English – Les délices 31

Blueberries pavlova

Blueberry Pavlova

– a meringue,
– mascarpone whipped cream,
– blueberry compote,
– blueberries,
– mint leaves.

Equipment used

– Baking tray

– Plain piping nozzle

– Piping bag

(Paid Amazon links)

Ingredients

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

Mascarpone whipped cream
150g cold single cream
75g mascarpone
40g caster sugar

Blueberry compote
150g blueberries
20g caster sugar
2g NH pectin

a little white chocolate

Mint leaves

The recipe

Makes 4 Pavlovas

Meringue
80g egg whites
160g sugar
12g cornflour
6g lemon juice

In a mixing bowl, combine the egg whites, caster sugar, cornflour and lemon juice. Whisk the egg whites with an electric whisk until you have a firm, smooth meringue. Fill a piping bag fitted with a plain nozzle with the meringue. Pipe the mixture onto a baking tray lined with baking paper.

Bake at 90°C for 2 hours 30 minutes, then leave in the switched-off oven for a further 30 minutes.

Using a kitchen grater, lightly sand the meringues so that they stand upright when turned over.

Melt a little white chocolate in the microwave and use a pastry brush to coat the surface, to protect it from moisture.

Blueberry compote
150g blueberries
20g caster sugar
2g NH pectin

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, cook the blueberries over a low heat for a few minutes. Then turn up the heat and add the sugar and pectin mixture.

Cook for two minutes, stirring occasionally. Turn off the heat. You can blend it or leave the compote chunky.

Fill a piping bag with it and set aside until ready to assemble.

Mascarpone Chantilly cream
150g cold single cream
75g mascarpone
40g caster sugar

Using an electric whisk, whip the very cold single cream with the mascarpone. Use single cream with a minimum fat content of 30% (I often use Président’s Fleurette Extra cream). Gradually add the caster sugar. Fill a piping bag fitted with a plain nozzle with this chantilly cream.

Assembly

Pipe the chantilly cream onto the meringues.

Next, spoon the blueberry compote into the centre of the whipped cream.

Arrange the blueberries on top. I added some small mint leaves.

Strawberry and pistachio cake

Strawberry and pistachio cake comprising
– a pistachio crisp,
– a pistachio sponge,
– a strawberry compote,
– a strawberry mousse,
– a strawberry jelly,
– a sweet tuile.

Equipment used

– Square frame, 12 × 12 × 4.5 cm

– Ancel 210 bloom gelatine

– Butterfly tuile mould

– Silikomart Lotus Flower stencil

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Crunchy pistachio praline
✔50g pistachio praline
✔35g white chocolate
✔30g crêpes dentelles

Diced strawberry compote
✔150g diced strawberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatine

Pistachio biscuit
✔35 g pistachio powder
✔25 g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔7 g flour

Strawberry mousse
✔200 g blended strawberries
✔35 g caster sugar
✔180 g single cream
✔4g gelatine

Strawberry jelly
✔70g blended strawberries
✔10g caster sugar
✔15g water
✔2g gelatine

Strawberry compote
✔70g blended strawberries
✔10g sugar
✔1g NH pectin

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
Red berry flavouring

The recipe

Crunchy pistachio praline
✔50g pistachio praline
✔35g white chocolate
✔30g crêpes dentelles

Mix together the pistachio praline, melted white chocolate and crêpes dentelles. Roll out the mixture between two sheets of baking paper. Place in the freezer for a few minutes. Cut out the crisp using your mould. Place it at the bottom of your mould on a serving dish.

Pistachio biscuit
✔35 g pistachio powder
✔25 g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔7 g flour

Pour the sugar, pistachio powder (I blended some unsalted pistachios) and flour into a mixing bowl. Mix together. Add the egg and melted butter. Whisk the egg whites with an electric whisk until stiff. Fold ⅓ of the egg whites into the mixture and mix gently to soften it. Add the rest and fold in gently. Pour onto a baking tray, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut a 12×12 cm square to fit your pastry frame.

Place your biscuit in your pastry ring on top of your pistachio praline crunch.

Set aside for the next stage of assembly.

Diced Strawberry Compote
✔150g diced strawberries
✔20g caster sugar
✔4g NH pectin
✔2g gelatine

Place the diced strawberries in a saucepan. Cook over a low heat, stirring regularly, for about ten minutes. If necessary, add a little water whilst cooking. Add the mixture of pectin and caster sugar and cook for 2 minutes, stirring occasionally. Remove from the heat and add the gelatine sheet, which has been softened in a bowl of cold water. Pour approximately 100 to 110g of the compote over the pistachio biscuit. Place in the freezer for at least 10 minutes.

Strawberry mousse
✔200g puréed strawberries
✔35g caster sugar
✔180g single cream
✔4g gelatine

Soak the gelatine leaves in a bowl of cold water until softened.

Blend the 200g of strawberries. Heat the blended strawberries with the caster sugar in a saucepan for a few minutes over a low heat. If they are very ripe and fragrant, you can leave out the sugar. Turn up the heat slightly and remove from the heat as soon as it starts to boil. Add the drained, softened gelatine, stirring well. Set aside.

Pour the 180g of very cold single cream into a mixing bowl and whip it with an electric whisk. Add the lukewarm strawberry coulis (at a temperature of around 30°C). Mix gently.

Pour the mousse over the strawberry compote, leaving a little space (2–3 mm) for the jelly.

Return it to the freezer straight away and leave it there overnight.

Strawberry jelly
✔70g blended strawberries
✔10g caster sugar
✔15g water
✔2g gelatine

Soak the gelatine leaves in a large bowl of cold water.

Pour the water and the strawberries – which have been blended in a food processor and strained through a sieve – into a saucepan. Add caster sugar if desired (adjust the amount depending on the sweetness of your strawberries), then heat gently without bringing to the boil.

Remove from the heat and add the well-squeezed gelatine. Optional: add a little food colouring, as the strawberries lose their colour when heated. Stir.

Leave to cool slightly, then pour over the frozen cake.

Tilt the frame so that the jelly spreads evenly.

Leave to set in the fridge until the jelly has set. Carefully remove the ring.

Leave the cake whole or cut it into individual portions. Keep it in the fridge whilst it thaws.

Strawberry compote
✔70g puréed strawberries
✔10g sugar
✔1g NH pectin

In a small bowl, mix together the caster sugar and the NH pectin.

In a saucepan, heat the 60g of puréed strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.

Sweet tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring
✔Red berry flavouring

Mix all the ingredients together. Fill the butterfly lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Plating

Using the Silikomart Lotus Flower stencil, spoon the strawberry compote onto your plate. Add a slice of cake. Place a butterfly wafer on top at the very last moment.

Blueberry

Blueberry dessert

– blueberry mousse,
– blueberry compote,
– meringue,
– blueberry compote,

Equipment used

– Blueberry mould

– Silikomart stencil

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Blueberry compote
✔60g puréed blueberries
✔10g caster sugar
✔1g NH pectin

Blueberry mousse
✔220g puréed and strained blueberries
✔30g sugar
✔80g single cream
✔2.5g gelatine

Meringue
✔35g egg white
✔70g caster sugar
✔5g cornflour
✔lemon juice

Blueberry compote
✔80g blueberries
✔10g caster sugar
✔1g NH pectin

The recipe

Meringue
✔35g egg whites
✔70g caster sugar
✔5g cornflour
✔lemon juice

In a mixing bowl, combine the egg whites, caster sugar, cornflour and lemon juice. Whisk the egg whites with an electric mixer until you have a firm, smooth meringue. Fill the Silikomart half-sphere moulds and bake at 100°C for 2 hours.

Blueberry compote
✔80g blueberries
✔10g caster sugar
✔1g NH pectin

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 80g of blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the blueberries lose their colour during cooking. Stir. Set aside to cool slightly until ready to assemble.

Blueberry mousse
✔220g blueberries, puréed and strained
✔30g sugar
✔80g single cream
✔2.5g gelatine

Soak the gelatine in very cold water.

Heat the 220g of blueberries (blended and strained) and the sugar for a few minutes over a low heat. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whip the single cream using an electric whisk.

Fold into the previous mixture, which has been cooled to below 30°C.

Assembly

Fill the silicone mould halfway with blueberry mousse. Chill for at least 4 hours to allow the gelatine to set, then place in the freezer.

Add the blueberry compote.

Add the remaining blueberry mousse.

Finish with the meringue.

Chill for at least 1 hour, then place in the freezer overnight.

Blueberry compote
✔60g puréed blueberries
✔10g caster sugar
✔1g NH pectin

In a small bowl, mix the caster sugar and the NH pectin.

In a saucepan, heat the 60g of puréed blueberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Turn out the blueberry desserts and immediately apply the purple velvet spray.

Keep chilled.

Dressage

Using the Silikomart stencil, spoon your compote onto each serving plate.

Then place your dessert in the centre.

I added some fresh mint leaves.

Cherry bar

Cherry bar consisting of

– cherry mousse,
– a quenelle of cherry sorbet,
– cherries,
– cherry compote.

Equipment used

– Silikomart quenelle mould

– Silikomart Miel stencil

– Silicone bar mould (Temu)

– Ancel 210 Bloom gelatine (gold grade)

(affiliate links via Amazon)

Ingredients

Cherry compote
✔60g of puréed and strained cherries
✔10g caster sugar
✔1g NH pectin

Cherry mousse
✔120g puréed and strained cherries
✔10g sugar
✔50g single cream
✔1.5g gelatine

✔Cherry sorbet

The recipe

For 5 bars

Cherry mousse
✔120g blended and strained cherries
✔10g sugar
✔50g single cream
✔1.5g gelatine

Soak the gelatine in very cold water.

Heat the cherry purée (blended cherries, strained to remove the skins) for a few minutes over a low heat (heating allows some of the water to evaporate, so the mixture will reduce), add the sugar, then remove from the heat and stir in the squeezed gelatine.

Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the previous mixture, which has been cooled to below 35°C.

Assembly

Fill the silicone mould with cherry mousse. Chill for at least 2 hours to allow the gelatine to set, then place in the freezer.

Cherry compote
✔60g of puréed and strained cherries
✔10g caster sugar
✔1g NH pectin

In a small bowl, mix the caster sugar and the NH pectin.

In a saucepan, heat the 60g of puréed and strained cherries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the cherries lose their colour during cooking. Stir. Set aside to cool slightly.

Dressage

Using the Silikomart ‘Honey’ stencil, spoon the compote onto each serving plate. Turn out the cherry bars and place them quickly onto the plates. Chill until ready to serve.

Just before serving, place your cherry sorbet quenelle (Faur artisan ice cream) on the plate. I added a small mint leaf to add a splash of colour, along with some cherries.

Coffee and mascarpone

Coffee and mascarpone

– mascarpone mousse,
– spoon biscuits,
– coffee beans mousse,
– cocoa powder.

Equipment used

– Silikomart Essenziale mould

– Silikomart coffee bean mould

– Ancel 210 Bloom gelatine (gold grade)

– Baking paper

(affiliate links via Amazon)

Ingredients

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
✔+ icing sugar

Baking
180°C – 8 to 10 minutes

Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky

Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g sugar
✔100g cold single cream
✔2g gelatine

cocoa powder

The recipe

Spoon biscuits
✔1 egg white
✔1 egg yolk
✔30g caster sugar
✔15g plain flour
✔15g cornflour
✔+ icing sugar

Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar. Then add the egg yolks. Gently fold in using a spatula. Sift the flour over the mixture. Mix again.

Fill a piping bag fitted with a plain nozzle. Pipe the spoon biscuits onto a sheet of baking paper.

Dust with icing sugar. Bake at 180°C for 8 to 10 minutes.

Leave the biscuits to cool, then cut them out using a round cutter with a diameter smaller than your mould.

Mascarpone mousse
✔90g mascarpone
✔1 egg yolk
✔1 egg white
✔30g caster sugar
✔7g milk
✔1g gelatine
✔1 capful of whisky

Place the gelatine sheet in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.

Separate the egg white from the yolk into two separate bowls. Using an electric mixer, beat the yolk with the mascarpone and half the sugar. Add the milk and gelatine mixture, and the capful of whisky. Mix and set aside.

In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining sugar. Gently fold the egg whites into the mascarpone mixture.

Assembly

Fill the Silikomart Essenzial 80 silicone mould with mascarpone mousse. Place a ladyfinger soaked in coffee on top. Chill, then freeze for at least 4–5 hours.

Coffee mousse
✔45g single cream
✔coffee extract
✔12g white chocolate
✔1 egg yolk
✔15g caster sugar
✔100g cold single cream
✔2g gelatine

Place the gelatine sheet (2g) in a large bowl of cold water. In a mixing bowl, whisk the egg yolk with 15g caster sugar. Heat the milk and coffee extract in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.

Pour the hot custard over the white chocolate, stirring with a whisk until it has melted. Set aside.

Whip the very cold single cream with an electric whisk and fold it into the cream (once it has cooled slightly to below 30°C) using a spatula.

Fill the Silikomart coffee bean silicone mould with coffee mousse (I didn’t fill them completely – 20–25g) and place in the freezer for at least 2 hours.

Dressage

Turn out the mascarpone and coffee desserts and immediately spray them with brown velvet spray. Place them on your serving plate.

Turn out the coffee beans (2 per plate) and place them on your plate as well. Chill until ready to serve.

Peach tart

Peach tart

– with red fruit compote,
– white peach mousse,
– shortbread base,
– and a scoop of strawberry sorbet.

Equipment used

– Silikomart quenelle silicone mould

– Pavoni slake mould

– Silikomart stencil

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Shortbread biscuit
✔80g Breton shortbread (Roudor brand)
✔40g melted butter

Red fruit compote
✔80g blended strawberries and raspberries
✔15g caster sugar
✔1g NH pectin
✔red food colouring

Peach mousse
✔2g gelatine
✔80g single cream
✔140g puréed peaches
✔1 egg yolk
✔20g sugar

The recipe

Shortbread
✔80g Breton shortbread (such as Roudor)
✔30g melted butter

Melt the butter in the microwave. Add the crumbled shortbread. Mix together. Press the mixture into a heart-shaped cookie cutter, pressing down firmly with the back of a teaspoon. Chill until ready to assemble.

Peach mousse
✔2g gelatine
✔80g single cream
✔140g puréed peaches
✔1 egg yolk
✔20g sugar

Soak the gelatine in very cold water.

Heat the peach purée (peaches peeled and blended for a few minutes over a low heat). Pour over the egg yolk and sugar mixture, then return to the pan. Continue cooking, taking care not to exceed 82–83°C. Remove from the heat and stir in the squeezed gelatine. Leave to cool until the temperature drops below 30°C.

In a second mixing bowl, whip the remaining single cream using an electric mixer, then fold it into the previous mixture, which has been cooled to below 30°C.

Assembly

Fill the Pavoni mould with peach mousse. I didn’t fill my mould right to the top.

Chill until the gelatine sets, then place in the freezer overnight.

Red fruit compote
✔80g blended strawberries/raspberries
✔15g caster sugar
✔1g NH pectin
✔red food colouring

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 80g of blended fruit for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Position your stencil correctly. Spread the compote using a spatula.

Gently lift the stencil. Rinse it, then repeat the process for each plate.

Turn out your peach dessert and place it on your serving plate on top of the shortbread biscuit.

Chill for at least 3 to 4 hours to allow the dessert to thaw.

I added a scoop of strawberry sorbet, shaped using the Silikomart quenelle mould.

Peach heart

Peach heart composed of

– apricot compote,
– white peach mousse,
– a shortbread biscuit.

Equipment used

– Silikomart heart-shaped silicone mould

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Shortbread biscuit
✔80g Breton shortbread (Roudor brand)
✔30g melted butter

Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar

Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar

The recipe

Shortbread
✔80g Breton shortbread (such as Roudor)
✔30g melted butter

Peach mousse
✔2g gelatine
✔80g single cream
✔160g puréed peaches (120g after cooking)
✔15g sugar

Soak the gelatine in very cold water.

Heat the peach purée (peaches peeled and blended for a few minutes over a low heat) with the sugar. Remove from the heat and add the squeezed gelatine. Leave to cool until the temperature is below 30°C.

In a second mixing bowl, whisk the remaining single cream using an electric whisk, then fold it into the cooled mixture.

Assembly

Fill the Silikomart mould with peach mousse. I didn’t fill my mould right to the top. I used about 60g per heart.

Chill until the gelatine sets, then place in the freezer overnight.

Apricot compote
✔80g puréed apricots
✔1g NH pectin
✔10g caster sugar

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 80g of peeled and puréed apricots for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly.

Position your stencil correctly. Spread the compote using a spatula.

Gently lift the stencil. Rinse it, then repeat the process for each plate.

Turn out your peach dessert and place it on a serving plate.

Chill for at least 3 to 4 hours to allow the dessert to thaw.

I added a square of white chocolate for Mother’s Day.

I placed a pansy on top.

Strawberry heart

Strawberry heart

– strawberry compote,
– strawberry and mint mousse,
– a speculoos biscuit,
– strawberry compote,
– a sweet tuile.

Materials used

– Pink 3D flower silicone mould

– Heart-shaped lace mould

– Ancel 210 Bloom gelatine (gold grade)

(Paid Amazon links)

Ingredients

Speculoos crisp
✔20g white chocolate
✔20g Crêpes dentelles
✔30g speculoos paste

Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring

Strawberry and mint mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream

Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves

The recipe

Strawberry compote
✔80g diced strawberries
✔1g NH pectin
✔10g caster sugar
✔Mint leaves

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the diced strawberries for a few minutes with 2–3 fresh mint leaves, finely chopped. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside until ready to assemble.

Speculoos crunch
✔20g white chocolate
✔20g Crêpes dentelles
✔30g Speculoos paste

Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter with a diameter slightly smaller than your mould. Place in the freezer until ready to assemble.

Strawberry mousse
✔160g puréed strawberries
✔20g sugar
✔Mint leaves
✔25g gelatine
✔100g single cream

Soak the gelatine in very cold water.

Heat the strawberry purée (blended strawberries for a few minutes over a low heat) with the sugar and mint leaves. Remove from the heat and add the squeezed gelatine. Strain the mixture to remove the mint leaves. Leave to cool until the temperature is below 30°C.

In a separate bowl, whip the remaining single cream with an electric whisk, then fold it into the cooled mixture.

Assembly

Fill the 3D rose-shaped mould halfway with strawberry mousse (30g).

Add the strawberry compote.

Top up with the remaining strawberry mousse. I didn’t fill my mould. I only used 60g of mousse.

Add the crunchy speculoos biscuit.

Chill for at least 2 hours, then freeze overnight.

Strawberry compote
✔80g puréed strawberries
✔1g NH pectin
✔10g caster sugar
✔Red food colouring

In a small bowl, mix the caster sugar and NH pectin.

In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.

Position your stencil correctly. Spread the compote using a spatula.

Gently lift the stencil. Rinse it, then repeat the process for each plate.

Tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Red food colouring

Mix all the ingredients together. I added a few drops of wild berry flavouring (optional). Fill the lace tuile mould. Smooth the surface with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 6–7 minutes (this may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.

Turn out your strawberry dessert and place it on a serving plate.

Chill for at least 3 to 4 hours to allow the dessert to thaw.

I added a square of white chocolate for Mother’s Day and a small piece of edible gold leaf.

Add your sweet tuile at the last minute.

Mint and chocolate entremet

Mint and chocolate entremet composed of

– a layer of mint mousse,
– a chocolate ganache,
– mint jelly,
– mint chocolate ice cream.

Equipment used

– Silicone bar mould

– Ancel 210 Bloom gelatine (gold grade)

– Silikomart quenelle mould

– Silicone mini sphere mould

(Paid Amazon links)

Ingredients

Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine

Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring

✔Mint and chocolate ice cream

The recipe

For 4 entremets

Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine

Place the gelatine sheet in a large bowl of cold water.

Pour the single cream into a saucepan and heat it up. Add the chocolate.

Stir until the chocolate has completely melted.

Remove from the heat and add the drained, softened gelatine.

Add the remaining single cream. Pour into a bowl, cover with cling film, ensuring it touches the surface, and chill for at least 4 hours.

Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine

Pour 100g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.

Place the gelatine sheet in a large bowl of cold water.

Strain the cream to remove the mint leaves, squeezing them well. Return the cream to the heat.

In a mixing bowl, mix the egg yolk and caster sugar.

Pour the hot cream over the top. Mix together and pour the mixture into the saucepan. Return to the heat, stirring constantly. Do not let the temperature exceed 82°C. The cream should coat the back of your spatula. Add the softened and squeezed gelatine. Mix together. Set aside.

Whip the 80g of very cold single cream and add the previous mixture once its temperature is around 30°C. Mix gently and proceed to the assembly stage.

Assembly

Fill the mould with the mint mousse.

Chill until the gelatine has set, then place in the freezer for at least 3 hours.

Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring

Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a generous handful of mint leaves. Cover and leave to infuse for at least 1 hour.

Strain your water to remove the leaves.

Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.

Reheat your infused water. Remove from the heat and add the squeezed gelatine leaves. Stir. I added a drop of green food colouring. Pour into the Pavoni mini sphere mould.

Chill until the jelly has set completely, then transfer to the freezer.

Take the chocolate ganache out of the fridge and whip it using an electric mixer.

Position the stencil carefully on your plate. Spread the ganache using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Turn out your mint jelly balls and place them on your serving plate. Chill your dessert whilst it thaws.

Just before serving, add a scoop of chocolate and mint ice cream (Faur artisanal ice cream) shaped using the Silikomart quenelle mould.

Strawberry Bavarois

Strawberry Bavarois composed of

– sponge cake,
– strawberry mousse,
– strawberry jelly,
– strawberry compote.

Equipment used

– Individual pastry rings

– Tefal baking tray

– Baking paper

– Angled spatula

– 4.5cm-high Rhodoid film

(affiliate links via Amazon)

Ingredients

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar

Strawberry jelly
✔85g strawberries
✔15g sugar
✔2g gelatine

Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring

The recipe

Serves approximately 3

The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour

In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.

Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.

Then sift the flour and cornflour over the mixture. Stir gently.

Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.

Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.

Cut out circles the same size as your individual dessert ring. Set aside for assembly.
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Assembly‌
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of tape. Place your sponge base in the bottom of the ring. Pour the strawberry mousse over it, leaving 2–3 mm for the jelly.

Strawberry mousse
✔120g single cream
✔3g gelatine
✔180g strawberries
✔25g sugar

In a saucepan, heat the strawberry purée over a low heat for a few minutes with the sugar. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water and squeezed dry. Set aside.

Whip the very cold single cream with an electric whisk and gently fold it into the previous mixture once it has cooled (to below 30°C). Chill for at least 4 hours until the mousse has set.

Strawberry jelly
85g strawberries
15g sugar
2g gelatine

Blend the strawberries and strain them to remove the seeds. Pour the strawberries into a saucepan with the caster sugar. Place over the heat. Once off the heat, add the gelatine, which has been softened in a bowl of cold water and squeezed dry. I added a drop of red food colouring as the strawberries lose their colour when heated. Stir, then leave to cool before pouring over your cakes. Chill until the jelly sets.

Strawberry compote
60g puréed strawberries
10g caster sugar
1g NH pectin
red food colouring

In a small bowl, mix the caster sugar and NH pectin.

Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.

Place your Bavarian cream on top of the compote on your plate. Garnish with small strawberries.

Remember to remove the ring and the cling film before serving.