168 g grapefruit purée
310 g lychee purée
10 g Cointreau® 60%
84 g S2 sugar
12 g NH pectin
72 g gelatin mass
Step
Heat purées to 50°C. Sprinkle in the sugar and pectin,
previously mixed, and cook for 5 to 10 minutes. Remove from
heat and stir in gelatin and Cointreau®. Pour into a 14 cm Ø
Silpat. Store in the freezer.
2. BLACKCURRANT CREAM
Ingredients
156 g fresh cream (40% fat)
132 g whole milk
90 g egg yolks
60 g S2 sugar
220 g blackcurrant purée
12 g Cointreau® 60%
42 g gelatin mass
Step
Heat the cream and milk. Blanch egg yolks and sugar. Pour
hot mixture over blanched yolks. Cook until 83°C. Blend in
gelatin mass, blackcurrant purée and Cointreau®. Pour over the
lychee-grapefruit jelly and store in the freezer.
3. CREAM CHEESE MOUSSE
Ingredients
300 g S2 sugar
90 g water
180 g egg yolks
144 g gelatin mass
1O80 g cream (35% fat)
900 g cream cheese
Step
Heat water and sugar to 120°C. When syrup has reached
temperature, pour over egg yolks, whisking constantly until
mixture doubles in volume. Stir in the melted gelatine just
before the mixture has cooled completely. Whisk in ¾ of the
cream and cream cheese. Gradually incorporate this mixture
into the bombe batter.
4. ROLLED SPONGE DOUGH
Ingredients
480 g egg whites
160 g S2 sugar (1)
240 g egg yolks
128 g S2 sugar (2)
128 g whole milk
128 g corn oil
240 g cornstarch
5,6 g baking powder
2,5 g salt
Step
Make a French meringue, by squeezing the egg whites with the
sugar (1) until the meringue is supple, not too firm. Blanch the
egg yolks with the sugar (2). Using a maryse, add this mixture to
the French meringue.
Sift the dry ingredients. Pour a portion of the mixture
over the dough and fold in the oil-milk mixture,
then fold the rest into the mass, still using a spatula.
Pour onto a baking sheet (60 x 40 cm).
Bake for 20 minutes at 170°C.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Pour the cream cheese mousse halfway into the mould.
Using a maryse, place the mousse up the sides of the mould.
Add the jelly-cream insert and cover with a small amount of the mousse.
Finish with the rolled sponge disk.
Keep in the freezer.
Turn out of the mould.
To make a Ruby chocolate strip:
Pour the melted Ruby chocolate onto a marble slab.
Cut out the strip, making waves at the top.
Place immediately around the entremets.
Decorate with a few gold leaves.
