Blackberry puffed rice entremet composed of
– puffed rice,
– blackberry compote filling,
– blackberry mousse,
– purple velvet spray,
– blackberry jelly.
Equipment used
– Ancel gold quality gelatine (210 bloom)
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Ingredients
Puffed rice biscuit
✔20g white chocolate
✔20g puffed rice
Blackberry compote
✔110g blackberries
✔15g sugar
✔1g pectin
Blackberry mousse
✔80g blended blackberries
✔20g sugar
✔60g milk
✔15g sugar
✔1 egg yolk
✔3g gelatine
✔80g single cream
Blackberry jelly
✔35g blackberries
✔5g water
✔5g sugar
✔1g gelatine
+ purple velvet spray
+ fresh wild blackberrie
The recipe
For 4 entremets
Blackberry compote
✔110g blackberries
✔15g sugar
✔1g pectin
In a small bowl, mix the caster 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, leave to cool and set aside for assembly.
Blackberry mousse
✔80g blended blackberries
✔20g sugar
✔60g milk
✔15g sugar
✔1 egg yolk
✔3g gelatine
✔80g single cream
Place the gelatine in a large bowl of cold water.
Blend the wild blackberries with the caster 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 caster sugar. When the milk is hot, pour it over the egg yolk/sugar mixture. Mix and return everything to the saucepan. Cook, stirring constantly, until the mixture coats your spatula (without exceeding 82-82°C). Remove from the heat and add your gelatine and blended blackberries.
Optional: You can strain your mixture to remove the blackberry seeds.
Whip the chilled 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
Fill the Silikomart Essenziale mould halfway.
Add the blackberry compote.
Top up with the remaining blackberry mousse.
Place in the freezer for at least 4 hours or overnight.
Puffed rice biscuit
✔20g white chocolate
✔20g puffed rice
Melt the white chocolate in a bowl in the microwave. Then add the puffed rice. Mix well and press into a dessert ring the same diameter as your dessert mould.
Place in the fridge to allow the chocolate to harden.
The next day, remove the desserts from the moulds and immediately apply the purple velvet spray.
Place the desserts on top of the puffed rice biscuits.
Blackberry jelly
✔35g blended blackberries
✔5g water
✔10g sugar
✔1g gelatine
Place the gelatine in a large bowl of cold water.
In a saucepan, pour 35g of wild blackberries, previously 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 Silikomart swirl silicone mould. Place in the fridge until the gelatine sets, then in the freezer to make it easier to remove from the mould.
Plating
Place the dessert on your plate and top with the blackberry jelly.
I added a few fresh blackberries and a geranium flower.
