Welcome to our premium recipe blog, where today we bring you a spectacular recipe: Blackcurrant Lemon Entremet. This recipe is vegan, which means that alternative ingredients to eggs have been used to achieve emulsifying effects. In addition, all ingredients are of high quality to ensure the perfect taste and texture in every bite.
Let’s start with the creamy cassis filling. This delicious filling is 100% fruit thanks to the puree used, which gives it an intense and fresh flavor. The cassis fruit is very aromatic and has a sweet and sour taste at the same time. To make this filling, we use premium ingredients, such as deodorized coconut fat, which gives it a creamy and smooth texture.
The Amatika Valrhona chocolate mousse is the next step in our recipe. This chocolate is of high quality and has an intense and complex flavor. The mousse is made Potatowhip and Vegan Mousse Gelatine, which makes it a perfect vegan option. The combination of chocolate and cassis in every bite is simply irresistible.
The glaze is the cherry on the cake in this recipe. We use a vegan pectin to achieve the perfect finish on the surface of the entremet. The glaze looks incredibly glossy and smooth and adds a sweet and fruity flavour to the whole recipe.
Blackcurrant and Lemon Entremet
Ingredients
Blackcurrant and Lemon Entremet
- 20 g Hazelnut financier
- 25 g Cassis creamy
- 30 g Chocolate mousse
- 15 g Cassis glaze
- 10 g Chocolate glaze
- 0,2 g Strawberry crispy wet proof Sosa Ingredients
Hazelnut financier
- 90 g Roasted hazelnut flour
- 225 g Icing sugar
- 90 g Soft flour Frolla Molino Quaglia
- 5 g Baking powder
- 10 g Hazelnut paste
- 90 g Deodorised coconut fat Sosa Ingredients
- 50 g Sunflower oil
- 215 g Water
- 12 g Potatowhip Sosa Ingredients
Cassis creamy
- 750 g Blackcurrant purée Adamance
- 5 g Natur Emul Sosa Ingredients
- 160 g Sugar
- 140 g Deodorised coconut fat Sosa Ingredients
- 10 g NH Pectin Sosa Ingredients
- 30 g Hot Inulin Sosa Ingredients
Amatika mousse
- 400 g Water (1)
- 20 g Vegan Mousse Gelatine Sosa Ingredients
- 160 g Water (2)
- 8 g Potatowhip Sosa Ingredients
- 70 g Sugar
- 50 g Inulin Cold Sosa Ingredients
- 30 g Sunflower oil
- 350 g Chocolate Amatika Valrhona
Blackcurrant glaze
- 270 g Blackcurrant purée Adamance
- 12 g Pectin NH Sosa Ingredients
- 660 g Water
- 215 g Sugar
- 120 g Glucose 40 DE Sosa Ingredients
Amatika glace
- 300 Chocolate Amatika Valrhona
- 200 Butter cocoa Valrhona
Instructions
Hazelnut financier
- Combine the water and Potatowhip and blend.215 g Water, 12 g Potatowhip
- Add the icing sugar and stir well with the paddle.225 g Icing sugar
- Add the solids and keep stirring for a minute.90 g Roasted hazelnut flour, 5 g Baking powder, 10 g Hazelnut paste, 90 g Soft flour
- Last step, pour the fats previously combined at 30ºC and emulsify until get a regular texture. Reserve.50 g Sunflower oil, 90 g Deodorised coconut fat
Blackcurrant cremeux
- Mix sugar, inulin, Natur Emul and pectin, set aside.5 g Natur Emul, 160 g Sugar, 10 g NH Pectin, 30 g Hot Inulin
- Heat the strawberry puree to 40°C and add the above mixture little by little, stirring constantly.750 g Blackcurrant purée
- Bring to the boil. Remove from the heat and cool to 45ºC.
- Add the coconut fat and emulsify with an electric mixer.140 g Deodorised coconut fat
- Pour into desired moulds and keep inthe fridge for 6 hours for proper crystallisation.
Amatika mousse
- Melt the chocolate at 55°C and mix with the sunflower oil until smooth.350 g Chocolate, 30 g Sunflower oil
- Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.400 g Water (1), 20 g Vegan Mousse Gelatine
- Then pour in the chocolate mixture and emulsify with an electric mixer.
- In the meantime, mix the water (2) with the Potatowhip and whip with the whipping machine.160 g Water (2), 8 g Potatowhip
- Halfway through whipping, add the sugar mixed with the inulin. Continue whipping for about 10 minutes more.70 g Sugar, 50 g Inulin Cold
Blackcurrant glaze
- Heat the water up to 40ºC.660 g Water
- Mix pectin with sugar and add to the warmed water slowly.12 g Pectin NH, 215 g Sugar
- Add the glucose and bring up to boil.120 g Glucose 40 DE
- Remove from heat and add the Blackcurrant purée.270 g Blackcurrant purée
- Let set in the fridge overnight and use at 35 Amatika glaze -40ºC.
Amatika glace
- Mix the ingredients and melt at 40°C.300 Chocolate, 200 Butter cocoa
Assembly Cassis and Lemon Entremet
- Fill the moulds with the mousse at the bottom.30 g Chocolate mousse
- Then the cassis cremeux and finally the financier.25 g Cassis creamy, 20 g Hazelnut financier
- Freeze.
- Glaze half of the piece with the cassis glaze and the other half with the chocolate glaze.15 g Cassis glaze, 10 g Chocolate glaze
- Finish with a strawberry crispy.0,2 g Strawberry crispy wet proof