Sakura entremets

Recipe

Created by

Albert Daví - Chef

Breton sablé

ingredients	preparation
500g plain flour 20g raising agent 250g dairy butter 200g Sugar 100g eggs yolks 6g fine salt 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 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 CHW-O35OPAL 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 CHW-O35OPAL 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
CHW-O35OPAL	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.

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