"LOVELY" entremets

Recipe for One cake

Recipe idea

Jean-Sébastien CLAPIE

TRUNK (HOTEL) Tokyo

Ingredients

Sicoly

Red fruit purée without added sugars

No added sugar frozen lychee purée

For the madeleine biscuit

32 x 40 cm tray

ingredients :

50 g Butter
2 Eggs
120 g Caster sugar
25 mL Milk
125 g Flour
4 g Baking powder
75 mL Extra virgin olive oil
1 Lemon

process :

Preheat the oven at 180°C.
Melt the butter, add the milk and set aside to cool down.
In a mixer, emulsify eggs and sugar together for 3 minutes. Sieve the dry ingredients (flour and baking powder) and add to the previous mix. Add the olive oil and mix.
Add the melted butter and milk mixture and mix again.
Add the zest of a lemon and half the juice to the madeleine mix. Mix again.
Bake for 15 minutes. When cooked, place on a grid and leave to cool down at room temperature.
Cut using a heart-shapped cutter (KIT LOVELY SILIKOMART 1100).

For the vanilla

shortcrust pastry

ingredients :

150 g Butter
95 g Icing sugar
30 g Almond powder
60 g Whole eggs
2 g Vanilla powder
0,5 g Fine salt
250 g Flour

process :

In a robot, using the flat beater, mix together the softened butter and icing sugar. Add the almond powder and the eggs little by little. Finish off by adding the vanilla powder, salt and sieved flour. Mix without overworking it.
Place in the fridge to rest for 2 hours. Laisser reposer la pâte au réfrigérateur.

When out of the fridge, roll out to a 3 mm thickness. Cut using a heart-shapped cutter (KIT LOVELY SILIKOMART 1100).

Bake at 160°C for 25 minutes.

For the red fruit

jelly

ingredients :

300 g SICOLY® red fruit frozen purée
50 g Sugar
2 g Timut pepper
7 g Gelatin leaves 200 bloom
7 g Lemon juice
A.N. Crispy raspberry

process :

Heat half of SICOLY® red fruit purée with the sugar and add the hydrated gelatin. Leave to cool down to 30°C and add the rest of the purée and the lemon juice. Add he crushed timut pepper.

Pour into a heart-shapped insert mould (SILIKOMART AMORE 600) to 1 cm high and sprinkle with Crispy raspberry.

Freeze.

For the lychee

ganache

ingredients :

4 g Gelatin leaves 200 bloom
125 g Cream
104 g Zéphyr white chocolate
150 g SICOLY® no added sugar lychee purée

process :

Prepare a ganache and add the cold SICOLY® lychee purée and mix. Pour over the red fruit jelly into a 1 cm-high layer. Freeze.

Once set, pour anoter 1 cm-high red fruit jelly and then another ganache layer (see picture).

There should be 2 alternate layers of red fruit jelly and 2 alternate layers of lychee ganache.

For the "2R" mousse

Rose & Ruby

ingredients :

80 g Ruby chocolate
80 g Milk
2 g GOLD gelatin powder
8 g Water
160 g Cream
3 g Rosewater

process :

Mix the gelatin and water together.
Heat the milk and add the hydrated gelatin. Pour over the chocolate to prepare a ganache. At 35°C, add the whipped cream and rosewater and mix delicately together.

For the

spray mix

ingredients :

100 g Ruby chocolate
50 g Cocoa butter
A.N. Red colouring

process :

Melt together the chocolate and cocoa butter. Add the red food colouring until the colour is right (from pink to deep red).

Spray at 35°C on the frozen cake.

Assembly

& Finishes

Pipe some cream at the bottom of a Silikomart LOVELY 1100 mould.
Place the red fruit and lychee insert in the middle and press gently.
Place the madeleine biscuit and finish with the vanilla shortcrust.

Spray with the red mix.