Apple and Kiwi Entremet
– a lemon cookie,
– an apple mousse,
– white velvet spray,
– kiwi jelly.
Equipment used
– Baking sheet
– White velvet spray
– Silikomart mini dot X6 mould
– Silikomart half sphere mould 15 cavities
Ingredients
Lemon cookie
25g butterlemon zest20g caster sugar25 d’ oeuf25g flour1 half teaspoon yeast
Apple mousse160g apple10g lemon juice25g caster sugar25g water3g gelatin
Kiwi jelly1 2g gelatin leaf80g kiwi fruit
Neutral topping1 sheet gelatin 2g25 g water30 g fine caster sugar8 g glucose syrup
+ White velvet spray
The recipe
For 4 desserts
Lemon biscuit25g butterlemon zest20g caster sugar25 d’ oeuf25g flour1 half teaspoon yeast
In a saucepan, melt the butter with the lemon zest. In a bowl, mix the sugar and egg. Add the flour. Mix again. Pour in the butter. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to even out the height. Bake at 170°C for around ten minutes, until lightly colored. Leave to cool, then cut out the cookie using a cookie cutter. Set aside.
Apple mousse160g apples10g lemon juice25g caster sugar25g water3g gelatine100g liquid cream
Place gelatine leaves in a large bowl of cold water. Cut apples into small pieces. Pour into a saucepan with the water, caster sugar and lemon juice. Cook over low heat until the apples are fully cooked. Add the gelatine. Blend until smooth. Set aside.
In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when it falls below 40°C.
Assembly
Fill the silikomart mini dot mould with apple mousse and finish with the lemon cookie. Place in the freezer overnight.
Kiwi jelly1 2g gelatin leaf80g kiwi fruit
Place the gelatin sheet in a bowl of cold water. Blend the kiwi and pour into a small saucepan. Bring to the boil, then remove from the heat and add the wrung-out gelatine. Fill the silikomart mold with half spheres. Leave to cool before placing in the freezer for at least 3 hours.
Neutral topping1 2g gelatin sheet25 g water30 g fine caster sugar8 g glucose syrup
Place the gelatin sheet in a large bowl of cold water.
In a saucepan, heat the sugar, water and glucose. Remove from heat and add the gelatin. Mix well. Wait for the mixture to cool slightly before applying to the kiwi jelly half-spheres.
Unmould the apple cakes and immediately apply the white velvet spray. Place the dome of kiwi jelly on top in the middle. I decorated with a small leaf of mint and edible gold.
