Butterfly raspberry entremet composed of
– a raspberry mousse,
– a raspberry compote,
– raspberry jelly,
– a lace tuile.
Equipment used
– Silikomart single-portion mould
– Ancel 210 bloom gelatine
– Pavoni raspberry-shaped silicone mould
– Butterfly lace mould
Ingredients
Raspberry mousse
✔115g raspberries
✔20g sugar
✔85g single cream
✔2g gelatine
Raspberry jelly
✔75g raspberries
✔10g sugar
✔1.5g gelatine
Speculoos crisp
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles
Tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
Red berry compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin
The recipe
Makes 4 desserts
Speculoos crunch
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place back in the freezer until ready to assemble.
Raspberry mousse
✔115g raspberries
✔20g sugar
✔85g single cream
✔2g gelatine
Blend the raspberries and strain to remove the seeds. Place the gelatine leaves in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the drained and softened gelatine. Mix and set aside. In a bowl, pour in the very cold single cream and whip with an electric mixer together with the sugar.
Add the mixture from the previous step and stir gently.
Fill the Silikomart single-portion mould with raspberry mousse. Top with the crispy speculoos biscuit. Place in the freezer for at least 3 hours.
Raspberry jelly
✔75g raspberries
✔10g sugar
✔1.5g gelatine
Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the caster sugar. Place over the heat. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Stir, then leave to cool slightly before pouring into your Pavoni raspberry mould. Place in the fridge until the jelly sets, then transfer to the freezer.
The next day, make the rest of the recipe: the compote and the tuile.
Red Berry Compote
✔100g red berries (65g strained)
✔10g sugar
✔1g NH pectin
In a saucepan, heat the blended and strained raspberries. Add the sugar and pectin mixture and cook, stirring constantly, for 2 minutes. Allow to cool slightly before piping onto your serving plate using a Silikomart stencil.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Turn out your desserts. Place a dessert in the centre of your plate. Take your raspberries in jelly out of the freezer. Leave them to defrost before carefully separating the raspberries and placing them on top of your dessert.
Tuile
✔15g butter
✔15g flour
✔15g egg white
✔15g sugar
✔4 drops of natural wild berry flavouring
Mix all the ingredients together. Fill the lace-patterned tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Just before serving, add your tuile.
