Ingredients
For
3
servings
600 g whole egg
300 g sugar
250 g flour
50 g cocoa powder
500 g milk
16 g violet tea
30 g fresh lemon juice
500 g Debic Stand & Overrun
20 g gelatine powder
100 g water
200 g egg yolk
75 g sugar
750 g raspberry purée
57 g inverted sugar
93 g glucose syrup
11 g pectin NH
57 g sugar
150 g cocoa butter
150 g white chocolate
10 g violet colouring powder
Preparation
Whip the eggs and sugar to a ribbon mixture.
Sieve the flour and cocoa powder and gently fold into the egg mixture.
Spread over 1 baking tray (60×40 cm) and bake at 200 °C for 8–10 minutes.
Prepare an anglaise by heating the eggs, egg yolk and sugar to 85 °C.
Fold in the melted chocolate and semi-whipped cream.
Use immediately.
Hydrate the gelatine with water.
Heat the milk with the violet tea and leave, covered with cling film, for 30 minutes.
Strain and reheat to 85 °C with the cream, sugar and egg yolks.
Add the gelatin mass and mix until smooth. Portion in silicone Ø14 cm moulds and freeze.
Bring the raspberry purée to a boil with the glucose syrup 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 violet crémeux and freeze together.
Melt and blend all the ingredients.
Use the spray gun at approximately 37 °C.
Assembly
Build up the entremets upside down.
Portion 3/4 of the dark chocolate mousse in the circles and push in the frozen violet-raspberry inserts.
Continue with the remaining mousse and close with the chocolate génoise.
Freeze.
Finishing touch
Unmould the circles and spray with the decoration spray.
Decorate with chocolate post-it notes.
