RASPBERRY BAVARIAN ENTREMETS

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Spring is here ! And to celebrate this, let's make a gorgeous Raspberry Bavarian Entremets. You can make everything with your Cook Expert, I was short on time so i made the sponge cake with my hand mixer.

Made with the Cook Expert Magimix.

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SPONGE CAKE 

2 eggs
60 g sugar
60 g flour
2 g baking powder

Preheat the oven to 170°C

Put the egg whites and sugar into the Cook Expert stainless steel bowl fitted with the eggs whisk (remove the cap)
Run EXPERT / 5 min / SPEED 5 / 0° 
Add the egg yolks
Run EXPERT / 15 sec / SPEED 3 / 0°
Add flour and baking powder
Run EXPERT / 20 sec / SPEED 3 / 0°

Place a greaseproof paper on a bakingsheet
Spread the preparation on the greaseproff paper with a spatula
Bake four 15 min
Cool on a wire rack

Using a pastry circle cut an 18 cm disc

WHIPPED CREAM 

300 g semi thick whole cream 30% fat (or whipping cream 35%)

Place the kMix stainless steel bowl and whisk in the fridge for 10 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the kMix stainless steel bowl
Turn to maximum speed and whip until ready

Put 200 g of whipped cream into a bowl and 100 g into another

Set aside in the fridge

RASPBERRY MOUSSE 

200 g raspberries
50 g sugar
10 g lemon juice
4 g gelatin

200 g whipped cream

Rehydrate the gelatin

Put the raspberries, the sugar and the lemon juice into the Cook Expert stainless steel bowl
Run EXPERT / 2 min / SPEED 8 / 0°
Pour through a fine-mesh sieve
Melt the gelatin with two tablespoons of raspberry coulis
Add it to the raspberry coulis and mix well
Gently, fold in the 200 g whipped cream

Pour the raspberry mousse into your silicone mold
Freeze

WHITE CHOCOLATE MOUSSE

100 g white chocolate
50 g milk
1 g gelatin

100 g whipped cream

Rehydrate the gelatin

Put the milk and white chocolate into the Cook Expert stainless steel bowl
Run EXPERT / 7 min / SPEED 4 / 50°
Add the gelatin
Run EXPERT / 2 min / SPEED 5 / 50°
Let it cool about 10min

Gently, fold in the 100 g whipped cream
Pour the white chocolate mousse onto the raspberry mousse
Place the sponge cake disc and reserve in the freezer overnight

MIRROR GLAZE

75 g water

150 g sugar
150 g glucose syrup
150 g white chocolate
11 g gelatin
100 g unsweetened condendsed milk
Pink food coloring
Purple food coloring

Meanwhile prepare the mirror glaze
Rehydrate the gelatin
Put the water, the sugar and glucose syrup into the Cook Expert stainless steel bowl
Run EXPERT / 5 min / SPEED 3 / 110°
Add the white chocolate
Run EXPERT / 5 min / SPEED 8 / 0°
Add the gelatin
Run EXPERT / 1 min / SPEED 8 / 0°

Mix 10 g of unsweetened condense milk with purple food coloring
Mix 90 g of unsweetened condense milk with pink food coloring

Mix 2 tablespoons of the mirror glaze with the purple mixture

Add the unsweetened condensed milk with pink coloring food into the Cook Expert stainless steel bowl
Run EXPERT / 2 min / SPEED 15 / 0°
Fridge overnight

Add the unsweetened condensed milk with purple coloring food into the Cook Expert stainless steel bowl
Run EXPERT / 30 sec / SPEED 15 / 0°
Fridge overnight

ASSEMBLE

2/3 raspberries
Crushed Pistachio

Heat the mirror glaze over a low heat, when melted, let cool to 30/35 °C
Once the glazing has 30/35 °C, if you have a layer that has bleached on top, remove it, do not mix it with the rest
Place a rack over a large container that will collect excess mirror glaze
Place the Bavarian on the rack and remove the mold
Pour the pink mirror glaze over the entremets taking care to cover everything well
With the help of a spatula spread the purple mirror glaze
Wait 5 min, then, using two spatulas, carefully place the entremets on a plate
Arrange a few raspberries on top, as well as a few crushed pistachios on the sides
Fridge 6h before serving

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