GOLD DIGGER – PLATED DESSERT PETIT ENTREMET

Beat together until light and creamy.

Bring to simmer. Slowly pour over previous mixture while beating.

Return mix to saucepan. Heat gently until 82°C. Stir base to prevent sticking. Remove from heat.

Add.

Pour over previous mixture while passing it through mesh strainer.
Combine.
 

Whip lightly. Fold in at 30°C.

Pipe into flexi mould.
Add frozen passion fruit cream insert and a round of crunchy base. Level mousse around base and freeze.
 

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

Bring to boil. Simmer for ± 3 minutes.

Add. Simmer for ± 2 minutes.

Add.

Pipe into small flexi moulds. Let cool slightly.
Sprinkle freeze-dried passion fruit pieces covered in cocoa butter over passion fruit cream. Freeze.
 

Mix together.

Melt and add.

Spread into frame of 2 mm thick. Cut rounds of base smaller than the base of petit entremets using a cookie cutter.

Hydrate gelatin leaf in cold water until soft. Squeeze. Set aside.

Bring to a boil.

*Caramel water: Dry-caramelise 100 g of caster sugar. Deglaze with 125 g heated water. Strain. Add additional water
to reach 145 g total.
 

Add. Stir gently.

Pour over previous mixture while passing through mesh strainer.

Add golden shimmer powder to liking. Pour over frozen petit entremet at 35°C.

Combine. Bake at 180°C until lightly golden. Let cool.

Add and blend until desired consistency is reached.

Bring to a boil.

Mix together. Pour over previous mixture.

Cool slightly. Whip with beater until lighter in colour.
Pipe onto plate with entremets.
 

Beat together.

Add.

Melt together.

Add.

Fold in.

Pour in lined pan and bake at 160°C. Leave it moist in centre.
Cut a round of cake and serve under mousse entremets. Or plate torn cake pieces next to entremets.