Blueberry Entremet made with
– an almond biscuit,
– a blueberry cream insert,
– a blueberry compote insert
– a blueberry mousse,
– mirror icing.
Materials used
– Silikomart truffles 15 mould
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Blueberry compote insert
✔180g blueberries
✔4g NH pectin
✔1 leaf gelatine 2g
✔35g caster sugar
Creamy blueberry insert
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g blueberries
Almond biscuit
✔30 g walnut powder
✔1 egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔7 g flour
Blueberry mousse
✔200g blueberries
✔200g single cream
✔50g caster sugar
✔6g gelatine
Mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g liquid cream 30% MG
✔2 x 2g gelatine leaves
✔violet colouring
The recipe
For 4 entremets
Blueberry compote insert
✔180g blueberries
✔4g NH pectin
✔1 leaf gelatine 2g
✔35g caster sugar
In a small bowl, combine the caster sugar and NH pectin. Pour the whole bilberries into a saucepan and heat. When boiling, add the sugar and pectin mixture. Cook for 2 minutes, stirring constantly. Pour into the silikomart truffles mould, in 4 cavities, only halfway up. Place in the freezer.
Creamy blueberry insert
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔10g caster sugar
✔30g blueberries
Place the leaf gelatine in a bowl of cold water. Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add 1 egg yolk and 10g sugar. Mix well, then pour over the hot cream. Stir and return to the pan. Cook, stirring constantly, until the mixture reaches 82-83°C. Remove from the heat and add the gelatine, squeezed out and softened, and the blueberries, previously blended. Pour into the silikomart truffles mould over the compote and place in the freezer for at least 3 to 4 hours.
Almond biscuit
✔30 g walnut powder
✔1 egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔7 g flour
In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.
Blueberry mousse
✔200g blueberries
✔200g single cream
✔50g caster sugar
✔6g gelatine
Moisten the gelatine in a bowl of cold water. Heat the blueberry purée (simply blend the blueberries) with the caster sugar in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Leave to cool slightly. Whip the cold cream with an electric mixer. Add the previous mixture, whose temperature is below 30°C, and stir gently with a pastry blender.
Assembly
Pour the blueberry mousse halfway into the silikomart Dolce tartufo mould. Add the frozen insert, top up with any remaining mousse, finish with the almond biscuit and place in the freezer overnight.
Mirror icing
✔45 g sugar
✔45 g glucose
✔25 g water
✔50 g white chocolate
✔30 g liquid cream 30% MG
✔2 x 2g gelatine leaves
✔violet colouring
In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the cream and colouring. Use a hand blender without a bell jar to blend the mixture smoothly. If necessary, filter the mixture to remove any air bubbles. Remove the frozen mousse (I used a peeler to make a hole in the mousse to resemble a blueberry) and immediately cover the surface with the glaze, which has been cooled to 35°C.
