Raspberry heart entremet composed of
– a raspberry mousse,
– pink velvet spray,
– mascarpone whipped cream,
– raspberries,
– 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 dough
✔130g flour
✔45g icing sugar
✔10g almond powder
✔70g butter
✔1 pinch of salt
✔1 egg yolk
Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar
Pink velvet spray
The recipe
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 sheets in a bowl of cold water. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat and add the wrung-out and softened gelatine. Mix and set aside. In a bowl, pour the cold cream and beat it with an electric mixer with the sugar. Mix in the previous mixture and stir gently. Fill the silikomart flat heart mould X8. Place in the freezer for at least 3 hours.
Sweet dough
✔130g flour
✔45g sugar
✔1 pinch of salt
✔70g butter
✔1 yolk
Mix all the ingredients together, roll out and place in a cool place. Roll out the dough thinly between 2 sheets of baking paper. Using the heart cookie cutter supplied with the pan, 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 about 12 minutes. Leave to cool.
Mascarpone whipped cream
✔130g Chantilly mascarpone
✔20g caster sugar
Whip up the cold liquid cream. I used Elle et Vire cream but you can also add mascarpone to 30% MG min liquid cream.
Fill a piping bag fitted with a smooth tip.
Remove the mousses from the freezer and unmould. Immediately apply the pink velvet spray. Place each mousse on a heart-shaped sweet biscuit. Poach the whipped cream on top of the heart, leaving the middle empty. Garnish with raspberries. Finally, place the openworked heart of sweet pastry on top.
Decorate with a small gold leaf.
