Vanilla, Rose & Pomegranate Entremets

Vanilla Praliné

Ingredients

Method

  1. Lightly toast the almonds together with the vanilla pods.
  2. Cook the sugar and water to 110°C.
  3. Add the almonds and vanilla, sand the mixture, then caramelize.
  4. Allow to cool completely.
  5. Blend cold until smooth using a Thermomix or food processor.


Vanilla Crunch

Ingredients

  • 125 g white chocolate 34% Anëo Weiss
  • 125 g vanilla praliné
  • 125 g corn flakes

Method

  1. Melt the white chocolate.
  2. Mix with the vanilla praliné.
  3. Gently fold in the corn flakes.
  4. Spread 20 g of crunch on each biscuit.
  5. Refrigerate.


Cranberry Sponge

Ingredients

  • 10 egg yolks
  • 100 g sugar
  • 10 egg whites
  • 140 g sugar
  • 180 g T55 flour
  • 4 g baking powder
  • 2 g salt
  • 100 g grapeseed oil
  • 100 g whole milk
  • 90 g cranberries

Method

  1. Whisk the yolks with 100 g sugar until pale.
  2. Whip the whites with 140 g sugar to a soft peak.
  3. Gently combine both mixtures.
  4. Fold in sifted flour, baking powder, and salt.
  5. Mix a small portion with the milk and oil, then reincorporate.
  6. Add cranberries.
  7. Spread into a greased frame lined with baking paper.
  8. Bake at 180°C for 8 minutes.
  9. Cool and cut into heart shapes.


Pomegranate Gel Insert

Ingredients

  • 166 g pomegranate purée
  • 6.6 g sugar
  • 2 g agar-agar
  • As needed fresh pomegranate seeds

Method

  1. Heat the purée.
  2. Add the sugar mixed with agar-agar while whisking.
  3. Bring to a boil and cook for 1 minute.
  4. Pour onto a tray and cool.
  5. Blend cold until smooth.
  6. Add pomegranate seeds.
  7. Pour 80 g onto each biscuit.


Pomegranate Marmalade

Ingredients

  • 200 g pomegranate purée
  • 40 g pomegranate juice
  • 80 g sugar
  • 40 g glucose syrup
  • 4 g NH pectin
  • 10 g lemon juice
  • As needed fresh pomegranate seeds

Method

  1. Mix sugar and pectin.
  2. Heat purée, juice, and glucose to 40–50°C.
  3. Add sugar/pectin mixture while whisking.
  4. Bring to 103°C or boil strongly for 1 minute.
  5. Remove from heat, add lemon juice and seeds.
  6. Cool to 35°C, pour into inserts.
  7. Cover with plastic wrap and freeze for at least 4 hours.


Rose Vanilla Mousse

Rose & Vanilla Infused Cream Base

Ingredients

  • 250 g cream
  • 1 vanilla pod
  • 15 g mild honey or invert sugar
  • 5 g edible rose petals
  • 10 g rose water

Method

  1. Heat cream, split vanilla pod, and honey to 70°C.
  2. Add rose petals, cover, and infuse 30–40 minutes off heat.
  3. Strain without pressing.
  4. Add rose water cold to taste.


Crème Anglaise

Ingredients

  • 150 g whole milk
  • 60 g egg yolks
  • 40 g sugar
  • 3 g powdered gelatin
  • 18 g water
  • 250 g whipped cream

Method

  1. Bloom gelatin.
  2. Heat milk.
  3. Blanch yolks with sugar, add hot milk.
  4. Cook to 82–83°C.
  5. Add gelatin.
  6. Incorporate infused cream.
  7. Cool to 35–38°C.
  8. Fold in whipped cream in three additions.


Red Mirror Glaze

Ingredients

  • 150 g sugar
  • 150 g glucose
  • 75 g water
  • 100 g sweetened condensed milk
  • 150 g white chocolate 34% Anëo Weiss
  • 10 g powdered fish gelatin
  • 50 g hydration water
  • As needed liposoluble coloring (red, pink, pearlescent)

Method

  1. Bloom gelatin for 10 minutes.
  2. Boil water, sugar, and glucose to 103–104°C.
  3. Remove from heat, add condensed milk and gelatin.
  4. Pour over chopped white chocolate.
  5. Blend without incorporating air.
  6. Add coloring.
  7. Cover with plastic wrap and refrigerate 12 hours.

Glazing

  • Reheat gently.
  • Ideal temperature: 32–34°C.
  • Glaze frozen entremets at –18°C.