Zéphyr Caramel Entermets

Whisk

In a third bowl, take 100 g of the first mixture and add

Pour all the mixture into a 60 x 40 cm frame 8 mm high.
Bake in the oven at 200ºC (1).
Once it is cold, cut out 14 cm discs.

Cut into cubes and keep in the fridge

Mix until you obtain a pastry dough.
Cook at 160°C.
Keep in the fridge to use later.

Melt

Roll out thin discs 14 cm in diameter and set aside, covered, in the freezer.

Caramelize

Bring to the boil

Pour the infused cream mixture onto the cornflour and mix, do not reheat.
Once you have reached the caramel colour you want, turn off the heat and deglaze the pan with the infused cream.
You will obtain a thicker caramel texture due to the cornflour in the cream.

Spread on a tray and leave to cool to 45-50°C.

Mix and set aside.

Heat

Pour about 110 g into a 14 cm ring.
Keep in the freezer.

Mix in a food processor

Add in

When the temperature reaches about 20 ºC, fold

Boil

Place in a food processor.

Emulsify well and strain. Refrigerate and use at 28ºC, over frozen desserts.

1. Place a 16cm – 4cm ring on to a tray and build the mousse upside down.
2. Firstly add a layer of the Zéphyr™ Caramel mousse into the bottom of the mould.
3. Then add in the disc of frozen Apricot jelly and place the frozen cream sponge on top.
4. Repeat step 2.
5. Then top with.
6. Place a 14cm disc of the salted caramel on top of the sponge.
7. Then top with a disc of Cara Nougatine™.
8. Repeat step 2.
9. Place the reconstitued salted crumble.
10. Freeze and glaze twice with Zéphyr™ Caramel glaze.
11. Decorate to your own taste.

(1) Cooking temperatures are subject to ovens brand and type.