Sift the nut flours, Powdered sugar, cake flour and salt together in a bowl and set aside. In the bowl of a stand mixer that is fitted with a whisk attachment, combine the egg whites and sugar, and whip to a soft peak. Fold in the dry ingredients and spread the batter evenly into a half sheet pan. Bake at 350ºF/176ºC for 8-10 minutes, or until golden brown. Cool completely.
Cran-Cherry Puree
Combine all ingredients in a high-speed blender. Pulse until smooth and strain.
Rosemary Bionda White Chocolate Mousse
In a bowl, bloom the gelatin in cold water and set aside. Combine the heavy cream and the scraped vanilla bean in a saucepan and bring the mixture to a boil. Whisk the sugar and eggs together in a separate bowl, and then temper in the hot mixture. Return the mixture to the saucepan and cook while stirring constantly until the temperature reaches 183ºF/84ºC. Strain over the Bionda and add the bloomed gelatin, whisk together and stir in the aroma. Allow the mixture to cool completely before folding in the whipped cream.
Cran-Cherry Cream
Sift the sugar and cornstarch together, then whisk into the cherry purée. Place the mixture in a pot and bring to a boil while stirring constantly. Remove the mixture from the heat, and then add the cocoa butter, the lime juice.
Chocolate Cherry Mousse
Bloom gelatin in cold water and set aside. In a pot combine the puree and the heavy cream bring to a boil; whisk together the sugar and eggs, temper into the hot liquid. Stir constantly on medium heat till 170ºF/76ºC. Strain on top of the couverture, stir to emulsify, and then add the bloomed gelatin. Allow mixture to cool, fold in whipped heavy cream.
White Chocolate Pine Nut Gianduja Crunchy Base
Combine all the ingredients together and press evenly into mold. Place in the freezer to set.
Green Glaze
Heat the mirror glaze to 95°F/35°C . Gently mix in the gel color until dissolved, careful not to whisk to avoid bubbles. Add additional am water to your desired consistency.
Assembly
Cut the Pine Nut Dacquoise into circles to fit the Silikomart Bubble Crown Mold Kit 1000mL (5923033237); set aside. Dispense the cream into Silikomart Flexi Small Oval (591062) and place in freezer. In the Bubble part of the mold, dispense the Chocolate Cran-Cherry Mousse.Then freeze completely. Assemble entremet layering the Rosemary Bionda White Chocolate Mousse, then Pine Nut Dacquoise, Cran-Cherry Cream, White Chocolate Pine Nut Gianduja Crunchy Base in the Silikomart Bubble Crown Mold Kit 1000mL (5923033237). Freeze in the blast freezer or regular freezer until completely solid. Un-mold entrement bottom and place on a glazing rack, glaze with Green Glaze, tap to remove excess. Un-mold the top part of the bubble entremet and spray with green velvet spray. Place ontop of the glazes part. Garnish with 3d mushrooms, rosesmary tops and red croquant.
