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entremets pomme shiso baies de sansho vu de hautentremets pomme shiso et baies de sansho vu de côtédécoupe d'entremets pomme shiso et baies de sansho

Apple, shiso and sansho berries entremet

Ingredients for a 18cm wide and 4cm high entremet

Insert of raw and cooked candied apple with shiso syrup

  • 125g of granny smith apple
  • 20ml of lemon juice
  • 5 grated sansho berries
  • 15g of caster sugar
  • 20g of vitpris (gelling agent for jam)
  • 1g of gelatine (½ sheet)
  • 60ml of concentrated shiso syrup
  • 100g finely diced granny smith apple
  • 1 teaspoon of lemon juice

Almond dacquoise

  • 40g of egg whites
  • 30g of caster sugar
  • 40g of almond powder
  • 20g of icing sugar
  • 10g of flour
  • a pinch of salt

Apple mousse

  • 6g of gelatine (3 sheets)
  • 240g of unsweetened apple sauce
  • 15g of lemon juice
  • 15g of cornstarch
  • 20g of butter
  • 110g of whipped whole liquid cream

Whipped ganache with sansho berries

  • 1g of gelatine (1/2 sheet)
  • 25g of white chocolate
  • 110g of whipped whole liquid cream
  • 12 grated sansho berries

Jellied sansho syrup cubes

Velvet pink spray for the finish

Instructions

  • Insert of raw and cooked candied apple with shiso syrup

Rehydrate the gelatine sheet in cold water. Cut 125g of apple into small cubes, add them to a small pan with the lemon juice, sugar, vitpris and grated sansho berries. Cook on low heat for 15 to 25 minutes. In the meantime, finely dice the remaining 100g of apple and mix them to a teaspoon of lemon juice.

Take the pan off the heat and add the wrung out gelatin, shiso syrup and 100g of finely diced apple. Mix well, pour into a 16cm wide round mold or in a ring lined with parchment paper and put in the freezer overnight.

  • Whipped ganache with sansho berries

Rehydrate the gelatin sheet in cold water. Melt the white chocolate and bring the cream to a boil with grated sansho berries. Take off the heat and add the wrung out gelatin. Pour in 3 times on the melted chocolate and mix well in between each time to obtain a smooth ganache. Cover with a plastic wrap and make sure it touches the ganache then set aside in the refrigerator overnight.

  • Jellied shiso syrup dices

Heat up the syrup with lemon in a small saucepan. Mix vitpris and granulated sugar together and pour it into the saucepan immediately after the shiso syrup starts boiling. Cook for an additional 2 minutes while boiling. Pour into a square shaped container or any small container to cut small cubes later. Set aside in the refrigerator overnight so the preparation can solidify.

  • Almond dacquoise

Whisk the eggs until firm while incorporating sugar when they start foaming. Slowly add the mix of powdered sugar, almond powder, flour and salt using a spatula and put the dacquoise in a piping bag with a large tip. Pipe out a 16cm wide biscuit, smooth out the surface if needed and bake for 175°C for approximately 12 minutes.

  • Apple mousse

Heat up the applesauce with lemon, add cornstarch, bring to a boil and take off heat. Incorporate the butter and wrung out gelatine and mix together. When the mixture reaches 37°C, incorporate the cream whisked into a soft whipped cream beforehand. Immediately start assembling the entremet.

  • Assembling the apple, shiso and sansho berries entremet

It will be a reversed assembly : Line a 18cm wide and 4cm high circle with parchment paper and rhodoid. Pour the apple mouse in the circle, unmold the apple and shiso insert and place it in the center of the circle while pressing to squeeze out a bit of mousse. Follow with the almond dacquoise, smooth out the edges with a spatula if necessary and put in the freezer for at least 7 hours.

  • Decoration of the apple, shiso and sansho berries entremet

Take the entremet out of its mold and place it on a grid and spray it with the velvet pink spray. It can be done in a dishwasher or in a large cake box to protect the counter as cocoa butter is difficult to clean. To avoid cracks, place the spraying bottle 20cm away from the entremet to spray. Once done, place the entremet on a cardboard or a serving plate.

With a hand mixer, whisk the ganache with sansho berries for 5 minutes until reaching the consistency of a smooth and soft whipped cream. Put the ganache in a piping bag and pipe it out into a whirl on top of the entremet.

Dice out cubes from the shiso syrup jelly and placce them apart on the entremet. To finish, put a few sansho berries on the whipped ganache;

Let the entremet thaw in the fridge for 8 to 9 hours before serving.

Enjoy ! Thanks to Olivia Haim for this amazing recipe !

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