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Rambutan & Strawberry Jelly Rose Mousse Entremet
Dessert

Rambutan & Strawberry Jelly Rose Mousse Entremet

4 hPour 8Nutri-Score D€€€
par @thedonutdaddy12 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • rambutan (peeled and pitted)Fruits et légumes300 g
  • strawberries (hulled)Fruits et légumes200 g
  • caster sugarÉpicerie150 g
  • gelatin sheets (bloomed in cold water)Épicerie8 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • whole milkProduits laitiers200 ml
  • egg yolksProduits laitiers4 morceaux
  • rose waterÉpicerie15 ml
  • white chocolate (finely chopped)Épicerie150 g
  • double cream (cold, whipped to soft peaks)Produits laitiers400 ml
  • pink food colouring (gel or paste)Autres3 ml
  • unsalted butter (softened)Produits laitiers150 g
  • icing sugar (sifted)Épicerie200 g
  • cocoa butter (melted)Épicerie60 g
  • dark chocolate (melted)Épicerie100 g

par portion

Nutrition

457kcal

Glucides
40 g
Protéines
4 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×3
  • Fouet
  • Robot pâtissier
  • Tamis
  • Moule à charnière
  • Poche à douille
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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