Journey into the Unknown Entremet
Shortcrust, Jelly, Mousse and Glaze — a Zeelandia recipe in 4 components, makes 20 pieces. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 190 °C
- baking time (shortcrust)
- 10 min
- cooling temperature (mousse base before adding whipped cream)
- 38-40 °C
- glaze temperature
- 38 °C
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Kruche Special | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Pineapple Yuzu Cardamom Puree | 350 g |
| NH pectin | 10 g |
| Sugar | 20 g |
| Lemon juice | 40 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 330 g |
| Milk (3.2% fat) | 130 g |
| Water | 65 g |
| Gelatine | 15 g |
| Cream (30% fat) | 565 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 280 g |
| Cream (30% fat) | 240 g |
| Butter | 40 g |
| Water | 50 g |
| Gelatine | 8 g |
Method
- Shortcrust
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 0.4 cm and cut out discs about 8 cm in diameter (20 pcs). Bake between perforated mats at 190°C for about 10 minutes.
- Jelly
Mix the NH pectin with the sugar. Bring the pineapple yuzu cardamom puree and the lemon juice to the boil, add the pectin with sugar, mix and bring to the boil again. Dose the jelly into silicone inserts (about 20 g each). Freeze.
- Mousse
Whip the chilled cream (about 460 g). Soak the gelatine in the water. Bring the remaining cream (about 105 g) and the milk to the boil, add the soaked gelatine and the Arabesque chocolate. Cool to 38-40°C. Add the whipped cream and fold gently until combined.
- Mousse
Dose the mousse into 20 hemisphere-shaped silicone moulds to 3/4 of their height. Place the frozen jelly in the mousse. Spread the remaining mousse over the jelly so that the silicone mould is completely filled. Freeze.
- Glaze
Soak the gelatine in the water. Bring the cream and the butter to the boil, add the soaked gelatine and pour over the Arabesque chocolate. After a moment, when the chocolate has melted, add Paletta Cold White and blend. Bring to a temperature of 38°C.
- Glaze
Coat the surface of the frozen entremets with the glaze. Place the finished desserts on the shortcrust discs.
Decoration: decorate as desired. Zeelandia recommends the BonTon Turitella decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.