Entremet Frutas Vermelhas

Red Fruit Entremet Created by Pastry Technician João Marcos Oliver - Goiânia/GO Fruit Pallet Ingredients: Blueberry — 50g Physalis — 50g Blackberry — 100g Strawberry — 100g Pure Flavor daBella Raspberry Paste — 50g Refined Sugar — 50g Water — 100g Gelatin Paste — 60g Instructions: 1 — In a saucepan, add the water, fruit, paste, and sugar. Bring to a boil and continue cooking for 10 minutes. Then, add the gelatin paste and mix thoroughly. 2 — Divide the mixture into two 15-inch rings, each 3 mm thick. Freeze for approximately 2 hours. Crème Anglaise Ingredients: UHT Milk — 150g Niagara Farms Cream — 150g Egg Yolks — 60g Refined Sugar — 30g Instructions: — In a saucepan, combine the milk and cream and heat until boiling. Turn off the heat, stir in the egg yolks and sugar, adjust the mixture and blend until smooth. Return to the heat and reduce to a simmer, then set aside. White Chocolate Mousse Ingredients: Bettercreme Cream — 500g White Chocolate — 700g Crème Anglaise (hot) — 390g Instructions: — Pour the still-hot crème anglaise over the chocolate and blend until smooth. Set aside. Once the mixture has cooled completely, gently fold in the whipped cream. Glaze Ingredients: Glucose — 200g Sugar — 200g Water — 100g Condensed milk — 140g Rich's White Chocolate Coating — 300g Gelatin Mass — 120g Gran Chef Red Water-Soluble Powdered Food Coloring — 8g Instructions: 1 — In a saucepan, combine the water, sugar, and glucose. Bring to a boil until the sugar dissolves, then add the condensed milk. Mix and add the white chocolate coating, blending thoroughly, and finish by adding the heated gelatin mass. 2 — Add the food coloring to the glaze and, using a mixer, blend thoroughly. Then, sift. Gelatin Dough Ingredients: Water — 150g Unflavored gelatin — 30g Instructions: — Hydrate the gelatin with water and after 5 minutes, microwave for approximately 30 seconds. Assembly: 1 — Pour the cream into a silicone mold, add the fruit pallet and a little more cream. Refrigerate. 2 — Make the glaze. 3 — Remove the entremet from the refrigerator, unmold, and cover with the glaze. Then, decorate with berries and isomalt. www.padaria2000.com.br www.armazem2000.com.br