Raspberry and Sansho pepper entremet

Procedimento

Gluten-free vanilla and white chocolate sponge cake

1. Preheat the oven to 170°C, static mode. Line a micro-perforated baking tray with Silpat mat. Wrap both the external edges and the bottom of a 20x20 stainless steel frame with a sheet of aluminium foil. The foil should come up over the external edges of the frame. This will assure that no batter escapes from the bottom of the frame during baking. Place the frame onto the prepared tray.
2. Melt the white chocolate in the microwave to 45°C.
3. In a saucepan, heat the fresh cream together with mascarpone over moderate heat, stirring often with a rubber spatula, until the mascarpone is dissolved. 
4. Once the mascarpone si melted and the cream warm, pour this mixture over the melted chocolate in 2-3 times, stirring with a rubber spatula at each addition of liquids, to get a smooth, fluid and homogeneous ganache. 
5. Transfer the ganache into a mixing glass and emulsify with the immersion blender to stabilize the emulsion. Allow the ganache to cool down to 35-40°C.
6. In a bowl, mix all the dry ingredients: millet flour, cornstarch, almonds flour, baking powder, salt and vanilla powder. Set it aside.
7. Whip eggs, sugar and vanilla seeds, using an electric beater, until the eggs are pale and fluffy.
8. Slowly add in the oil, while beating at medium speed.
9. Once the oil is well incorporated, slowly add in the lukewarm white chocolate ganache, while beating at medium speed.
10. Once the ganache is well incorporated, add gradually the dry ingredients, while beating at medium-low speed, until getting a smooth and creamy batter.
11. Pour the batter into the prepared frame and level it out, using a palette knife.
12. Bake for approximatively 20 minutes, or until the sponge cake forms a golden skin on the outside and it is puffed, soft and dry to touch.
13. Remove from the oven and allow to cool completely. It is better to place the baked and still warm sponge cake in the freezer for about 1h (or 30 minutes in the blast freezer), to stop its cooking and for better and easier cutting.
14. Once the sponge cake has fully cooled down, carefully peel off the golden skin (crust) from the sponge cake, with the help of a serrated knife. Cut a disc with a Ø 16 cm cake ring and store it in the freezer until assembly. 

Gluten-free Raspberry Inspiration croustillant

1. Melt the Raspberry Inspiration couverture in the microwave to 45°C.
2. Coarsely crush both the chestnut flakes and the shortcrust pastry into crumbs and place them into a bowl. Mix briefly with a spoon.
3. Add the melted couverture to the crunchy mix and stir well with a rubber spatula.
4. Spread all the croustillant into a ∅ 16 cm cake ring and press it well with the back of a spoon, to get an homogeneous and flat surface.
5. Lift up the ring and place the disc of sponge cake on top of the croustillant, so that it adheres perfectly to the croustillant. Store in the freezer until assembly. 

Raspberries compote

1. In a saucepan, combine fresh raspberries and sugar (1) and heat to 40°C, stirring often with a rubber spatula until the raspberries are completely broken up and almost mushy.   
2. In a small bowl, mix sugar (2) and pectin NH. 
3. Gradually add the mix of sugar-pectin to the warm raspberries puree once it is 40°C, stirring constantly with the spatula to let the mix of sugar-pectin dissolve into the liquids.
4. Bring to boil and cook for around 1 minute to medium heat, while stirring with the spatula. The pectin NH is activated at the temperature of 70°C, so it's very important to bring the mixture to boil.
5. Remove from the heat and stir through the lemon juice.
6. Pour the compote into a flat container, cover with clingfilm touching the surface and chill in the fridge for about 1h (best, overnight), or until the compote is thickened and cold. 
7. Transfer the chilled and firmed compote into a mixing glass and mix with the hand blender to obtain a smooth and soft gel.
8. Transfer the gel into a disposable piping bag and pipe 210 g into a round silicone mould of Ø 16 cm, so that the compote is 1 cm thick. Smooth out the surface, using a small palette knife, then freeze in a domestic freezer for about 2h or in a blast freezer for about 1h. Once the raspberries compote is frozen, unmould it and place on top of the sponge cake. Wrap tightly with clingfilm and store in the freezer until assembly.

Raspberry Inspiration and Sansho pepper mousse

1. The day before, combine in a bowl 200 g fresh cream together with Sansho pepper. Cover with clingfilm and place in the fridge for minimum 12h (overnight), to let the Sansho pepper infuse the cream. The next day, strain the cream and re-weigh it to obtain 197 g. If it weighs less than 197 g, eventually add extra fresh cream till obtaining 197 g. Place the Sansho pepper flavored cream in the fridge.
2. Soak the gelatin sheets in cold water.
3. Melt Raspberry Inspiration in the microwave to 45°C. 
4. Heat the raspberries puree in the microwave, without bringing to boil. Stir through the soaked gelatin sheets.
5. Add the raspberries puree to the melted chocolate a little at time (in 3 times, ideally), stirring with a rubber spatula at each addition of liquids, in order to obtain a smooth and silky ganache.
6. Transfer the ganache into a mixing glass and emulsify with the immersion blender to stabilize the emulsion and to obtain a silkier and smoother ganache.
7. Transfer the ganache into a bowl and let it to cool down to 35-40°C. 
8. Semi-whip the cold Sansho pepper flavored cream in a light and soft consistency (soft peaks). Check the temperature of the ganache: when it is 35-40°C, gently fold through the semi-whipped cream in 3 times, using a rubber spatula, in order to obtain a light, smooth and shiny mousse.
9. Pour the mousse into the Silikomart Essenziale mould (Ø 18 cm x H 4 cm), filling it halfway. Using a teaspoon, spread the mousse up the sides of mould to eliminate any air bubbles and to avoid whitespace. Set inside the frozen insert composed from raspberries compote + sponge cake + croustillant (with the raspberries compote facing down, touching the mousse, and the croustillant upwards) and press it gently and slightly down, so that the croustillant sits flush with the mould. Remove any excess mousse and freeze for about 4h (or overnight, preferably) in a domestic freezer or for about 1-2h in a blast freezer.  

Raspberry Inspiration mirror glaze

1. Soak the gelatin sheets in 60 g cold water for at least 10 minutes.
2. Melt Raspberry Inspiration in the microwave to 45°C.
3. Heat raspberries puree, sugar and glucose syrup in a saucepan and bring to boil. Once it has reached the temperature of 104°C, remove the saucepan from the heat and add in the sweetened condensed milk. Stir through with a rubber spatula. Then add in the melted Raspberry Inspiration couverture and stir well. 
4. Transfer into a mixing glass, add in the soaked gelatin sheets along with its soaking water and emulsify with an immersion blender to obtain a smooth and shiny glaze, for about a minute. Make sure to keep the blend cage in the middle of the liquid, so that any air bubbles could be formed.
5. Heat the Absolu Cristal with 16 g water in the microwave to 65°C, then add into the raspberry glaze. Emulsify once more, while making sure to not add so much air bubbles.
6. Finally, sift in the food colorings powder and emulsify one again.  
7. Strain the glaze directly into a flat container, cover with clingfilm pressed on top of the glaze and place in the fridge for at least 12h (overnight).
8. Heat up the glaze in the microwave until it's around 40°C, then transfer the glaze into a mixing glass or a jug. Re-emulsify the glaze, using the hand blender, until you get a smoother consistency and a shiny look. If you use Bamix hand blender, I recommend to use the multi-purpose blade. 
9. Place clingfilm on the surface of the glaze and let it cool to 32-35°C, placing the jug in the fridge or taking it at room temperature.
10. Meanwhile, cover the working surface with two sheets of clingfilm, slightly overlapping each other. They will serve to collect the excess glaze. Place a Ø 14 cm cake ring on top of the clingfilm.
11. Once the glaze is 32-35°C, unmould the frozen entremet and place it on top of the cake ring. Pour the glaze over the entremet, then wipe off any excess glaze on top of the entremet with a large flat palette knife, angling it slightly and lifting it up at the edge. Allow the glaze to drip into the clingfilm.
12. When the glaze stops dripping from the bottom of the entremet, remove any excess glaze from the base with a small sharp knife. Place the entremet onto a plate, using a palette knife, then place in the fridge for approximately 4-6 hours to defrost.
13. The excess glaze you scrape up can be re-heated and re-used for other recipes. The glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

1. Temper Raspberry Inspiration couverture, following this tempering curve: 45°C (melting chocolate in the microwave or in water-bath) - 27/28°C (cooling 2/3 of chocolate over a marble table or granite table) - 30/31°C (the chocolate is ready to use). Tempering chocolate is an essential step for making smooth and glossy chocolate decors. The tempering process takes chocolate through a temperature curve, a process which aligns the cocoa butter's crystals to make the chocolate look smooth, silky and glossy an to prevent the chocolate to get a dull and grayish color.  
2. Make the chocolate flexible band as described here.
3. Make the chocolate thin crescents as described here.  
4. The next day, wrap the chocolate flexible band around the entremet.
5. Garnish with fresh raspberries, Raspberry Inspiration crunchy pearls and edible flowers.