{Raspberry Rose Entremet}
Author: 
 
Ingredients:
Coconut dacquoise:
  • 190g egg whites
  • 1 pinch salt
  • 60g sugar
  • 35g almond flour
  • 150g powdered sugar
  • 120g shredded coconut
  • 35g all-purpose flour
  • 1 teaspoon freeze dried raspberries (optional)
Raspberry rose bavarois:
  • 200g raspberries (frozen)
  • 10ml lemon juice
  • 30g sugar
  • 1 teaspoon dried rose tea (replace with ½ teaspoon rose water if you have any or 2 tablespoons rose petal jam)
  • 7g gelatin + 35ml cold water
  • 115ml milk
  • 30g powdered sugar (1)
  • 2 egg yolks
  • 30g powdered sugar (2)
  • 200ml heavy cream, whipped
Raspberry hibiscus gelee:
  • 50ml boiling water
  • 5g dried hibiscus
  • 150g raspberries (frozen)
  • 50g sugar
  • 7g gelatin + 35ml cold water
Raspberry chocolate ganache:
  • 60g raspberries (frozen)
  • 30g powdered sugar
  • 15g butter
  • 50ml heavy cream
  • 80g dark chocolate, chopped (60%)
White chocolate yogurt mousse:
  • 150g plain yogurt (preferably drained overnight)
  • 150g white chocolate, melted
  • 200ml heavy cream, whipped
  • 4g gelatin + 20ml cold water
  • ½ teaspoon vanilla extract
Vanilla white chocolate ganache:
  • 80ml heavy cream
  • 110g white chocolate, chopped
  • 15g butter
  • 1 vanilla bean, split in half lengthwise
Pink glaze:
  • 240g white chocolate
  • 90ml heavy cream
  • 30g glucose
  • 180g clear nappage(see recipe below)
  • Red/pink food coloring
Clear nappage:
  • 200ml water
  • 100g sugar
  • 5ml lemon juice
  • 10g gelatin + 50ml cold water
Directions:
Coconut dacquoise:
  1. Mix the almond flour, powdered sugar, coconut, freeze dried raspberries and flour in a bowl. Place aside.
  2. Combine the egg whites with a pinch of salt and mix until fluffy. Add 60g of sugar, mixing all the time, until stiff and glossy.
  3. Fold in the flour mixture in 3-4 additions then spoon the batter into a piping bag and pipe 2 rounds of batter onto two baking pans lined with parchment paper. One of the rounds needs to be smaller than the other. Mine were 24 and 18cm diameter.
  4. Bake the dacquoise in the preheated oven at 350F - 180C for 15-20 minutes or until golden brown and it you press the top, it springs back.
  5. Allow the cakes to cool down completely then place the larger sponge in a cake ring. Place aside.
Raspberry rose bavarois:
  1. Bloom the gelatin in water for 10 minutes.
  2. Combine the raspberries, lemon juice, rose tea and sugar in a saucepan and cook for 10 minutesover low heat. Pass the mixture through a fine sieve to remove the seeds and place aside.
  3. Combine the milk and powdered sugar (1) in a heavy saucepan and place over low heat. Bring to the boiling point.
  4. Mix the egg yolks with powdered sugar (2) in a bowl until creamy. Pour the hot milk over the egg yolks, mixing all the time then transfer the mixture into the saucepan and cook over low heat until it begins to thicken.
  5. Remove from heat and stir in the raspberry puree and melted gelatin.
  6. Allow the mixture to come to room temperature then fold in the whipped cream.
  7. Pour the bavarois over the first layer of dacquoise and freeze until the next layer is ready.
Raspberry hibiscus gelee:
  1. Infuse the hot water and hibiscus for 10 minutes.
  2. Bloom the gelatin in cold water.
  3. Combine the raspberries and sugar in a saucepan and bring to a boil over low heat. Cook for 5 minutes then remove from heat and pass the pruee through fine sieve.
  4. Strain the hibiscus through a sieve, squeezing out every drop of liquid. Mix the hibiscus infusion with the raspberry puree then add the melted gelatin.
  5. Allow the gelee to come to room temperature then pour it over the raspberry rose bavarois. Refrigerate until set then place the remaining disc of coconut dacquoise over the gelee.
Raspberry chocolate ganache:
  1. Mix the raspberries with sugar in a saucepan and cook for 5 minutes until softened. Pass the raspberries through a fine sieve.
  2. Mix the raspberry puree with butter while still warm.
  3. Combine the raspberry puree and heavy cream in a saucepan and bring it to the boiling point.
  4. Remove from heat and stir in the chocolate. Mix until melted.
  5. Pour the chocolate into a small pan lined with plastic wrap. Mine had 18cm to match the second dacquoise layer.
  6. Freeze the ganache until set then carefully place it over the coconut dacquoise.
White chocolate yogurt mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the yogurt with melted white chocolate and mix well. Add the vanilla extract and melted gelatin.
  3. Let the mixture cool if needed then fold in the heavy cream.
  4. Pour this mousse over the raspberry ganache and refrigerate until set.
Vanilla white chocolate ganache:
  1. Combine the heavy cream and vanilla bean in a saucepan and bring to the boiling point. Remove from heat and let it infuse for 15 minutes.
  2. Remove the vanilla bean and bring the cream to the boiling point again.
  3. Remove from heat and stir in the butter and chocolate.
  4. Mix until melted and smooth then pour the ganache over the yogurt mousse.
  5. Refrigerate over night.
  6. The next day, remove the cake from the ring and place it in the freezer for 1-2 hours before glazing. The colder the cake is, the smoother the glaze layer.
Pink glaze:
  1. Melt the white chocolate over a hot water bath or in the microwave.
  2. Bring the cream to the boiling point then pour it over the melted white chocolate. Mix until smooth.
  3. Combine the glucose and nappage in a saucepan and bring to the boiling point.
  4. Remove from heat and pour this mixture over the white chocolate. Mix well until smooth then add red or pink food coloring.
  5. Whisk until smooth then allow the glaze to cool before use.
  6. Remove the cake from the freezer and place it on a wire rack. Evely pour the glaze over the cake. You may have to repeat this step twice in order to obtain a good coverage.
  7. Decorate as you please.
Clear nappage:
  1. Bloom the gelatin with cold water for 10 minutes.
  2. Combine the water, sugar and lemon juice in a saucepan.
  3. Bring to a boil and cook for 5 minutes.
  4. Remove from heat and stir in the gelatin. Mix well then allow the nappage to cool completely. It is best done the night before.
Recipe by Pastry Workshop at http://pastry-workshop.com/raspberry-rose-entremet-entremet-cu-zmeura-si-trandafir/