u00e2teau en pla\u00e7ant le croustillant de g\u00e9noise congel\u00e9 au centre d\u2019un plat de service. Placez un cercle de 8 pouces (20 cm)<\/strong> par-dessus et chemisez-le d\u2019une feuille d\u2019ac\u00e9tate.<\/p>\n

Dressez la mousse sur les c\u00f4t\u00e9s et le dessus, puis lissez le dessus avec une spatule coud\u00e9e. Couvrez et r\u00e9frig\u00e9rez pendant 4 \u00e0 6 heures ou toute une nuit<\/strong>.<\/p>\n

Pour la d\u00e9coration en chocolat ruby<\/strong>, faites fondre le chocolat ruby au bain-marie et ajoutez davantage de chocolat pour le temp\u00e9rage. \u00c9talez-le en un rectangle sur du papier sulfuris\u00e9 et laissez-le prendre. Coupez en carr\u00e9s ou en rectangles et r\u00e9frig\u00e9rez jusqu\u2019\u00e0 ce qu\u2019il soit compl\u00e8tement pris.<\/p>\n

D\u00e9corez le g\u00e2teau avec des fraises fra\u00eeches et la d\u00e9coration en chocolat ruby. J\u2019esp\u00e8re que vous l\u2019essaierez et que vous vous r\u00e9galerez !\u00a0. Si vous le faites, assurez-vous de partager les photos avec moi sur\u00a0Instagram<\/a><\/strong>. J\u2019adore voir le r\u00e9sultat chez vous.<\/p>\n

Pour plus d'id\u00e9es de g\u00e2teaux mousse, consultez notre collection compl\u00e8te de G\u00e2teaux mousse et g\u00e2teaux miroir<\/strong><\/a>.<\/p>\n

[lo_wide_image]\"Tranche[\/lo_wide_image]<\/p>\n

VOUS AIMEREZ AUSSI :<\/strong>
G\u00e2teau mousse Ferrero Rocher (g\u00e2teau mousse au Nutella)<\/a>
G\u00e2teau mousse mangue framboise<\/a>
Fraisier<\/a><\/p>\n\n\n\n

\n\t

Entremets mousse \u00e0 la fraise et au chocolat ruby<\/h2>\n\t\t

\n\t\tL\u2019entremets mousse \u00e0 la fraise et au chocolat ruby est un dessert d\u00e9licat, compos\u00e9 d\u2019un biscuit aux amandes \u00e0 la base, suivi d\u2019un croustillant au chocolat ruby et aux amandes, et surmont\u00e9 d\u2019une mousse \u00e0 la fraise onctueuse.\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

G\u00e9noise aux amandes<\/h4>
  • 2 \u0153ufs<\/li>
  • 1\/3 tasse (70 g) sucre<\/li>
  • 1\/4 c. \u00e0 caf\u00e9 (1 g) sel<\/li>
  • 2\/3 tasse (70 g) amandes en poudre<\/li>
  • 1 c. \u00e0 soupe (10 g) farine<\/li>
  • 1\/2 c. \u00e0 caf\u00e9 (3 g) extrait d\u2019amande<\/li>
  • 1 c. \u00e0 soupe (14 g) beurre (, fondu)<\/li><\/ul>

    Croustillant amande au chocolat ruby<\/h4>
    • 70 g miettes de biscuits (environ 5 biscuits Digestive)<\/li>
    • 1\/2 tasse (50 g) amandes (, hach\u00e9es)<\/li>
    • 100 g chocolat ruby<\/li>
    • 2 c. \u00e0 soupe (30 g) cr\u00e8me \u00e0 fouetter<\/li><\/ul>

      Mousse \u00e0 la fraise<\/h4>
      • 450 g fraises fra\u00eeches ou surgel\u00e9es<\/li>
      • 1\/3 tasse (70 g) sucre<\/li>
      • 1 c. \u00e0 soupe (15 ml) jus de citron<\/li>
      • 8 g g\u00e9latine en poudre<\/li>
      • 3 c. \u00e0 soupe (45 g) eau froide<\/li>
      • 1 \u00bd tasse (360 g) cr\u00e8me \u00e0 fouetter (35 % de MG) (, bien froide)<\/li><\/ul>

        D\u00e9coration en chocolat ruby<\/h4>
        • 60 g chocolat ruby<\/li>
        • 20 g chocolat ruby (, pour le temp\u00e9rage)<\/li><\/ul>\t<\/div>\n\t
          \n\t\t

          Pr\u00e9parez le g\u00e2teau aux amandes.<\/h4>

          1. Pr\u00e9chauffez le four \u00e0 325\u00b0F (160\u00b0C). Graissez un moule de 8 pouces (20 cm) et chemisez-le de papier cuisson.<\/p><\/li>

          2. Dans un grand bol, ajoutez les \u0153ufs, le sucre et le sel. M\u00e9langez pour combiner. Fouettez environ 10 minutes, jusqu\u2019\u00e0 ce que le m\u00e9lange \u00e9paississe et triple de volume. Ajoutez l\u2019extrait d\u2019amande et m\u00e9langez pour incorporer.<\/li>
          3. Incorporez progressivement, en m\u00e9langeant d\u00e9licatement, les amandes moulues et la farine, puis, \u00e0 la fin, incorporez le beurre fondu.<\/li>
          4. Versez la p\u00e2te dans le moule pr\u00e9par\u00e9 et faites cuire environ 20 \u00e0 25 minutes, jusqu\u2019\u00e0 ce que le g\u00e2teau soit dor\u00e9 et qu\u2019un cure-dent ins\u00e9r\u00e9 au centre en ressorte propre.<\/li>
          5. Sortez du four et laissez refroidir dans le moule sur une grille.<\/li><\/ol>

            Pr\u00e9parez le croustillant amande au chocolat ruby.<\/h4>
            1. Dans un bol moyen, m\u00e9langez les miettes de biscuits avec les amandes hach\u00e9es. Faites fondre le chocolat ruby au bain-marie. Ajoutez la cr\u00e8me, versez sur le m\u00e9lange de biscuits et remuez pour combiner.<\/li>
            2. D\u00e9coupez la g\u00e9noise en un disque de 7 pouces (18 cm) \u00e0 l\u2019aide d\u2019un cercle \u00e0 p\u00e2tisserie. Placez le cercle autour de la g\u00e9noise. \u00c9talez le croustillant sur la g\u00e9noise et mettez au cong\u00e9lateur le temps de pr\u00e9parer la mousse \u00e0 la fraise.<\/li><\/ol>

              Pr\u00e9parez la mousse \u00e0 la fraise.<\/h4>

              1. Pr\u00e9parez d\u2019abord le coulis de fraise afin qu\u2019il ait le temps de refroidir avant de pr\u00e9parer la mousse. Mettez les fraises, le sucre et le jus de citron dans une petite casserole, sur feu moyen, portez \u00e0 \u00e9bullition et faites cuire 5 \u00e0 10 minutes. Retirez du feu et passez au tamis pour enlever les graines. R\u00e9servez pendant que vous pr\u00e9parez la g\u00e9latine.<\/p><\/li>

              2. Faites dissoudre la g\u00e9latine dans de l\u2019eau froide et laissez-la gonfler 5 \u00e0 10 minutes. Ajoutez la g\u00e9latine dans le coulis de fraise ti\u00e8de et remuez pour la dissoudre. Laissez refroidir le m\u00e9lange \u00e0 temp\u00e9rature ambiante.<\/li>
              3. Dans un grand bol, fouettez la cr\u00e8me jusqu\u2019\u00e0 obtenir des pics fermes. Ajoutez le m\u00e9lange \u00e0 la fraise et m\u00e9langez pour combiner.<\/li><\/ol>

                Assemblez le g\u00e2teau.<\/h4>

                1. Placez la g\u00e9noise croustillante congel\u00e9e au centre d\u2019un plat de service. Posez un cercle de 8 pouces (20 cm) par-dessus et chemisez-le d\u2019une feuille rhodo\u00efd pour faciliter le d\u00e9moulage.<\/p><\/li>

                2. Pochez la mousse sur les c\u00f4t\u00e9s et sur le dessus. Lissez le dessus \u00e0 l\u2019aide d\u2019une spatule coud\u00e9e.<\/li>
                3. Couvrez et r\u00e9frig\u00e9rez 4 \u00e0 6 heures ou toute une nuit.<\/li><\/ol>

                  Pr\u00e9parez la d\u00e9coration en chocolat ruby.<\/h4>

                  1. Faites fondre 2 oz (60 g) de chocolat ruby au bain-marie. Retirez du feu et ajoutez 2 c. \u00e0 soupe (20 g) de chocolat ruby pour le temp\u00e9rage. Remuez jusqu\u2019\u00e0 ce que ce soit fondu.<\/p><\/li>

                  2. \u00c9talez le chocolat uniform\u00e9ment en un rectangle d\u2019environ 9 x 6 pouces (23 x 15 cm) sur du papier cuisson. Laissez-le prendre l\u00e9g\u00e8rement \u00e0 temp\u00e9rature ambiante jusqu\u2019\u00e0 ce qu\u2019il ne colle plus au doigt, ou, si vous \u00eates press\u00e9, r\u00e9frig\u00e9rez quelques minutes.<\/li>
                  3. D\u00e9coupez en carr\u00e9s ou en rectangles et r\u00e9frig\u00e9rez pour que cela prenne compl\u00e8tement.<\/li>
                  4. D\u00e9corez le g\u00e2teau avec des fraises fra\u00eeches et la d\u00e9coration en chocolat ruby.<\/li><\/ol>\t<\/div>\n\t
                    \n\t\t\t<\/div>\n\t
                    \n\t\t
                    Dessert<\/div>
                    Am\u00e9ricaine<\/div>
                    chocolat ruby, fraises, G\u00e2teau mousse<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                    Depuis que j\u2019ai d\u00e9couvert le chocolat ruby, j\u2019ai voulu partager avec vous un dessert qui met en valeur sa couleur et sa saveur, je suis donc ravie de partager avec vous cet incroyable G\u00e2teau mousse \u00e0 la fraise au chocolat ruby. Le nouveau chocolat Ruby de Callebaut a un go\u00fbt de baies et une belle …<\/p>\n","protected":false},"author":1,"featured_media":90658,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":4786,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[36883,36884,36860,36867,36894,36832,36870,36895,36885,36886,36893,36836,36889],"tags":[41735,41737,38463,41739,41732,38599,41743,39710,38596,41741,39705,41744,41745,37608,37001,38157],"class_list":["post-158681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-4-juillet","category-anniversaire","category-desserts-au-chocolat","category-desserts-aux-fruits","category-ete","category-gateaux","category-gateaux-mousse-et-miroir","category-hiver","category-noel","category-paques","category-printemps","category-recettes-americaines","category-saint-valentin","tag-how-to-make-ruby-chocolate-strawberry-mousse-cake-4","tag-ruby-chocolate-dessert-4","tag-strawberry-desserts-4","tag-ruby-chocolate-desserts-4","tag-entremet-4","tag-strawberry-mousse-cake-4","tag-ruby-chocolate-strawberry-mousse-cake-4","tag-strawberry-cakes-4","tag-best-strawberry-cake-recipe-4","tag-ruby-chocolate-mousse-cake-4","tag-strawberry-cake-recipe-4","tag-ruby-chocolate-strawberry-mousse-cake-recipe-4","tag-strawberry-mousse-recipe-4","tag-strawberry-recipes-4","tag-chocolate-recipes-3","tag-almond-recipes-4"],"yoast_head":"\nG\u00e2teau mousse aux fraises et chocolat ruby - 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