Mint and raspberry entremet composed of
– a crispy speculoos base,
– mint mousse,
– fresh raspberries,
– white velvet spray,
– raspberry compote,
– a lace tuile.
Equipment used
– Silikomart half-sphere mould with 6 cavities
– Ancel 210 bloom gelatine (gold quality)
– Kitchen thermometer
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Ingredients
Speculoos crunch
✔55g white chocolate
✔65g speculoos paste
✔40g crêpes dentelles
Raspberry compote
✔160g raspberries
✔30g sugar
✔1g pectin nh
Mint mousse
✔150g single cream
✔mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream (30% fat)
✔4g gelatine
Pistachio lace biscuits
✔30 g unsalted chopped pistachios
✔60 g caster sugar
✔15 g flour
✔25 g orange juice
✔30 g melted butter
White velvet spray
The recipe
For 6 people
Mint mousse
✔150g single cream
✔mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream (30% fat)
✔4g gelatine
Pour 150g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine leaves in a large bowl of cold water.
In a bowl, mix the egg yolks and caster sugar.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
Pour the hot cream over the egg yolk/sugar mixture. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.
Whip the 150g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and assemble.
Crunchy speculoos
✔55g white chocolate
✔65g speculoos paste
✔40g crêpes dentelles
Melt the white chocolate in the microwave. Add the speculoos paste.
Add the crumbled crêpes dentelles. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Assembly
Fill the Silikomart half-sphere mould halfway with mint mousse, add the raspberries, top up with mint mousse and finish with the crunchy layer. Place in the freezer overnight.
The next day, remove the frozen desserts from their moulds and immediately apply the white velvet spray. Place on your serving plate and chill for at least 2 to 3 hours to allow them to thaw.
Raspberry compote
✔160g raspberries
✔30g sugar
✔1g NH pectin
In a small bowl, mix the sugar and NH pectin.
Heat the 160g of raspberries in a saucepan for a few minutes over low heat. Increase the heat. Add the sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Blend, let cool, and fill a piping bag with the mixture.
Pistachio lace biscuits
✔30 g chopped unsalted pistachios
✔60 g caster sugar
✔15 g flour
✔25 g orange juice
✔30 g melted butter
Chop the unsalted pistachios.
Pour the flour and caster sugar into a mixing bowl.
Add the melted butter and orange juice. Mix.
Finish by adding the chopped pistachios. Chill for at least 30 minutes.
Place very small amounts of dough (1/2 teaspoon) on a baking sheet lined with baking paper. Bake at 180°C until golden brown. The tuiles will harden as they cool.
Poach the raspberry compote around the dessert. Place fresh raspberries and mint leaves on top. Keep chilled.
Just before serving, place the lace tuile on top.
