Clementine Entremet made with
– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.
Materials used
– Silikomart Givre 90 mould
– Silikomart X15 half sphere mould
– Ancel 210 Bloom gelatine (gold quality)
– Orange velvet spray
Ingredients
Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter
Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt
Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream
Orange velvet spray
The recipe
For 4 desserts
Clementine cream insert
✔1 egg yolk
✔15g sugar
✔100g Corsican clementine purée
✔1.5g leaf gelatine
✔15g butter
Place the gelatine sheet in a bowl of cold water. In another bowl, whisk together the egg yolk and caster sugar. Pour the previously blended clementine purée into a small saucepan. Heat the purée and pour over the egg yolk and sugar mixture. Mix well and pour back into the pan. Return to the heat for a few minutes, then remove from the heat and add the gelatine. Mix well. Add the butter, cut into pieces. Mix again. Pour into the Silikomart half sphere X15 cavity insert mould and chill for 1 hour before placing in the freezer for at least 2 hours.
Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt
Pour the flour, pinch of salt and yeast into a bowl and mix. In another bowl, place the kneaded butter and work it with the caster sugar. Add the egg. Add half the flour and yeast mixture. Mix well. Add the zest of a previously washed clementine and its juice. Mix well. Add the rest of the flour mixture. Mix again.
Pour onto a baking tray lined with baking paper. Smooth out evenly with an angled spatula. Bake. The tip of the knife should come out dry. Leave to cool, then cut out the biscuit using a circular biscuit cutter the same diameter as your tin.
Clementine mousse
✔3g gelatine
✔70g clementine juice
✔30g egg
✔30g sugar
✔40g butter
✔100g single cream
Place the gelatine leaves in a bowl of cold water for at least 10 to 15 minutes. In a small saucepan, heat the clementine juice. In a bowl, whisk the egg yolk with the caster sugar. Pour the hot orange juice over this mixture. Mix well and return to the pan. Continue cooking, stirring constantly, until the mixture thickens slightly. Remove from the heat and add the wrung-out gelatine. When the mixture is around 60°C, add the butter, cut into pieces. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when the temperature is around 30°C and stir gently.
Assembly
Fill the Silikomart Givré 90 mould halfway with the clementine mousse, using a spoon to smooth the edges.
Place the clementine insert.
Add a little mousse and finish with the clementine biscuit.
Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. I decorated with a little edible gold leaf. Chill for at least 3 hours.
