Blackcurrant and Lime Entremet

Mark Tilling

Mark Tilling

22nd January 2016

Blackcurrant and Lime Entremet

Blackcurrant and Lime Entremet

Ingredients

  • Blackcurrant Cream
  • Ingredients
  • 200g blackcurrant purée
  • 60g egg yolks
  • 75g whole eggs
  • 50g caster sugar
  • 4g hydrated gelatine
  • 47g butter
  • Lime Panna Cotta
  • Ingredients
  • 65ml lime juice
  • 1 vanilla pod
  • 30g hydrated gelatine
  • 65g white chocolate: Callebaut w2
  • 315ml whipping cream
  • Sacher Sponge
  • Ingredients
  • 80g almond paste
  • 30g icing sugar
  • 25g egg yolks
  • 25g whole eggs
  • 25g cacao powder
  • 25g flour: T55
  • 25g melted butter
  • 75g egg whites
  • 30g caster sugar
  • Chocolate Ganache
  • Ingredients
  • 45g caster sugar
  • 135g egg yolks
  • 600ml cream
  • 225g milk chocolate: Ghana (40%) Cacao Barry
  • 280g dark chocolate: Or Noir Dark (68%) Cacao Barry
  • Caramelised Pistachios and Almonds
  • Ingredients
  • 40g caster sugar
  • 50g roasted pistachios
  • 20g roasted almonds
  • Dark Chocolate Mousse
  • Ingredients
  • 290g stock syrup
  • 200g egg yolks
  • 520g dark chocolate: Or Noir Dark (68%) Cacao Barry
  • 1.1l whipping cream
  • Chocolate Glaze
  • Ingredients
  • 600ml whipping cream
  • 100ml water
  • 880g caster sugar
  • 240g cacao powder
  • 24g hydrated gelatine powder
  • 120ml water (for the gelatine)

Method

Method - Blackcurrant Cream

1 Heat the blackcurrant purée in a pan and bring to the boil.

2 Whisk the whole eggs, yolks and sugar together.

3 Remove the purée from the heat and pour onto the eggs and sugar.

4 Return the mixture to the heat and cook out then remove from the heat.

5 Cool to 70°C (158°F) then add the hydrated gelatine.

6 When the mixture has cooled to 40°C (104°F) add the softened butter.

7 Pour 90g of the mixture into a round 14cm (5½”) Flexi pan mould and freeze.

Method - Lime Panna Cotta

1 Add half of the vanilla pod seeds to the lime juice and heat; remove from the heat just before the mixture boils.

2 Add the gelatine to the lime juice and vanilla mixture and mix until the gelatine has dissolved.

3 Mix in the white chocolate, stirring until all of the chocolate has melted.

4 Pour in the whipping cream and set aside to infuse.

5 Pass the mixture through a fine sieve.

6 Pour 100g of the mix into a round 14cm (5½”) Flexi pan mould and freeze.

Method - Sacher Sponge

1 In an electric mixer fitted with a paddle, combine the almond paste and icing sugar.

2 Add the yolks and whole eggs and beat.

3 Fold in the flour and cacao powder and then the melted butter.

4 Whip up the egg whites and sugar together until tightened.

5 Fold the sugar and egg whites into the cacao mix.

6 Using a 6mm (¼”) round piping nozzle pipe the mixture into a 14cm (5½”) round Flexi pan.

7 Bake in an oven at 180°C (356°F) for about 10 minutes.

Method - Chocolate Ganache

1 Whisk the sugar with the egg yolks.

2 Heat the cream, remove from the heat and add to the egg yolks and sugar.

3 Pour the mixture over the dark and milk chocolate and stir together until all of the chocolate has melted.

4 Set the chocolate mixture aside until cool and just set.

5 Using a 6mm (¼”) round piping nozzle pipe the mixture into a 14cm (5½”) round Flexi pan.

Method - Caramelised Pistachios and Almonds

1 Caramelise the sugar.

2 Add the roasted nuts to the sugar.

3 Empty out onto a Silpat mat and leave to cool.

Method - Dark Chocolate Mousse

1 Warm the syrup and mix in the egg yolks.

2 Using an electric mixer, whip the syrup and yolks until frothy.

3 Melt the chocolate and fold into the syrup and yolks mix.

4 Semi-whip the cream and fold it into the mix.

Method - Chocolate Glaze

1 Boil the cream, 100ml of water and sugar to reach 106°C (223°F).

2 Remove from the heat and add the cacao powder.

3 Add the 120ml of water to the gelatine until all of the water is absorbed.

4 Cool the chocolate glaze to 40°C then add the gelatine mix.

5 Cool to between 30°C (85°F) and 35°C (95°F) before pouring over the cake.

Assembly

1 Lay the Sacher sponge into a 15cm (6”) ring. Lay the ganache mixture on top of the sponge then place the caramelised pistachios and almonds on top.

2 Fill any gaps in the sides with some of the dark chocolate mousse and also add a little on top of the nuts and ganache.

3 On top of this lay another sacher sponge and then add the blackcurrant cream on top.

4 Place the frozen lime panna cotta on top of this and finish with more dark chocolate mousse around the sides and on top.

5 Place the entremets into the freezer.

6 Remove from the freezer and remove the entremets from the ring. Glaze with the chocolate glaze and finish with decoration.