Blackberry entremet made with
– an almond biscuit,
– a blackberry mousse
– a white velvet spray,
– blackberry jelly.
Equipment used
– Baking tray
– White velvet spray
– Silikomart mini dot X6 mould
Ingredients
Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream
Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine
+ White velvet spray
The recipe
For 3 desserts
Almond biscuit (the day before)
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white
In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.
In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.
Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.
Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream
Place the gelatine in a large bowl of cold water.
Pour the 110g of blackberries mixed with the caster sugar into a saucepan. Bring to the boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the cold cream until stiff and gently fold in the cooled mixture using a pastry blender.
Assembly
Pour the blackberry mousse into the Silikomart mini dot mould. Add the almond biscuit. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the white velvet spray.
Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine
Place the gelatine in a large bowl of cold water. Blend 80g of blackberries and strain through a fine sieve to remove the skin. Pour into a saucepan with the water and caster sugar and heat through. Remove from the heat and add the gelatine, wrung out and softened. Leave to cool slightly before pouring into the hollow of each dessert. Chill for at least 2 hours before serving.
I decorated it with a blackberry and fresh mint leaves.
