An entremet recipe, composed of an almond and cocoa cake topped with a crunchy almond streusel, a berries mousse and topped with a thin berries’ jelly.
For the berries, it is preferable to use fresh berries. You may also use the frozen berries, but you have to defrost then eliminate the excess of water before using.
RECIPE
Combine all the ingredients together until you obtain a wet sand like consistency
The streusel dough is not cohesive
Bake for 20 minutes in a preheated oven at 160°C.
Beat the egg white until stiff peaks form, then add 25g of sugar and beat until stiff and shiny.
In a separate bowl, mix the egg, egg yolk and sugar
Add the almond flour, flour and melted butter and mix until well combined
Add the beaten egg white and mix gently until well combined
Pour the batter in a round buttered tin of 18cm diameter.
Add the previously prepared streusel on top of the unbaked cake.
Bake for 25 to 30 minutes in a preheated oven at 160°C.
Rehydrate the gelatin. If you are using the powder gelatin, you need to add 60ml (4 tbsp) of water.
Mix the berries in a blender like a juice
Pass the berries’ juice through a colander to have a very smooth texture
Put half of the berries’ juice in a pan and heat for 5 minutes, without boiling.
Add the rehydrated gelatin to the hot berries’ juice and mix gently.
Add sugar.
Add the remaining cold berries’ juice.
In a separate bowl, beat the double cream. Make sure it doesn’t become very stiff for a better mousse texture.
Add the beaten cream to the berries mixture and combine gently.
Bring a round entremet ring of 18cm diameter.
Cover the inner edges with a rhodoid film.
Place the baked almond cake in the bottom.
Pour the berries mousse over the cake.
Leave to set in the freezer for 2 hours at least.
Prepare the berries jelly.
Rehydrate the gelatin. If you are using the powder gelatin, you need to add 15ml (1 tbsp) of water.
Mix the berries in the blender to obtain a juice then pass through a colander.
Put the juice in a pan and bring to a boil.
Add sugar then the rehydrated gelatin.
Pour the hot liquid jelly immediately of top of the frozen mousse.
Leave to set in the freezer for 2 hours at least.
Remove the entremet ring and the rhodoid film.
Place the entremet in the fridge for 2 hours at least to defrost et be ready to be served.
