Apple Entremet made with
– apple compote,
– a vanilla mousse,
– a praline crunch,
– green velvet spray.
Material used
– Silikomart Essential 80 X6 mould
– Ancel 210 Bloom gelatin (gold quality)
– Baking paper
(Amazon paid links)
Ingredients
Apple compote
✔140g apple deserts
✔25g sugar
✔Cinnamon
✔50g water
✔2g gelatine
Vanilla mousse
✔50g full-fat liquid cream
✔50g white chocolate
✔2g gelatin
✔120g whipping cream
✔1 vanilla pod
Praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Green velvet spray
The recipe
For 5 desserts
Apple compote
✔140g apple deserts
✔25g sugar
✔Cinnamon
✔50g water
✔2g gelatine
Place the gelatin leaf, in a large bowl of cold water. In a saucepan, heat the diced apples with the water, cinnamon powder and sugar. Cook over low heat for a few minutes. Remove from heat and add the gelatine. Set aside until ready to assemble.
Praline crisp
✔30g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the hazelnut praline, then crumble the crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a cookie cutter to the diameter of your mold. Place in the freezer until ready to assemble.
Vanilla mousse
✔50g full-fat liquid cream
✔50g white chocolate
✔2g gelatin
✔120g whipping cream
✔1 vanilla pod
Place the gelatine sheet in a bowl of cold water.
Heat the 50g liquid cream in a saucepan with the vanilla powder or vanilla pod, scraped out with the tip of a knife. Melt the white chocolate in the microwave. Remove from the heat and add the cream, gelatine and white chocolate. Mix well and set aside.
Whip the 120g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.
Fill the Essentials 80 mould halfway with vanilla mousse, working up the sides. Add the pear compote.
Finish with a little vanilla mousse and not the crunchy praline cookie.
Place in the freezer overnight or for at least 6 hours. The next day, unmold your entremets, place them upside down and immediately apply the green velvet spray.
I decorated it with a slice of green apple in white chocolate, purchased from annikids.com.
