Clementine Entremet made with
– a clementine biscuit,
– a clementine insert
– a clementine mousse,
– orange velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Silikomart X15 petits fours mould
– Ancel 210 Bloom gelatine (gold quality)
– Orange velvet spray
Ingredients
Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine
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
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice
Orange velvet spray
The recipe
For 5 entremets
Clementine insert
✔260g water
✔150g clementines
✔120g sugar
✔60g orange juice
✔2g gelatine
Place the clementine quarters in a saucepan with the water and half the caster sugar. Keep the clementine leaves for assembly. Heat gently to 70°C. Add the remaining caster sugar and cook until it reaches 118°C. Turn off the heat and leave to cool.
Place the gelatine in a bowl of cold water. Pour the clementine juice into a small saucepan. Heat through, then remove from the heat and add the gelatine and diced clementines. Mix well. Pour into the Silikomart petits fours X15 insert mould with 3/4 cavities and chill for 1 hour before placing in the freezer for at least 3 hours.
Clementine biscuit
✔50g flour
✔35g caster sugar
✔1 teaspoon yeast
✔1/2 egg
✔25g butter
✔1 clementine juice + zest
✔1 pinch of salt
Place the flour, pinch of salt, vanilla and baking powder in a bowl and mix. In another bowl, cream the butter and mix with the caster sugar. Add the egg. Add half the flour/yeast mixture. Mix well. Add the zest of one pre-washed clementine, followed by the clementine juice. Mix well. Add the rest of the flour mixture. Mix again.
Pour into a tin or onto a sheet of 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 biscuit cutter.
Clementine mousse
✔3g gelatine
✔240g liquid cream
✔60g ivory chocolate couverture
✔55g clementine juice
Place the leaf gelatine in a bowl of cold water. In a small saucepan, heat the 55 g of clementine juice. Remove from the heat and add the wrung-out gelatine and melted white chocolate. 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 Essenziale 80 mould halfway with the clementine mousse, using a spoon to push up the sides. Place the clementine insert. Add a little more mousse and finish with the clementine biscuit.
The next day, remove the cakes from the moulds and immediately apply the orange velvet spray. Decorate with the clementine leaves. Chill for at least 3 hours.
