Brazilian Entremet
Ingredientes
- 4 eggs
- 120g Refined sugar
- 90g Wheat flour
- 30g Melken Cocoa Powder 100%
- 1 Pinch of salt
- 200g Mango pulp
- 100g Passion fruit pulp
- 80g Refined sugar
- Zest and juice of 1 Sicilian lemon
- 15g Cornstarch
- 6g Unflavored gelatin, hydrated
- 400g Melken White Chocolate
- 400 ml Fresh cream
- 40g butter without salt
- 8g Unflavored gelatin, hydrated
- 1 teaspoon vanilla extract (optional)
- 150g Melken White Chocolate
- 200g Refined sugar
- 200 ml water
- 130g Corn syrup
- 100g Condensed milk
- 15g Unflavored gelatin hydrated
- Green and Yellow food coloring.
- Confeité TOP Green and Yellow
- Sicilian lemon zest (optional)
Chocolate Base (Genoise):
Tropical Insert:
Whipped White Chocolate Ganache:
Decoration::
Produtos utilizados
Modo de preparo
Chocolate Base:
Preheat the oven to 180°C (350°F) and prepare a round cake pan. Beat the eggs and sugar until light and fluffy. Gently fold in the sifted flour, cocoa powder, and salt. Add the melted butter and mix carefully. Bake for 20–25 minutes. Let it cool and cut an 18 cm disc.
Tropical Insert:
In a saucepan, combine the mango, passion fruit, sugar, lemon juice, and lemon zest. Dissolve the cornstarch in a little water and add it to the mixture, stirring until thickened. Remove from the heat, add the hydrated gelatin, and mix well. Pour into a smaller ring mold (14 cm) and freeze until solid.
Whipped Ganache:
Heat half of the cream and pour it over the chopped white chocolate. Mix until smooth. Add the butter, hydrated gelatin, and vanilla extract. Refrigerate until slightly firm. Whip the remaining cream to medium peaks and gently fold it into the ganache to create an airy texture.
Assembly:
Line an 18–20 cm ring mold with acetate. Add a layer of whipped ganache, place the frozen insert in the center, and cover with more ganache. Finish with the chocolate base disc. Freeze for at least 8 hours.
Mirror Glaze:
Bring the water, sugar, and corn syrup to a boil until dissolved. Add the condensed milk and hydrated gelatin. Pour over the white chocolate and blend with an immersion blender. Divide and color with green and yellow food coloring. Use the glaze at 30–32°C (86–90°F) over the frozen entremet.
Finishing:
Decorate with Confeité TOP Green and Yellow and refrigerate for at least 30 minutes before serving.