Caramelised Tropical Entremet
- Level:
-
Difficult
ELEMENT 1: BANANA CAKE
Ingredients: ELEMENT 1: BANANA CAKE
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0.5 ozcaster sugar
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2.3 ozBanana purée
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0.2 ozrum
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1.8 ozbrown sugar
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0.7 ozinvert sugar
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2.2 ozclarified butter
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2.2 ozeggs
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2.4 ozflour
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0.1 ozbaking powder
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1.8 ozdiced banana
Preparation: ELEMENT 1: BANANA CAKE
130 Gms per mould
- Preheat oven to 162ºC/ 325ºF
- Make a dry caramel with the sugar.
- Add bananas and deglaze with the rum. Leave to cool on a baking mat.
- With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently.
- Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix for one minute.
ELEMENT 2: HAZELNUT PRALINE CREAM
Ingredients: ELEMENT 2: HAZELNUT PRALINE CREAM
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1.3 ozwhipping 35% cream
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0.1 ozGelatin
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4.6 oz35% cream
Preparation: ELEMENT 2: HAZELNUT PRALINE CREAM
210 Gms per mould
- Heat the100 g cream and then add the strained gelatin.
Gradually pour this mixture onto the Praline. It will rapidly separate. Emulsify in the kitchen mixer using the paddle attachment. Stabilize this emulsion - Slowly adding the rest of the cream in order to obtain a glossy mixture with certain elasticity – the sign of a successful emulsion.
- Blend to perfect the emulsion and pour into the insert. Freeze it
ELEMENT 3: TROPICAL FRUIT
Ingredients: ELEMENT 3: TROPICAL FRUIT
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0.1 ozgelatin sheet
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2.6 ozegg yolks
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1.7 ozwhole eggs
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2.9 ozgranulated sugar
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4.0 ozpassion fruit puree
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3.4 ozsoftened unsalted butter
Preparation: ELEMENT 3: TROPICAL FRUIT
205 Gms per mould
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until thickened (185 F or 85 C.) Remove from heat, stir in gelatin, Let cool to 35C and add the butter and mix well.
ELEMENT 4: CARAMELISED MILK CHOCOLATE MOUSSE
Ingredients: ELEMENT 4: CARAMELISED MILK CHOCOLATE MOUSSE
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4.4 ozWhole milk
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4.4 ozHeavy Cream 35%
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1.0 lbwhipping cream
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0.3 ozGelatine sheet
Preparation: ELEMENT 4: CARAMELISED MILK CHOCOLATE MOUSSE
300 + 150 Gms per mould
- Caramelize the milk chocolate and robot coupe to fine paste
- Bring the cream and milk to a boil and pour over the gelatine. Pour around 1/3 of the hot liquid
- onto the chocolate and whisk to obtain a smooth, glossy and elastic texture.
- Add the remaining milk, taking care to preserve this texture.
- When the chocolate mixture reaches 30-35C, fold in the whipped cream.
ELEMENT 5: GLAZE
Ingredients: ELEMENT 5: GLAZE
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125 mlwater
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7.9 ozsugar
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9.0 ozglucose syrup
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0.6 ozgelatin sheet
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5.6 ozcondensed milk
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3.2 ozneutral glaze
Preparation: ELEMENT 5: GLAZE
300 + 150 Gms per mould
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatine.
- Place the chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emulsify.
- Stir in the condensed milk and neutral glaze. Using a hand blender, add food colour.
- The glaze will be ready when reaches 35ºC / 95ºF.
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