Blackberry entremet composed of
– a reconstituted shortbread biscuit,
– a blackberry compote insert,
– a blackberry mousse,
– a black velvet spray,
– a scoop of vanilla ice cream,
– a blackberry jelly.
Equipment used
– Silikomart 3D Wild Berries mold
– Silikomart Half Spheres mold X15
– Ancel Gold Quality Gelatin (210 bloom)
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Ingredients
Reconstituted shortbread biscuit
✔40g Roudor-type shortbread biscuits
✔15g butter
Blackberry compote
✔125g blackberries
✔15g sugar
✔1g pectin
Blackberry mousse
✔110g blended blackberries
✔20g sugar
✔80g milk
✔15g sugar
✔1 egg yolk
✔3g gelatin
✔100g heavy cream
Blackberry jelly
✔35g blended blackberries
✔5g water
✔10g sugar
✔1g gelatin
+ black velvet spray
+ fresh wild blackberries
The recipe
For 4 entremets
Reconstituted shortbread cookie
✔40g Roudor-type shortbread cookies
✔15g butter
In a salad bowl, crumble shortbread cookies such as Roudor. Add the butter, melted in the microwave. Mix.
Using a cookie cutter or small dessert ring with a diameter smaller than the opening of your silicone mold, press down the shortbread biscuit with the back of a teaspoon. Place in the refrigerator to allow the butter to harden and set aside until you are ready to assemble your dessert.
Blackberry compote
✔125g blackberries
✔15g sugar
✔1g pectin
In a small bowl, mix the powdered sugar with the NH pectin.
Place your blackberries (preferably wild) in a saucepan.
Cook over low heat for a few minutes.
Pour in the sugar/pectin mixture and continue cooking, stirring for two minutes. Turn off the heat and leave to cool.
Fill the Silikomart half-sphere mold (15 cavities) with this compote. Place in the freezer.
Blackberry mousse
✔110g blended blackberries
✔20g sugar
✔80g milk
✔15g sugar
✔1 egg yolk
✔3g gelatin
✔100g heavy cream
Place the gelatin in a large bowl of cold water.
Blend the wild blackberries with the powdered sugar (adjust the amount depending on your blackberries. If they are very sweet, there is no need to add any).
Pour the milk into a saucepan and heat.
In a salad bowl, mix the egg yolk with the powdered sugar. When the milk is hot, pour it over the egg yolk/sugar mixture. Mix and return everything to the saucepan. Cook while stirring until the mixture coats your spatula (without exceeding 82-82°C). Remove from the heat and add your gelatin and blended blackberries.
Optional: You can strain your mixture to remove the blackberry seeds.
Whip the very cold liquid cream with an electric mixer. Fold into the previous mixture once it has cooled slightly so that the whipped cream does not collapse.
Gently mix with a spatula and proceed with assembly.
Assembly
Pour the blackberry mousse into the Silikomart 3D Wild Berries Mold until it is half full.
Add the blackberry compote insert.
Top with a little blackberry mousse and finish with the shortbread cookie. Place in the freezer overnight.
Blackberry jelly
✔35g blended blackberries
✔5g water
✔10g sugar
✔1g gelatin
Place the gelatin in a large bowl of cold water.
In a saucepan, pour 35g of wild blackberries, previously blended and strained, with a little water and powdered sugar (optional, depending on the ripeness and flavor of your fruit) and heat.
Turn off the heat as soon as it starts to boil, add the softened and well-drained gelatin. Pour into your silicone mold. Place in the refrigerator until the gelatin sets, then in the freezer to make it easier to remove from the mold.
The next day, remove the desserts from their molds and immediately apply the black velvet spray.
Plating
Place the dessert on your plate. I added a mulberry leaf. I added blackberry jelly, fresh blackberries, and a scoop of vanilla ice cream molded with the Silikomart quenelle mold, added at the last minute.
