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)
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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.
