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Skill Level » Advanced

Citrus Basil Entremet

Posted by: AUI

Active Time

1 Hour
30 Minutes

Total Time

3 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

23.4 oz Basil Brulee 662 g Basil Brulee

58.9 oz Yogurt Citrus Mousse 1669 g Yogurt Citrus Mousse

27.2 oz Lemon Financier Sponge Cake 771 g Lemon Financier Sponge Cake

73.6 oz Mirror Glaze 2087 g Mirror Glaze

Cocoa Butter Color - White as Needed Cocoa Butter Color - White as Needed (586046) (586046) Qty: 1

Cocoa Butter Color - Yellow as Needed Cocoa Butter Color - Yellow as Needed (586049) (586049) Qty: 1

Directions

Un-mold the Lemon Financier Sponge Cake and cut with the Kit Magia Del Tempo (5922530371) cutter, and set aside.
Pipe the Yogurt Citrus Mousse inside the Kit Magia Del Tempo Mold (5922530371) halfway, un-mold the frozen Basil Brûlée and press inside the Yogurt Citrus Mousse. Pipe another layer of the Yogurt Citrus Mousse, then press inside the Lemon Financier Sponge Cake, scrape off excess mousse and freeze completely. Un-mold the entremet, place on a glazing rack, glaze the cake with the White Glaze at 77ºF/25ºC. Take remaining glaze and color with yellow lake color, drizzle along the edges. Garnish with micro flowers and desired chocolate décor.

1Basil Brulee

Ingredients

2.1 oz Crème Brûlée (1 Box: 6 Bags) 60 g Crème Brûlée (1 Box: 6 Bags) (504108) (504108) Qty: 1

4.9 oz Heavy cream 602 g Heavy cream

0.0 oz BASIL LIPOSOLUBLE NATURAL AROMA, 50GR 1 g BASIL LIPOSOLUBLE NATURAL AROMA, 50GR (672647) (672647) Qty: 1

Directions

Combine the mix and Heavy cream in a saucepan; bring the mixture to a rolling boil while stirring constantly. Stir in the Basil Aroma. Dispense into desired container. Put into the refrigerator to cool until set.

2Yogurt Citrus Mousse

Ingredients

17.6 oz Neutral Mousse, 2-Step (1 Box: 6 Bags) 500 g Neutral Mousse, 2-Step (1 Box: 6 Bags) (504101) (504101) Qty: 1

17.6 oz Water 500 g Water

3.5 oz Greek Yogurt, Plain 100 g Greek Yogurt, Plain

2.5 oz Lemon Compound 70 g Lemon Compound (011113) (011113) Qty: 1

17.6 oz Heavy cream 500 g Heavy cream

Directions

In a stand mixer combine Zürimix and water and whip on high for 3 minutes. Fold in the yogurt and lemon compound, and then fold in the whipped heavy cream.

3Lemon Financier Sponge Cake

Ingredients

2.9 oz All-purpose flour 83 g All-purpose flour

4.5 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 126 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

4.3 oz Powdered sugar 121 g Powdered sugar

0.2 oz Frozen Zest, Lemon, 500g, sifted 5 g Frozen Zest, Lemon, 500g, sifted (655700) (655700) Qty: 1

7.7 oz Egg white, sifted 219 g Egg white, sifted

4.3 oz Granulated sugar, sifted 121 g Granulated sugar, sifted

0.0 oz Original Bourbon Vanilla Beans Planifolia (Madagascar), melted 1 g Original Bourbon Vanilla Beans Planifolia (Madagascar), melted (596101) (596101) Qty: 1

2.6 oz Butter 73 g Butter

1.0 oz Lemon Compound 27 g Lemon Compound (011113) (011113) Qty: 1

Directions

Sift together the dry ingredients. Add in the lemon zest. In a stand mixer with a whip attachment combine the egg whites with the sugar and whip till medium peak. Add lemon zest into the sifted dry ingredients then fold into the meringue. Add the scraped vanilla bean into the melted butter, and then fold into the batter. Fold in the lemon compound. Spread onto a flat half-sheet pan lined Silikomart mat and bake at 350°F/176°C for 12- 15 minutes or until it is done.

4Mirror Glaze

Ingredients

6.4 oz Water 180 g Water

1.1 oz Sheet Gelatin, Gold 30 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

15.9 oz Granulated sugar 450 g Granulated sugar

7.9 oz Water 225 g Water

15.9 oz Glucose Syrup 450 g Glucose Syrup (505092) (505092) Qty: 1

10.6 oz Non-fat Evaporated Milk 300 g Non-fat Evaporated Milk

15.9 oz COUV COINS WHITE OPAL 450 g COUV COINS WHITE OPAL (500606) (500606) Qty: 1

0.1 oz Cocoa Butter Color - White 2 g Cocoa Butter Color - White (586046) (586046) Qty: 1

Directions

Soak the gelatin in the first amount of water. Bring the second water, sugar and glucose to a boil, add the evaporated milk. Pour over chocolate emulsify. Add desired amount of white color.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Fruits (citrus, tropical, berries, etc.)
Herbal
Vanilla
Others
Nuts

Texture Profile

Chewy
Light
Smooth
Soft
Solid
Dense
Others
Liquid

Temperature Profile

Cold
Warm/Hot