Red Fruit Entremet

Created by Pastry Technician João Marcos Oliver - Goiânia/GO

Fruit Pallet
Ingredients:
Blueberry — 50g
Physalis — 50g
Blackberry — 100g
Strawberry — 100g
Pure Flavor daBella Raspberry Paste — 50g
Refined Sugar — 50g
Water — 100g
Gelatin Paste — 60g

Instructions:
1 — In a saucepan, add the water, fruit, paste, and sugar. Bring to a boil and continue cooking for 10 minutes. Then, add the gelatin paste and mix thoroughly.
2 — Divide the mixture into two 15-inch rings, each 3 mm thick. Freeze for approximately 2 hours.

Crème Anglaise
Ingredients:
UHT Milk — 150g
Niagara Farms Cream — 150g
Egg Yolks — 60g
Refined Sugar — 30g

Instructions:
— In a saucepan, combine the milk and cream and heat until boiling. Turn off the heat, stir in the egg yolks and sugar, adjust the mixture and blend until smooth. Return to the heat and reduce to a simmer, then set aside.

White Chocolate Mousse
Ingredients:
Bettercreme Cream — 500g
White Chocolate — 700g
Crème Anglaise (hot) — 390g

Instructions:
— Pour the still-hot crème anglaise over the chocolate and blend until smooth. Set aside. Once the mixture has cooled completely, gently fold in the whipped cream.

Glaze
Ingredients:
Glucose — 200g
Sugar — 200g
Water — 100g
Condensed milk — 140g
Rich's White Chocolate Coating — 300g
Gelatin Mass — 120g
Gran Chef Red Water-Soluble Powdered Food Coloring — 8g

Instructions:
1 — In a saucepan, combine the water, sugar, and glucose. Bring to a boil until the sugar dissolves, then add the condensed milk. Mix and add the white chocolate coating, blending thoroughly, and finish by adding the heated gelatin mass.
2 — Add the food coloring to the glaze and, using a mixer, blend thoroughly. Then, sift.

Gelatin Dough
Ingredients:
Water — 150g
Unflavored gelatin — 30g

Instructions:
— Hydrate the gelatin with water and after 5 minutes, microwave for approximately 30 seconds.

Assembly:
1 — Pour the cream into a silicone mold, add the fruit pallet and a little more cream. Refrigerate.
2 — Make the glaze.
3 — Remove the entremet from the refrigerator, unmold, and cover with the glaze. Then, decorate with berries and isomalt.

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