Violet Blackcurrant Entremets

By: Chef Jason Tan posted Aug 01st 2016 10:23AM

Pistachio Sponge
85g     (each) pistachio paste and almond paste
170g   butter
150g   sugar
1          vanilla pod, scraped
150g   whole eggs, lightly beaten
128g   cake flour, sieved
1 tsp    baking powder, sieved
1g        salt
155g   crème fraiche
 
Violet Mousse
175ml milk
100g   cream
15g     Sosa violet essence
10g     gelatine sheets, bloomed
500g   Valrohna Ivoire chocolates (35%)
517g   whipped cream
 
Blackcurrant Compote
100g   sugar, divided
2.5g    pectin NH
205g   blackcurrant purée, warmed
 
Sable Breton
110g   butter, softened
85g     sugar
50g     egg yolks
130g   flour
10g     baking powder
3g        salt
 
Violet glaze, for glazing
 
For the pistachio sponge: Place the pistachio paste, almond paste, butter, sugar and vanilla beans into an electric mixer bowl. Beat the mixture on a medium speed until smooth. Gradually add in the beaten whole eggs and beat well. Add in the sieved dry ingredients and crème fraiche and beat until batter is smooth. Pour the batter into a parchment paper –lined baking pan and bake in a pre-heated oven at 160°C for about 20 minutes.
 
For the violet mousse: Warm the milk, cream and violet essence in a saucepan over a low heat. Add in the bloomed gelatine while stirring constantly and stir until gelatine has dissolved. Add in the white chocolates and whisk until emulsified. Remove and set aside the violet mousse to cool down to 40°C. Once cooled, fold in the whipped cream.
 
For the blackcurrant compote: Heat 50g sugar, pectin and the warmed blackcurrant purée in a saucepan over a medium heat to a boil. Reduce heat and simmer until blackcurrant compote has slightly thickened. Keep chilled.
 
For the sable Breton: Whisk the softened butter, sugar and egg yolks in a mixing bowl until creamy. Fold in the flour, baking powder and salt. Pour the batter into a18-cm square baking pan and keep chilled for about 12 hours. Remove and bake in a pre-heated oven at 170°C for about 20 minutes.
 

Pour half of the violet mousse into a square mould and top with frozen blackcurrant compote and pistachio sponge. Fill the top with the remaining violet mousse and top with sable Breton. Keep chilled and then pours the violet glaze over and allows it to set. Makes 1 cake

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