Entremet made of vanilla mousse, cherry compote, dark chocolate crunchy layer & almost madeleine.
I really loved making this and every layer turned out great! 😋
Recipe is pretty long, happy to type it out or parts of it depending on interest from the community.
by Catgroove93
10 Comments
sounds delicious, i’d love to know more about the cherry compote part if it’s not too much trouble
beautiful!! I would love the recipe 😍
Omg that is so so soooo beautiful!!!
I’ll be waiting on this recipe. This looks scrumptious!
[Mould used is this one](https://3fa-media.com/silikomart/silikomart-girasole-sft-252-cake-tin-silicone__133307_da2b829-imgm.jpg?s=867)
**Vanilla mousse (Needs to be made last)**
6 g gelatin (I used leaves of gold 200 bloom, in my case 2 of them which I believe is actually 5G)
36 g egg yolk
36 g caster sugar
120 g whole milk
22 g 35% fat cream
1 vanilla pod
360 g 35% fat cream
Put gelatin leaves in a bowl of ice cold water.
Make a [crème anglaise](https://www.seriouseats.com/creme-anglaise-recipe-7108153) using the ingredients listed above, add gelatin to it and cool down to 25°C.
Whip the 360g of cream and fold into the crème anglaise.
**Cherry compote**
360 g cherries (I used frozen)
72 g sugar
6g gelatin (I used powder for this)
Add cherries and sugar into a saucepan and bring to boil, mash & strain the biggest bits. Add in the gelatin and mix until fully combined and smooth.
**Madeleine biscuit**
100 g sugar
110 g egg
100 g plain flour
2 g (baking powder)
100 g melted butter
Almond extract to taste
Whip sugar and egg together until pale and frothy, add in the plain flour while whipping continuously and drizzle in the butter.
Bake at 200°C for 12 to 16 minutes
**Dark chocolate crunchy**
100G pure butter biscuits crushed up
60g dark chocolate
45g pistachio paste or any other spread like Nutella or other
30g butter melted
**Assembly**
1. Mix all ingredients together and spread inbetween to sheet of parchment paper to 2mm thick.
Make the madeleine and crunchy layer first, assemble to the size of your mould and set aside (this can be frozen until you go to the next step)
2. Make the cherry compote and chill.
3. Make the vanilla mousse, spread half of it at the bottom of your desired mould, add in the cherry compote and top with remaining mousse.
4. Press your biscuit and crunchy layer (crunchy side in contact with the mousse) and freeze for at least 4 hours
Don’t wanna sound pushy but i’d like to borrow this
Please package it up and send it to me. Thanks in advance!
This is art🤌🏻
Oh my heaven I’m gonna have to go make this!!!! My mouth is watering
Wow! Perfect, Beautiful.