Harmonia Red Berry - De Facut

http://dailydelicious.blogspot.ca/2014/12/harmonia-red-berry-entremets.html

Harmonia: Red berry entremets

If you ask me the reason why I start baking or making some entremets, I just can't answer, haha.

Because I have no reason, I just want to make it, that's all. Like this entremets, I think about making something for serving in my baking class ^^. I want to make something beautiful and yes, delicious. Berry, vanilla and chocolate have been used many time, but they are one of the best combination. This time, I make the base using chocolate biscuit (made with melted dark chocolate), then add Praline Feuilletine for interesting texture and flavour. Follow by the red berry mousse, jelly and vanilla mousse, the flavour that never betray me, haha. the top of the cake is whipped cream to make it more beautiful and become a canvas for decoration. Don't for get to remove it from the freezer to refrigerator at least 6 hours before serving, or it will be too hard to enjoy. I'm busy in the kitchen all the week, so don't have time to sit down and type this recipe (plus it's long, haha). Just got a lot of cookbooks last mouth, testing the recipes from them is fun but time consuming. Will share with you the recipe after adjusting them ^^.

Harmonia: Red berry entremets Make 20x20 cm entremets

Chocolate Biscuits 45g ............................ Dark chocolate 30g ............................ Unsalted butter 40g ............................ Egg yolks 65g ............................ Egg whites ................................... Pinch of salt 30g ............................ Granulated sugar 28g ............................ Cake flour Creme de Cassis for sprinkle over the chocolate biscuit Praline Feuilletine 70g ............................ Milk chocolate 60g ............................ Hazelnut praline 50g ............................ Paillete Feuilletine Red Berry mousse 90g ......................... Raspberry puree 90g ......................... Strawberry puree 30g ......................... Lemon juice 5.5g ........................ Gelatine sheets 110g ....................... Whipping cream 145g ....................... Italian meringue -Italian Meringue -85g ........................ Egg whites -170g ...................... Granulated sugar -34g ........................ Water Red berry jelly 95g ......................... Raspberry puree 95g ......................... Strawberry puree 30g ......................... Granulated sugar 5g ........................... Gelatine sheets Vanilla mousse 310g ....................... Milk 1 ............................. Vanilla bean 62g ......................... Granulated sugar 50g ......................... Egg yolks 25g ......................... Custard powder

5g ........................... Gelatines sheets 40g ......................... Unsalted butter 200g ....................... Whipping cream Whipped cream (1) 100g ...................... Whipping cream Sweetened whipped cream (2) 170g ...................... Whipping cream 17g ........................ Icing sugar ................................ Fresh raspberries for decorating Make chocolate biscuit: Line 23x23 cm cake pan with baking paper. Preheat the oven to 180C.

Put dark chocolate and butter into a bowl, place the bowl over a bowl of hot water. Stir until melt, set aside.

Whip egg whites, pinch of salt and sugar until firm peaks formed.

Put egg yolks into chocolate bowl.

Whisk to combine.

Fold meringue into chocolate mixture in 3 additions.

Sift the flour into the bowl.

Fold to combine.

Pour into prepared cake pan. Bake for 15 minutes.

Remove from the oven, let it cool completely. Cut into 20x20 cm and place in the 20x20cm square cake ring (or cake pan with removable base). Sprinkle Creme de Cassis over the Biscuit.

Make Praline Feuilletine: Melt milk chocolate and praline by put both of them in a bowl and place the bowl over a bowl of hot water, stir until fully melt. Mix in the Feuilletine. Spread Praline Feuilletine over the biscuit. Make Red berry mousse:

Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree and lemon juice in a microwavable bowl, warm in the microwave until lightly boil. Remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool. Mean while make the Italian meringue follow the method here.

Whip the whipping cream until soft peak formed. Fold 1/3 of whipped cream into the berry mixture.

Pour the berry and whipped cream mixture back into the whipped cream bowl. Fold to combine.

Fold 145g of Italian meringue into the berry mixture.

Fold until smooth.

Pour into the prepared ring. Freeze until firm.

Make Jelly: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree in a microwavable jug. Warm until almost boil, remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool, then pour over the red berry mousse. Freeze until firm. Make Vanilla mousse:

Bloom the gelatine sheets in ice cold water for at least 5 minutes. Warm the milk until almost boil. Meanwhile whisk the egg, custard powder, seeds from vanilla bean, and sugar together in a small saucepan. When the milk become hot, slowly pour into the saucepan, whisk all the time.

Then place the pan over low heat until boil, whisk all the time.

Remove from the heat. Remove the gelatine from the water, squeeze lightly, then put into the saucepan, stir to combine. Pour the mixture into a bowl, and stir in the butter.

Place plastic wrap directly over the custard. Let it cool to room temperature before using.

Whip the whipping cream until soft peaks formed.

Fold 1/3 of the whipped cream into the custard.

Pour the custard and whipped cream mixture back into the whipped cream bowl.

Fold to combine. Pour into the ring over the jelly. Freeze until firm. Whip the whipping cream (100g) until soft peaks formed, and spread over the vanilla mousse. Refrigerate until ready to serve (at least 6 hours) cut into pieces. Whip the whipping cream (170g) and icing sugar until firm peaks formed, and pipe over the entremets, decorate with fresh raspberry before serving.

Harmonia: Red berry entremets