Raspberry and white chocolate heart entremet made with
– a raspberry mousse,
– pink velvet spray,
– mascarpone whipped cream,
– raspberries,
– white chocolate,
– sweet pastry.
Material used
– Silikomart flat heart mould X8
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Pink velvet spray
Ingredients
Raspberry mousse
✔130g strawberries
✔30g sugar
✔3g gelatine
✔115g cream
✔10g caster sugar
Sweet pastry
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk
Mascarpone whipped cream
✔100g single cream 30% MG
✔30g mascarpone cheese
✔20g caster sugar
Assembly
✔Pink velvet spray
✔Raspberries
✔White chocolate
The recipe
For 6 entremets
Raspberry mousse
✔130g raspberries
✔30g caster sugar
✔115g liquid cream
✔3g gelatine
✔10g caster sugar
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 through. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside. Pour the chilled cream into a bowl and whip it with an electric mixer and the sugar. Incorporate the previous mixture and stir gently. Fill the X8 silikomart flat heart mould. Place in the freezer for at least 3 hours.
Sweet pastry
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 egg yolk
Mix all the ingredients together, film and place in a cool place. Roll out the dough thinly between 2 sheets of greaseproof paper. Using the heart cookie cutter supplied with the tin, detail hearts. Use both sides of the cutter for the top and bottom of the raspberry heart. Place in the freezer while you preheat your oven. Bake between two micro-perforated baking mats at 170° for approximately 12 minutes. Leave to cool.
Mascarpone whipped cream
✔100g single cream 30% fat
✔30g mascarpone cheese
✔20g caster sugar
Whip the cold cream with the mascarpone using an electric mixer, gradually adding the caster sugar.
Fill this whipped cream into a piping bag fitted with a plain tip.
Remove the mousses from the freezer and unmould. Immediately apply the pink velvet spray. Place each mousse on a heart-shaped sweet pastry biscuit.
Poach the whipped cream over the top of the heart, leaving the centre empty. Garnish with fresh raspberries.
Using the cutter supplied with the Silikomart mould, make an openwork heart in white chocolate and place it on top of the whipped cream.
Finally, place the sweet pastry heart in the middle.
Decorate with a little edible gold leaf.
