Skip to content
Menu
Rambutan & Strawberry Jelly Rose Mousse Entremet
Postre

Rambutan & Strawberry Jelly Rose Mousse Entremet

4 hPara 8Nutri-Score D€€€
de @thedonutdaddy12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • rambutan (peeled and pitted)Frutas y verduras300 g
  • strawberries (hulled)Frutas y verduras200 g
  • caster sugarDespensa150 g
  • gelatin sheets (bloomed in cold water)Despensa8 piezas
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • whole milkLácteos200 ml
  • egg yolksLácteos4 piezas
  • rose waterDespensa15 ml
  • white chocolate (finely chopped)Despensa150 g
  • double cream (cold, whipped to soft peaks)Lácteos400 ml
  • pink food colouring (gel or paste)Otro3 ml
  • unsalted butter (softened)Lácteos150 g
  • icing sugar (sifted)Despensa200 g
  • cocoa butter (melted)Despensa60 g
  • dark chocolate (melted)Despensa100 g

por ración

Nutrición

457kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol ×3
  • Varillas
  • Batidora amasadora
  • Tamiz
  • Molde desmontable
  • Manga pastelera
  • Termómetro de cocina

paso a paso

Preparación

  1. Make the rambutan and strawberry jelly

    • Blend the rambutan and strawberries with the lemon juice, then strain through a sieve.
    • Warm a third of the purée with a little sugar, melt in half of the bloomed gelatin, then stir back into the remaining purée.
    • Pour into a small mould and freeze until firm.
    Paso 1

  2. Prepare the rose mousse base

    • Warm the milk with part of the sugar in a saucepan.
    • Whisk the egg yolks with the remaining sugar, pour in the hot milk and cook back in the pan until slightly thickened.
    • Off the heat, melt in the chopped white chocolate and the remaining bloomed gelatin, then stir in the rose water and colouring and cool to room temperature.
    Paso 2

  3. Fold in the cream

    • Whip the cold double cream to soft peaks.
    • Fold it into the cooled rose base in three additions until smooth and airy.
    Paso 3

  4. Assemble and set the entremet

    • Pour half of the mousse into the lined springform pan.
    • Place the frozen jelly insert in the centre and cover with the remaining mousse.
    • Level the top and chill until completely set.
    Paso 4

  5. Make the buttercream

    • Beat the softened butter with the icing sugar until pale and fluffy.
    • Add a little colouring and beat until evenly pink.
    Paso 5

  6. Decorate and finish

    • Unmould the set entremet onto a serving plate.
    • Pipe the buttercream in rosettes over the top.
    • Drizzle with the melted cocoa butter and dark chocolate and let set before serving.
    Paso 6
Obtener Mezze