10/10 for taste.
4/10 for appearance, although I’d accept less… 😦
This was made to celebrate my ‘other mother’, Mom 2, stepmom (although we agree that we don’t like this title, especially as she’s nothing like Cinderella’s evil stepmother and I’m no Cinders, baby!) and her new partner’s impending engagement. Whilst my sister travelled over from Germany, A and T were preparing to drive the fair distance OOP NORF and my brother continued to ‘stink out his stinking job’ until it was time to leave, I was embarking on this culinary masterpiece. It was to finish a Greek Mezzes meal, so it was to have a Mediterranean flavour.
Biscuit joconde imprime
White chocolate ganache
Honey genoise sponge
Last time I made an entremet, I used cocoa paste and swirled it around. I felt it didn’t quite give the professional finish I wanted. I’d seen some entremet’s on The Daring Baker’s blog and they had lovely neat stripes, so, armed with a piping bag and a ruler, I piped the stripes. Oh YEAH! I froze the paste, made the joconde, baked the whole thing and it turned out beautifully. Sadly, when it came to fitting it into a 3″ deep cake tin, I realised that I’d spread my imprime paste lines too far apart and actually, it looked
shi rubbish. Pants. Nevermind, no time to make another, onto the ganache.
I made the white chocolate ganache – nice and simple. Until, that is, it collapsed. It really didn’t set as firmly as when I made dark chocolate ganache for the first entremet. Any ideas? Is it the fat content in white chocolate? What caused THAT layer to ‘melt’? Answers on a postcard please to Moo Eleven, Oop Norf, England.
Next came the honey genoise. Remember last time, I was paranoid it hadn’t cooked so I dug a hold in it?!! Haha! Not this time! It was Perfectamundo! I sliced off the extra 2″ from around the 8″ edges and smothered them in honey and ate them whilst I had a cuppa break. Move up the trough!
The jelly was just an experiment. A nice thin jelly layer made from – erm…. jelly! I made it in a sandwich tin, lined with clingfilm so I could peel it off – worked like a dream. It was soon bedded down on top of the (soon to melt) ganache and genoise.
Dacquoise. Easy Peasy Lemon Squeezy. On top of the jelly – DONE.
Oh no – then the mousse.
I searched and searched for a good, firm mousse recipe. I don’t eat my fellow animals, so no gelatin, preferably. I use agar-agar. On a popular foodie forum, they recommended not ‘pasting’ the agar first and just sprinkling it directly into my whipped cream. Look what happened:
My advice? DON’T use agar agar sprinkled into whipped cream.
“Ooh La la, regardez-le est le fromage blanc!”
What is it about the need to speak French when ‘creating’ funky desserts?
I tried again, this time using Lisa Michele’s recipe from Parsley, Sage, Desserts and Line Drives. I just substituted the chocolate/peanut butter element for mango puree. I KNEW this one would work! It did. Thanks, Lisa! I realised at this point that my tin was no longer big enough for all of my component parts – I’d have to improvise. I fashioned a collar (it’s like the A-Team round here) from
bits of old machinery baking parchment, pulling the cling-film that lined the tin as tightly as possible upwards to prevent wrinkles. Unfortunately, by the time it came to adding the mango glaze and then freezing/defrosting and decanting, the cling-film had created some very ‘odd’ patterning around the top of my dessert – hence the odd picture. However, NOTHING spoilt the taste.
STUPID ME – I hadn’t even read my own instructions carefully – the cling-film lines the tin but then you add a ring of baking parchment around that. I didn’t – hence the odd cling-film wrinkles around my dessert.
Moral? Read your own blog properly.
So, disappointed with the finish on the entremet, the question remained; would it taste ok?
They say the proof is in the pudding. Or actions speak louder than words. Or proof is in the eating. Or…
They don’t call her Katie ‘two spoons’ for nothing.
The flavours in this dessert were nothing short of LUSH.
So, for all of you out there who would like to replicate my not-so-great looking-but-divine-tasting Exotic Fruit Entremet, here’s the recipe:
Exotic Fruit Entremet
64 g (just over 1/2 cup) almond flour
57 g (1/2 cup PLUS 1 tbsp) icing sugar (confectioner’s sugar)
19 g (3 tbsp) self-raising flour (cake flour)
2 egg whites
7.5 g (1/2 tbsp) caster sugar
23 g (1 and 1/2 tbsp) butter
* Mix the egg whites and the caster sugar into firm glossy peaks.
Mix egg whites and caster sugar into peaks.
* Sift almond flour, icing sugar, self-raising flour.
Sift flours and icing sugar.
* Add the whole eggs a little at a time. Mix until smooth and light.
Mix until smooth.
* Fold in the whipped egg whites gradually. Start with a third, then add the rest. Resist the temptation to overmix! Add the melted butter and fold in gently.
Fold in whipped egg white, then fold in melted butter.
* Reserve the batter – you will use this once you have made the Joconde Imprime paste.
Joconde Pattern Paste (yellow – to look ‘exotically fruity’)
100 g (1/3 cup PLUS 1 tbsp) butter
100 g (1 cup) icing sugar
3.5 egg whites
115 g (1 cup) self-raising/cake flour
yellow paste food colouring
* Cream butter and sugar together until light and fluffy.
* Gradually add egg whites. Beat well.
* Sift flour and fold into the butter/egg white mixture.
* Add food colouring until desired colour is achieved.
* Squidge a flat swiss roll tin (I used the back of a flat roasting tin) with a quick spray of low-cal spray and then line with baking parchment. I then greased the baking parchment too.
Line a tin.
* Fit a disposable piping bag with nozzle of your choice and fill the bag with your Joconde Pattern Paste. Pipe the pattern across your baking sheet. You can, alternatively, spread the paste over your sheet and ‘scratch’ patterns in using scraping tools, cutters etc.
* Once you are happy with your design (or scraping!), place the whole thing (tin and everything) into a freezer and leave to set HARD. If it is not hard enough, the pattern paste ‘blobs out’ during cooking.
* Remove the frozen pattern paste from the freezer. Now you need your reserved Joconde Sponge mixture. Very, very carefully, spread this over the top of your pattern using a spatula. It needs to be as thin as you dare – about 1/2 inch thick. When you are happy, bake in a medium oven (I used 160 degrees C) for around five minutes. It requires attentive baking. Too long and it will be too brittle to peel off the parchment.
* Once your Biscuit Joconde Imprime is cool, peel back the baking paper. I ended up running an INCREDIBLY long, sharp knife between the sponge and the baking paper which worked fine.
* Leave to cool. In the meantime, line a 6 inch loose bottomed tin. I placed clingfilm UNDER the loose bottom, then, gathering the cling at the top, slid the bottom back into the tin. There should be no cling at the bottom of the tin, only UNDER the loose bottom, but cling along the inner edges. I then added a ring of parchment around the insides, leaving around 2 cm above the edge of the tin.
* Line the inside of your tin with the Joconde Sponge. Cut it 2 cm below the actual edge so that some of the fillings show above it.
* Place the sponge in the freezer to harden, ready for the ganache filling.
White Chocolate Ganache
50 g (1/2 cup) chopped white chocolate
60 ml (1/4 cup) extra thick double cream / clotted cream / heavy cream
* Place the cream in a heavy based saucepan. Bring to the boil and then remove from the heat. Pour over the chopped chocolate and allow that to melt.
* Leave it for a minute or two and then stir so that it all melts in. Once it has cooled, pour into your Biscuit Joconde Imprime tin and immediately pop it into the freezer to set.
50 g self raising flour
75 g caster sugar
30 g melted butter
* Preheat oven to 190 degrees C / 375 degrees. Sift flour.
* Place a heatproof bowl over a small pan of gently simmering water. Into it, add the eggs and the sugar. Whisk constantly until the mixture is lukewarm.
* Remove the bowl from the pan and continue to whip until the mixture is cold. (Around 5 minutes). It will become lighter and paler.
* Fold in the dry ingredients and then fold in the melted butter. Line a 6 inch round cake tin and pour the mixture in. Bake for 7 minutes, or until cooked. (I tried the ‘skewer test’ but it kept coming out with mixture on, so I’m assuming this doesn’t work with Genoise!)
* When cooked, cool and turn out onto a cooling rack. I split mine very carefully for addition to the Entremet, as I felt it was a little too bulky when it came out.
* Drizzle over a tablespoonful. Leave to cool whilst you move on to the Dacquoise. Cut to fit the tin when ready to add to the Entremet.
* Buy a packet of pineapple jelly from the supermarket! Make it up but instead of making the liquid up to 1 pint, use 3/4 pint so that it sets very firmly.
* Line a 6″ sandwich tin with clingfilm, pour over the jelly and leave to set in the fridge.
* Try to ensure you have a really even surface otherwise your jelly will set at a ’tilt’!
* When set, peel it from the cling and place into your entremet mold.
40 g (1/3 cup) ground almonds
50 g (1/2 cup) icing sugar (confectioner’s sugar)
2 large egg whites
1 tbsp caster sugar
* Trace a circle onto a piece of parchment paper to fit the size of your Entremet. Mine was 6 inches.
* In a bowl, mix the almonds and icing sugar.
Mix almond flour and icing sugar.
* In a separate bowl, beat the egg whites until they form soft peaks. Then add the caster/granulated sugar until the mixture is nice and glossy and forms stiff peaks.
Beat until stiff, glossy peaks are formed.
* Using a spatula, fold the almond/icing sugar mixture into the egg whites. Spread the meringue onto the parchment circle. Make it quite thick. I only used about 3/4 of the mixture. Bake in the oven for 20 minutes on 190 degrees C / 375 degrees F until light brown and firm. Turn the oven off but leave the Dacquoise in there for an hour to ‘dry out’.
Dacquoise…When it has cooled, the Dacquoise will peel off the parchment easily and can be placed into the Entremet.
Adapted from Parsley, Sage, Desserts and Line Drives
1 tsp powdered gelatin or about 2 leaves gelatin or exactly the same measurement of Agar-Agar.
30 ml (1/8 cup) cold water
300ml (1 & 1/4 cups) double (heavy) cream
2.5 large egg yolks
2.5 tbsp sugar
1 tin / 1/2 cup mango puree (I made mine by taking a tin of mangos and squashing them through a sieve, keeping the puree and discarding the pulp)
* In a bowl, dissolve the gelatin (or agar-agar) in the water and leave for 5 minutes.
* In a saucepan, cook the cream until it bubbles gently.
* In another bowl, whisk the egg yolks and the sugar. Then, gradually whisk the hot cream into the egg mixture.
* Pour the mixture into a saucepan and cook over a moderate heat stirring until thickened (around 3 minutes).
* Remove from heat and whisk in the mango puree.
* Melt gelatin for 15 seconds in the microwave and stir. Let it sit until it thickens slightly before pouring into the entremet dessert mold.
* Place in the freezer to set for an hour before adding the glaze.
1 tin of mangoes pureed by mashing and then pressing through a sieve. Keep the puree that comes out and discard the pulp left in the sieve.
2 tbsp water
2 tbsp sugar
1 tbsp lime juice
* Place all of the ingredients in a saucepan and cook over a medium heat. One it has started to boil, reduce the heat and simmer for 3-4 minutes. Remove from the heat and allow to come to room temperature before pouring the glaze into mold.
* Freeze the entire entremet for 4 hrs (or overnight)
Defrost the dessert in the fridge. Before it completely defrosts, remove from the tin by pushing the loose bottom up. Remove baking parchment and cling film. Slice using a warm knife.