Grapefruit & Litchi mousse

Ingredients: Grapefruit & Litchi mousse

  • 30 g
    gelatin powder
  • 180 g
    water

Preparation: Grapefruit & Litchi mousse

  1. Hydrate.

Ingredients: Grapefruit & Litchi mousse

  • 250 g
    grapefruit puree

Preparation: Grapefruit & Litchi mousse

Heat puree to 50°C and mix in gelatine.

Ingredients: Grapefruit & Litchi mousse

  • 750 g
    litchi puree

Preparation: Grapefruit & Litchi mousse

  1. Add to the above and combine.
  2. Set aside.

Ingredients: Grapefruit & Litchi mousse

  • 400 g
    sugar
  • 250 g
    mascarpone

Preparation: Grapefruit & Litchi mousse

  1. Beat together.

Ingredients: Grapefruit & Litchi mousse

  • 500 g
    Cream 40%

Preparation: Grapefruit & Litchi mousse

  1. Mix with the mascarpone.
  1. Combine puree-mix and mascarpone-cream.

Raspberry compote

Ingredients: Raspberry compote

  • 11 g
    gelatin powder
  • 66 g
    water

Preparation: Raspberry compote

  1. Hydrate.

Ingredients: Raspberry compote

  • 75 g
    lemon juice
  • 500 g
    raspberry puree

Preparation: Raspberry compote

  1. Heat together.

Ingredients: Raspberry compote

  • 60 g
    sugar
  • 2,5 g
    pectin

Preparation: Raspberry compote

  1. Mix in and leave to boil for 3-5 min.

Ingredients: Raspberry compote

  • 150 g
    Fresh Raspberry

Preparation: Raspberry compote

  1. Add and leave to cook for another 2 min.
  2. Take away from the heat and mix in the gelatine.
  1. Pour in cake rings of 16 cm Ø.
  2. Freeze.

Pistachio & ruby financier

Ingredients: Pistachio & ruby financier

  • 500 g
    icing sugar
  • 325 g
    almond powder
  • 225 g
    flour
  • 7,5 g
    baking powder
  • 5 g
    salt

Preparation: Pistachio & ruby financier

  1. Mix all dry ingredients.

Ingredients: Pistachio & ruby financier

  • 500 g
    egg white

Preparation: Pistachio & ruby financier

  1. Add and mix in.

Ingredients: Pistachio & ruby financier

  • 100 g
    trimoline

Preparation: Pistachio & ruby financier

  1. Add and mix in.

Ingredients: Pistachio & ruby financier

  • 325 g
    Neutral oil (type sunflower)

Preparation: Pistachio & ruby financier

  1. Add and mix in.
  2. Pipe the dough into cake rings of 16 cm Ø.

Ingredients: Pistachio & ruby financier

  • 180 g
    Roasted and broken pistachios
  • 180 g
    CHR-R35RB1

Preparation: Pistachio & ruby financier

  1. Sprinkle the surface of the dough with pistachios and Callets.
  1. Bake at 180°C for 15 min.

Assembly and decoration

  1. Spread the grapefruit & litchi mousse into a cake ring of 18 cm Ø.
  2. Press the frozen raspberry compote insert into the mousse.
  3. Continue with a layer of the mousse.
  4. Finish with the pistachio & ruby financier and even the surface.
  5. Freeze.
  6. Glaze with a marbled white and raspberry glaze.

Comments

Bonjour
Comment réaliser le glaçage marbré framboise-chocolat blanc sur l'entremets ROSALIA?.
Proportion, ingrédients la recette en fin de compte.
Merci
Cordialement