With summer upon us, I have been exploring desert options to make use of fresh fruits for some light and delicious treats. A mousse is always a good option, so I made some wonderful mini entremets. Entremets are basically cakes made in layers. Below is a list of Ingredients you will need.
Raspberry Purée
- 6oz fresh raspberries
- 1/4 cup of sugar
- 2 tbsp of water
Base of entremets
- 180g of graham cookies
- 75g of unsalted butter
Mousse
- 1 cup of heavy cream
- 3 large eggs separated
- 1 tbsp of sugar
- 1 tsp of unflavored gelatin
Mango Curd
- 2 Ripe mangos should make just over a cup of puree
- 1/2 cup of sugar
- 1 1/2 whole lemons
- 2 large whole eggs
- 2 egg yolks
- 115g of unsalted butter
- 1 tsp unflavored gelatin
Directions
Start be placing desert rings (D3 x 1.5H) on a baking sheet lined with parchment paper. Line the desert rings with clear acetate that should be 3 inches tall. To make the base put the graham crackers into a food processor until crushed, then transfer to a bowl. Melt the butter in the microwave and pour it over the crushed graham crackers and stir until fully mixed. It should resemble course sand once fully mixed. Dived the mixture evenly between the 6 desert rings and press down to form solid base. Place in fridge for at least 30 mins to harden the base.
Then make the purée as it will need some time too cool before adding to the mousse. Place all ingredients into a saucepan over low to medium heat. Give it a couple of stirs and let it come to a slow boil. Leave it on the stove for about 4 minutes once it starts to boil. It should be a little thick once done. Remove from heat and pour the mixture through a sieve over a bowl to remove all the seeds. Leave to cool for 10-15 mins.
While the raspberry purée is cooling, start to make the mousse. Whip a cup of heavy cream until it forms soft peaks. Then set aside in the fridge until needed it. Separate the egg whites from the yolk. Whip the egg whites in a bowl until they start to get foamy, then slowly add the 1 tbsp of sugar. Continue whipping until it forms soft peaks. It is whipped enough when you can turn the bowl upside down and the mixture does not move.
Once the purée is cooled stir in the separated egg yolks and 1 tsp of unflavored gelatin. With a spatula, then gently fold in half of the whipped cream into the purée. Then do the same with half of the egg whites until combined. Then mix in the remaining egg whites until mixed. Finally add the remaining whipped cream gently until everything is fully combined. Pour the mousse into the prepared desert rings with the graham cracker base. Make sure to divide the mousse evenly. Place back in fridge for at least 2 hours to give the mousse some time to set.
To make the mango curd I peelEd two ripe mango’s and chop into chucks and place in a blender to make. purée. Then, place the mango purée, sugar, lemon juice, eggs and egg yolkS in a saucepan and whisk over low heat. Keep stirring until the sugar is fully dissolved. Then you add the butter sliced into pieces 2-3 at a time. Make sure the butter is melted and incorporated into the mixture before adding more. Once all the butter is added leave on low heat for another 3 minutes. Remove from stove and whisk in 1 tsp of gelatin and leave to cool for about 20-25mins.
Once the curd has cooled pour equal amounts into each desert ring and place deserts back in fridge to firm overnight.
Once set remove desert find and acetate and decorate as desired.
Acknowledgements
For the raspberry mousse I adapted the following recipe:
https://www.simplyrecipes.com/recipes/chocolate_mousse/
The mango curd was a slight adaptation of the following recipe: https://www.sugarsaltmagic.com/homemade-mango-curd/
