Recipes
French Entremet
FAB PRODUCTS USED
FAB OIL SOLUBLE ROSE,FAB OIL SOLUBLE VANILLA
Prep Time
:00:(HH:MM)
Serves
2
Baking/Cooking Time
00
Baking Temp
00
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
An entremet is a french dessert with combination of different flavors n textures.
Here i have made Indo french style entremet with pistachio jaconde,, a layer of elaichi toffee spread, a layer of thandai flavored dry fruit chocolate disc, rose mousse and decorated with mirror glaze and thandai Panacotta.
Additional Categories
Vegetarian
INGREDIENTS
|
Pistachio jaconde/sponge: Cup size: 200ml Milk: 3/4th cup Vinegar: 1tsp Apf: 3/4th cup Cornflour: 1.5tbsp Pistachio powder: 1/4th cup Baking soda: 1tsp Baking powder: 1/2 tsp Castor/ powder sugar: 1/2 cup Veg. Oil : 1/4 cup Vanilla ess: 1/2 tsp from fab Pistachio ess: 1/2 tsp from fab Green color : a drop 1cup milk 1/2 cup fresh cream 1/2 cup castor sugar 1tsp agar agar+ 1/4 cup water 1tbsp thandai powder 1/2 tsp thandai ess from Fab Mix agar agar and water and keep it aside for 8 to 10 mins Rose chocolate mousse 200gms white chocolate 100gms fresh cream 300 gms whipped cream, soft peaks 1tsp agar agar in 1/4 cup water. 1/2 tsp rose ess from fab Few drops of pink color Soak agar agar in water for 8 to 10 mins. |
METHOD
Add vinegar in lukewarm milk and keep it aside. Meanwhile in a bowl sift in apf, cornflour, baking powder, baking soda. Add pistachio powder. Mix them well. Keep it aside.
In a big bowl add veg. Oil, sugar, milk and whisk well until sugar dissolves. Add in your essence. Now slowly add dry ingredients into wet ingredients in 2 parts and whisk well. Dont overmix.
Pour it in 6inch round tin lined with parchment paper and bake it at 150C in a preheated oven till 20 to 25 mins or until the sides are little brown.
Unmould it after 10mins on cooling rack. Cool it complettely.
Mix milk, fresh cream, sugar, thandai powder and heat on medium flame, continously stirring.
Add agar agar and keep it stirring continously for atleast 3 mins.
Switch off the gas, pour the Panacotta mixrure in the desired mould and let it cool down at room temperature.
Once cooled down, set it in freezer for 1 hr
Unmould it and refrigerate it until further consumption.
Make white chocolate ganache using fresh cream and white chocolate. Add pink color and rose ess.
Once cooled down mix it with whipped cream gently. Keep it aside until further use.
Boil agar agar water for 3 mins to activate it. Switch off the gas.
Take some amount of rose mousse and mix with agar agar. Then mix it with the full batch of mousse.
Use it immediately.
Elaichi toffee layer:
In a white chocolate ganache add a spoonful elaich toffee spread from Apyura and mix well.
White chocolate disc:
Take around 50gms white chocolate, add a drop of thandai ess, chopped dry fruits and spread it in a circle ring and let it set.
Mirror glaze:
200 gms pure white chocolate
250gms neutral glaze
60gms water.
In a pan heat glaze and water. When it starts boiling add chopped white chocolate and stir continously until 75% chocolate melts. Remove from the gas and stir till entire chocolate is melted. When little cooled down add white gel color and run a hand blender. Seive it to remove air bubbles. Divide the glaze in parts and add color of your choice. Pour it on very chilled entremet.
Assembling
In a mould first add rose mousse
Then add chocolate disc.
A thin layer of rose mousse
Then a layer of elaichi toffee spread.
A layer of rose mousse
N final layer of sponge.
Make sure your entire mould is covered with rose mousse.
If making it in a ring go vise a versa.
Let the dessert set in the freezer for atleast 12 to 15 hours.
Unmould it and pour glaze on it. Garnish with thandai Panacotta ring, pistachio slivers...
In the small dessert i have covered the base with cookie crumble to give it a good look.
Enjoy making.....
Baker Tips/Notes
Disclaimer: Dont blame me if you cant stop eating it at one bite only😆😀.
