Yellow peach and red fruit entremet
– a red fruit mousse,
– yellow peach compote,
– a shortbread cookie,
– white velvet spray,
– strawberry jelly.
Materials used
– Pavoflex hollow band mould (link paid by Amazon)
– Rolling pin
– Baking paper
– White velvet spray
Ingredients
Yellow peach compote
✔1 yellow peach
✔10g sugar
✔1g NH pectin
Red fruit mousse
✔110g strawberries
✔70g raspberries
✔30g sugar
✔120g liquid cream
✔3g gelatine
Shortbread cookies
✔80g Roudor-type shortbread cookie
✔40g melted butter
Strawberry jelly
✔120g strawberries
✔10g sugar
✔3g gelatine
✔Red dye (optional)
Assembly
✔White velvet spray
The recipe
Yellow peach compote
✔1 yellow peach
✔10g sugar
✔1g NH pectin
Cut the yellow peach into small cubes. In a small bowl, combine the pectin and powdered sugar.
Pour the peach cubes into a saucepan and heat over a low heat for a few minutes.
Then turn up the heat, pour in the pectin-sugar mixture and cook for a further two minutes, stirring constantly. Turn off the heat and set aside until ready to assemble.
Shortbread cookies
✔80g Roudor-type shortbread cookies
✔40g melted butter
Crumble in the Roudor-type shortbread cookies. Add melted butter and mix.
Using a cookie cutter with the same diameter as your entremet, use the back of a teaspoon to press down the shortbread by about 5mm. Place in a cool place to harden. Set aside in the freezer until ready to assemble.
Red fruit mousse
✔110g strawberries
✔70g raspberries
✔30g sugar
✔120g liquid cream
✔3g gelatine
In a bowl of cold water, place the gelatine leaves.
Pour the blended strawberries and raspberries, strained to remove the seeds, into a saucepan. Add the caster sugar and heat over low heat for a few minutes. Remove from the heat, add the gelatine, stir and set aside.
Whip the cold cream with an electric mixer.
Pour in the previous mixture when its temperature is < 30-35°C.
Stir gently. Assemble your entremet.
Montage
Fill the Pavoflex bande creuse mould (on sale on Amazon, but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with red fruit mousse.
Spread the peach compote evenly with a teaspoon or piping bag.
Cover with the remaining red fruit mousse.
Finish with the shortbread cookie.
Freeze overnight or for at least 6 hours.
The next day, unmold the cakes and immediately apply the white velvet spray.
Strawberry jelly
✔120g strawberries
✔10g sugar
✔3g gelatine
✔Red coloring (optional)
Place the gelatine leaves in a large bowl of cold water. In a saucepan, pour 120g mixed strawberries, strained to remove seeds. Add 10g caster sugar. Heat through. As soon as it starts to boil, turn off the heat and add the gelatine, wrung out and softened. Leave to cool slightly, and when the mixture is close to 30°C, pour into the hollows of the entremets.
Chill until ready to eat. When the jelly had set, I placed raspberries and a jasmine flower on top.
