Red Berry Entremets
A layered entremets: chocolate biscuit soaked with crème de cassis, praline feuilletine, red berry mousse, red berry jelly and vanilla mousse, finished with whipped cream and fresh raspberries.
Ingredients
| 45 g | Dark chocolate — biscuit |
| 30 g | Unsalted butter — biscuit |
| 40 g | Egg yolks — biscuit |
| 65 g | Egg whites — biscuit |
| — | Pinch of salt |
| 30 g | Granulated sugar — biscuit |
| 28 g | Cake flour |
| — | Crème de cassis (for soaking) |
| 70 g | Milk chocolate — feuilletine |
| 60 g | Hazelnut praline |
| 50 g | Paillete feuilletine |
| 90 g | Raspberry puree — mousse |
| 90 g | Strawberry puree — mousse |
| 30 g | Lemon juice |
| 5,5 g | Gelatine sheets — mousse |
| 110 g | Whipping cream — mousse |
| 145 g | Italian meringue |
| 85 g | Egg whites — Italian meringue |
| 170 g | Granulated sugar — Italian meringue |
| 34 g | Water — Italian meringue |
| 95 g | Raspberry puree — jelly |
| 95 g | Strawberry puree — jelly |
| 30 g | Granulated sugar — jelly |
| 5 g | Gelatine sheets — jelly |
| 310 g | Milk — vanilla mousse |
| 1 | Vanilla bean |
| 62 g | Granulated sugar — vanilla mousse |
| 50 g | Egg yolks — vanilla mousse |
| 25 g | Custard powder |
| 5 g | Gelatine sheets — vanilla mousse |
| 40 g | Unsalted butter — vanilla mousse |
| 200 g | Whipping cream — vanilla mousse |
| 100 g | Whipping cream (1) |
| 170 g | Whipping cream (2) |
| 17 g | Icing sugar |
| — | Fresh raspberries for decorating |
Instructions
Chocolate biscuit
- Line a 23x23 cm cake pan with baking paper. Preheat the oven to 180°C.
- Put dark chocolate and butter in a bowl over hot water and stir until melted; set aside.
- Whip egg whites, a pinch of salt and the sugar until firm peaks form.
- Put the egg yolks into the chocolate bowl and whisk to combine.
- Fold the meringue into the chocolate mixture in 3 additions.
- Sift in the flour and fold to combine.
- Pour into the prepared pan and bake 15 minutes. Cool completely.
- Cut to 20x20 cm and place in a 20x20 cm square cake ring. Sprinkle crème de cassis over the biscuit.
Praline feuilletine 9. Melt the milk chocolate and praline together over hot water; stir until fully melted, then mix in the feuilletine. Spread over the biscuit.
Red berry mousse 10. Bloom the gelatine in ice-cold water at least 5 min. 11. Warm the berry purees and lemon juice in the microwave until lightly boiling. Squeeze the gelatine, add and stir; let cool. 12. Meanwhile make the Italian meringue (whip egg whites while cooking 170 g sugar with 34 g water to soft-ball; stream in). 13. Whip the whipping cream to soft peaks. Fold 1/3 into the berry mixture, then pour back into the cream bowl and fold to combine. 14. Fold 145 g of Italian meringue into the berry mixture until smooth. 15. Pour into the prepared ring and freeze until firm.
Red berry jelly 16. Bloom the gelatine in ice-cold water at least 5 min. Warm both berry purees until almost boiling, add the squeezed gelatine and stir. Cool, pour over the frozen mousse and freeze until firm.
Vanilla mousse 17. Bloom the gelatine 5 min. Warm the milk until almost boiling. Meanwhile whisk egg yolks, custard powder, vanilla seeds and sugar in a saucepan. 18. Slowly pour the hot milk in, whisking constantly. Place over low heat until it boils, whisking. 19. Off the heat, add the squeezed gelatine and stir. Pour into a bowl and stir in the butter. Press plastic wrap on the surface and cool to room temperature. 20. Whip the whipping cream (200 g) to soft peaks. Fold 1/3 into the custard, then return to the cream bowl and fold to combine. 21. Pour into the ring over the jelly and freeze until firm.
Finishing 22. Whip 100 g whipping cream to soft peaks and spread over the vanilla mousse. Refrigerate at least 6 hours, then cut into pieces. 23. Whip 170 g whipping cream with the icing sugar to firm peaks, pipe over the entremets and decorate with fresh raspberries before serving.