Ingredients
For
3
servings
700 g orange purée
300 g mandarin purée
15 g pectin NH
72 g sugar
72 g inverted sugar
128 g glucose syrup
172 g flour
510 g ground almonds
300 g sugar (1)
600 g sugar (2)
840 g egg white
570 g glucose syrup
570 g sugar
372 g water (1)
395 g condensed milk (1 can)
270 g cocoa butter
1 g orange colouring
30 g gelatine powder
150 g water (2)
various marzipan
various chocolate
Preparation
Hydrate the gelatine with the water.
Heat the first cream with the almond paste and melt in the gelatine mass.
Mix to a homogeneous mixture.
Whip the second cream with the sugar to soft peaks and fold in the almond mixture.
Hydrate the gelatine with water.
Cook the purées with the cream, egg yolks andsugar to 85 °C (anglaise).
Add the gelatine mass and mix to a smooth crémeux.
Pour in silicone Ø14 cm moulds.
Freeze.
Bring the purées to a boil together with the glucose and inverted sugar.
Premix the pectin with the sugar, then sprinkle the blend over the fruit purée while continuously heating it to a boil.
Pour over the frozen pumpkin purée and freeze together.
Sieve and premix the flour with the first sugar and ground almonds.
Whip the egg whites with the second sugar to a soft peak meringue.
Combine and spread over a baking tray.
Bake at 185 °C for 18–20 minutes.
Hydrate the gelatin with the second water.
Bring all the ingredients to a boil except the cocoa butter and colouring.
Pour over the cocoa butter, colouring agents and gelatine mass.
Mix with a hand blender.
Leave overnight.
Use at 35 °C.
Assembly
Build up the entremets upside down.
Portion 3/4 of the almond mousse in the circles and push in the frozen pumpkin-orange inserts.
Continue with the remaining mousse and close with the dacquoise.
Freeze.
Finishing touch
Unmould the circles and glaze with the orange glaçage.
Finish with Halloween decorations in marzipan and chocolate.
