Red fruit entremet composed of
– red fruit mousse,
– speculoos biscuit,
– strawberry compote,
– pink velvet spray,
– red fruit jelly.
Equipment used
– Silikomart mini Raggio X6 mould
– Ancel 210 Bloom gelatine (gold quality)
– Silikomart quenelle mould
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Ingredients
Crunchy speculoos biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Strawberry compote filling
✔80g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g NH pectin
Red fruit jelly
✔50g raspberries
✔50g strawberries
✔1 tablespoon water
✔10g sugar
✔3g gelatine
✔Red food colouring
Red fruit mousse
✔100g strawberries
✔100g raspberries
✔40g sugar
✔120g single cream
✔3g gelatine
✔Pink velvet spray
✔Red berries
✔Cherry sorbet quenelle
The recipe
For 3 desserts
Red fruit jelly
✔50g raspberries
✔50g strawberries
✔1 tablespoon water
✔10g sugar
✔3g gelatine
✔Red food colouring (optional)
Place the gelatine in a large bowl of cold water.
In a saucepan, pour in the raspberries and strawberries, which have been blended and strained, with a little water and caster sugar (optional, depending on the ripeness and flavour of your fruit) and heat.
Turn off the heat as soon as it starts to boil, add the softened and well-drained gelatine. Pour into your silicone mould. Place in the fridge until the gelatine sets, then in the freezer to make it easier to remove from the mould.
Crunchy speculoos biscuit
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Mix the white chocolate (melted in the microwave), the speculoos paste and the crêpes dentelles. Roll out between two sheets of baking paper.
Place in the fridge to allow the chocolate to harden, then cut out shapes using a cookie cutter slightly smaller than the opening of your mould. I used a piping nozzle to make the hole in the middle. Keep in the fridge until ready to assemble.
Strawberry compote filling
✔80g diced strawberries
✔50g diced strawberries
✔15g caster sugar
✔2g NH pectin
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 80g of finely diced strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add the 50g of diced strawberries. Set aside to cool slightly.
Red fruit mousse
✔100g strawberries
✔100g raspberries
✔40g sugar
✔120g single cream
✔3g gelatine
Soak the gelatine in cold water until softened. Heat the strawberry and raspberry purée (strawberries and raspberries blended then strained to remove the seeds) and sugar, then remove from the heat and add the drained gelatine. Leave to cool until the temperature is below 30°C.
Gently fold in the well-chilled liquid cream, which has been whipped with an electric mixer, using a spatula.
Proceed with assembly.
Assembly
Fill the Silikomart mould halfway with red fruit mousse.
Spread the strawberry compote all around.
Add the remaining red fruit mousse.
Finish with the crispy speculoos biscuit.
Chill for at least 2 hours, then place in the freezer overnight.
The next day, remove the jelly from the mould and place it immediately on your serving plate, remove the desserts from their moulds and immediately apply the pink velvet spray.
I placed the dessert on top of the red fruit jelly, accompanied by a cherry sorbet quenelle made using the Silikomart quenelle mould.
Chill until ready to serve.
Serve the dessert accompanied by a few red fruits.
