English – Les délices 31

Peach heart

Peach heart composed of

– apricot compote,
– white peach mousse,
– a shortbread biscuit.

Equipment used

– Silikomart heart-shaped silicone mould

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Shortbread biscuit
✔80g Breton shortbread (Roudor brand)
✔30g melted butter

Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar

Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar

The recipe

Shortbread
✔80g Breton shortbread (such as Roudor)
✔30g melted butter

Melt the butter in the microwave. Add the crumbled shortbread. Mix together. Press the mixture into a heart-shaped cookie cutter, pressing down firmly with the back of a teaspoon. Chill until ready to assemble.

Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar

Soak the gelatine in very cold water.

Heat the peach purée (peaches peeled and blended for a few minutes over a low heat) with the sugar. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the cooled mixture.

Assembly

Fill the Silikomart mould with peach mousse. I didn’t fill my mould right to the top. I used about 60g per heart.

Chill until the gelatine sets, then place in the freezer overnight.

Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar

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

In a saucepan, heat the 80g of peeled and puréed apricots for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Position your stencil correctly. Spread the compote using a spatula.

Gently lift the stencil. Rinse it, then repeat the process for each plate.

Turn out your peach dessert and place it on a serving plate.

Chill for at least 3 to 4 hours to allow the dessert to thaw.

I added a square of white chocolate for Mother’s Day.

I placed a pansy on top.

Strawberry heart

Strawberry heart

– strawberry compote,
– strawberry and mint mousse,
– a speculoos biscuit,
– strawberry compote,
– a sweet tuile.

Materials used

– Pink 3D flower silicone mould

– Heart-shaped lace mould

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring

Strawberry and mint mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream

Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves

The recipe

Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves

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

In a saucepan, heat the diced strawberries for a few minutes with 2–3 fresh mint leaves, finely chopped. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside until ready to assemble.

Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g Speculoos paste

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 with a diameter slightly smaller than your mould. Place in the freezer until ready to assemble.

Strawberry mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream

Soak the gelatine in very cold water.

Heat the strawberry purée (blended strawberries for a few minutes over a low heat) with the sugar and mint leaves. Remove from the heat and add the squeezed gelatine. Strain the mixture to remove the mint leaves. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture.

Assembly

Fill the 3D rose-shaped mould halfway with strawberry mousse (30g).

Add the strawberry compote.

Top up with the remaining strawberry mousse. I didn’t fill my mould. I only used 60g of mousse.

Add the crunchy speculoos biscuit.

Chill for at least 2 hours, then freeze overnight.

Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring

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

In a saucepan, heat the 60g of blended strawberries 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.

Position your stencil correctly. Spread the compote using a spatula.

Gently lift the stencil. Rinse it, then repeat the process for each plate.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

Mix all the ingredients together. I added a few drops of wild berry flavouring (optional). Fill the lace tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–7 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Turn out your strawberry dessert and place it on a serving plate.

Chill for at least 3 to 4 hours to allow the dessert to thaw.

I added a square of white chocolate for Mother’s Day and a small piece of edible gold leaf.

Add your sweet tuile at the last minute.

Mint and chocolate entremet

Mint and chocolate entremet composed of

– a layer of mint mousse,
– a chocolate ganache,
– mint jelly,
– mint chocolate ice cream.

Equipment used

– Silicone bar mould

– Ancel 210 Bloom gelatine (gold grade)

– Silikomart quenelle mould

– Silicone mini sphere mould

(Paid Amazon links)

Ingredients

Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine

Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring

✔Mint and chocolate ice cream

The recipe

For 4 entremets

Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine

Place the gelatine sheet in a large bowl of cold water.

Pour the single cream into a saucepan and heat it up. Add the chocolate.

Stir until the chocolate has completely melted.

Remove from the heat and add the drained, softened gelatine.

Add the remaining single cream. Pour into a bowl, cover with cling film, ensuring it touches the surface, and chill for at least 4 hours.

Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

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 sheet in a large bowl of cold water.

Strain the cream to remove the mint leaves, squeezing them well. Return the cream to the heat.

In a mixing bowl, mix the egg yolk and caster sugar.

Pour the hot cream over the top. Mix together and pour the mixture into the saucepan. Return to the heat, stirring constantly. Do not let the temperature exceed 82°C. The cream should coat the back of your spatula. Add the softened and squeezed gelatine. Mix together. Set aside.

Whip the 80g of very cold single cream and add the previous mixture once its temperature is around 30°C. Mix gently and proceed to the assembly stage.

Assembly

Fill the mould with the mint mousse.

Chill until the gelatine has set, then place in the freezer for at least 3 hours.

Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring

Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a generous handful of mint leaves. Cover and leave to infuse for at least 1 hour.

Strain your water to remove the leaves.

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.

Reheat your infused water. Remove from the heat and add the squeezed gelatine leaves. Stir. I added a drop of green food colouring. Pour into the Pavoni mini sphere mould.

Chill until the jelly has set completely, then transfer to the freezer.

Take the chocolate ganache out of the fridge and whip it using an electric mixer.

Position the stencil carefully on your plate. Spread the ganache using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Turn out your mint jelly balls and place them on your serving plate. Chill your dessert whilst it thaws.

Just before serving, add a scoop of chocolate and mint ice cream (Faur artisanal ice cream) shaped using the Silikomart quenelle mould.

Strawberry Bavarois

Strawberry Bavarois composed of

– sponge cake,
– strawberry mousse,
– strawberry jelly,
– strawberry compote.

Equipment used

– Individual pastry rings

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm-high Rhodoid film

(affiliate links via Amazon)

Ingredients

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar

Strawberry jelly
✔85g strawberries
✔15g sugar
✔2g gelatine

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

The recipe

Serves approximately 3

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.

Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.

Then sift the flour and cornflour over the mixture. Stir gently.

Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.

Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.

Cut out circles the same size as your individual dessert ring. Set aside for assembly.
‌

Assembly‌
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of tape. Place your sponge base in the bottom of the ring. Pour the strawberry mousse over it, leaving 2–3 mm for the jelly.

Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar

In a saucepan, heat the strawberry purée over a low heat for a few minutes with the sugar. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Set aside.

Whip the very cold single cream with an electric whisk and gently fold it into the previous mixture once it has cooled (to below 30°C). Chill for at least 4 hours until the mousse has set.

Strawberry jelly
85g strawberries
15g sugar
2g gelatine

Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Once off the heat, add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring as the strawberries lose their colour when heated. Stir, then leave to cool before pouring over your cakes. Chill until the jelly sets.

Strawberry compote
60g puréed strawberries
10g caster sugar
1g NH pectin
red food colouring

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

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place your Bavarian cream on top of the compote on your plate. Garnish with small strawberries.

Remember to remove the ring and the cling film before serving.

Raspberry dessert

Raspberry dessert composed of

– raspberry mousse,
– pistachio crisp,
– raspberry jelly,
– red fruit compote.

Equipment used

– Silikomart Essential mold

– Ancel 210 bloom gelatin

– Pavoni Raspberry mold

(Affiliate links)

Moule Pavoni Framboise

Ingredients

Raspberry Mousse
✔160g raspberries
✔3g gelatin
✔100g heavy cream
✔35g granulated sugar

Raspberry Jelly
✔150g strained raspberries
✔3g gelatin
✔20g granulated sugar

Pistachio Crisp
✔30g white chocolate
✔50g pistachio praline
✔20g crêpes dentelles

Red Berry Compote
✔60g blended strawberries and raspberries
✔10g granulated sugar
✔1g NH pectin
✔red food coloring

White velvet spray

The recipe

For 3-4 entremets

Pistachio Crunch
✔30g white chocolate
✔50g pistachio praline
✔20g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the pistachio praline. Mix gently. Roll out between two sheets of parchment paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mold. Place in the freezer until ready to assemble.

Raspberry Mousse
✔160g raspberries
✔3g gelatin
✔100g heavy cream
✔35g granulated sugar

Blend the raspberries and strain to remove the seeds. Place the gelatin sheets in a bowl of cold water. Pour the raspberries into a saucepan with the granulated sugar and heat. Remove from heat, add the drained and softened gelatin. Stir and set aside. In a bowl, pour in the very cold heavy cream and whip it with an electric mixer along with the sugar.

Add the previous mixture and stir gently.

Fill the Silikomart Essential 80 mold with raspberry mousse.

Place the pistachio crisp in the freezer.

Leave it in the freezer overnight.

Raspberry Jelly
✔150g strained raspberries
✔3g gelatin
✔20g granulated sugar

Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the granulated sugar. Place over heat. Off the heat, add the gelatin, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food coloring because the raspberries lose their color when heated. Stir, then let cool slightly before pouring into your Pavoni raspberry mold. Refrigerate until the jelly sets, then transfer to the freezer.

The next day, remove the desserts from the molds and immediately apply the white velvet spray.

Red Berry Compote
✔60g blended strawberries and raspberries
✔10g granulated sugar
✔1g NH pectin
✔red food coloring

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

In a saucepan, heat the 60 g of blended strawberries and raspberries 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 coloring, as the strawberries lose their color when cooked. Stir to combine. Set aside to cool slightly.

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse the stencil and repeat the process for each plate.

Place your raspberry dessert and the raspberries in jelly on your serving plate. I added a little red fruit coulis to the hollows of each raspberry.

Refrigerate for at least 3 to 4 hours to allow it to thaw completely before serving.

I garnished it with a small plum blossom.

Assorted flower bouquet

Assorted flower bouquet

– strawberry and raspberry mousse,
– speculoos crisp,
– strawberry jelly,
– blueberry jelly,
– white chocolate decorations.

Materials used

– Flower mould (Temu)

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Speculoos crisp
20g white chocolate
20g Crêpes dentelles
30g Speculoos paste

Strawberry and raspberry mousse
90g blended and strained strawberries and raspberries
20g sugar
90g single cream
2g gelatine

Strawberry jelly
40g strained strawberries
5g sugar
1g gelatine
Pink/red food colouring

Blueberry jelly
80g strained blueberries
15g sugar
2g gelatine

The recipe

Makes 4 bouquets

Speculoos crunch
20g white chocolate
20g Crêpes dentelles
30g Speculoos paste

Strawberry and Raspberry Mousse
90g blended and strained strawberries and raspberries
20g sugar
90g single cream
2g gelatine

Soak the gelatine in very cold water.

Gently heat the red fruit purée (blended strawberries and raspberries) and the sugar over a low heat for a few minutes. Then, remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture (below 35°C).

Assembly

Fill the flower-shaped silicone mould with red fruit mousse. Place the crispy speculoos biscuit on top. Chill for at least 2 hours to allow the gelatine to set, then transfer to the freezer.

Strawberry jelly
40g strained strawberries
5g sugar
1g gelatine
Pink/red food colouring

Blend the strawberries and strain them to remove the seeds. Pour the strawberries 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. Allow to cool slightly before filling your flower-shaped mould using a piping

Blueberry jelly
80g strained blueberries
15g sugar
2g gelatine

Blend the blueberries and strain them to remove the seeds. Pour the blueberries, along with one to two tablespoons of water, 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. Allow to cool slightly before filling your flower-shaped mould using a piping bag. Place in the freezer.

I lined my mould with a little yellow-coloured panna cotta to form the centre of the flower.

Dressage

I made the stems of my bouquet from white chocolate coloured green.

Turn out your jelly flowers and place them on your serving plate. Turn out your red berry dessert. Decorate with white chocolate stems.

Individual strawberry cake

Individual strawberry dessert composed of

-‌ ‌sponge cake‌ ‌soaked in syrup,
-‌ ‌diplomate cream, ‌
-‌ ‌fresh strawberries,
– strawberry compote,
– a disc of marzipan.

Equipment used

– Individual pastry rings

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm-high Rhodoid film

Ingredients

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

Diplomat cream ‌
✔100 g milk ‌ ‌
✔15 g sugar ‌ ‌
✔1 egg yolk ‌ ‌
✔10 g butter ‌ ‌
✔10g cornflour
✔liquid vanilla or a vanilla pod
✔1.5g gelatine
+
✔65g single cream

Homemade marzipan
✔50g marzipan
✔40g icing sugar
✔10–12g egg whites

Assembly and decoration
✔Strawberries

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

The recipe

Serves approximately 4

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.

Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.

Then sift the flour and cornflour over the mixture. Stir gently.

Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.

Cut out circles that are slightly smaller than your individual dessert rings. Set aside for assembly.
‌

Diplomat cream ‌
✔100 g milk ‌ ‌
✔15 g sugar ‌ ‌
✔1 egg yolk ‌ ‌
✔10 g butter ‌ ‌
✔10g cornflour
✔liquid vanilla or vanilla pod
✔1.5g gelatine
+
✔65g single cream

Heat the milk and vanilla in a saucepan. In a bowl, mix the egg yolks, sugar and cornflour. ‌ ‌Pour in the hot milk, stir, then return to the saucepan. Mix until the cream thickens. ‌ ‌Remove‌ ‌from‌ ‌the‌ ‌heat,‌ ‌add‌ ‌the‌ ‌diced‌ ‌butter‌ ‌and‌ ‌the‌ ‌gelatine‌ ‌(which‌ ‌has‌ ‌been‌ ‌softened‌ ‌in‌ ‌a‌ ‌large‌ ‌bowl‌ ‌of‌ ‌cold‌ ‌water),‌ ‌then‌ ‌mix. Cover with cling film and leave the cream to cool completely.

Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled custard; it must be at the same temperature as the whipped cream.

Assembly
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of tape. Arrange halved strawberries all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.

For the syrup

In a small saucepan, combine 30g caster sugar and 30g water, then heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well. ‌

Pipe some diplomat cream, a few strawberries cut into pieces, ‌ ‌some‌ ‌cream,‌ ‌the‌ ‌second‌ ‌sponge‌ ‌cake‌ ‌layer‌ ‌soaked‌ ‌in‌ ‌syrup‌ ‌and‌ ‌finish‌ ‌with‌ ‌a‌ ‌little‌ ‌cream. Smooth the surface with an offset spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its structure.

Repeat the process for each dessert.

Homemade marzipan
✔50g marzipan
✔40g icing sugar
✔10–12g egg whites

Mix all the ingredients together, then roll out the mixture between two sheets of baking paper. Place the marzipan on top of your strawberry tart and gently roll over it with a rolling pin to cut the marzipan to the shape of the tart ring.

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

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

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place your strawberry tarts on your plates, removing the dessert ring. I added a scoop of strawberry sorbet. I decorated them with Gariguette strawberries.

Remember to remove the ring and the Rhodoid film before serving.

Coffee beans

Coffee beans composed of:

– homemade ladyfinger biscuits,
– mascarpone cream,
– brown velvet spray,
– milk chocolate coating,
– coffee caramel.

Equipment used

– Silikomart coffee bean mould

– Silikomart foliage stencil

– Ancel 210 bloom gelatine

(Amazon affiliate links)

Ingredients

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
+icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone cream
✔170g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar
✔5g milk
✔1 sheet of gelatine (1.5g)
✔1 capful of whisky

Assembly
✔Coffee

Homemade coffee caramel
✔60g caster sugar
✔75g heated single cream
✔18g butter
✔A few drops of coffee extract

Milk/dark chocolate coating
✔Milk chocolate
✔Neutral oil

The recipe

Serves 3

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
+icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar. Then add the egg yolks. Gently fold in using a spatula. Sift the flour over the mixture. Mix again.

Fill a piping bag fitted with a plain nozzle. Pipe the spoon biscuits onto a sheet of baking paper.

Dust with icing sugar. Bake at 180°C for 8 to 10 minutes.

Leave the sponge to cool, then cut it out using the cutter provided with the Silikomart mould.

Mascarpone cream
✔170g mascarpone
✔2 egg yolks
✔2 egg whites
✔50g caster sugar
✔5g milk
✔1 sheet of gelatine (1.5g)
✔1 capful of whisky

Place the gelatine sheet in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.

Separate the egg whites and yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar. Add the milk and gelatine mixture and a dash of liqueur. Mix together, then set aside.

In the second mixing bowl, beat the egg whites with an electric mixer, gradually adding the remaining sugar.

Gently fold the egg whites into the mascarpone cream. Assemble the dessert.

Assembly
✔Espresso

Brush the ladyfinger biscuits with the espresso.

Fill your Silikomart Coffee Bean mould with mascarpone mousse.

Add the ladyfinger biscuits soaked in coffee.

Fill your Silikomart mould with the remaining mascarpone mousse.

Place in the freezer for at least 45 minutes.

Homemade coffee caramel
✔60g caster sugar
✔75g heated single cream
✔18g butter
✔A few drops of coffee extract

Melt the sugar in a saucepan. When it has turned a lovely amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt the caramel completely. Remove from the heat and finally add the butter and coffee extract. Leave to cool completely, then spread onto your serving plate using the Silikomart foliage stencil.

Turn out your desserts. Immediately spray three of them with the brown velvet spray, then place them on a serving plate. Keep the remaining coffee beans in the freezer.

Milk/dark chocolate coating
✔Milk/dark chocolate
✔Neutral oil

Coat the remaining coffee beans in milk chocolate by mixing milk chocolate with a little neutral oil or cocoa butter. Once the chocolate has cooled to below 35°C, dip the beans using a wooden skewer or the tip of a knife.

Strawberry flower

Strawberry flower composed of

– strawberry mousse,
– speculoos crisp,
– strawberry jelly,
– a scoop of strawberry sorbet,
– a sweet tuile,
– strawberry compote.

Equipment used

– Silicone flower mould

– Silikomart quenelle mould

– Silikomart stencil

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

Strawberry mousse
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine

Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Strawberry sorbet

Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

The recipe

For 4 flowers

Strawberry mousse
✔115g strawberries
✔20g sugar
✔85g single cream
✔2g gelatine

Soak the gelatine in very cold water.

Heat the strawberry purée (strawberries blended for a few minutes) with the sugar, then remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric mixer, then fold it into the cooled mixture.

Assembly

Fill the silicone mould with strawberry mousse. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.

Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g Speculoos paste

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

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

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place your crispy biscuit in the middle.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

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 plate up.

Strawberry jelly
✔80g strained strawberries
✔15g sugar
✔2g gelatine
✔Pink/red food colouring

Dressage

Turn out your desserts and place them quickly onto your plates. Fill the centre of your jelly flowers with strawberry jelly. Chill.

Just before serving, place your tuile and your scoop of strawberry sorbet on top.

Mango panna cotta

Mango panna cotta

– panna cotta,
– diced mango,
– a passion fruit,
– a sweet tuile.

Equipment used

– Silikomart Mini Raggio mould

– Tile mould

(affiliate links via Amazon)

Ingredients

Panna cotta
✔250g coconut cream
✔25g caster sugar
✔3g gelatine

Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Diced mango

Passion fruit

The recipe

For 4 pannas cottas

Panna cotta
✔250g coconut cream
✔25g caster sugar
✔3g gelatine

Place the gelatine leaves in a large bowl of cold water.

Pour the coconut cream and caster sugar into a saucepan.

Heat the cream, stirring occasionally.

Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.

Pour into your Silikomart mould. I didn’t fill my mould to the brim. I used about 60g per mould.

Chill until the gelatine sets, then place in the freezer overnight or for at least 6 hours so that it can be turned out properly.

The next day, turn the panna cotta out of the moulds and place them on your serving plate.

Dice the mango and arrange the pieces around the edge of the panna cotta. Place the passion fruit in the centre of the dish.

Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

Mix all the ingredients together. Spoon the mixture into the tuile mould. Smooth the surface with an offset spatula to remove any excess.

Bake in a preheated oven at 170°C for 7–8 minutes (cooking time may vary depending on your oven).

Remove from the tin as soon as they come out of the oven.

Be careful: they harden very quickly and become brittle. Handle with care.

Set aside in a dry place until ready to assemble; otherwise, they will soften slightly.

Place the tile on top of your dessert just before serving.