Peach passion entrmet
I made roasted peach ice cream last week and I loved the taste of roasted and sticky sweet peaches so much so, that I made another dessert featuring roasted peaches the next day. This entremet may look sophisticated and hard to make but it is really not.
Making the chocolate crunch:
Melt the chocolate over double boiler. Add hazelnuts to the chocolate and mix. Line a baking sheet with parchment paper or silicon mat.
Pour the chocolate on the baking sheet and, with the help of a palette knife, spread the chocolate until very thin. Here you can make circles that will fit your silicon mold for the entremet for a more refined look. I just broke it into pieces and put them on top of the mousse.
Cover with foil and place in the freezer.
Making the roasted peach mousse:
Preheat oven to 180°C (356°F).
Place the peach segments in a baking dish. Sprinkle with sugar, salt and thyme. Place chunks of butter on the peaches and bake for 15-20 minutes or until soft and sticky. Remove from oven and set aside to cool slightly.
Soak the gelatin in bowl of cold water.
Place the roasted peaches in a bowl and blitz with immersion blender until liquid. Pour the mixture through a sieve in a small pot, discarding the solids. Place the pot on medium heat, taste the mixture and adjust the flavors if needed. Bring to the boil, set aside and add soaked gelatin. Mix and set aside to cool completely to room temperature.
Whip the cream to soft peaks (be careful not to over-whip) and add a small amount of cream to the cooled peach mixture. Stir gently until homogeneous then pour the peach mixture in the whipped cream and stir until incorporated. Pour the mousse in a piping bag and you are ready to assemble.
Assembly:
Pipe a small amount of mousse in the silicon mold. Spread the mouse in the mold (I forgot, but it is better if you do, the outside looks more appealing) and add a half-sphere of frozen passion fruit curd.
Top with more mousse but not all the way, leaving room for the chocolate crunch. Place the crunch layer on top of the mousse, cover with foil and place in the freezer for a couple hours or best overnight.
Making the milk glaze:
Soak the gelatin in a bowl of cold water.
Pour water and sugar in a small pot and cook until it reaches 110°C (230°F). Meanwhile pour cream and milk in a separate pot and bing to a boil. Take off the heat and pour the hot syrup in the cream mixture while whisking. Pour in the glucose and cold mirror gel and stir on low heat until melted. Take off the heat and stir in the soaked gelatin. Add food coloring if using and mix. Pour in a measuring cup and cool to room temperature or until thick.
Unmold the entremet and place it on a wire rack under a large bowl. Pour over the milk glaze, you can repeat the process for a thicker glaze if needed.
Lift the entremet carefully from the rack and cover the sides with crushed meringue or crumble. Let it sit at room temperature to thaw quickly or place in the fridge. When ready to serve decorate with tempered chocolate or other garnishes and enjoy.
I had this idea of a roasted peach mousse and in the middle a passion fruit and lime curd. When you cut the entremet in half the curd should slowly ooze out. For some crunch and texture I made a simple chocolate and hazelnut disc. I used Dr. Oetker roasted and caramelized hazelnut pieces. Because the mousse and curd are not very sweet, the addition of chocolate brings a sweet element to the whole dessert.
I absolutely love passion fruit. When I was cooking the crud, the smell reminded me of a popular drink here in Slovenia. It is called multi sola and it is a very sweet multi-vitamin drink. When I was younger I loved this stuff and drank it every day. Passion fruit also has this lovely crunchy seeds but I only added a few of them in the curd because I wanted a more creamy and runny curd. However, the leftover seeds are perfect for a topping on ice cream or other soft desserts.
The first step in making the entremet should be the curd, because it has to be frozen. The second step is the chocolate and hazelnut disc, this too needs to be frozen. It is frozen so that you can place it on top of the mousse without melting. The final step is the peach mousse and then you can assemble the entremet. For a finished look I also made an orange milk glaze, the glaze protects the mousse and makes it look nice and shiny. I made two types of colored glaze. A pale orange and a bright orange glaze, the bright one really gave the dessert a special look but the pale one looked more natural.
The recipe for the glaze makes a small quantity, you can double the recipe and keep the glaze in the freezer.
For garnish I used tempered chocolate I made in this recipe. I also crushed some meringue and placed it around the entremet, the glaze helped the meringue to stick and stay on. I also used my leftover crumble from this recipe.
The flavors from the peach mousse and a tangy passion fruit really complemented each other and the crunchy chocolate was a nice sweet addition.
Peach passion entremet
(Makes 8 small)
Time:
Preparation: 30min
Cooking: 10min
Baking: 15-20min
For the passion fruit-lime curd:
- 4 passion fruits
- 1 lime
- 1 large egg
- 50g white granulated sugar
- 50g butter
- 90g chocolate (I used Nestle caramel chocolate)
- 40g hazelnut crunch (I used Dr. Oetker)
- a pinch of salt
- 400g ripe peaches (cut in segments)
- small pinch of salt
- small pinch of thyme
- 10g butter
- 2 leafs gelatin
- 1 tablespoon brown sugar
- 1 tablespoon muscovado sugar (optional, substitute with brown)
- 200ml cold heavy cream
- 45g white granulated sugar
- 11g water
- 50g heavy cream
- 11g milk
- 15g liquid glucose
- 8g cold mirror gel or nappage
- 1 leaf gelatin
- orange food color
Scrape the insides of a passion fruit in a bowl and add lime juice. Strain the juices through a sieve. Add a few of the passion fruit seeds and pulp in the juice and save the rest of the seeds for other desserts.
Melt the butter over low heat. Beat the egg and sugar together in a bowl and stir it in the melted butter. Stir in the passion fruit and lime juice. Place the pot on low-medium heat and cook, stirring constantly, until it thickens.
Take off the heat and pour in a measuring jug. Pour the curd in half-sphere silicon molds.
Set aside to cool, cover with foil and place in the freezer.
Making the chocolate crunch:
Melt the chocolate over double boiler. Add hazelnuts to the chocolate and mix. Line a baking sheet with parchment paper or silicon mat.
Pour the chocolate on the baking sheet and, with the help of a palette knife, spread the chocolate until very thin. Here you can make circles that will fit your silicon mold for the entremet for a more refined look. I just broke it into pieces and put them on top of the mousse.
Cover with foil and place in the freezer.
Making the roasted peach mousse:
Preheat oven to 180°C (356°F).
Place the peach segments in a baking dish. Sprinkle with sugar, salt and thyme. Place chunks of butter on the peaches and bake for 15-20 minutes or until soft and sticky. Remove from oven and set aside to cool slightly.
Place the roasted peaches in a bowl and blitz with immersion blender until liquid. Pour the mixture through a sieve in a small pot, discarding the solids. Place the pot on medium heat, taste the mixture and adjust the flavors if needed. Bring to the boil, set aside and add soaked gelatin. Mix and set aside to cool completely to room temperature.
Whip the cream to soft peaks (be careful not to over-whip) and add a small amount of cream to the cooled peach mixture. Stir gently until homogeneous then pour the peach mixture in the whipped cream and stir until incorporated. Pour the mousse in a piping bag and you are ready to assemble.
Assembly:
Pipe a small amount of mousse in the silicon mold. Spread the mouse in the mold (I forgot, but it is better if you do, the outside looks more appealing) and add a half-sphere of frozen passion fruit curd.
Top with more mousse but not all the way, leaving room for the chocolate crunch. Place the crunch layer on top of the mousse, cover with foil and place in the freezer for a couple hours or best overnight.
Making the milk glaze:
Soak the gelatin in a bowl of cold water.
Pour water and sugar in a small pot and cook until it reaches 110°C (230°F). Meanwhile pour cream and milk in a separate pot and bing to a boil. Take off the heat and pour the hot syrup in the cream mixture while whisking. Pour in the glucose and cold mirror gel and stir on low heat until melted. Take off the heat and stir in the soaked gelatin. Add food coloring if using and mix. Pour in a measuring cup and cool to room temperature or until thick.
Unmold the entremet and place it on a wire rack under a large bowl. Pour over the milk glaze, you can repeat the process for a thicker glaze if needed.
Lift the entremet carefully from the rack and cover the sides with crushed meringue or crumble. Let it sit at room temperature to thaw quickly or place in the fridge. When ready to serve decorate with tempered chocolate or other garnishes and enjoy.
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