Coffee and raspberry charlotte
Recipe for For 3 ø20 cm and 5 cm high entremets cakes
For the
sponge finger QB
ingredients :
- 255 g Egg whites
- 159,4 g crystal sugar (1)
- 170 g Egg yolks
- 106,3 g crystal sugar (2)
- 159,4 g Flour T55
- 106,3 g Potato starch
- 18,6 g Icing sugar
process :
Whip the egg whites and add the crystal sugar (1) in three times. At the same time, whisk egg yolks with crystal sugar (2).
Add the flour and potato starch sieved together to the yolk mixture and add progressively the whipped egg whites with a skimmer.
Make sure not to bring the volume of the dough down.
Pipe onto baking trays lined with a silicon sheet using a n°12 nozzle.
Sprinkle twice with icing sugar before baking. Bake at 175°C for 7 minutes.
For the gelatin mass 1/6
for the light raspberry mousse
ingredients :
- 80,5 g Water
- 13,4 g Powdered gelatin 200 bloom
process :
Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.
For the base mousse
for the light raspberry mousse QB
ingredients :
- 469,3 g SICOLY® no added sugar frozen raspberry purée
- 39,9 g Butter
- 37,5 g coconut sugar
- 93,9 g Gelatin mass 1/6
- 23,5 g Raspberry liquor
- 131,4 g Mousse base
- 314,5 g Cream 35%
process :
Poach at 83°C in a Bain-Marie the egg yolks, eggs, sugar and water mixed together. Whisk in a mixer at medium speed.
Stop before completely cooled down and use immediately.
For the coffee
soaking syrup QB
ingredients :
- 58,8 g Crystal sugar
- 47,1 g Water
- 11,8 g SICOLY® no added sugar frozen raspberry purée
- 1,8 g Raspberry liquor
- 0,6 g Powdered chicory
process :
Boil all ingredients together and keep warm until use.
For the gelatin mass
for coffee chantilly
ingredients :
- 7,3 g Water
- 1,2 g Powdered gelatin 200 bloom
process :
Mix powdered gelatin inside cold water with a whisk. Leave to set for 20 minutes and melt again without boiling to prevent evaporation.
Leave again to set before using.
For the coffee
chantilly
ingredients :
- 170,2 g Cream 35%
- 25,5 g Brown sugar
- 42,6 g Coffee beans
- 8,5 g Gelatin mass 1/6
- 85,1 g Mascarpone
- 255,3 g Cream 35%
- 8,5 g Coffee extract
process :
Start by preparing the gelatin mass following the same method as for the one made before for the light raspberry mousse.
Heat cream to 70°C. Off the heat, add the coffee beans, cover with cling film and leave to infuse for 20 minutes. Finely strain and complete with water. Add the sugar and melt it at 50°C. Pour onto the mascarpone mixed with coffee extract. Mix.
Cover with cling film and store in the fridge for 12 hours minimum before use.
for the coffee
decor dusting QB
ingredients :
- 6,4 g Snow decor sugar
- 8,6 g Ground coffee
process :
Mix all ingredients together.
Assembly
& finishes
Pipe ø 18 cm circles of finger sponge with a ø 12 pipping nozzle (100 g per circle).
Pipe 5 x 60 cm sponge finger stripes for the outside of the entremets cake ( 145g per stripe).
Pipe ø 18 cm openwork circles of finger sponge using a Saint-Honoré nozzle (80g per circle). Sprinkle twice with icing sugar before baking. Allow to cool down completely and wrap them to use the next day.
Inside a ø 20 cm circle, with no cling film inside, place the first circle of sponge biscuit, previsouly soaked in hot coffee syrup.
Pour 125 g of light raspberry cream and add SICOLY® ø 18 cm raspberry insert. Cover with 125 g of coffee chantilly and finish with 245 g of light raspberry mousse. Place the openwork finger sponge circle on the top.
Deep freeze.
Pipe balls with the rest of the coffee chantilly in the middle. Sprinkle the top and the side of the cake with the ground coffee dusting.
Finish with a decoration of fresh berries in the middle of the cake and some gold glitter.