Blueberry Flower Entremet

– blueberry mousse,
– blueberry compote,
– a sweet butterfly-shaped wafer,
– blueberry sorbet,

Equipment used

– Silicone flower mould (Temu)

– Silikomart quenelle mould

– Silicone butterfly mould

– Ancel 210 Bloom gelatine (gold grade)

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Ingredients

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Butterfly-shaped sweet biscuit
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red berry flavouring

The recipe

Makes 3 portions

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

In a small bowl, mix together the caster sugar and NH pectin.

In a saucepan, heat the 80g 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 strawberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Soak the gelatine in very cold water.

Heat the 120g 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 remaining blueberry mousse

Chill for at least 1 hour, then place in the freezer for 6 hours.

Butterfly-shaped sweet tuile ✔15g sugar ✔15g flour ✔15g melted butter ✔15g egg white ✔Red berry flavouring Mix all the ingredients together. Fill the butterfly-shaped lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (times may vary depending on your oven). As soon as they come out of the oven, turn them out of the mould, placing them on a stand if desired to give them some shape. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Remove the frozen desserts from their moulds.

Quickly place two flower-shaped desserts on each plate.

Add fresh blueberries to the centre of each flower. Chill until ready to serve.

Just before serving, add a quenelle of blueberry sorbet made using the Silikomart quenelle mould and place the butterfly tuile on top.