Sakura entremets

Breton sablé

Ingredients Preparation
  • 500g
    plain flour
  • 20g
    raising agent
  • 250g
    dairy butter
  • 200g
    Sugar
  • 100g
    eggs yolks
  • 6g
    fine salt
  • As needed
    6 cm cutting ring
  • Mix together the butter, sugar and salt.
  • Add the egg yolk and lastly the flour and the baking soda.
  • Roll out to a thickness of 4 mm and cut 6 cm discs.
  • Bake at 160ºC for approximately 12 minutes.
  • Allow to cool and set aside.

Rose jelly

Ingredients Preparation
  • 250g
    water
  • 150g
    sugar
  • 5g
    rose petals
  • 50g
    gelatin mass 5x
  • 1g
    locust bean gum
  • As needed
    stone silicone mould
  • Boil the water, sugar and locust bean gum.
  • Add the rose petals.
  • Put in a container and allow the rose petals to soak.
  • Add the gelatin mass to the liquid at around 40ºC.
  • Place 20 g in each mould.

Cherry cream

Ingredients Preparation
  • 30g
    yellow lemon juice
  • 100g
    syrup made with the cherries
  • 375g
    cherry purée
  • 5g
    sakura tea
  • 20g
    sugar
  • 30g
    cold Gelcrem
  • Q.S.
    halved cherries in syrup
  • Mix the cherry purée with the syrup, sugar and lemon juice.
  • Heat and infuse the Sakura tea. Strain.
  • Add the cold gelcrem and blend with the food processor until a smooth, homogeneous cream is obtained.
  • Measure out 10 g into the silicone mould and place half a candied cherry in the centre. 

Lime yogurt cream

Ingredients Preparation
  • 100g
    milk
  • 300g
    greek yoghurt
  • 400g
    Opal
  • 25g
    gelatin mass 5x
  • 10g
    freeze-dried yogurt powder
  • 1g
    lime zest
  • Calentar la leche sobre los 50ºC y disolver la masa de gelatina.
  • Emulsionar con el chocolate blanco fundido y por último el yogur, el yogur liofilizado y la lima rallada.
  • Dosificar encima de la crema de cereza unos 10 g. Congelar.

Cold infusion of Sakura tea

Ingredients Preparation
  • 300g
    water
  • 30g
    sakura tea
  • Leave to infuse in the fridge for 1 night.
  • Strain.

Sakura tea mousse

Ingredients Preparation
  • 150g
    sakura tea infusion
  • 27,5g
    gelatin mass 5x
  • 290g
    Opal
  • 300g
    semi-whipped cream
  • Calentar la infusión de té.
  • Emulsionar con el chocolate blanco y la masa de gelatina.
  • Enfriar esta mezcla sobre los 25ºC y agregar poco a poco la nata semimontada.

Neutre glaze

Ingredients Preparation
  • 260g
    glucose
  • 40g
    inverted sugar
  • 510g
    dextrose
  • 1200g
    water
  • 700g
    sugar
  • 30g
    NH pectin
  • 10g
    solution of citric acid
  • Heat the water, the invert sugar and the glucose to 40°C.
  • Add the sugar, dextrose and NH pectin.
  • Boil for 2 minutes.
  • Add the citric acid and cook for another 1 minute.
  • Mix 250 g of neutral glaze with 50 g of water.
  • Heat and glaze.

Others

Ingredients Preparation
  • As needed
    Opal
  • 3 cm ribbon of Opal 30.3% white chocolate
  • Pink cocoa butter paint
  • Dried rose petals

Assembly

  • Measure out 20 g of the gelatin into the silicone mould. Freeze.
  • Spoon 25 g of the Sakura tea mousse on top and insert the cherry and yogurt filling.
  • Close out the mould with an additional 10 g of tea mousse.
  • Finish closing the mould with a 6 cm diameter disc of Breton sablé biscuit. Freeze.
  • Remove from the mould and glaze.
  • Decorate with the ribbon of white chocolate and the dried rose petals.

Get in Touch