Caramel apple tart

Caramel apple tart made with

– crispy speculoos biscuits
– caramelised apples
– homemade caramel
– dollop of whipped cream

Equipment used

– Pavoni Slake mould

– Silikomart quenelle mould

– Silikomart flower stencil mould

– Baking paper

– Rolling pin

(Paid Amazon links)

Ingredients

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

Whipped cream

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

For the homemade caramel
40g caster sugar
50g heated single cream
13g semi-salted butter

The recipe

Caramel apples
2 Golden Delicious apples
40g caster sugar
50g butter
100g caster sugar
50g single cream
1 sheet of gelatine (2g)

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

In a saucepan, sauté the diced apples with the butter and sugar. In another saucepan, make a caramel with the 100g caster sugar. Add the hot cream, then remove from the heat and add the gelatine.

Mix the caramel with the diced apples.

Place in the Pavoni Slake mould and then in the freezer.

Vanilla whipped cream

Make whipped cream with very cold liquid cream with a minimum fat content of 30%, a little caster sugar and vanilla powder. Fill the Silikomart quenelle mould and place in the freezer for at least 3 hours.

Crunchy speculoos
40g white chocolate
55g speculoos paste
30g crêpes dentelles

Mix the white chocolate, melted in the microwave, with the speculoos paste.

Add the crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using the cookie cutter provided with your Pavoni Slake mould. Keep in the freezer until ready to assemble.

For homemade caramel
40g caster sugar
50g heated single cream
13g semi-salted butter

Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely.

Presentation

Spread the caramel onto your serving plate using a spatula and the Silikomart stencil. Carefully remove the stencil.

Place the speculoos crisp on a plate. Remove the apple cubes from the mould and place them on top of the crisp.

Remove the whipped cream quenelle from the mould and place it on the plate.

Chill until ready to serve.

Caramel pear entremet

Caramel pear entremet composed of

– caramel mousse,
– pear compote,
– hazelnut crisp,
– brown velvet spray,
– tuile,
– pear sorbet quenelle,
– pear jelly.

Equipment used

– Silicone mould

– Lace feather mould

– Silikomart quenelle mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Hazelnut crunch
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

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

Brown velvet spray

The recipe

Crunchy hazelnut
✔20g white chocolate
✔35g hazelnut praline
✔20g crêpes dentelles

Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut out using a cookie cutter slightly smaller than the mould. Set aside in the freezer until ready to assemble.

Pear compote
✔Diced pear
✔NH pectin
✔Vanilla powder
✔Caster sugar

Heat the diced pears with the vanilla in a saucepan. Mix the caster sugar and NH pectin in a small bowl. As soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.

Caramel mousse
✔10g water
✔65g milk
✔30g sugar
✔80g cream
✔2g gelatine
✔1 egg yolk
✔10g sugar
✔4g cornflour

Soften the gelatine sheet in a bowl of cold water. Heat the 65g milk in a small saucepan. When it starts to simmer, set aside. Pour the water and 30g caster sugar into another saucepan and bring to the boil until you obtain a brown caramel. Remove from the heat and pour the hot milk over the caramel, whisking continuously.

In a bowl, beat the egg yolk with 10g of sugar until pale. Add a little of the caramel milk from the saucepan and 4g of cornflour. Mix together. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens. Remove from the heat.

Pour this cream into a bowl, add the drained gelatine, mix and leave to cool slightly.

Whip the well-chilled liquid cream with an electric mixer. Gently fold into the previous mixture. Set aside.

Proceed with assembly.

Assembly

Pour the caramel mousse into the moulds, making sure to fill them halfway up the sides.

Add the pear compote.

Top with the caramel mousse.

Finish with the crunchy hazelnut biscuit.

Place in the freezer overnight.

The next day, remove your desserts from the moulds and immediately apply the brown velvet spray.

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

In a saucepan, heat the blended pear with the caster sugar and a little lemon juice. You can add a tablespoon of water if necessary. As soon as it starts to boil, remove from the heat and add the drained and softened gelatine.

Fill 3 cavities of the Silikomart quenelle silicone mould, place in the fridge until the jelly sets, then in the freezer. Fill a piping bag with the remaining jelly and pipe into the hollow of your dessert.

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

Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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.

Place your desserts on your serving plate. Fill the hollow of the dessert with pear jelly.

Place your tuiles on your plate just before serving your dessert.

Remove your pear jelly and pear sorbet quenelles from their moulds. I added chocolate leaves.

Pear and mascarpone entremet

Pear and mascarpone entremet made with

– homemade spoon biscuits,
– pears in syrup,
– mascarpone cream,
– pear jelly.

Equipment used

– Pastry ring

– Rhodoid film

– Plain nozzle

– Ancel 210 bloom gelatine

(paid Amazon links)

Ingredients

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+icing sugar

Pear jelly
✔140g pears in syrup
✔3g gelatine

Cooking
180°C – 8 to 10 minutes

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔5g milk
✔1 sheet of 2g gelatine
✔1 capful of pear liqueur

Assembly
✔Pears in syrup
✔Pear liqueur

The recipe

Serves 5 to 6 people

Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little 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. Mix gently with a spatula. Sift the flour on top. Mix again.

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

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

Allow the biscuit to cool and cut it into two circles; one the same size as your circle and the other slightly smaller.

Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔8g milk
✔1 sheet of 2g gelatine
✔1 capful pear liqueur

Place the gelatine leaf 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 from the yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine mixture and the capful of pear liqueur. Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g of sugar.

Gently fold the egg whites into the mascarpone cream. Proceed with assembly.

Assembly
✔Syrup (pear juice in syrup, pear liqueur)

I peeled, cored and cooked 4 large pears in a large saucepan with water, caster sugar and liquid vanilla.

Place your ring mould on your plate. Add a sheet of Rhodoid film. Place the first biscuit at the bottom of your ring mould.

Brush the top with syrup.

Cut up the pear pieces in syrup and set aside.

Add the mascarpone cream to a height of approximately 1.5 cm.

Add the second biscuit and soak it in syrup. Place the pear pieces on top, then add the remaining mascarpone cream. Place in the freezer overnight.

Pear jelly
✔140g blended pears in syrup
✔3g gelatine
✔A little lemon juice

Heat the pear purée with the lemon juice, then remove from the heat and add the gelatine, which has been softened and squeezed dry. Cover the dessert and place in the fridge.

I decorated it with flowers (Christmas roses: please note that they are not edible) and a chocolate plaque.

Tatin tart

Tarte Tatin made with

– sweet pastry
– apples
– homemade caramel

Equipment used

– Silikomart mold

– Piping bag

– Baking paper

– Rolling pin

Ingredients

Caramel
140g sugar
50g water
80g butter, cut into pieces

Golden Delicious apples

Whipped cream

Sweet dough
100g flour
30g powdered sugar
45g butter
One egg yolk
A pinch of salt

Baking

160°C
40 + 40 minutes

The recipe

Caramel
140g sugar
50g water
80g butter, cut into pieces

Make the caramel in a saucepan with the water and sugar. Once it has turned a nice color, lower the heat and add the butter, cut into pieces, a little at a time. Pour it into the mold.

Arrange the apples cut into quarters. Bake for 40 minutes at 320°F.

Sweet dough
140g flour
20g icing sugar
65g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, cover with cling film and place in the fridge.

Roll out the dough between two sheets of baking paper.

Cut the dough to the diameter of your pan.

Press down on the apples as soon as they come out of the oven.

Add the sweet pastry, previously rolled out with a rolling pin and cut to the diameter of your mold, on top and bake again for 40 minutes. Allow to cool slightly and remove from the mold.

I served this tart with a little whipped cream on top.

I decorated it with a slice of apple covered in white chocolate.

Speculoos pear entremet

Speculoos pear entremet composed of

– pear mousse,
– speculoos crisp,
– tuile,
– pear jelly.

Equipment used

– Saint Anna silicone mould

– Butterfly lace mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Speculoos crunch
✔20g white chocolate
✔35g speculoos paste
✔20g crêpes dentelles

Butterfly lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour

The recipe

For 3 desserts

Pear jelly
✔120g ripe pears
✔10g caster sugar
✔4g gelatine

Soften the gelatine in a large bowl of cold water.

Fill the silicone mould, place in the fridge until the jelly sets, then transfer to the freezer.

Crunchy speculoos
✔20g white chocolate
✔35g speculoos paste
✔20g 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 using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.

Pear mousse
✔110g pears
✔2.5g gelatine
✔110g single cream

Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over a low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.

Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).

Fill your silicone mould with pear mousse.

Finish with the crispy speculoos biscuit.

Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the molds.

Dressage

Place your frozen pear jelly ring on your serving plate.

Place your dessert in the middle. Keep it cool while it thaws and until you’re ready to eat it.

Butterfly lace tuile
✔15g butter
✔15g egg white
✔10g powdered sugar
✔15g flour

Mix all the ingredients together. Fill the butterfly tuile mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 7-8 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.

Place your tuile on your dessert just before serving.

Peanut entremet

Peanut entremet composed of

– vanilla mousse,
– peanut brittle,
– peanut praline,
– peanut powder,
– a scoop of vanilla ice cream,
– caramelised peanuts.

Equipment used

– Silikomart quenelle mould

– Single-portion silicone mould

– Pavoni peanut mould

– Ancel 210 Bloom gelatine (gold quality)

– Baking paper

(links remunerated by Amazon)

Ingredients

Peanut praline
✔150g peanuts
✔75g caster sugar

Peanut crisp
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Unsalted peanuts

Brown velvet spray

The recipe

For 3 entremets

Peanut praline
✔150g unsalted peanuts
✔75g caster sugar

Spread the unsalted peanuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.

Fill the Silikomart half-sphere mould with 15 cavities of peanut praline and place in the freezer for at least 5 hours.

Crunchy peanut
✔20g white chocolate
✔35g peanut praline
✔10g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut praline. 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.

Vanilla mousse
✔1g gelatine
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔50g single cream with a minimum fat content of 30%

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 50g of single cream with the vanilla pod, scraped and split in half. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 50g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the Silikomart single-portion mould halfway with vanilla mousse.

Add the frozen peanut praline insert.

Finish with the crunchy peanut biscuit.

Place in the freezer overnight.

Dressage

The next day, remove the desserts from the moulds and immediately apply the brown velvet spray.

Place the peanut dessert on your serving plate. I added some peanut powder.

Keep cool. Just before serving, add the scoop of ice cream.

Chestnut

Chestnut composed of
– chestnut mousse,
– pieces of candied chestnuts,
– hazelnut crisp,
– chocolate mirror glaze,
– sweet pastry,
– meringue pieces,
– a scoop of chestnut ice cream.

Equipment used

– Silikomart quenelle mould

– Silikomart essential mould

(links remunerated by Amazon)

Ingredients

Hazelnut crunch
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

+a few candied chestnuts

+meringues

Sweet pastry
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

The recipe

Hazelnut praline
✔150g hazelnuts
✔75g caster sugar

Spread the hazelnuts 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 have been rubbed to remove as much skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.

Crunchy hazelnuts
✔15g white chocolate
✔25g hazelnut praline
✔10g crêpes dentelles

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into small rectangles. These will serve as the base for your dessert. Place in the freezer until ready to assemble.

Chestnut mousse
✔100g chestnut cream
✔150g single cream (30+120)
✔2.5g gelatine

Soften the gelatine leaves in a bowl of cold water. Heat 30g of single cream with the chestnut cream in a saucepan. Remove from the heat, add the drained and softened gelatine. Mix. Set aside.

Beat the remaining 120g of very cold single cream with an electric mixer. Gently fold in the cooled mixture.

Assemble the cake.

Assembly

Fill the Silikomart Essenziale 80 mould halfway with brown mousse.

Add pieces of candied chestnut.

Fill with the remaining brown mousse. Place in the freezer overnight.

The next day, remove your desserts from the moulds. Cut off the ends. Set aside in the freezer until ready to glaze.

Mirror glaze
✔35g water
✔55g caster sugar
✔10g glucose syrup
✔35g single cream
✔20g milk chocolate
✔30g white chocolate
✔4g gelatine
✔15g hazelnut praline

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

In a fairly tall container, add 20g milk chocolate and 30g white chocolate. Melt them in the microwave.

In a saucepan, heat 155g caster sugar, 35g water and 10g glucose until it reaches a rolling boil, approximately 103°C.

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

Then pour this mixture over the melted chocolate. Stir well. Finally, add the 35g of single cream (30% fat) and the praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you dip your blender in to incorporate as little air as possible. Also, run your blender at low speed to limit the formation of bubbles.

Once the mirror glaze has cooled to 35°C, cover your desserts with it. I did not cover them completely as I then applied sweet pastry biscuit to both sides.

Sweet dough
✔90g flour
✔35g sugar
✔1 pinch of salt
✔50g butter
✔1 egg yolk
✔Cocoa powder

Mix all the ingredients together in a bowl. Take a small amount of dough and add a little cocoa powder. Roll out between two sheets of baking paper, placing a little cocoa dough in between. Use a cookie cutter to cut your dough into brown shapes. Place on a baking tray covered with a micro-perforated baking mat, then place in the freezer for 10 minutes while you preheat your oven to 170°C. Bake between two baking mats. Leave to cool and set aside for assembly.

Place a biscuit on each side of your dessert.

I placed pieces of broken chestnuts and small edible gold leaves on top of the dessert.

Just before serving, assemble the dish. Place your dessert on the plate. Crumble the meringue over it. Just before serving, add your chestnut ice cream quenelle, which you will have previously moulded using the Silikomart quenelle mould.

Vanilla and red fruit entremet

Vanilla and red fruit entremet composed of

– a strawberry compote insert,
– vanilla mousse,
– almond biscuit,
– red fruit jelly,
– raspberry coulis.

Equipment used

– Pink 3D flower silicone mould

– Piping bags

– Ancel 210 Bloom gelatine (gold quality)

(Paid Amazon links)

Ingredients

Almond biscuits
✔30g ground almonds
✔30g caster sugar
✔8g plain flour
✔1 egg white
✔1 egg yolk
✔10g melted butter

Raspberry and strawberry jelly
✔30g red berries
✔5g sugar
✔1g gelatine
✔Red food colouring

Vanilla mousse (the day before)
✔65g single cream
✔65g white chocolate
✔Vanilla powder or vanilla pod
✔65g cold single cream with a minimum fat content of 30%
✔2g gelatine

Strawberry compote
✔60g diced strawberries
✔1g NH pectin
✔10g caster sugar

Raspberry coulis

The recipe

Almond biscuits
✔30g ground almonds
✔30g caster sugar
✔8g flour
✔1 egg white
✔1 egg yolk
✔10g melted butter

In a bowl, mix the egg yolk with the sugar. Add the ground almonds, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Fold in a third of the egg whites and mix to loosen the mixture, then gently fold in the rest using a spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. Spread it out with an offset spatula to ensure an even thickness. Bake the biscuit for 12 to 14 minutes at 170°C.

Remove the biscuit from the oven and leave it to cool before removing it from the paper and cutting it out using a circular cookie cutter slightly smaller than your Silikomart mould.

Strawberry compote
✔60g diced strawberries
✔1g NH pectin
✔10g caster sugar

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

Heat the diced strawberries in a saucepan for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside until ready to assemble.

Vanilla mousse (the day before)
✔65g single cream
✔65g white chocolate
✔Vanilla powder or vanilla pod
✔65g cold single cream with a minimum fat content of 30%
✔2g gelatine

Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 65g single cream with the scraped and split vanilla pod. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Reheat the mixture slightly, then remove from the heat and add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the 65g of very cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Assemble quickly.

Assembly

Fill the 3D rose mould halfway with vanilla mousse.

Add the strawberry compote.

Top with the remaining vanilla mousse.

Add the almond biscuit. I brushed it with a syrup (a mixture of water, sugar and alcohol).

Chill for at least 2 hours, then place in the freezer overnight.

Raspberry and strawberry jelly
✔30g red berries
✔5g sugar
✔1g gelatine
✔Red food colouring

Place the gelatine sheet in a large bowl of cold water. In a small saucepan, pour 30g of blended and strained fruit to remove the seeds. Add a tablespoon of water and the caster sugar if desired. Heat. As soon as it starts to boil, remove from the heat and add the squeezed and softened gelatine. Leave to cool slightly and place in a piping bag.

Place your frozen dessert on your serving plate. Use a piping bag to pipe on the red fruit jelly. Place in the fridge until ready to serve.

Just before serving, pour the raspberry coulis, which has been blended and strained to remove the seeds, around the edge of your dessert.

I decorated mine with a small piece of edible gold leaf.

Raspberry entremet

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.

Raspberry heart

Raspberry heart composed of

– raspberry mousse,
– raspberry jelly,
– raspberries,
– a lace tuile.

Equipment used

– Silikomart flat heart mould X8

– Ancel 210 bloom gelatine

– Lace heart mould

Ingredients

Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔10g caster sugar

Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar

Tile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white

Assembly
✔Raspberries
✔Chocolate heart

The recipe

For 4 desserts

Raspberry mousse
✔80g strawberries
✔1.5g gelatine
✔60g cream
✔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. Remove from the heat, add the drained and softened gelatine. Mix and set aside. Pour the chilled cream into a bowl and whip with an electric mixer with the sugar.

Add the previous mixture and stir gently.

Fill the Silikomart flat heart mould X8. Place in the freezer for at least 3 hours.

Raspberry jelly
✔30g raspberries
✔1g gelatine
✔5g caster sugar

Blend the raspberries and strain them to remove the seeds. Pour the raspberries into a saucepan with the caster sugar. Heat gently. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring because the raspberries lose their colour when heated. Mix and leave to cool slightly before pouring into your heart-shaped mould. Place in the fridge until the jelly sets, then transfer to the freezer.

Tuile
✔15g sugar
✔12g flour
✔15g melted butter
✔15g egg white

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 6-8 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.

Remove your desserts from the freezer. Remove the hearts from their moulds. Place your heart on your serving plate. Add your jelly hearts, fresh raspberries and a chocolate heart (found on the annikids.com website). Keep cool until dessert time. Just before serving, add your tuile.