Entremets Jasmin
Srednje tezine
Makes : 6 entremets of 16cm diameter
  • Good to go
  • Good for freezing
Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.
Perfectly measured in flavor and shape, swoon your guests with a work of different flavors and textures with this recipe.
rok trajanja:
3 days
Conservation:
+3 Celsius
Containing: 7 Components

Almond Sponge

Sastojci: Almond Sponge

  • 1.2 lb
    almonds
  • 1.0 lb
    Brown sugar
  • 1.8 lb
    Whole egg
  • 7.9 oz
    Butter softened
  • 6.3 oz
    Egg whites
  • 3.9 oz
    sugar

Priprema: Almond Sponge

  1. Combine the almond and sugar in the Robot-Coupe and mix well.
  2. Add the eggs and mix for 10mns.
  3. Whip the egg white with sugar and fold in the previous mix.
  4. Bake at 175 Celsius for 20/25 min.

Caramel & Passion fruit cremeux

Sastojci: Caramel & Passion fruit cremeux

  • 12.2 oz
    sugar
  • 4.6 oz
    Butter
  • 14.1 oz
    Cream 35%
  • 3 each
    vanilla bean
  • 7.1 oz
    Passion Fruit Puree

Priprema: Caramel & Passion fruit cremeux

  1. Warm up the cream and vanilla together and infuse.
  2. Caramelized the sugar and add the butter then the hot cream.
  3. Add caramel to the chocolate and then the passion fruit puree.
  4. Crystallized in the fridge overnight.

Mango Compote

Sastojci: Mango Compote

  • 10.6 oz
    mango puree
  • 5.3 oz
    mango pieces
  • 2.6 oz
    Glucose
  • 2.6 oz
    sugar
  • 0.3 oz
    pectin NH
  • 0.2 oz
    Lime juice

Priprema: Mango Compote

  1. Warm up the puree with the glucose.
  2. Combine the sugar and pectin together and add it to the puree.
  3. Boil for 1 min.
  4. Add the mango pieces then the lime juice.
  5. Reserved in the fridge.

Jasmin Tea Infusion

Sastojci: Jasmin Tea Infusion

  • 1.1 oz
    Infusion of jasmine tea
  • 1.2 lb
    milk

Priprema: Jasmin Tea Infusion

  1. Combine the tea and milk together and infuse in the fridge overnight.
  2. The following day pass through a sieve and complete back the weight if necessary.

CARMA Niobo 34% & Jasmin Light Chocolate Mousse

Sastojci: CARMA Niobo 34% & Jasmin Light Chocolate Mousse

Priprema: CARMA Niobo 34% & Jasmin Light Chocolate Mousse

  1. Melt the chocolate and whip the cream.
  2. Combine the gelatin and water.
  3. Warm up the infusion to 50 Celsius.
  4. Pour on top of the melted chocolate and mix.
  5. Fold the cream when the mix is at 30 Celsius.

Almond Streuzel

Sastojci: Almond Streuzel

  • 7.1 oz
    Brown sugar
  • 7.1 oz
    cold butter
  • 7.1 oz
    almond powder
  • 7.1 oz
    Flour

Priprema: Almond Streuzel

  1. Combine all together in the mixer until you have a dough.
  2. Roll between 2 sheets of paper and reserve in the fridge.
  3. Cut into cubes and bake at 150 Celsius until golden brown.

Glacage mirroir CARMA Niobo 34%

Sastojci: Glacage mirroir CARMA Niobo 34%

Priprema: Glacage mirroir CARMA Niobo 34%

  1. Combine the gelatin (20g) and water (100g).
  2. Bring to a boil sugar, glucose, water, condensed milk.
  3. At 80d pour onto melted chocolate.
  4. Add the gelatin mass.
  5. Glaze at 35c.

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