Raspberry entremet composed of
– raspberry mousse,
– crispy speculoos,
– pink velvet spray,
– raspberry jelly,
– strawberry sorbet quenelle,
– lace tuile.
Equipment used
– Silikomart Essential X6 mould
– Silikomart quenelle mould
– Heart lace mat
– Ancel 210 Bloom gelatine (gold quality)
(links remunerated by Amazon)
Ingredients
Speculoos crisp
✔30g white chocolate
✔30g speculoos paste
✔10g crêpes dentelles
Raspberry mousse
✔140g raspberries
✔95g single cream
✔30g caster sugar
✔2.5g gelatine
Raspberry jelly
✔50g raspberries
✔10g caster sugar
✔1g gelatine
✔1g NH pectin
Heart-shaped lace biscuit
✔10g butter
✔10g egg white
✔10g caster sugar
✔10g flour
✔Red food colouring
Strawberry sorbet
Pink velvet spray
The recipe
For 4 desserts
Speculoos crunch
✔30g white chocolate
✔30g speculoos paste
✔10g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out circles using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Raspberry mousse
✔140g raspberries
✔95g single cream
✔30g caster sugar
✔2.5g gelatine
Soften the gelatine sheet in a bowl of cold water.
Blend the raspberries and strain to remove the seeds. Pour the raspberries into a saucepan with the caster sugar and heat. Remove from the heat, add the squeezed and softened gelatine. Mix and set aside. Pour the well-chilled liquid cream into a bowl and whip with an electric mixer with the sugar.
Assembly
Fill your Silikomart Essentiale mould with raspberry mousse, making sure to cover all the edges.
Finish with the speculoos crunch.
Place in the freezer overnight.
Raspberry jelly
✔50g raspberries
✔10g sugar
✔1g gelatine
✔1g pectin N
Heat the blended and strained raspberries in a saucepan. Add the sugar and pectin mixture and cook for 2 minutes, stirring constantly. Remove from the heat and add the gelatine, which has been squeezed dry and softened in a bowl of cold water. Allow to cool slightly before applying to your serving plate using a Silikomart mould.
The next day, remove your desserts from the moulds and immediately apply the pink velvet spray.
Lace heart biscuit
✔10g butter
✔10g egg white
✔10g caster sugar
✔10g flour
✔Red food colouring
Mix all the ingredients together. Fill the lace tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 5 minutes (may vary depending on your oven). Remove from the oven and turn out immediately. Be careful, they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Dressage
Place your dessert on your serving plate. I added a chocolate heart that I found on the website annikids.com
Just before serving, add the strawberry sorbet quenelle (I used the Faur brand) moulded using the Silikomart quenelle mould and the heart-shaped tuile.
