
Hibiscus Entremet
Recipe by: Jessica Ellington
Vanilla Orange Cremeux
11.57 oz (328g) | Heavy Cream |
2.96 oz (84g) | Egg Yolks |
1.83 oz (52g) | Granulated Sugar, divided |
0.09 oz (2.5g) | Gelatin Leaves - Silver (DGF 8251) |
0.12 oz (3.5g) | Vanilla Moroni Flavor Paste (DRE 22004 8) |
0.88 oz (25g) | Orange Flavor Paste (DRE 20183 2) |
Honey Sponge
1 | Plain Sponge Sheet (699728) |
5.29 oz (150g) | Honey Gelatop Dessert Sauce (DRE 54104 4) |
2.00 oz (56g) | Warm Water |
Hibiscus Mousse
2 quarts (1815g) | Heavy Cream |
1 Bag | Neutral Mousse Mix (56000) |
10.00 oz (227g) | Hibiscus Flavor Paste (DRE 24320 7) |
Pistachio Crisp
39.86 oz (1130g) | Luker Nevado White Chocolate (LUK W207) |
14.11 oz (400g) | Crispy Rice Cereal |
4.80 oz (136g) | Butter, room temperature |
7.05 oz (200g) | Pistachios, roughly chopped |
0.71 oz (20g) | Kosher Salt |
Glaze
8.82 oz (250g) | Water |
17.64 oz (500g) | Granulated Sugar |
17.64 oz (500g) | Glucose Syrup (DGF 8311) |
10.93 oz (310g) | Sweetened Condensed Milk |
0.88 oz (25g) | Gelatin Leaves - Silver (DGF 8251) |
8.11 oz (230g) | Cocoa Butter (96346) |
As needed | Ruby PurColour Brilliant Powder (PC 8865) |
As needed |
Yield: 24 Entremets
Vanilla Orange Cremeux
- Bloom gelatin.
- Whisk together egg yolks and half of sugar in a large bowl. Set aside.
- Bring cream and half of sugar to a boil.
- Temper egg yolks and return mixture to heat.
- Cook to 84°C (184°F).
- Remove from heat. Stir in Gelatin Leaves, Vanilla Moroni Flavor Paste, and Orange Flavor Paste.
- Emulsify with an immersion blender.
- Cast into 1.5” dome inserts and freeze before using.
Honey Sponge
- Mix warm water and Honey Gelatop Dessert Sauce.
- Brush all the syrup over the plain sponge.
- Cut sponge with a 2" round cutter.
- Set aside until ready to use.
Hibiscus Mousse
- Combine ingredients.
- Follow procedure outlined on Neutral Mousse Mix bag.
- Fold in the Hibiscus Flavor Paste until combined.
- Pipe hibiscus mousse into 3" dome molds; filling 3/4 of the way up.
- Pull mousse up the sides of the mold with a small offset spatula.
- Lightly press a vanilla orange cremeux into each cavity and cover with a little mousse.
- Lightly press a round of honey sponge into each cavity and cover with a little mousse.
- Smooth mousse and clean off any extra mousse from edges.
- Freeze completely.
Pistschio Crisp
- Melt white chocolate.
- Mix remaining ingredients with melted chocolate.
- Press roughly 1/4 cup into a 3.5" ring to flatten.
- Remove ring and repeat with remaining crisp.
- Freeze to harden.
Glaze
- Bloom gelatin.
- Boil the water, sugar, glucose syrup, and sweetened condensed milk to 103°C (217°F).
- Add bloomed gelatin, mix.
- Pour mixture over cocoa butter.
- Add color to achieve desired hue.
- Emulsify with immersion blender.
- Use at 32°C (90°F).
- If reheating glaze, emulsify with an immersion blender before using.
Assembly
- Place frozen domes on a glazing rack and glaze.
- Place glazed domes on top of pistachio crisp.
- Decorate as desired.