Red Prickly Pear, Lychee & elderflower entremets

For 2 entremets - “Essenziale 1000” molds from SILIKOMART

Breton shortbread

• 55 g egg yolks
• 120 g caster sugar
• 135 g butter
• 3 g fine salt
• 180 g flour T45
• 3,5 g baking powder

Almond dacquoise

• 120 g egg whites
• 45 g caster sugar
• 60 g almond powder
• 60 g icing sugar
• 22,5 g flout T45

Lychee gel

• Lychee puree, no added sugar
• 200 g Les Vergers Boiron 
• Lemon puree, no added sugar
• 40 g Les Vergers Boiron
• 80 g water
• 15 g caster sugar
• 7 g agar agar
• 250 g fresh lychee or lychee in syrup

Red prickly pear mousse

• Red prickly pear puree, no added sugar
• 300 g Les Vergers Boiron
• 60 g Italian meringue
• 6 g gelatin powder
• 30 g water
• 180 g whipping cream 35%

Red prickly pear confit

• Red prickly pear puree, no added sugar
• 350 g Les Vergers Boiron
• 30 g caster sugar
• 4 g NH pectin

Elderflower ganache

• 3 g gelatin powder
• 18 g water
• 86 g white chocolate
• 380 g whipping cream 35%
• 10 g elderflower syrup

Assembly

• Cornabria Blossom
• Jasmine Blossom

Breton shortbread

• In the mixer bowl, using the paddle, mix together the sugar and butter.
• Add the egg yolks.
• Sift the flour, salt and baking powder and add to the previous mix.
• Cover and refrigerate for at least 30 minutes before rolling out the dough.
• Cut out two 16 cm diameter rounds and bake with the rounds in an oven at 175°C until golden, then flatten as soon as you take out the oven.
• Set aside for the assembly.

Almond dacquoise

• Make a French meringue with the the egg whites and the caster sugar.
• Sift the remaining powders and gently fold them into the meringue.
• Spread the sponge cake batter in two rounds of 16 cm diameter and bake in an oven at 160°C.
• Once cooled, place the sponge cake on the Breton shortbread and freeze in the rounds.

Lychee gel

• Drain the lychees and make a brunoise.
• Heat the lychee puree with the water and the lemon puree.
• Mix the sugar and agar agar together.
• Drizzle the powders into the hot liquid and boil for 2 minutes.
• Add the lychees in pieces, mix and set aside in the fridge.
• Once cooled, blend using a hand blender and pour over the almond Dacquoises in the rounds then freeze.

Red prickly pear mousse

• Soak the gelatin powder in the water.
• Make an Italian meringue.
• Heat up part of the red prickly pear puree and add the soaked gelatin.
• Mix until the gelatin has melted.
• Add the rest of the red prickly pear puree.
• Blend in the Italian meringue and finally the whipped cream.
• Set aside for the assembly.

Red prickly pear confit

• Mix the dry ingredients together.
• Heat the red prickly pear puree.
• Pour in the powders and boil for two minutes.
• Let cool briefly before pouring over the lychee gels, then freeze.
• Keep some of the confit to decorate the entremets.

Elderflower ganache

• Soak the gelatin in cold water.
• Heat the cream, then add the soaked gelatin.
• Pour over the white chocolate, add the elderflower syrup and blend using a hand blender.
• Set aside for 24 hours in the fridge for assembly.

Assembly

• Pour the mousse in the molds to the halfway point.
• Turn out the inserts made of Breton shortbread, dacquoise, gel and confit.
• Place the inserts on the mousses and press lightly to smooth the excess mousse.
• Freeze.
• Once frozen, remove from the mold.
• Cream the ganache and pipe the strips onto the entremets.
• Smooth out the edges.
• Spray the entremets with a slightly pink colored flocking mix.
• Pipe some of the confit between the ganache strips.
• Add a white chocolate ring and a few Cornabria Blossom and Jasmine Blossom

Recipe: Thibault Marchand 

Source: Les Vergers Boiron