RECETTE DE L'ENTREMET FRAMBOISE CHOCOLAT BLANC Saint Valentin 2023 Moule DOT silikomart

Dear subscribers, hello, I am very happy to find you today in this new video on the theme of Valentine's Day. So unfortunately this year is a little special, we will not be able to celebrate it as usual at the restaurant. That's why I propose the recipe for a very glamorous dessert composed of a genoise base, a white chocolate mousse in which we will have inserted a slightly acidulated raspberry jelly. Also a raspberry mousse, all covered with a super shiny red mirror glaze. You can find the recipe in the info bar and in the video section of my YouTube channel. Also covered with fresh raspberries, which makes you want to celebrate this Valentine's Day in all intimacy around a good meal at home. I'll let you discover the ingredients and the rest of the recipe. The ingredients of the raspberry jelly. 200 g of raspberry puree, 45 g of sugar, 2 gelatin sheets, and 15 g of lemon juice. The ingredients of the genoise. 2 eggs, 60 g of sugar, 60 g of flour, and 5 g of liquid vanilla. For the raspberry mousse. 250 g of raspberry puree, 60 g of sugar, 10 g of lemon juice, 3 gelatin sheets, and 200 g of whole liquid cream. For the white chocolate mousse. 200 g of white chocolate, 100 g or 100 ml of milk, 200 g of whole liquid cream, and 2 gelatin sheets. And for the assembly and decoration. Small mint leaves, about 50 g of raspberry jam, 130 g of fresh raspberries, and small sugar decorations that I made myself by letting the sugar paste dry. You will also need a ultra-shiny red mirror glaze. You can find this recipe in the info bar and in the video section of my YouTube channel. We can prepare it a few days before and heat it to the temperature indicated in the recipe, just the day we are going to glaze our cake. We will start the day before to make our raspberry jelly, and for that we will soak the two gelatin sheets in very cold water for about ten minutes. During this time, we will heat our raspberry puree in a thick pan. We will add the sugar to it, then the lemon. Boil, and when it is boiling, we stop cooking. Then out of the fire, we add the soaked gelatin. We just have to place it in our circle. I use here a 16 cm diameter circle, which I covered in its bottom with a stretch film to seal it. And now we are going to pour the hot preparation in our circle. We just have to put it in the freezer until tomorrow, so that it is perfectly frozen when we put it in the entremet. We meet again the next day, and we will immediately make our raspberry jelly. Pour the whole egg yolks into the robot's bowl, and we will rotate our robot by adding the sugar twice, until the preparation doubles or triples in volume. We will now add the liquid vanilla, and let our robot run for another minute. The preparation is very light and creamy, we will be able to mix the flour gently with the maryse. Do not forget to sift the flour to avoid lumps. Go well to the bottom of the bowl, because sometimes it can amass flour. Once the mixture is well homogeneous, we will pour this dough on a baking tray. Then we will spread it slightly, so that it has a thickness of about 1.5 cm. We will cook it. The raspberry jelly is cooked. We will turn it over on paper towel, and we will let it cool completely before using it. Once the jelly is almost cold, we continue the recipe with the making of the raspberry mousse. And we start right away by rehydrating our three gelatin sheets in very cold water. During this time, we will slowly heat our raspberry puree, with sugar, and lemon juice. Once the preparation is hot, but without boiling, we can incorporate our soaked gelatin sheets. And stir well. We will now let this preparation cool completely at room temperature before whipping our cream. About 30 minutes after starting the preparation of the raspberry mousse, we will start the preparation of the white chocolate mousse. We will start by rehydrating our gelatin sheets in very cold water for about 10 minutes. And during this time, we will heat our milk in the saucepan. When it is almost boiling, we will pour all the white chocolate on the hot milk, and stop cooking. And we will let the chocolate melt very slowly. Once the chocolate has melted, emulsify a little bit to mix it properly. It must become very smooth and shiny. We will heat this preparation again slightly in order to be able to incorporate the gelatin. Indeed, if the preparation is too cold, the gelatin will not melt and will not integrate with the chocolate. We can stop cooking and incorporate our soaked gelatin. And like the raspberry preparation, we will let it cool completely at room temperature. Do not forget to stir from time to time, so as not to form a crust on the surface of the creams. After an hour, our raspberry preparation has cooled. We will be able to move on by whipping the whole liquid cream in whipped cream. However, be careful not to whip it very, very firmly. In this recipe, it must remain soft before being mixed with the raspberry preparation. So I take this opportunity, just before moving on to the mixture of our preparations, to tell you a little bit about the mold that I use in this recipe. So this is the dot silicone mold. It measures at most 20 cm in diameter by 6 cm in height and it has a capacity of 1.5 liters. So we will now pour the raspberry preparation on the whipped cream. And we will mix gently with the maryse. Once the preparation is well homogeneous, we will be able to pour this mousse into our mold. We will distribute the preparation as evenly as possible. Then we will place this mold in the freezer for 30 minutes. This way, this preparation will have already frozen a little bit and when we pour our white chocolate mousse over it, the layer will be very regular. The white chocolate is cooled in turn. We will be able to proceed in the same way as for the raspberry mousse. So we will whip our whole cream in whipped cream, not too firm. The cream is ready, we will be able to continue. As earlier, we will mix the two preparations. I got the mold that was in the freezer. We can see that the first preparation has frozen. We will pour the white chocolate mousse on the raspberry mousse. Make sure that the preparation goes well inside the mold. You may not need to put all of the white chocolate mousse, since you have to keep a little bit of space for the insert and the genoise. I got my insert that I will come and place inside the white chocolate mousse. Do not hesitate to press a little bit. Equalize the white chocolate mousse. So I prepared my genoise on which I will come and apply a layer of raspberry jam. No need to apply it to the edge, because in fact we are going to cut a 16 cm diameter circle using this circle. I just have to apply this genoise on the bottom of my cake. You can press again slightly. Then we will apply the rest of the cream on the whole, to make a junction. We just have to place it in the freezer for at least 6 hours. It must be perfectly frozen in order to apply the mirror glaze and the decoration. After complete freezing of our insert, we meet for the glaze and decoration. We will now decorate it with raspberries. We can add some mint leaves to make some color. Then our heart for Valentine's Day. And finally a few small silver pearls. The video is over, I hope you liked it. We just have to add our pretty insert on our party table. Here it is, it's done. And then as usual, if you liked the video, I invite you to share it, to like it, to subscribe to my channel if it is not done yet. Go see all the recipes that are already on my channel. There are plenty waiting for you. And then I tell you, see you soon. I kiss you very hard and I find you for other videos.