Blueberry and vanilla entremet composed of
– vanilla mousse,
– blueberry compote,
– puffed rice,
– purple velvet spray,
– a quenelle of blueberry sorbet,
– blueberry jelly.
Equipment used
– Silikomart Essenziale 80 mould
– Cooking thermometer
– Silikomart whirlpool mould
– Silikomart quenelle mould
– Dessert ring
(paid Amazon links)
Ingredients
Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g whipped cream
✔1 vanilla pod
Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin
Puffed rice
✔20g white chocolate
✔Puffed rice
Purple velvet spray
Blueberry jelly
✔90g blueberries
✔15g caster sugar
✔10g water
✔2g gelatine
Faur blueberry sorbet
The recipe
For 3 entremets
Blueberry compote
✔80g blueberries
✔15g caster sugar
✔1g NH pectin
In a small bowl, mix together the sugar and NH pectin.
Heat the 80g of blueberries in a saucepan for a few minutes over low heat. Increase the heat. Add the powdered sugar / pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Allow to cool slightly and set aside until ready to assemble.
Puffed rice
✔20g white chocolate
✔Puffed rice
Melt the white chocolate in the microwave.
Add the puffed rice and mix well. Fill the bottom of a dessert ring to a depth of about 5-7 mm, pressing down with the back of a teaspoon. Carefully remove the dessert ring and repeat the process. Place in the freezer for a few minutes to allow the chocolate to set.
Vanilla mousse
✔50g full-fat cream
✔50g white chocolate
✔1.5g gelatine
✔100g cold whipped cream
✔1 vanilla pod
Soften the gelatine leaves in a bowl of cold water. Heat the cream and vanilla pod (scraped with the tip of a knife) in a saucepan. Remove from the heat, add the softened, squeezed gelatine and melted white chocolate. Mix together. Set aside.
Whip the well-chilled liquid cream with an electric mixer. Gently add the cooled mixture (when its temperature is below 30°C). Proceed with assembly.
Assembly
Fill your Silikomart Essential mould halfway with vanilla mousse.
Spread the blueberry compote. Top with vanilla mousse.
Finally, add the puffed rice crisp.
Place in the freezer for at least 6 hours or overnight.
Fill your Silikomart quenelle mould with blueberry sorbet, pressing down firmly with a teaspoon. Place in the freezer for at least 2 hours to allow the sorbet to harden and take shape.
I used a delicious blueberry sorbet from the Faur brand (produced in Ariège).
Blueberry jelly
✔90g strained blueberries
✔15g caster sugar
✔10g water
✔2g gelatine
Place the gelatine sheet in a large bowl of cold water.
Blend and strain the blueberries (at least 150g) to remove the skins. Pour into a saucepan with the water and caster sugar. Heat. As soon as it starts to boil, remove from the heat and add the softened and squeezed gelatine. Mix and leave to cool before filling the Silikomart swirl mould. Chill for at least 1 hour before placing in the freezer.
The next day, remove the mousses from the freezer and immediately apply the purple velvet spray.
Plating
Place your dessert and blueberry jelly on your plate. Add a few fresh blueberries. Refrigerate until ready to serve. Just before serving, add a scoop of blueberry sorbet. I decorated mine with a dahlia flower.
