Cherry Entremet
– a sweet pastry biscuit,
– an almond biscuit
– a cherry mousse
– a mirror icing,
– a vanilla mousse,
– cherry compote.
Ingredients
Cherry compote
✔100g cherries
✔10g caster sugar
✔2g NH pectin
Vanilla mousse
✔25g liquid cream
✔25g white chocolate
✔Vanilla powder
✔25g cold liquid cream 30% fat min.
✔1g gelatine
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔7g flour
✔2 egg whites
Cherry mousse
✔200g mixed and strained cherries
✔20g caster sugar
✔200g whipping cream
✔5g gelatine
Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
Mirror icing
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g white chocolate
✔45 ml 30% minimum fat liquid cream
✔3 2g gelatine leaves
✔Red colouring
The recipe
Cherry compote
✔100g cherries
✔10g caster sugar
✔2g NH pectin
Cut the cherries into small pieces and cook over a low heat. Then increase the heat, add the powdered sugar and pectin mixture and cook for a further 2 minutes. Set aside.
Vanilla mousse
✔25g liquid cream
✔25g white chocolate
✔Vanilla powder
✔25g 30% minimum fat cold single cream
✔1g gelatine
Place the gelatine leaf in a bowl of cold water. In a saucepan, heat the 25g of liquid cream with the vanilla powder. Remove from the heat and add the wrung-out gelatine. Pour over the melted white chocolate, stir and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Fill the Pavoni cherry mould with a little of the vanilla mousse, pushing it up all the way to the edges. Using a piping bag, fill with the cherry compote. Finish with a little vanilla mousse and place in the freezer.
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔7g flour
✔2 egg whites
In a bowl mix the powders together. Whisk the egg whites until stiff with the caster sugar. Take a small portion of the whites and stir to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake at 170°C for 14-15 minutes. Leave to cool, then use a biscuit cutter to cut out small squares of biscuit to the diameter of your tin.
Cherry mousse
✔200g mixed and strained cherries
✔20g caster sugar
✔200g whipping cream
✔5g gelatine
Place the gelatine in a large bowl of cold water. Blend the cherries and strain through a fine sieve to remove the skin. Pour into a saucepan with the caster sugar and heat. Remove from the heat and add the gelatine, wrung out and softened. Mix well and set aside. Pour the chilled 30% minimum fat liquid cream into a bowl and whip with an electric mixer. Add the previous mixture (>30°C) and stir gently with a spatula.
Assemble: pour the cherry mousse into the Pavoni Mister mould. Finish with the almond biscuit. Place in the freezer overnight.
Sweet pastry (The next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
Mix all the ingredients together, line and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a square and fluted cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for around ten minutes. Leave to cool.
Mirror icing
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g white chocolate
✔45 ml 30% minimum fat liquid cream
✔3 2g gelatine leaves
✔Red colouring
In a saucepan, heat the sugar, water and glucose until boiling. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat) and the red colouring (I didn’t use enough in my icing; my desserts are a little pale). Use a hand blender to blend the mixture evenly.
Remove the entremets and cherries from the freezer. Cover the surface with the icing cooled to 33/34°C. Place the entremets on the sweet pastry biscuit.
I decorated with a square of white chocolate. I added the cherry on top. Place in the fridge to defrost.
