Rosalia
- Level:
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Difficult
- Makes:
-
Makes 5 entremets of 18 cm Ø
Grapefruit & Litchi mousse
Ingredients: Grapefruit & Litchi mousse
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30 ggelatin powder
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180 gwater
Preparation: Grapefruit & Litchi mousse
- Hydrate.
Ingredients: Grapefruit & Litchi mousse
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250 ggrapefruit puree
Preparation: Grapefruit & Litchi mousse
Heat puree to 50°C and mix in gelatine.
Ingredients: Grapefruit & Litchi mousse
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750 glitchi puree
Preparation: Grapefruit & Litchi mousse
- Add to the above and combine.
- Set aside.
Ingredients: Grapefruit & Litchi mousse
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400 gsugar
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250 gmascarpone
Preparation: Grapefruit & Litchi mousse
- Beat together.
Ingredients: Grapefruit & Litchi mousse
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500 gCream 40%
Preparation: Grapefruit & Litchi mousse
- Mix with the mascarpone.
- Combine puree-mix and mascarpone-cream.
Raspberry compote
Ingredients: Raspberry compote
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11 ggelatin powder
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66 gwater
Preparation: Raspberry compote
- Hydrate.
Ingredients: Raspberry compote
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75 glemon juice
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500 graspberry puree
Preparation: Raspberry compote
- Heat together.
Ingredients: Raspberry compote
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60 gsugar
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2,5 gpectin
Preparation: Raspberry compote
- Mix in and leave to boil for 3-5 min.
Ingredients: Raspberry compote
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150 gFresh Raspberry
Preparation: Raspberry compote
- Add and leave to cook for another 2 min.
- Take away from the heat and mix in the gelatine.
- Pour in cake rings of 16 cm Ø.
- Freeze.
Pistachio & ruby financier
Ingredients: Pistachio & ruby financier
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500 gicing sugar
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325 galmond powder
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225 gflour
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7,5 gbaking powder
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5 gsalt
Preparation: Pistachio & ruby financier
- Mix all dry ingredients.
Ingredients: Pistachio & ruby financier
-
500 gegg white
Preparation: Pistachio & ruby financier
- Add and mix in.
Ingredients: Pistachio & ruby financier
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100 gtrimoline
Preparation: Pistachio & ruby financier
- Add and mix in.
Ingredients: Pistachio & ruby financier
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325 gNeutral oil (type sunflower)
Preparation: Pistachio & ruby financier
- Add and mix in.
- Pipe the dough into cake rings of 16 cm Ø.
Ingredients: Pistachio & ruby financier
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180 gRoasted and broken pistachios
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180 g
Preparation: Pistachio & ruby financier
- Sprinkle the surface of the dough with pistachios and Callets.
- Bake at 180°C for 15 min.
Assembly and decoration
- Spread the grapefruit & litchi mousse into a cake ring of 18 cm Ø.
- Press the frozen raspberry compote insert into the mousse.
- Continue with a layer of the mousse.
- Finish with the pistachio & ruby financier and even the surface.
- Freeze.
- Glaze with a marbled white and raspberry glaze.
Comments
Submitted by serge MARIN on Tue, 03/05/2024 - 08:52
Bonjour
Comment réaliser le glaçage marbré framboise-chocolat blanc sur l'entremets ROSALIA?.
Proportion, ingrédients la recette en fin de compte.
Merci
Cordialement