Blueberry entremet composed of
– blueberry mousse,
– blueberry compote,
– almond sponge,
– blueberry compote,
– blueberry sorbet,
Equipment used
– Silikomart 8-cavity cylinder mould
– Silikomart ‘Miel’ stencil
– Ancel 210 Bloom gelatine (gold grade)
(affiliate links via Amazon)
Ingredients
Blueberry compote
✔1g pectin
✔85g blueberries
✔10g sugar
Blueberry mousse
✔135g blueberries
✔80g cream
✔20g caster sugar
✔2.5g gelatine
Almond biscuit
✔20g ground almonds
✔20g sugar
✔1 egg yolk
✔10g melted butter
✔7g flour
✔1 egg white
Blueberry compote
✔45g blueberries
✔7g caster sugar
✔1g NH pectin
The recipe
For 3/4 of a dessert
Blueberry compote
✔1g pectin
✔85g blueberries
✔10g sugar
In a small bowl, mix together the caster sugar and NH pectin.
In a saucepan, heat the 85g of blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the blueberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.
Almond biscuit
✔20g ground almonds
✔20g sugar
✔1 egg yolk
✔10g melted butter
✔7g flour
✔1 egg white
In a mixing bowl, mix the egg yolk with the icing sugar. Add the ground almonds, flour and melted butter. Mix well.
In another mixing bowl, whisk the egg whites with the caster sugar until stiff. Fold in a third of the egg whites to loosen the mixture, then gently fold in the remainder using a rubber spatula.
Pour the biscuit batter onto a baking tray lined with baking paper. Spread it out using an offset spatula to ensure an even thickness.
Bake the sponge for 12 to 14 minutes at 170°C (this may vary depending on the oven; the sponge should be lightly golden). Remove the sponge from the oven and leave it to cool before peeling it off the paper and cutting it into a rectangle to fit your Silikomart mould.
I soaked my biscuit in a syrup flavoured with blueberry liqueur.
Blueberry mousse
✔135g blueberries
✔80g cream
✔20g caster sugar
✔2.5g gelatine
Soak the gelatine in very cold water.
Heat the 135g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.
In a second mixing bowl, whip the single cream using an electric whisk.
Fold into the previous mixture, which has been cooled to below 30°C.
Assembly
Fill the silicone mould halfway with blueberry mousse.
Add the blueberry compote.
Add the rest of the blueberry mousse, leaving a little space for the almond biscuit
Finish with the sponge.
Chill for at least 1 hour, then place in the freezer overnight.
Blueberry compote
✔45g blueberries
✔7g caster sugar
✔1g NH pectin
In a small bowl, mix the caster sugar and the NH pectin.
In a saucepan, heat the 60g of puréed blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly before plating up.
Turn out the blueberry desserts and immediately apply the purple velvet spray.
Dressage
Using the Silikomart ‘Honey’ stencil, spoon your compote onto each serving plate.
Then place your dessert in the centre.
I added some fresh mint leaves and a quenelle of blueberry sorbet.
