For this delicious dessert, you will need to follow this recipe and you will be able to present these exceptional mini treats to your guests and children!
The ladyfinger biscuit :
60g of egg yolks
90g of egg whites
70g of T55 flour
90g of sugar.
Preparation :
Gradually whisk the egg whites, adding the sugar little by little. When they reach stiff peaks, add the egg yolks and continue whisking for about 15 seconds until well incorporated. Gently fold in the sifted flour with a spatula. Spread the batter onto a silicone baking mat and bake at 160°C (325°F) for 10 minutes. Cut out two biscuits using your chosen pastry cutter.
Raspberry and blackcurrant compote :
60g of raspberry puree
60g of blackcurrant puree
25g of sugar
5g of pectin.
Mix the sugar and pectin. Heat the purees in a saucepan; when the temperature reaches around 40-45°C, add the sugar/pectin mixture. Bring to a boil. Spread into mini half-circle molds and freeze. (You can do the same with caramel, Nutella chocolate…the possibilities are endless!) These are the inserts that will be used inside the dessert.
Chocolate mousse :
300g of dark chocolate couverture
3 grams of gelatin
150g of whole milk or almond milk
300g of whipping cream 35%MG.
Preparation :
1 – Soak the gelatin in plenty of cold water. Bring the milk to a boil and dissolve the thoroughly drained gelatin in it.
Create an emulsion in 3 stages by pouring 1/3 of the hot milk over the chocolate to obtain a smooth and shiny elastic texture, a sign of an emulsion that has started.
Whip the fresh cream.
When the chocolate mixture is at 35°C, gently incorporate it into the whipped cream; the mousse should have exactly the same texture.
Mirror glaze :
100g of sugar
100g of glucose,
50g of water,
65g of unsweetened condensed milk
100g of chocolate
6 grams of gelatin
Preparation :
Rehydrate the gelatin in plenty of cold water. Heat the water, sugar, and glucose to 103°. Add the condensed milk, then the well-drained gelatin. Melt the white chocolate in a double boiler. Create an emulsion by gradually pouring the hot liquids over the chocolate. Blend with an immersion blender to perfect the emulsion.
Assembly and finishing Watch the video
Place a little mousse at the bottom of the mold, then the fruit insert, then more mousse and a circle of ladyfinger biscuit, and freeze.
Check the temperature of the glaze; it should be 32°C. Reheat it if necessary. Remove the entremets from the freezer and pour the glaze over it in a thin layer. Drain well and place the cake in the center of the gold powder.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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