Optional: infuse a few fresh mint leaves in the milk to flavour it.
In a bowl, mix the egg yolks, sugar, flour or cornflour. Pour the hot milk over the mixture. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat, add the butter cut into pieces and mix.
You can add a little alcohol to flavour your cream.
Pour into a bowl, cover with cling film and set aside in a cool place.
Take the cooled pastry cream. Loosen it up a little with a spatula. Fill a piping bag fitted with a plain nozzle and pipe the cream onto the tartlets.
Arrange the raspberries alternately.
Fill the raspberries with a little raspberry jelly.
Soften 1g of gelatine in a bowl of cold water. Blend 25g of raspberries (you can strain out the seeds if you prefer). Pour into a small saucepan with a tablespoon of water. Add 5g of caster sugar. Heat. Remove from the heat and add the drained and softened gelatine. Leave to cool before filling a piping bag and decorating the raspberries.
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).
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.
Pour the egg whites, powdered sugar, cornstarch, and lemon juice into a mixing bowl. Beat the egg whites with an electric mixer until you obtain a firm, smooth meringue. Fill a piping bag fitted with a plain tip with the meringue. Pipe the meringue onto a baking sheet lined with parchment paper.
Bake at 90°C for 2 hours and 30 minutes, then leave in the oven for another 30 minutes with the oven turned off.
Using a kitchen grater, lightly sand the meringues so that they stand upright when turned over.
Melt a little white chocolate in the microwave and brush it over the surface to protect it from moisture.
Using an electric mixer, whip the very cold heavy cream with the mascarpone. Use heavy cream with at least 30% fat content (I often use Président Fleurette Extra cream). Gradually add the powdered sugar. Fill a piping bag fitted with a plain tip with this whipped cream.
Assembly
Pipe the whipped cream onto the meringues.
Then spoon the strawberry compote into the middle of the whipped cream.
Place the strawberry slices on top. I added some small mint leaves.
Add the sugar and cream to the egg yolks. Mix well. Add the melted butter. Sift 35g of flour, the cocoa powder and the baking powder. Mix.
Beat the egg whites with an electric mixer until stiff. Gently fold into the mixture using a spatula.
Spread onto a baking tray lined with baking paper. Smooth with an offset spatula. Bake at 170°C for 15 to 20 minutes. The blade of a knife should come out clean.
Leave the biscuit to cool completely. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.
Cut out the biscuit using a cookie cutter with a diameter smaller than your mould.
Set aside until ready to assemble.
Mint mousse ✔80g single cream ✔mint leaves ✔1 egg yolk ✔30g sugar ✔80g single cream (30% fat) ✔2g gelatine
Pour 80g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine sheet in a large bowl of cold water.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
In a mixing bowl, combine the egg yolk and caster sugar.
Pour the hot cream over it. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.
Whip the 80g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and proceed to assembly.
Assembly
Fill the 3D rose mould halfway with mint mousse.
Add the chocolate cream filling.
Top with the remaining mint mousse and finish with the cocoa biscuit.
Chill for at least 2 hours, then place in the freezer overnight.
Chocolate puffed rice
Melt a little milk chocolate in the microwave. Add the puffed rice and mix to coat it completely with chocolate.
Using a cookie cutter, press down a little puffed rice with the back of a spoon. Place in the fridge to harden.
The next day, remove the desserts from the moulds and apply the green velvet spray.
Place each dessert on a base of puffed rice.
I made chocolate petals, which I then placed between my dessert and my puffed rice biscuit.
Mint mousse ✔150g single cream ✔mint leaves ✔3 egg yolks ✔45g sugar ✔150g single cream (30% fat) ✔4g gelatine
Pistachio lace biscuits ✔30 g unsalted chopped pistachios ✔60 g caster sugar ✔15 g flour ✔25 g orange juice ✔30 g melted butter
White velvet spray
The recipe
For 6 people
Mint mousse ✔150g single cream ✔mint leaves ✔3 egg yolks ✔45g sugar ✔150g single cream (30% fat) ✔4g gelatine
Pour 150g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine leaves in a large bowl of cold water.
In a bowl, mix the egg yolks and caster sugar.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
Pour the hot cream over the egg yolk/sugar mixture. Mix and pour everything into the saucepan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Add the softened and squeezed gelatine. Mix. Set aside.
Whip the 150g of very cold liquid cream and add the previous mixture when its temperature is around 30°C. Mix gently and assemble.
Melt the white chocolate in the microwave. Add the speculoos paste.
Add the crumbled crêpes dentelles. 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 in the freezer until ready to assemble.
Assembly
Fill the Silikomart half-sphere mould halfway with mint mousse, add the raspberries, top up with mint mousse and finish with the crunchy layer. Place in the freezer overnight.
The next day, remove the frozen desserts from their moulds and immediately apply the white velvet spray. Place on your serving plate and chill for at least 2 to 3 hours to allow them to thaw.
Heat the 160g of raspberries in a saucepan for a few minutes over low heat. Increase the heat. Add the sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Blend, let cool, and fill a piping bag with the mixture.
Pistachio lace biscuits ✔30 g chopped unsalted pistachios ✔60 g caster sugar ✔15 g flour ✔25 g orange juice ✔30 g melted butter
Chop the unsalted pistachios.
Pour the flour and caster sugar into a mixing bowl.
Add the melted butter and orange juice. Mix.
Finish by adding the chopped pistachios. Chill for at least 30 minutes.
Place very small amounts of dough (1/2 teaspoon) on a baking sheet lined with baking paper. Bake at 180°C until golden brown. The tuiles will harden as they cool.
Poach the raspberry compote around the dessert. Place fresh raspberries and mint leaves on top. Keep chilled.
For the vanilla ice cream ✔45g cold sweetened condensed milk ✔480g very cold liquid cream, minimum 30% fat content ✔21 sachet of vanilla sugar ✔Vanilla powder or vanilla pod ✔1g ice cream stabiliser
Chocolate rock icing ✔250g/300g white chocolate ✔30g neutral oil or cocoa butter ✔30g chopped almonds ✔Caramel colouring
The recipe
For 4 magnums
For the homemade caramel ✔ 40g caster sugar ✔ 60g heated single cream ✔ 15g semi-salted butter
Melt the sugar in a saucepan.
When it has a nice amber colour, remove from the heat and add the previously heated cream. Mix well and return to the heat to melt all the caramel completely.
Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.
Caramelised macadamia nuts ✔40 g pecan nuts ✔20 g water ✔20 g caster sugar
Cut half of the macadamia nuts in half or into pieces.
Melt the caster sugar and water in a saucepan. When the caramel has browned, add the macadamia nuts and stir well to coat them in caramel.
Continue stirring until they are well coloured.
Place them on baking paper, spacing them apart to prevent them from sticking together, and leave them to cool.
For the vanilla ice cream ✔45g cold sweetened condensed milk ✔480g very cold liquid cream, minimum 30% fat content ✔21 sachet of vanilla sugar ✔Vanilla powder or vanilla pod ✔1g ice cream stabiliser
In a small bowl, mix the packet of vanilla sugar with the Stabglaces. In a salad bowl, pour in the liquid cream, vanilla powder, and vanilla sugar mixed with Stabglaces. Mix well and refrigerate for at least 15 minutes.
Next, whip the well-chilled liquid cream with an electric mixer. Gradually add the cold sweetened condensed milk as well.
Stabiliser is an emulsifier used in ice cream production. It stabilises the watery structure of the mixture by preventing the formation of ice crystals, which are unpleasant to the taste.
Fill a piping bag with the vanilla cream.
Assembly
Fill the Silikomart Gel01 magnum mould halfway with vanilla cream.
Add the caramelised macadamia nuts.
Add a wooden stick per magnum, then pour in the caramel.
Top with vanilla cream.
Smooth with the angled spatula to remove any excess and place in the freezer for at least 3 hours.
Chocolate rock glaze ✔250g / 300g white chocolate ✔30g neutral oil or cocoa butter ✔30g chopped almonds ✔Caramel food colouring
Melt the chocolate with the neutral oil or cocoa butter, chopped almonds and a drop of food colouring in a narrow container that can still hold the Magnum. Mix well.
Remove your magnums from the moulds but keep them in the freezer to prevent them from melting. When the chocolate is below 35°C, dip the well-frozen magnum into it. Repeat the process for all the magnums.
Sweet pastry ✔140 g flour ✔100 g kneaded butter ✔50 g icing sugar ✔50 g almond powder ✔1 g fine salt ✔45 g egg yolks
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper and place in the fridge for at least 30 minutes.
Cut the pastry into 8cm x 15cm rectangles.
Carefully place these rectangles on your rectangular moulds, folding the pastry gently so that it doesn’t crack. Place in the freezer for at least 30 minutes.
Bake in a hot oven at 200°C, then immediately lower the temperature to 175°C until they are nicely coloured. Leave to cool completely.
Carefully slide the cooled tartlet out of its holder and set aside to assemble.
Add the mint leaves, cover and leave to infuse for at least 20 minutes. Remove the leaves and return the milk to the heat.
In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over this. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the butter cut into pieces and stir.
Pour into a bowl, filter and chill.
Remove the cooled crème pâtissière. Loosen it slightly with a spatula. Fill a piping bag fitted with a plain tip with the cream and poach it on the tartlets.
Garnish with wild blueberries.
I decorated it with fresh mint leaves. I served with a little whipped cream on top, but you could also sprinkle a little caster sugar on top.
Heat the 150g of diced strawberries 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 diced fresh strawberries. Leave to cool slightly and set aside for assembly.
In a bowl, crumble the Roulor-type shortbread biscuits with the melted butter. Mix and press the biscuits into a circle slightly smaller in diameter than your tin.
Place in a cool place to allow the butter to harden and set aside for assembly.
In a bowl of cold water, soften the gelatine leaves.
Blend 250g of yellow peaches. Pour into a saucepan with the caster sugar. Heat over a low heat for a few minutes. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside.
Using an electric mixer, whip the cold cream to around 30°C. Gently fold in the cooled mixture. Assemble.
Assembly
Pour the yellow peach mousse into your Pavoni pavocake, working your way up the edges with your spatula and filling all the hearts. Place in the freezer for a few minutes.
Add the strawberry compote.
Top up with the remaining yellow peach mousse.
Finish with the shortbread biscuit.
Place in the freezer overnight.
The next day, unmould your cake and immediately apply the yellow and orange velvet sprays.
Strawberry jelly ✔70g mixed and strained strawberries ✔10g water ✔8g sugar ✔2g gelatine ✔Red dye (optional)
Place the gelatine sheet in a large bowl of cold water.
Blend and strain the 70g strawberries to remove the seeds. Pour into a saucepan with the water and caster sugar. Bring to the boil. As soon as it starts to boil, turn off the heat and add the gelatine, softened and wrung out. Mix and leave to cool before filling the hollows of the hearts.
Defrost in a cool place for at least 5 to 6 hours.
Mint jelly ✔370g water ✔Mint leaves ✔45g sugar ✔8g gelatine ✔Green dye
Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a large handful of mint leaves. Cover and leave to infuse for at least 1 hour.
Filter your water to remove the leaves.
Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.
Return your infused water to the heat. Remove from the heat and add the wrung-out gelatine leaves. Stir to combine. I added a drop of green colouring.
Pour into a hollow container lined with cling film (to make it easier to remove). Chill until the jelly has set.
Cut out 4 circles smaller than the size of your mould, then cut them out in the middle using a pastry bag.
Keep the rest of the jelly in the fridge for serving.
Add the 30g sugar, milk and cream to the egg yolk. Mix well. Add the melted butter. Sift 50g of the flour, the cocoa powder and the sachet of yeast. Mix well.
Beat the egg whites until stiff with an electric mixer. Gently fold into the mixture using a spatula.
Spread onto a baking tray lined with baking paper. Smooth with an angled spatula. Bake at 170°C for 15 or 20 minutes. The blade of the knife should come out dry.
Leave the biscuit to cool. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.
Cut out circles the size of your silikomart mould and then use a pastry bag to cut out the centre.
Pour 100g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine leaves in a large bowl of cold water.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
Mix the yolks and caster sugar in a bowl.
Pour the hot cream over the yolks. Mix well and pour into the pan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Set aside.
Whip the 100g of very cold liquid cream and add it to the previous mixture when it has reached a temperature of around 30°C. Mix gently and assemble.
Assembly
Fill the silikomart mould halfway with mint mousse.
Scatter chocolate chips all around.
Add the disc of mint jelly.
Top with the remaining mint mousse and finish with the cocoa biscuit.
Chill for at least 2 hours, then freeze overnight.
The next day, remove the cakes from the moulds and apply the white velvet spray.
I decorated it with a mint leaf. I placed the entremet on my plate, accompanied by a quenelle of mint-chocolate ice cream, an after eight and mint jelly.
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.
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.