Peanut vanilla entremet with
– a peanut praline crisp,
– a peanut praline insert,
– a vanilla mousse,
– a white velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Ancel 210 Bloom gelatine (gold quality)
– White velvet spray
– Pastry bag
Ingredients
Peanut praline
✔130g unsalted peanuts
✔60g caster sugar
Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine
Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles
+White velvet spray
The recipe
For 8 desserts
Peanut praline
✔130g unsalted peanuts
✔60g caster sugar
Pour the peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.
You will have some praline left over after this recipe. You can store it in a closed jar.
Peanut praline crisp
✔50g praline peanuts
✔50g white chocolate
✔40g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes. Using a pastry cutter, cut out shapes approximately the diameter of your dessert. Set aside in the freezer until ready to assemble.
Vanilla mousse
✔100g single cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g single cream with the vanilla pod, scraped out with the tip of a knife. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.
Assembly
Fill the Silikomart Essenziale 80 mould halfway with vanilla mousse, using a spoon to push it up the sides. Pipe the peanut praline into the centre using a piping bag.
Add a little vanilla mousse and finish with the crunchy peanut praline. Place in the freezer for at least 6 hours or overnight.
The next day, remove the cakes from the moulds and immediately apply the white velvet spray. Decorate with caramelised peanuts.
