This is one recipe for Louis Boeglin's entremet, with flowers! So cute.
SO, to make the little biscuit toppers in a silicone mould you will need to premake a batch of the Chocolate Custard Ganache which goes into the moulds first.
Then you add the Thick Raspberry Coulis gel and a few cut up raspberries, before finishing with more of the Chocolate Custard Ganache. You can then set these in the freezer until you are ready to assemble the Entremet.
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Need
- 500 Grams Raspberry Coulis You will need to make 2 batches of the coulis. This can be done by doubling the recipe and cooking for 12 minutes instead of 8. Recipe
- 4 Grams Agar (to be weighed using an accurate scale)
Do
- 1
Make a double batch of raspberry coulis and weigh out 500 grams into the Thermomix bowl.
- 2
Add the agar and mix to combine 6 sec/speed 4. Scrape down sides of bowl and make sure the agar is underneath the surface of the coulis.
- 3
Bring it back to the boil , ensuring it has boiled for at least one minute. 10 min/100°C/speed 2.
- 4
Pour onto a lined baking tray and put it in the fridge to set, about one hour.
- 5
Break up the coulis gel and put it into the Thermomix bowl and blend 45 sec/speed 6 Scrape bowl as needed. Reserve for use inside cakes, entremets, cookies or as part of a layered dessert. At this point the gel will not reset and become hard again. It is ready for use in any cake or entremet as described in the video.
