“This entremet contains all my favourite flavours and has a delectable mouth feel with its array of textures. I like the open sides and combination of matte and shine finish.” Kirsten Tibballs
Makes 2 entremets
WHAT YOU NEED
Callebaut Mycryo Cocoa Butter
Boiron Raspberry Purée
Callebaut Madagascar Dark Couverture 66 per cent
Callebaut Sao Thomé Dark Couverture 70 per cent
Demarle half Flexipat
Paint stripper gun
Unsalted butter: 150g
Icing sugar: 100g
Desiccated coconut: 40g
Whole eggs: 50g
Plain flour: 260g
Baking powder: 2g
Callebaut Mycryo Cocoa Butter: quantity sufficient
Gold gelatine sheets: 15g
Boiron Raspberry Purée: 462g
Caster sugar: 68g
Dark Chocolate Mousse
Fresh cream 35 per cent fat: 600g
Callebaut Madagascar Dark Couverture 66
per cent: 300g
Sugar syrup 30° Baume: 130g
Egg yolk: 75g
Gold gelatine sheets: 3g
Caster sugar: 150g
Vanilla beans: 2
Gold gelatine sheets: 12g
Corn flour: quantity sufficient
Icing sugar: quantity sufficient
Callebaut Sao Thomé Dark Couverture
70 per cent: 200g
Fresh raspberries: quantity sufficient
Gold leaf: quantity sufficient
WHAT TO DO
Beat the butter into a thick, smooth paste with an electric beater. When smooth, add the icing sugar, desiccated coconut and the eggs. Combine. Add the flour, baking powder and finally the salt.
Wrap in plastic wrap and place in the refrigerator for a minimum of 1 hour.
Roll out to a 3mm thickness and cut two rectangles 250mm x 100mm.
Place on a Demarle Silpain mat on a perforated tray. Bake for 15 minutes at 160°C or until golden brown. Dust with Mycryo as it comes out of the oven and cool.
Pre-soak the gelatine and mix together with one third of the defrosted purée and the sugar. Heat to 60°C and then add the remaining defrosted purée. Deposit into a Demarle half Flexipat and freeze.
Once frozen cut into a rectangle 240mm x 90mm and return to the freezer.
Dark Chocolate Mousse
Semi-whip the fresh cream and set aside in the fridge.
Melt the couverture in the microwave to 60°C. Combine the sugar syrup and egg yolks over a double boiler and whisk until you reach 80°C to create a bombe paste.
Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste.
Then fold the couverture mixture through the bombe paste and lastly add the remaining semi-whipped cream.
Deposit into a Demarle half Flexipat and freeze. Once frozen cut into a rectangle 240mm x 90mm and return to the freezer.
Combine the caster sugar, water, dextrose and cut and scraped vanilla beans, bring to the boil.
Remove from the heat and add the soaked gelatine. Warm the glucose and slowly pour the syrup mixture over the glucose in a mixer, whisking on high speed.
Continue to whisk on high speed until mixture reaches ribbon consistency.
Pipe the mixture into silicon paper tubes 15mm diameter. Leave to set at room temperature.
Heat the silicon paper with a paint stripper gun to release the marshmallow onto a tray with a mixture of equal parts corn flour, equal parts icing sugar.
Crystalise the couverture and spread a thin layer on a guitar sheet and cut rectangles 90mm x 240mm.
Melt circles in a variety of sizes into the rectangle with piping tubes warmed with a paint stripper gun.
Place the chocolate mousse and then raspberry layer onto the coconut base.
Alternate strips of marshmallow and fresh raspberries and place the chocolate disc on top garnished with gold leaf.
STEP 1: Roll out the chilled coconut pastry to 3mm thickness
STEP 2: Cut two 250mm x 100mm rectangles of coconut pastry, using a cardboard template
STEP 3: Dust the baked coconut pastry with Mycryo Cocoa Butter as it comes out of the oven, to seal the pastry
STEP 4: Pour the prepared raspberry jelly into a Demarle Flexipat and freeze
STEP 5: Pour the syrup with the dissolved gelatine into the warm glucose and whisk until it reaches room temperature
STEP 6: Pipe the prepared marshmallow into silicon paper tubes and leave at room temperature for an hour
STEP 7: Heat the silicon paper with a heat gun to release the marshmallow
STEP 8: Roll the marshmallow tubes in a combination of icing sugar and corn flour
STEP 9: Cut the prepared marshmallow with a hot knife into strips to fit a cardboard template 250mm x 100mm
STEP 10: Create a bombe paste by whisking the sugar syrup and egg yolks over a double boiler until it reaches 80°C
STEP 11: Spread the prepared chocolate mousse into a small Demarle Flexipat and freeze
STEP 12: Cut the frozen chocolate mousse, using a cardboard template 240mm x 90mm
STEP 13: Cut the frozen raspberry jelly, using a cardboard template 240mm x 90mm
STEP 14: Heat piping tubes with a heat gun and melt circles into the chocolate rectangle
STEP 15: Place the frozen chocolate mousse and raspberry jelly on top of the coconut pastry
STEP 16: Place alternating strips of raspberries and marshmallow
STEP 17: Place the chocolate disc on top.