Flor Entremet

FLOR ENTREMENT by FRANK HAASNOOT

A floral entremet with vanilla mousse, cherry blosso whip ganache and lemon crumble ... Frank Haasnoot created the perfect saint-valentines dessert, using floral leaves to finish off this loving sharing plate.

Flor Entremet

Ingredients Preparation
  • 200g
    Vanilla mascarpone mousse
  • 80g
    Biscuit joconde
  • 70g
    Cherry confit
  • 80g
    Almond joconde
  • 70g
    Cherry blossom whip ganache
  • 70g
    Lemon crumble
  • 90g
    White vanilla glacage

1. Cut out the almond joconde and whip the cherry blossom whip ganache to a soft consistency and pipe on top of the joconde and place in the freezer

2. Cut out the almond joconde and pour the cherry confit on top and place in the freezer

3. Pipe the vanilla mousse and build the cake upside down, cherry blossom ganache facing down, another layer of mousse and then close with the joconde sponge with the confit facing down

4. Glaze the cake, place it on the crumble

5. Finish the cake of with the Mona Lisa Studio flower petals.

Vanilla mascarpone mousse

Ingredients Preparation
  • 609g
    fresh cream
  • 158g
    Sugar eggs
  • 170ml
    milk
  • 73g
    Gelatin mix
  • 2piece(s)
    Tahiti vanilla beans
  • 244g
    mascarpone

1. Whip the sugar eggs till thick and pale.

2. Split and scrape the vanilla beans into the milk. In a separate saucepan, simmer the milk and add the gelatin mix.

3. Add white chocolate and reduce heat to 40°C.

4. In a separate bowl, whip the cream to soft peak and mix with softened mascarpone.

5. Combine the whipped egg yolk with the chocolate mixture, then fold in the whipped cream.

Cherry blossom whip ganache

Ingredients Preparation
  • 399g
    cream
  • 5g
    Cherry blossom tea
  • 16g
    gelatin mass

1. Add cherry blossom tea to 1/4 of the cream, and let infuse cold overnight.

2. The next day, boil the cream, add gelatin mass to the cream and strain on top of chocolate.

3. Add the other 3/4 of cream and use a hand blender to mix the other amount of cream.

4. Let it cool donw in the chiller for 12 hours, and whip it to desired consistency.

Cherry confit

Ingredients Preparation
  • 287g
    Sour cherry purée
  • 56g
    sugar
  • 5g
    pectin NH
  • 1piece(s)
    lavender

1. Combine together the sugar and the pectin NH.

2. Add the mix into the cherry puree and lavender with a whisk.

3. Bring to boil during 30 seconds.

Biscuit joconde

Ingredients Preparation
  • 168g
    egg whites
  • 200g
    almond powder
  • 64g
    flour
  • 3g
    starch
  • 2g
    salt
  • 200g
    Sugar (A)
  • 288g
    eggs
  • 40g
    Sugar (B)
  • 36g
    butter

1. Whisk egg whites with sugar (A) till stiff peak.

2. In a separate bowl, whisk eggs with sugar (B).

3. Mix the two gently and add the sifted flour and starch.

4. Add the melted butter (70°C).

5. Bake at 190°C.

Lemon crumble

Ingredients Preparation
  • 218g
    butter
  • 243g
    almond powder
  • 243g
    sugar
  • 5g
    lemon zest

1. Mix butter, sugar, lemon zest and almond powder untill it is smooth.

2. Followed by the sifted flour.

3. Stop when it starts to get crumbly.

Glacage

Ingredients Preparation
  • 65ml
    milk
  • 65ml
    cream
  • 218g
    glucose
  • 79g
    gelatin mass
  • 436g
    Neutral glacage

1. Bring milk, cream and glucose to a boil.

2. Add this to the gelatin mass and neutral glacage.

3. Melt the chocolate in it.

4. Mix with a hand blender, avoid incorporating too much air.

5. Optional: Add some white coloring and vanilla seeds.

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