3 eggs (150 g)
35 g acacia honey
35 g caster sugar
35 g butter
½ teaspoon of curry powder
80 g flour T55
Total weight: 335 g
Step
In a beater with a whisk, whip eggs with honey and sugar, add
softened butter. Fold in sifted flour and curry powder. Preheat
the oven to 170/180°C. Pour into a 20 cm diameter stainless
steel ring or a greased and floured fexible mould. Bake at 170°C
in a fan forced oven for 15 minutes. The sponge should be
softness. Unmould and cover with a plastic wrap to preserve
its softness.
2) MORELLO CHERRY CONFIT
Ingredients
120 g pitted Morello cherries, fresh or frozen* (1)
120 g pitted chopped Morello cherries, fresh or frozen* (2)
2 stems of fresh coriander (optional)
15 g caster sugar
5 gelatin leaves (10 g) 200 blooms
40 g Cointreau® 40% vol.
Total weight: 300 g
Step
Mix cherries (1) with sugar and fresh coriander (optional). Heat
in a saucepan 1/3 of puree and add gelatin which have already
softened and drained. Add the rest of puree, chopped cherries
(2) and Cointreau®. Pour the confit out to a thickness of 1 cm
into a 20 cm round mould** and freeze.
*It’s also possible to make the confit with raspberries, strawberries or a mix of red fruits. ** The confit can be also poored in circle with tart, taking care to put a cling wrap at the bottom to make sure that it is hermetic.
3) PISTACHIO MOUSSE
Ingredients
180 g whole milk
20 g beautiful green pistachios
25 g caster sugar
3 egg yolks (60 g)
4 gelatin leaves (8 g) 200 blooms
35 g Cointreau® 40% vol.
135 g whipped cream
Total weight: 463 g
Step
Toast the pistachios in a 150°C oven for a few minutes to lightly
torify them (optional) which will enhance their taste. Soften the
gelatin in cold water. In a saucepan, heat milk and pistachios.
Mix for 5 minutes to obtain a milk very flavored with pistachio.
In a bowl, stir egg yolks and sugar with a whisk and pour over
the flavoured boiling milk. Allow to cook, whisking constantly
to make a custard. Leave to thicken without boiling. Add the
softened and drained gelatin. Blend the mixture and filter with
the help of a sieve. Plunge the bowl in a recipient of water with
ice cubes to cool. Add the Cointreau®. When the cream is cold
but not yet gelatinised, add whipped cream.
4) MIRROR GLAZE
Ingredients
45 g water
115 g caster sugar
115 g glucose
75 g sweetened condensed milk
7 ½ gelatin leaves (15 g) 200 blooms
115 g white chocolate
SQ green food colouring
SQ yellow food colouring
Total weight: 480 g
Step
Tint the water with green and yellow colourings to obtain a
beautiful colour, an intense pistachio green. Soften the gelatin
in cold water. In a saucepan, boil the green water, caster sugar
and glucose to 103°C, pour onto condensed milk and drained
gelatin. Mix without whisk* because care should be taken not to
incorporate bubbles in the glaze. Add finely chopped chocolate.
Stir gently to obtain a homogeneous consistency. Strain through
a sieve into a bowl and cover with a plastic wrap.
Place in a refrigerator at least 12 hours. Reheat in the micro-wave
oven or in a bain-marie before using. Check the temperature,
which must be between 30°C and 35°C.
* During this time of preparation, it’s important to delicately mix
to avoid incorporating air bubbles.
5) DECORATION
Ingredients
50 g chopped green pistachios
6) ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place the sponge to the center at the bottom of a 22 x 4.5 cm ring.
Pour with a pastry bag or a small ladle the pistachio mousse
and smooth to fill in the gaps around the sponge. Unmould the
confit and place it to the center of the sponge. Complete filling
the ring with the pistachio mousse and smooth with a spatula.
Freeze at least of 3 or 4 hours. Remove the ring by regularly
heating all around with a small flame. Place the entremets on a
rack and pour the tepid glaze (warmed to 30/35°C). Level off the
top with a spatula to flow the excess at the edges. The entremets
is completely glazed. Place the entremets on the serving plate
when the glaze starts to harden.
Decorate at your imagination.
For example, you can decorate with chopped pistachios placed
at the base and all around the entremets or a temperate white
chocolate fine strip, coloured green.
At the top, decorate with beautiful green pistachios and add
a touch of red colour with a beaufiful fresh cherry or some
raspberries.
