Blueberry and vanilla entremet
– an almond biscuit,
– a blueberry cream,
– a blueberry compote,
– a vanilla mousse,
– purple velvet spray.
Equipment used
– Tefal baking tray
– Pastry bag
– Plain pastry bag
– 19cm Silikomart Cocoon mould
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Ingredients
Blueberry cream insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries
Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries
Almond biscuit
✔60g almond powder
✔1 egg
✔2 egg whites
✔30g icing sugar
✔20g butter
✔14g flour
Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)
Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod
Assembly
✔Purple velvet spray
The recipe
After a good crop of wild bilberries picked at the weekend in the Couserans region of Ariège, I set about preparing this bilberry and vanilla dessert.
Entremet for approx. 8 to 10 people
Creamy blueberry insert
✔3g gelatine
✔150 ml cream
✔2 egg yolks
✔40g caster sugar
✔120g blueberries
Place the gelatine leaves in a bowl of cold water.
Blend and strain the blueberries to remove the skins.
Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add 2 egg yolks and 10g sugar. Mix well and pour over the hot cream. Stir and return to the pan. Cook, stirring constantly, until the mixture reaches 82-83°C. Remove from the heat and add the gelatine, wrung out and softened, and the blueberries, previously blended. Mix well.
Line an entremet circle with cling film and place on a flat plate.
Pour in your blueberry cream.
Chill for at least 2 hours for the gelatine to take effect, then freeze.
Blueberry compote
✔225g blueberries
✔2g NH pectin
✔40g sugar
✔1g pectin
✔50g blueberries
In a small bowl, mix the sugar and NH pectin.
Heat the 225g of blueberries in a saucepan over a low heat for a few minutes. Increase the heat. Add the caster sugar/pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Remove from the heat and add the 50g of fresh bilberries. Leave to cool slightly and cover the blueberry cream. Return to the freezer.
Almond biscuit
✔60 g almond powder
✔1 egg
✔2 egg whites
✔30 g icing sugar
✔20 g butter
✔14 g flour
In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well.
In another bowl, whisk the egg whites with the caster sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining egg whites into the mixture using a pastry blender.
Pour the biscuit dough onto a baking tray lined with baking paper. Using an angled spatula, roll out the dough into a rounded shape. Bake the biscuit for 12 to 14 minutes at 170°C.
Remove the biscuit from the oven and leave to cool before peeling off the paper. Cut out using a circular cookie cutter slightly smaller in diameter than your Silikomart mould.
Syrup
✔20g water
✔20g sugar
✔1 cap alcohol (Rum)
Pour the water and sugar into a small saucepan and boil until the sugar has dissolved. Turn off the heat and add a little alcohol. Mix well.
Brush the mixture over the top of your almond biscuit. Set aside until ready to assemble.
Vanilla mousse
✔160g white chocolate
✔180g liquid cream 30% fat
✔4g gelatine
✔200g liquid cream 30% fat
✔1 vanilla pod
In a bowl of cold water, soften the gelatine leaves.
In a saucepan, heat the cream and the vanilla pod, scraped out with the tip of a knife. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix well. Set aside.
Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.
Assembly
Cocoon 19 cm Silikomart mould
Pour some vanilla mousse into your Silikomart Cocoon 19 cm, working your way up the sides with your spatula. Place in the freezer for a few minutes. Add the frozen insert, compote side down.
Top up with the remaining vanilla mousse.
Finish with the almond biscuit with the syrup soaked side down.
Place in the freezer overnight.
The next day, unmould your cake and apply the purple velvet spray straight away.
I decorated with wild bilberries and bilberry leaves. To contain the blueberries and prevent them from rolling away, I poached a little mascarpone whipped cream in a circular shape. I first poached it on baking paper around a small pastry ring and then put it in the freezer. Once it had hardened, I removed the circle and placed it on my entremet.
