Darren's Chocolate & Raspberry Entremet
Darren’s incredible Finale Technical, a Chocolate & Raspberry Entremet, layers velvety chocolate & raspberry mousse covered in a marbled mirror glaze. From the crunchy biscuit base to the delicate pearl shimmer dust, this Chocolate & Raspberry Entremet is designed to test even the best Bakers!
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COOKING TIME: 3 hours
INGREDIENTS
Raspberry Puree:
200g raspberries
Raspberry Compote:
25g caster sugar
50g raspberry puree
2g gelatine gold leaf (1 leaf)
60g fresh raspberries, quartered
Milk Chocolate & Raspberry Mousse:
1g gelatine gold leaf (½ leaf)
80g thickened cream (A)
20g milk
50g raspberry puree
30g trimoline
60g egg yolks (approx. 3 large yolks)
120g couverture milk chocolate
80g couverture dark chocolate,
250g thickened cream (B)
Dry Ice, to set
Crunchy Chocolate & Cranberries Biscuit Base:
150g milk chocolate, melted
40g cocoa butter, melted
100g feuilletine
25g cocoa nibs
25g dried cranberries, chopped
Flaked sea salt
Mirror Glazes:
18g gelatine gold leaf (9 leaves)
160g water
125g caster sugar
180g glucose syrup
150g neutral glaze
120g sweetened condensed milk
200g couverture white chocolate
red oil-soluble food gel
yellow oil-soluble food gel
White oil-soluble food gel
2 tsp titanium dioxide powder
To decorate:
12 - 15 raspberries, fresh
Pearl shimmer dust
METHOD
For the raspberry puree: Using a small food processor, blend the raspberries and pass through a sieve to remove seeds. Set aside.
For the raspberry compote: Soak the gelatine leaf in iced water until softened. In a small saucepan add sugar and 50g of raspberry puree bring to the boil, stirring until dissolved. Remove from heat, squeeze excess liquid from gelatine and add to mixture, stirring to dissolve, add fresh raspberries and gently combine. Transfer to a bowl and set aside to cool in fridge for 10 – 15mins, it should be cool, not set.
To start the mousse: Soak gelatine in ice cold water until softened. In a saucepan, heat 80g cream (A), milk, 50g raspberry puree and trimoline to a boil, remove from heat to cool slightly. Place egg yolks in a bowl lightly whisk, pour one-third of the mixture over the egg yolks, whisking to temper, return mixture to the pan, stirring, cook to 82°C or until begins to thicken and coats the back of a spoon. Remove from heat, squeeze out gelatine, add, stirring to dissolve. Add milk and dark chocolates to a bowl, pour custard over and whisk until smooth. Transfer to fridge and allow to cool but not set, stirring occasionally.
For the biscuit base: Melt chocolate and cocoa butter together, in the microwave or over simmering water. In a bowl, mix feuilletine, cocoa nibs, cranberries, and flaked salt. Pour melted chocolate mixture over the dry mixture and stir until combined. Place a silicone mat on a cookie sheet, spread mixture onto mat, place another silicone mat on top and roll out with a rolling pin, approx 1/4cm - 1/3cm thick. Using a 14cm cake ring push down into base, making a circular impression, leave the ring in place, repeat with 8cm ring placed in the centre of the larger ring. Leave rings in place and transfer to fridge to set.
To finish the mousse: In stand mixer, whisk 250g cream (B) to firm peaks, gradually fold into the mousse until combined. Transfer to piping bag with 0.5cm round piping tip. Pipe approx. 200g of mousse into the base of the silicone ring mould. Using the back of a teaspoon, gently spread mousse, in upward strokes, up the sides of the mould all the way to the top, repeat for the inner ring. Lightly smooth the base of mousse with back of teaspoon to create a neat cavity. Place silicone mould into dry ice box, place flat tray ontop, ensure the lid is tightly closed, allow to slightly set for a few mins.
To continue assembling the mould: Once slightly set, remove ring mould from dry ice, neatly spoon raspberry compote into the cavity pipe mousse on top to fill ring mould, smooth top with a palette knife. Return to dry ice box with tray of ice on top, allow to set for 30 - 40 minutes until frozen. Set aside remaining mousse in fridge.
For the mirror glazes: Soak gelatine leaves in iced water until softened. Place white chocolate and condensed milk into a large bowl. In a saucepan, bring water, sugar, and glucose to a boil add neutral glaze, stirring to combine. Remove from heat, squeeze excess liquid from gelatine, add and stir to dissolve. Pour mixture over chocolate and emulsify with a stick blender, keeping it submersed so not to create air bubbles. Divide evenly between 3 jugs. Cool mixtures to pouring temperature of 32 – 34°C.
For the decorative raspberries: Pipe chocolate mousse into each raspberry, transfer to fridge on a tray.
Start final entremet assembly: Remove set biscuit base from fridge, remove rings and neatly trim the indented circles. Place smooth side down, onto a wire rack over a tray. Demould mousse cake, place onto biscuit base. Working quickly smooth any ‘creases’ on the mousse cake with a warm palette knife.
To glaze: Check glaze is at pourable temperature. Colour one jug bright red, one bright yellow colour and the third bright white. To make bright white, sift titanium dioxide using a fine sieve, into a jug and stir until bright white colour achieved. In a tall pouring jug, begin to layer some of each colour, carefully pouring one colour after another into the centre of the jug, do not to stir. Continue layering/alternating using up all colours.
Pour glaze over mousse cake using circular motions and moving back and forth allowing glaze to cover entirely. Pipe a small amount of left over mousse on the presentation platter to ensure the entremet doesn’t slip, carefully place the entremet onto presentation platter.
To decorate: carefully cut raspberries in half, vertically and place neatly around the bottom of entremet, gently brush top of each raspberry with pearl dust and serve.
