English – Les délices 31

Pear in syrup

Pear in syrup, served with

– a pear in syrup,
– cocoa tuiles,
– cocoa shortcrust pastry,
– a quenelle of vanilla and pecan ice cream.

Equipment used

– Silicone quenelle mould

– Tefal baking tray

(Paid Amazon links)

Ingredients

Pears in syrup
✔3 pears
✔1 litre of water
✔150g caster sugar
✔Liquid vanilla

Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

Chocolate shortcrust pastry
✔80g flour
✔25g caster sugar
✔10g cocoa
✔40g butter

The recipe

For 6 people

Pears in syrup
✔3 pears
✔1 litre of water
✔150g caster sugar
✔Liquid vanilla

Peel the pears, core them using an apple corer, and cook them in a saucepan with water, caster sugar and liquid vanilla.

Check whether they are cooked by pricking a pear with the tip of a knife. Stop cooking as soon as the pears have softened. Leave to cool in the syrup.

Place your thoroughly chilled pears on kitchen paper to drain them well.

Cut the pears in half lengthways.

Chocolate shortcrust pastry
✔80g flour
✔25g caster sugar
✔10g cocoa powder
✔40g butter

Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The pastry will harden as it cools. Set aside until you are ready to assemble your dessert.

Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder

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

Bake in a preheated oven at 180°C for 6–8 minutes (this may vary depending on your oven and mould). 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.

Plating

Place half a pear on each plate. Add the sweet cocoa pastry. Arrange the cocoa tuiles. Just before serving, add a quenelle of vanilla and pecan ice cream, which you will have moulded in the Silikomart quenelle mould a few hours earlier.

For those with a sweet tooth:
Melt some praline baking chocolate (Nestlé Praliné or Poulain Pralinoise) and pour it over your pear just before serving.

Melt some chocolate – I use praline baking chocolate (Nestlé Praliné or Poulain Pralinoise) – and pour it over your pear just before serving.

Mushrooms and pear

Mushrooms and pear, comprising

– pear mousse,
– chocolate twigs,
– pear jelly,
– sweet cocoa pastry,
– a quenelle of pear sorbet.

Equipment used

– Silikomart Tartufino mould

– Baking paper

– Silicone mushroom mould

– Brown velvet spray

(affiliate links via Amazon)

Ingredients

Pear mousse
✔70g puréed pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Brown velvet spray

A few milk chocolate shavings

Pear jelly
✔ 90g puréed pear
✔ 10g caster sugar
✔ 2g gelatine

Cocoa shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder

The recipe

Makes 3 plates

Pear mousse
✔70g puréed pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Soak the gelatine sheet in a bowl of cold water until softened.

Heat the pear purée in a saucepan for a few minutes (blended ripe pears or blended pears in syrup). Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.

Whip the well-chilled single cream with an electric whisk, adding the icing sugar. Add the warmed pear purée. Assemble the dessert.

Assembly

Fill the ‘Mushrooms’ silicone mould with the pear mousse.

Chill for at least 1 hour to allow the jelly to set properly, then place in the freezer for at least 3 hours.

Pear jelly
✔90g puréed pear
✔10g caster sugar
✔2g gelatine

Place the gelatine sheet in a large bowl of cold water. Blend the pears, then heat them in a small saucepan. Add a little sugar if necessary if your pears aren’t very sweet. Remove from the heat and add the drained, softened gelatine. Fill the Silikomart Tartufino mould. Chill until the jelly sets, then transfer to the freezer.

Chocolate shortcrust pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter
✔ 5g cocoa powder

Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The mixture will harden as it cools. Set aside until you are ready to serve your dessert.

Turn out your pear mousses. Immediately spray the brown velvet spray onto the mushroom caps only. I protected the mushroom stalks with a sheet of kitchen roll. Then place them straight away onto your serving plate, as once they’ve started to thaw, it won’t be possible to do so afterwards.

Plating

Place your sweet pastry on each plate, followed by 3 mushrooms per plate. Add your pear jelly balls as well. Chill everything until ready to serve.

Just before serving, add a quenelle of pear sorbet, moulded in advance using the Silikomart quenelle mould.

For the tree branches: I melted a little milk chocolate. I put it into a piping bag. I used a slate that I’d previously placed in the freezer to make sure it was really cold. I cut a fine tip off my piping bag and piped lines of chocolate onto it in the shape of branches. On contact with the very cold slate, the chocolate sets straight away.

Bee and pear

Bee and pear composed of

– pear mousse,
– praline crisp,
– pear jelly,
– sweet pastry.

Equipment used

– Silikomart Tartufino mould

– Silikomart Tourbillon 28 mould

– Baking paper

– Rolling pin

– Silikomart Quenelle mould

– Yellow and brown velvet sprays

(affiliate links via Amazon)

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Praline crunch
✔20g praline
✔15g white chocolate
✔10g crêpes dentelles

Pear mousse
✔70g blended pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Pear jelly
✔ 90g blended pear
✔ 10g caster sugar
✔ 2g gelatine

Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter

The recipe

Makes 3 portions

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes. In a saucepan, add the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts – which have been rubbed to remove as much of the skin as possible – and the caramel, cut into pieces, into the bowl of a food processor and blend until you have a praline.

You’ll have some praline left over to use in other recipes. It keeps very well in a sealed container. You’ll just need to give it a good stir before using it, as the oil from the hazelnuts rises to the surface.

Crunchy praline
✔20g praline
✔15g white chocolate
✔10g crêpes dentelles

Mix together the praline, melted white chocolate and crêpes dentelles. Roll out the mixture between two sheets of baking paper. Place in the freezer for a few minutes, then cut out shapes using a cutter with a diameter slightly smaller than the Silikomart quenelle mould. Keep in the freezer until ready to assemble.

Pear mousse
✔70g blended pears
✔30g single cream
✔10g caster sugar
✔1g gelatine

Soak the gelatine sheet in a bowl of cold water until softened.

Heat the blended pears (ripe pears or pears in syrup, blended) in a saucepan for a few minutes. Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.

Whip the very cold single cream with an electric whisk, adding the icing sugar. Add the warmed pear purée. Assemble the dessert.

Montage

Fill the Silikomart Tartufino and Silikomart quenelle moulds with pear mousse.

Sprinkle the crunchy praline on top. Chill for at least 2 hours, then place in the freezer for at least 3/4 hour.

Chill in the fridge for at least an hour to allow the gelatine to set.

Then place in the freezer overnight.

Pear jelly
✔90g blended pears
✔10g caster sugar
✔2g gelatine

Place the gelatine sheet in a large bowl of cold water. Blend the pears, then heat them in a small saucepan. (If you want your ‘tourbillon’ to remain pale in colour, add a little lemon juice to prevent the pear from browning). Add a little sugar if your pears aren’t very sweet. Remove from the heat and stir in the drained, softened gelatine. Fill the Silikomart ‘tourbillon’ mould. Chill until the jelly sets, then transfer to the freezer.

Sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 40g butter

Plating

Place your still-frozen pear swirl on your plate. Spread some sweet pastry around the edge.

Turn out your pear mousses. Apply yellow velvet spray to the pear quenelles and brown velvet spray to the pear balls (the bees’ heads).

I immediately piped (onto the still-frozen quenelles) lines of chocolate on top.

For the bees’ antennae: I melted a little milk chocolate. I put it into a piping bag. I used a slate that I’d previously placed in the freezer to make sure it was really cold. I cut the tip of my piping bag very finely and piped rounded lines of chocolate onto it. On contact with the very cold slate, the chocolate sets straight away.

Place two chocolate antennae on each plate, close to the brown marble.

Fig

Individual fig dessert comprising
-‌ ‌sponge cake‌ ‌soaked in syrup,
-‌ ‌diplomate cream, ‌
-‌ ‌fig and raspberry compote,
– fig and raspberry jelly,
– a quenelle of raspberry sorbet.

Equipment used

– Individual pastry rings

– Tefal baking tray

– Silikomart quenelle mould

– Baking paper

– Angled spatula

– Rhodoid film, 4.5 cm high

(affiliate links via Amazon)

Ingredients

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

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

Assembly and decoration
✔Figs and raspberries

Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries

Fig and raspberry jelly
✔20g puréed fig flesh
v80g puréed raspberries
✔2g gelatine

The recipe

For 3 individual fig cakes

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

In a bowl, whisk the eggs and sugar together, 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. ‌

Next, 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.

Place in an oven preheated to 210°C, then immediately reduce the temperature to 180°C and bake 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 that are slightly smaller than your individual dessert rings. Set them aside for assembly.
‌

Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries

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

In a saucepan, heat the blended fig pulp and raspberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly until ready to assemble.

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

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

Method‌

For the syrup

Pour 30g of caster sugar and 30g of water into a small saucepan and heat until it comes to the boil. Remove from the heat and add a small capful of alcohol. Mix well.

‌

Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of sticky tape. ‌

Arrange the figs, cut into quarters, 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.

Pipe some diplomat’s cream, ‌ ‌fig and raspberry compote and a ‌raspberry cut ‌in‌ ‌half,‌ ‌cream,‌ ‌and‌ ‌the‌ ‌second‌ ‌sponge‌ ‌cake‌ ‌soaked‌ ‌in‌ ‌syrup‌.

Finish with a little cream. Smooth it out using an angled spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its shape.‌ ‌

Repeat the process for each dessert.

Fig and raspberry jelly

✔20g puréed fig flesh
✔80g puréed raspberries
✔2g gelatine

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

Blend the figs and raspberries and pour them into a small saucepan. You can add one or two tablespoons of water if the mixture isn’t runny enough. Heat the mixture. As soon as it starts to boil, turn off the heat and add the well-squeezed gelatine off the heat. Stir. Leave to cool completely before pouring over the top of your fig tarts. I used a piece of Rhodoid film that was a bit taller to pour the jelly into. Chill in the fridge.

Arrange your figs on your plates. I decorated my serving plate with a compote of poached raspberries, using a Silikomart stencil. I added a quenelle of raspberry sorbet. I garnished it with a raspberry and a wedge of fresh fig.

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

Mint and cocoa entremet

Mint and cocoa entremet composed of

– a mint mousse,
– a sweet cocoa pastry,
– mint jelly,
– a sweet tuile.

Equipment used

– Silikomart ‘Ode’ single-portion silicone mould

– Ancel 210 Bloom gelatine (gold grade)

Ingredients

Sweet cocoa pastry
✔ 80g flour
✔ 25g caster sugar
✔ 10g cocoa powder
✔ 35g butter

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

Sweet biscuit
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Mint flavouring
✔Green food colouring

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

The recipe

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, 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 to it once its temperature is around 30°C. Mix gently and proceed to the assembly stage.

Assembly

Fill the Silikomart mould with the mint mousse.

Chill until the gelatine has set, then place in the freezer for at least 6 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 30 minutes.

Strain 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 squeezed-out gelatine leaves. Stir. I added a drop of green food colouring.

I divided it between deep plates and put them in the fridge.

Chocolate sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 10g cocoa
✔ 35g butter

Sweet tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Mint flavouring
✔Green food colouring

Mix all the ingredients together. Fill the lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Turn out your desserts and place one on each plate on top of the jelly.

Spread the sweet cocoa paste over half of the jelly. Place in the fridge until the dessert has completely defrosted. Allow at least 2 to 3 hours.

Just before serving, place the sweet wafer on top and garnish with a small mint leaf.

Pear and hazelnut entremet

Pear and hazelnut entremet composed of

– pear mousse,
– pear compote,
– praline crisp,
– hazelnut praline,
– pear jelly,
– a quenelle of hazelnut ice cream.

Equipment used

– Silikomart mini Dot mould

– Baking paper

– Rolling pin

– Silikomart quenelle mould

– Silikomart cherry blossom stencil

Ingredients

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Pear mousse
✔150g puréed pears
✔80g single cream
✔2g gelatine

Pear compote
✔100g diced pears
✔Vanilla powder

Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

Pear jelly
✔80g puréed pear
✔1g gelatine

The recipe

For 3 entremets

Hazelnut praline
150g hazelnuts
75g caster sugar

Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts – which you’ve rubbed to remove as much of the skin as possible – and the caramel, cut into pieces, into the bowl of a food processor and blend until you have a praline. You’ll have some praline left over to use in other recipes. It keeps very well in a sealed container. You’ll just need to give it a good stir before using it, as the oil from the hazelnuts rises to the surface.

Crunchy praline
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles

Mix together the praline, melted white chocolate and crêpes dentelles. Roll out the mixture between two sheets of baking paper. Place in the freezer for a few minutes, then cut out shapes using a cutter with a diameter slightly smaller than the Silikomart Mini Dot mould. Keep in the freezer until ready to assemble.

Pear compote
✔100g diced pears
✔Vanilla powder

Dice a ripe pear into small cubes. Place them in a small saucepan with some vanilla powder. Cook gently over a low heat for a few minutes, then set aside for assembly.

Pear mousse
✔150g puréed pears
✔80g single cream
✔2g gelatine

Soak the gelatine sheet in a bowl of cold water until softened.

Heat the pear purée (made from blended ripe pears or pears in syrup) in a saucepan for a few minutes. Remove from the heat and add the drained, softened gelatine, stirring well. Set aside.

Whip the very cold single cream with an electric whisk, adding the icing sugar. Add the warmed pear purée. Assemble the dessert.

Assembly

Fill the Silikomart mini Dot mould three-quarters full with pear mousse.

Add some pear compote.

Top up with the remaining pear mousse.

Finish with the crunchy hazelnut biscuit.

Chill in the fridge for at least an hour to allow the gelatine to set.

Then place in the freezer overnight.

Pear jelly
✔80g puréed pears
✔1g gelatine

Place the gelatine sheet in a large bowl of cold water. Purée the pears, then heat them in a small saucepan. Remove from the heat and add the drained, softened gelatine. Transfer to a small bowl. Leave to cool completely, cover with cling film and chill overnight.

The next day, turn the desserts out of their tins and keep them in the fridge whilst they defrost.

Position your stencil correctly. Apply the jelly using a spatula.

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

Place your dessert on the plate.

Fill a piping bag with hazelnut praline and pipe a dollop onto the centre of the top of each dessert.

Just before serving, I added a quenelle of hazelnut ice cream, moulded using the Silikomart quenelle mould.

Blueberry Flower Entremet

Blueberry flower entremet

– blueberry mousse,
– blueberry compote,
– a sweet butterfly-shaped wafer,
– blueberry sorbet,

Equipment used

– Silicone flower mould (Temu)

– Silikomart quenelle mould

– Silicone butterfly mould

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Butterfly-shaped sweet biscuit
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red berry flavouring

The recipe

Makes 3 portions

Blueberry compote
✔1g pectin
✔80g blueberries
✔10g sugar

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

In a saucepan, heat the 80g of blueberries 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 until ready to assemble.

Blueberry mousse
✔120g blueberries
✔70g cream
✔20g caster sugar
✔2g gelatine

Soak the gelatine in very cold water.

Heat the 120g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whip the single cream using an electric whisk.

Fold into the previous mixture, which has been cooled to below 30°C.

Assembly

Fill the silicone mould halfway with blueberry mousse. Add the blueberry compote.

Add the remaining blueberry mousse

Chill for at least 1 hour, then place in the freezer for 6 hours.

Butterfly-shaped sweet tuile ✔15g sugar ✔15g flour ✔15g melted butter ✔15g egg white ✔Red berry flavouring Mix all the ingredients together. Fill the butterfly-shaped lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (times may vary depending on your oven). As soon as they come out of the oven, turn them out of the mould, placing them on a stand if desired to give them some shape. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Dressage

Remove the frozen desserts from their moulds.

Quickly place two flower-shaped desserts on each plate.

Add fresh blueberries to the centre of each flower. Chill until ready to serve.

Just before serving, add a quenelle of blueberry sorbet made using the Silikomart quenelle mould and place the butterfly tuile on top.

Blueberry panna cotta

Blueberry panna cotta, comprising

– blueberry panna cotta,
– fresh blueberries,
– mint leaves.

Materials used

– Pink 3D silicone mould

Ingredients

Panna cotta
✔180g single cream
✔90g puréed blueberries
✔25g caster sugar
✔3g gelatine

Fresh blueberries

Mint leaves

The recipe

For 4 pannas cottas

Blueberry panna cotta
✔180g single cream
✔90g puréed blueberries
✔25g caster sugar
✔3g gelatine

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

Pour the single cream, caster sugar and the blended and strained blueberries into your saucepan.

Heat the cream, stirring occasionally.

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

Pour into your silicone mould. I didn’t fill my mould right to the top. I used about 60–65g per mould.

Chill until the gelatine has set, then place in the freezer overnight or for at least 6 hours so that you can turn it out properly.

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

Arrange some fresh blueberries (I sweetened them a little) around your panna cotta.

Add a few small mint leaves to add a touch of colour.

Chill for at least 4 hours before serving.

Blueberry entremet

Blueberry entremet composed of

– blueberry mousse,
– blueberry compote,
– almond sponge,
– blueberry compote,
– blueberry sorbet,

Equipment used

– Silikomart 8-cavity cylinder mould

– Silikomart ‘Miel’ stencil

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Blueberry compote
✔1g pectin
✔85g blueberries
✔10g sugar

Blueberry mousse
✔135g blueberries
✔80g cream
✔20g caster sugar
✔2.5g gelatine

Almond biscuit
✔20g ground almonds
✔20g sugar
✔1 egg yolk
✔10g melted butter
✔7g flour
✔1 egg white

Blueberry compote
✔45g blueberries
✔7g caster sugar
✔1g NH pectin

The recipe

For 3/4 of a dessert

Blueberry compote
✔1g pectin
✔85g blueberries
✔10g sugar

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

In a saucepan, heat the 85g of blueberries 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 blueberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.

Almond biscuit
✔20g ground almonds
✔20g sugar
✔1 egg yolk
✔10g melted butter
✔7g flour
✔1 egg white

In a mixing bowl, mix the egg yolk with the icing sugar. Add the ground almonds, flour and melted butter. Mix well.

In another mixing bowl, whisk the egg whites with the caster sugar until stiff. Fold in a third of the egg whites to loosen the mixture, then gently fold in the remainder using a rubber spatula.

Pour the biscuit batter onto a baking tray lined with baking paper. Spread it out using an offset spatula to ensure an even thickness.

Bake the sponge for 12 to 14 minutes at 170°C (this may vary depending on the oven; the sponge should be lightly golden). Remove the sponge from the oven and leave it to cool before peeling it off the paper and cutting it into a rectangle to fit your Silikomart mould.

I soaked my biscuit in a syrup flavoured with blueberry liqueur.

Blueberry mousse
✔135g blueberries
✔80g cream
✔20g caster sugar
✔2.5g gelatine

Soak the gelatine in very cold water.

Heat the 135g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whip the single cream using an electric whisk.

Fold into the previous mixture, which has been cooled to below 30°C.

Assembly

Fill the silicone mould halfway with blueberry mousse.

Add the blueberry compote.

Add the rest of the blueberry mousse, leaving a little space for the almond biscuit

Finish with the sponge.

Chill for at least 1 hour, then place in the freezer overnight.

Blueberry compote
✔45g blueberries
✔7g caster sugar
✔1g NH pectin

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

In a saucepan, heat the 60g of puréed blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly before plating up.

Turn out the blueberry desserts and immediately apply the purple velvet spray.

Dressage

Using the Silikomart ‘Honey’ stencil, spoon your compote onto each serving plate.

Then place your dessert in the centre.

I added some fresh mint leaves and a quenelle of blueberry sorbet.

Strawberry tartlet

Strawberry tartlet made with

– sweet pastry,
– custard,
– strawberries,
– strawberry compote,
– strawberry sorbet.

Equipment used

– Silikomart Klassik 80mm tart ring mould

– Silikomart stencil

(Paid Amazon links)

Ingredients

Custard
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

Sweet pastry
✔50 g softened butter
✔100 g flour
✔35 g icing sugar
✔15 g ground almonds
✔1 pinch of salt
✔1 egg yolk

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

The recipe

Makes 3–4 tartlets

Sweet pastry
✔50 g softened butter
✔100 g flour
✔35 g icing sugar
✔15 g ground almonds
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. Roll out the pastry thinly between two sheets of baking paper using a rolling pin. Cut out circles and strips. Line the tartlet tins with the circles and prick the pastry with a fork. Place in the freezer for a few minutes, then blind-bake at 170°C for 15 minutes on a micro-perforated baking mat. Leave to cool.

Custard
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

Heat the milk and vanilla in a saucepan. In a bowl, mix together the egg yolks and sugar, then stir in the cornflour. Pour the hot milk over the mixture. Return to the saucepan and heat, stirring constantly, until the custard thickens. Add the capful of rum to flavour your custard (optional). Cover with cling film and chill.

Once the cream has cooled, fill the tart bases with the custard.

Arrange the sliced strawberries on top. Chill.

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

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

In a saucepan, heat the 60g of puréed 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.

Using the Silikomart stencil, spoon your compote onto each serving plate. Rinse the stencil between each plate.

Place your strawberry tartlet on top. Chill until it’s time for dessert. Just before serving, add a scoop of strawberry sorbet.