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 butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 half teaspoon yeast
Apple mousse
✔160g apple
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatin
Kiwi jelly
✔1 2g gelatin leaf
✔80g kiwi fruit
Neutral topping
✔1 sheet gelatin 2g
✔25 g water
✔30 g fine caster sugar
✔8 g glucose syrup
+ White velvet spray
The recipe
For 4 desserts
Lemon biscuit
✔25g butter
✔lemon zest
✔20g caster sugar
✔25 d’ oeuf
✔25g flour
✔1 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 mousse
✔160g apples
✔10g lemon juice
✔25g caster sugar
✔25g water
✔3g gelatine
✔100g 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 jelly
✔1 2g gelatin leaf
✔80g 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 topping
✔1 2g gelatin sheet
✔25 g water
✔30 g fine caster sugar
✔8 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.
