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Rambutan & Strawberry Jelly Rose Mousse Entremet
Dessert

Rambutan & Strawberry Jelly Rose Mousse Entremet

4 hServes 8Nutri-Score D€€€
from @thedonutdaddy12 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • rambutan (peeled and pitted)Produce300 g
  • strawberries (hulled)Produce200 g
  • caster sugarPantry150 g
  • gelatin sheets (bloomed in cold water)Pantry8 pieces
  • lemon juice (freshly squeezed)Produce15 ml
  • whole milkDairy200 ml
  • egg yolksDairy4 pieces
  • rose waterPantry15 ml
  • white chocolate (finely chopped)Pantry150 g
  • double cream (cold, whipped to soft peaks)Dairy400 ml
  • pink food colouring (gel or paste)Other3 ml
  • unsalted butter (softened)Dairy150 g
  • icing sugar (sifted)Pantry200 g
  • cocoa butter (melted)Pantry60 g
  • dark chocolate (melted)Pantry100 g

per serving

Nutrition

457kcal

Carbs
40 g
Proteins
4 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×3
  • Whisk
  • Stand mixer
  • Sieve
  • Springform pan
  • Piping bag
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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