English - Les délices 31

Peach entremet

Peach Entremet composed of

– a madeleine and verbena biscuit,
– peach mousse,
– a peach compote,
– velvet sprays.

Material used

– Slikomart half-sphere mould X15

– Silikomart fruit inspiration mould (« Ispirazioni Di Frutta »)

The recipe

For 6 portions

Peach compote (the day before)
100g white peaches, mixed
10g caster sugar 2g NH pectin
1 white peach
Mix the pectin and caster sugar in a bowl. In a saucepan, heat the mixed white peaches. Add the pectin/sugar mixture and bring to the boil for 1 minute, stirring with a whisk. Remove from heat. Cut a white peach into brunoise and add it to the previous mixture. Pour into half-sphere moulds and place in the freezer for at least 2 hours.

Honey and verbena madeleine biscuit (the day before)
25g butter
5g Martine honey
5-6 verbena leaves
20g powdered sugar
25g egg
25g flour
1 half teaspoon of yeast

In a saucepan, melt the butter with the honey and the verbena leaves. Set aside, covered, to allow the vervain to infuse for at least 15 minutes. In a bowl, mix the sugar and egg. Add the flour and yeast. Mix again. Pour in the strained butter/honey mixture to remove the verbena. Stir to combine. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out the biscuit to the diameter of your tin using a biscuit cutter. Set aside.

Peach mousse (the day before)
300g white peaches, mixed
200g of liquid cream
10g icing sugar
3 sheets of gelatine
Place the gelatine sheets in a bowl of cold water. In a saucepan, heat the 300g of mixed white peaches. Turn off the heat, add the gelatine. Leave to cool. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the frozen peach compote. Cover with a little mousse and finish with the madeleine biscuit. Place in the freezer overnight.

The next day, turn out the frozen entremets and apply the velvet sprays immediately. I started with a yellow spray and then a red spray. Place in the fridge (at least 4 hours) until ready to eat. I put a verbena leaf on the peach before serving.

Blueberry and vanilla panna cotta

Blueberry and vanilla panna cotta consisting of

– a sweet pastry biscuit,
– blueberry panna cotta,
– vanilla panna cotta.

Material used :

– Micro-perforated baking mat X2

– X15 Silikomart mini-cubes mould

For 2 people

For the panna cotta
270g of liquid cream
30g caster sugar
Vanilla pod
2 sheets of gelatine (4g)
+
40g mixed blueberries

Soften the gelatine in a large bowl of cold water. Heat the cream, sugar and vanilla in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Mix well, spread in the @silikomart mini cubes mould (4 cubes).

Add the mixed blueberries to the remaining mixture. Mix well, mix again if necessary. Divide into 4 other cubes of the mould. Place in the freezer for at least 3 hours.

For the sweet pastry
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Spread the dough between two sheets of baking paper and cut out squares with a serrated cookie cutter. Bake at 180°C for about 10 minutes and between two sheets of micro-perforated baking paper for a nicer result.

Dressing
Place the still frozen panna cotta cubes on the sweet pastry biscuit, alternating vanilla and blueberry panna cotta. I decorated with some blueberries and mint leaves.

Strawberry and basil cake

Strawberry and basil cake made of

– a joconde biscuit,
– a strawberry compote,
– a basil mousse,
– a strawberry jelly.

Material used

– Rectangular pastry frame 20X10X5cm

For about 5 portions

For the joconde biscuit (the day before)
65g almond powder
65g icing sugar
2 eggs
20g flour
2 egg whites
15g caster sugar

– Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 eggs. Mix together.
-In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar.
– Gently add this mixture of egg whites to the previous mixture.
– Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 10/12 minutes.
– Leave to cool, then cut the biscuit into a 20X10cm rectangle using your rectangular pastry frame.
– Place the 20x10cm pastry frame on your dish and place the cut-out joconde biscuit on the bottom.

Strawberry compote (the day before)
185g mixed strawberries
40g caster sugar
100g strawberries cut into pieces
4g gelatine

– Place the gelatine sheets in a bowl of cold water.
– In a saucepan, heat the mixed strawberries with the caster sugar over low/medium heat. Remove from the heat and add the gelatine. – Add the strawberries cut into pieces and pour over the Joconde biscuit.
– Place in the freezer for at least 15 minutes.

Basil mousse (the day before)
80 g full cream
15g basil leaves
80 g white chocolate
5 g gelatine
160 g whipping cream
20g icing sugar

– Place the gelatine leaves in a bowl of cold water.
– In a saucepan, heat the 80 g of liquid cream with the basil leaves. Turn off the heat, cover the pan and leave to infuse for about 15 minutes.
– Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the basil leaves).
– Pour over the melted white chocolate, mix and set aside.
– Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous warm mixture and stir gently.
– Pour the mousse over the strawberry compote and place in the freezer overnight.

Strawberry jelly
120g mixed strawberries
20g sugar
10g water
3g gelatine

– Soften the gelatine leaves in a bowl of cold water. – In a saucepan, pour the water, the strawberry puree, mixed and filtered to remove the seeds, and the sugar and heat without boiling.
– Remove from the heat and add the gelatine. Leave to cool and pour over the frozen cake.
– Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined.
– Cut out individual slices, decorate with a strawberry and a basil leaf and leave to defrost in the fridge until ready to eat.

Apricot and whipped cream tart

Apricot and whipped cream tartlet made with

– sweet pastry,
– apricot mousse,
– an apricot topping,
– a quenelle of whipped cream.

Material used

– Silikomart Oval shape mould 9 cavities in silicone

– Silikomart quenelle mould

– Micro-perforated baking mat X2

For 6 or 7 tarts

For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer.

Apricot mousse (the day before)
100g apricots
80g of liquid cream 30%MG
20g caster sugar
3g gelatine
In a saucepan, heat the apricot puree with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture. Fill the silikomart kit tarte ring square 8 cm and place in the freezer for at least 3 hours.

Sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter in the shape of a tray. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.

Apricot topping
160g apricot puree
20g sugar
4g pectin
Pour the blended apricots into a saucepan and heat. In a small bowl, mix the sugar and pectin. Add this mixture to the pan and mix well. Bring to the boil and cook for 1 minute. Allow to cool.

Assembly
Glaze the apricot mousses while they are still frozen when the glaze is below 40°C and place them on the tarts. Place a quenelle of chantilly and decorate with a gold leaf.

Lemon and Raspberry Entremet

Lemon and raspberry entremet composed of

– a madeleine verbena biscuit,
– a lemon mousse,
– a lemon cream,
– a raspberry jelly

Material used :

– Micro-perforated baking mat X2

– Mini-dot mould X6 Silikomart

– X15 Silikomart mini swirl mould

For 4 desserts

Lemon cream (the day before)
30g lemon juice
35g sugar
35g egg
60g butter
1g gelatine

Heat the eggs, sugar and lemon juice in a saucepan. Cook without exceeding 85°C and keep stirring so that it does not stick to the bottom of the pan. Remove from the heat and add the gelatine, previously wrung out and softened in cold water. When the mixture has dropped to 60°C, add the cold butter cut into pieces. Mix, pour into the silikomart half-sphere mould and place in the freezer for at least 2 hours.

Lemon mousse (the day before)
1 lemon juice
45g sugar
90g mascarpone
150g of liquid cream
4g gelatine (2 sheets)
– In a saucepan, heat the lemon juice with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to allow the mixture to cool.
– Whip the cold cream with the mascarpone with an electric mixer and gently fold into the previous mixture.

Honey and verbena madeleine biscuit (the day before)
25g butter
5g Martine honey
5-6 verbena leaves
20g powdered sugar
25g egg
25g flour
1 half teaspoon of yeast

Melt the butter with the honey and the verbena leaves in a pan. Set aside. In a bowl, mix the sugar and the egg. Add the flour. Mix again. Pour the strained butter/honey mixture over it to remove the verbena. Mix well. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula to make the height even. Place in the oven at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out the biscuit with a biscuit cutter. Set aside.

Assembly (The day before)
Pour the mousse into the silikomart mould halfway up. Add the lemon cream. Cover with a little mousse and finish with the madeleine biscuit.

Raspberry jelly
60g raspberry puree
10g sugar
1 tablespoon of water
1/2 leaf gelatine (1g)

Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the raspberries with the water and sugar. Remove the gelatine from the heat and mix. Fill the mini whirlpool mould and place in the freezer for at least 2 hours.

For the sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut it out with a cookie cutter to the diameter of your dessert. Place in the freezer for at least 10 minutes. Bake at 170°C for about ten minutes (may vary depending on your oven) between two micro-perforated baking mats. Leave to cool.

Place the frozen entremet on the sweet pastry disc and add the raspberry jelly swirl on top.

Lemon and mint tartlet

Lemon and mint tartlet made with

– sweet pastry,
– lemon and mint cream,
– meringue.

Material used

– Silikomart perforated tart moulds
– Silikomart Saint Honoré tartlet silicone mould
– Micro-perforated baking mat

For 4 or 5 tarts

For the lemon / mint cream 1 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
1g gelatine
Lemon zest

Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C.

Remove the mint leaves. Remove from the heat and add the gelatine, previously wrung out and softened in cold water.

When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into the Honoré X8 mould from Silikomart and place in the freezer.

Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.

For the meringues
50g egg whites
50g caster sugar
50g icing sugar

Whisk the egg whites until stiff, add the caster sugar.

Sift the icing sugar and mix gently. Poach on a baking tray covered with greaseproof paper and then with a plain tip. Place in the oven for 1h15 at 90°C. Turn off the oven and leave to cool in it.

For the lemon cream 2 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
Lemon zest
Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C. Remove the mint leaves. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Leave to cool and then fill the tartlet bases to the rim.

Assembly
Place the frozen cream in the middle of the tartlet. Place meringues and mint leaves all around.

Peach melba cake

« Peach melba » cake made of

– an almond biscuit,
– a peach cream,
– a vanilla mousse,
– a raspberry jelly,
– whipped cream

Materials used

– For the whipped cream, Silikomart Pop éclair mould

– Rectangular pastry frame 20X10cm

The recipe

For 5 to 6 people

Dacquoise almonds (the day before)
70g egg whites
15g caster sugar
45g almond powder
40g icing sugar

Whisk the egg whites with the caster sugar. Sift in the almond powder and icing sugar. Stir gently.

Spread on a baking sheet and bake at 170°C for about 10 minutes.

Cut the biscuit to the size of your 20x10cm pastry frame. Place it in the bottom of your frame.

Melt a little white chocolate and sprinkle over the biscuit: Using a brush, apply a thin layer of chocolate over the entire surface of the biscuit to waterproof it and prevent the creamy mixture from soaking into the biscuit.

Peach cream (the day before)
300g peaches
20g sugar
2 egg yolks
2 sheets of gelatine (4g)

Hydrate the gelatine in cold water.

Heat the peach puree in a saucepan.

Mix the egg yolks and sugar in a bowl without blanching them and add the boiling puree to the mixture.

Return to the heat and thicken like a custard without exceeding 82/83°C.

Remove from the heat and add the gelatine. Stir and allow to cool slightly before pouring into the frame over the dacquoise.

Place in the freezer.

White chocolate vanilla mousse (the day before)
80 g full cream
80 g white chocolate
5 g gelatine
160 g whipped cream
1 vanilla pod from @bourbon_noire
20g icing sugar

Place the gelatine leaves in a bowl of cold water.

In a saucepan, heat the 80g of liquid cream with the split vanilla bean from Bourbon Noire. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes.

Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand).

Pour over the melted white chocolate, mix and set aside to cool slightly and prevent the whipped cream from falling.

Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.

Pour the mousse over the peach cream, making sure to leave 3 to 4 mm to make room for the jelly, and place in the freezer overnight.

For the raspberry jelly (the next day)
– 125g raspberry puree
– 20g water
– 3g gelatine
– 20g sugar

Soften the gelatine leaves in a bowl of cold water. Pour the water, raspberry puree and sugar into a saucepan and heat without boiling. Remove from the heat and strain through a sieve to remove all the raspberry seeds, then add the wrung-out gelatine. You may add a little water if the mixture is too thick, but do not exceed 120/130g total weight. Leave to cool and then pour over the frozen cake.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5cm off each side of the cake, so that the layers are well defined. Cut into individual slices, decorate with whipped cream and leave to defrost in the fridge.

For the whipped cream I used the silikomart Pop éclair mould.

I served it with some pan-roasted flaked almonds.

Raspberry Eclair

Raspberry eclairs made of

– choux pastry,
– a pastry cream,
– a raspberry compote,
– fondant.

Material used

– Micro-perforated baking mat

– Piping tip

– Piping bag

Choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

For the raspberry compote
60g raspberry puree
20g sugar
2g pectin

Heat the raspberry puree in a saucepan. Add the sugar and pectin mixture. When boiling, heat for 2 minutes, stirring constantly. Leave to cool and fill a piping bag.

For the custard
300ml milk
60g sugar
2 egg yolks
20g cornflour
20g butter

Heat the milk. Mix the egg yolks, sugar and cornflour in a bowl. Pour the hot milk over it. Stir. Pour back into the pan.
Stir until it thickens, then add the butter cut into pieces. Set aside in a cool place.

Assembly
White fondant
Red dye

Make three small holes under each éclair and fill with cream using a piping bag. Then insert the second piping bag containing the raspberry compote into each hole. Heat the white fondant (35°C) with a little red colouring and drizzle over the eclairs. Add a raspberry and some small edible gold leaves on top. Set aside in a cool place.

Eclair framboise

Eclairs framboises composés

– de pâte à choux,
– d’une crème pâtissière,
– d’une compotée de framboises,
– de fondant.

English recipe here

Matériel utilisé

– tapis de cuisson micro-perforé

– douille cannelée

– poche à douille

Pâte à choux
60g‌‌ ‌‌d’eau‌‌ ‌‌‌ ‌
60g‌‌ ‌‌de‌‌ ‌‌lait‌‌ ‌‌‌ ‌
70g‌‌ ‌‌de‌‌ ‌‌farine‌‌ ‌‌‌ ‌
55g‌‌ ‌‌de‌‌ ‌‌beurre‌‌ ‌‌‌ ‌
Du‌‌ ‌‌sel‌‌ ‌‌‌ ‌
1‌‌ ‌‌cuillère‌‌ ‌‌à‌‌ ‌‌café‌‌ ‌‌de‌‌ ‌‌sucre‌‌ ‌‌‌ ‌
2‌‌ ‌‌ou‌‌ ‌‌3‌‌ ‌‌œufs‌‌ ‌‌(suivant‌‌ ‌‌leur‌‌ ‌‌grosseur)‌‌ ‌‌‌ ‌

‌Dans‌‌ ‌‌une‌‌ ‌‌casserole‌‌ ‌‌faire‌‌ ‌‌chauffer‌‌ ‌‌l’eau,‌‌ ‌‌le‌‌ ‌‌lait,‌‌ ‌‌le‌‌ ‌‌beurre,‌‌ ‌‌le‌‌ ‌‌sel‌‌ ‌‌et‌‌ ‌‌le‌‌ ‌‌sucre.‌‌ ‌‌Hors‌‌ ‌‌du‌‌ ‌‌feu‌‌ ‌‌‌ ‌ajouter‌‌ ‌‌en‌‌ ‌‌une‌‌ ‌‌fois‌‌ ‌‌la‌‌ ‌‌farine.‌‌ ‌‌Bien‌‌ ‌‌mélanger‌‌ ‌‌pour‌‌ ‌‌dessécher‌‌ ‌‌la‌‌ ‌‌pâte‌‌ ‌‌pendant‌‌ ‌‌2‌‌ ‌‌à‌‌ ‌‌3‌‌ ‌‌minutes.‌‌ ‌‌‌Incorporer‌‌ ‌‌ensuite‌‌ ‌‌les‌‌ ‌‌œufs‌‌ ‌‌battus‌‌ ‌‌progressivement‌‌ ‌‌en‌‌ ‌‌mélangeant‌‌ ‌‌bien‌‌ ‌‌entre‌‌ ‌‌chaque‌‌ ‌‌œuf.‌‌ ‌‌‌ ‌
Pocher‌‌ ‌‌les‌‌ ‌‌éclairs‌‌ ‌‌sur‌‌ ‌‌une‌‌ ‌‌plaque‌‌ ‌‌de‌‌ ‌‌cuisson‌‌ ‌‌recouverte‌‌ ‌‌de‌‌ ‌‌papier‌‌ ‌‌micro perforé silpat.‌‌ ‌‌Enfourner‌‌ ‌‌à‌‌ ‌‌170°C‌‌ ‌‌‌ ‌pendant‌‌ ‌‌35‌‌ ‌‌à‌‌ ‌‌40‌‌ ‌‌minutes‌‌ ‌‌(temps‌‌ ‌‌peut‌‌ ‌‌varier‌‌ ‌‌suivant‌‌ ‌‌les‌‌ ‌‌fours).‌‌ ‌‌Laisser‌‌ ‌‌refroidir‌‌ ‌‌sur‌‌ ‌‌une‌‌ ‌‌grille.‌‌ ‌‌‌ ‌

Pour la compotée de framboises
60g de purée de framboises
20g de sucre
2g de pectine

Chauffer dans une casserole la purée de framboises. Ajouter le mélange de sucre et de pectine. À ébullition, sans cesser de remuer, faire chauffer 2 minutes. Laisser refroidir et remplir une poche à douille.

Pour la crème pâtissière
300ml‌‌ ‌‌de‌‌ ‌‌lait‌‌ ‌‌‌ ‌
60g‌‌ ‌‌de‌‌ ‌‌sucre‌‌ ‌‌‌ ‌
2‌‌ ‌‌jaunes‌‌ ‌‌d’oeufs‌‌ ‌‌‌ ‌
20g‌‌ ‌‌de‌‌ ‌‌maïzena‌‌ ‌‌‌ ‌
20g de beurre

Faire‌‌ ‌‌chauffer‌‌ ‌‌le‌‌ ‌‌lait‌‌.‌‌ ‌‌Dans‌‌ ‌‌un‌‌ ‌‌bol‌‌ ‌‌mélangez‌‌ ‌‌les‌‌ ‌‌jaunes,‌‌ ‌‌le‌‌ ‌‌sucre,‌‌ ‌‌la‌‌ ‌‌maïzena.‌‌ ‌‌Versez‌‌ ‌‌le‌‌ ‌‌lait‌‌ ‌‌chaud‌‌ ‌‌dessus.‌‌ ‌‌Remuer.‌‌ ‌‌Verser‌‌ ‌‌à‌‌ ‌‌nouveau‌‌ ‌‌dans‌‌ ‌‌la‌‌ ‌‌casserole.‌‌ ‌
‌Remuez‌‌ ‌‌jusqu’à‌‌ ‌‌épaississement.‌‌ Ajouter hors du feu le beurre coupé en morceaux. Réserver‌‌ ‌‌filmé au‌‌ ‌‌frais.‌‌
‌
Montage
Fondant blanc
Colorant rouge

Réaliser ‌‌trois ‌‌petits‌‌ ‌‌trous‌‌ ‌‌sous‌‌ ‌‌chaque‌‌ ‌‌éclair‌‌ ‌‌et‌‌ ‌‌garnir‌‌ ‌‌de‌‌ ‌‌crème‌‌ avec une‌‌ ‌‌poche‌‌ ‌‌à‌‌ ‌‌douille.‌‌‌‌ Insérer ensuite la deuxième poche à douille contenant la compotée de framboises dans chaque trou. Chauffer‌‌ ‌‌le‌‌ ‌‌fondant‌‌ blanc (35°C‌‌) avec un peu de colorant rouge ‌ ‌et‌‌ ‌‌napper‌‌ ‌‌sur‌‌ ‌‌les‌‌ ‌‌éclairs.‌‌ ‌‌Ajouter‌ ‌sur‌ ‌le‌ ‌dessus‌ ‌une framboise et des petites feuilles d’or comestibles. Réserver‌‌ ‌‌au‌‌ ‌‌frais.‌‌ ‌‌‌ ‌
‌‌‌ ‌

Cherry and almond finger

Finger cherry almonds composed of

– an almond biscuit,
– a cherry mousse,
– a mascarpone whipped cream,
– a sweet pastry biscuit.

Material used

– Silikomart silicone mould Fashion Eclair 130 x 25 H 25 mm

– Silikomart micro-perforated baking mat

For 5 fingers

Almond biscuit (the day before)
65g sugar
65g almond powder
15g flour
100g egg whites
25g caster sugar

Mix the powders together in a bowl. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake in a 170°C oven for about 14 minutes. Leave to cool and then cut out biscuits smaller than your silikomart finger mould.

Cherry mousse (the day before)
150g cherry puree
30g caster sugar
3 sheets of gelatine
200g liquid cream 30% fat minimum
Hydrate the gelatine in cold water. Heat the cherry puree with the caster sugar in a saucepan. Remove from the heat and add the gelatine. Leave to cool a little. Whip the cold cream with an electric mixer. Add the previous mixture and stir gently with a maryse. Pour into the silikomart finger mould. Add the almond biscuit and place in the freezer overnight.

Sweet dough
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt

Mix all the ingredients together, wrap and put in the fridge. Spread the dough between two sheets of baking paper and cut out biscuits. Place the dough in the freezer for 10 minutes and bake at 180°C for about 12 to 15 minutes.

For the whipped cream
50g of liquid cream 30%MG minimum
10g caster sugar
30g of mascarpone
Whip the 30% minimum fat cream with the mascarpone and caster sugar with an electric mixer. Poach the whipped cream over the cherry mousse.

Decorate with cherry jelly balls and mint leaves.

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