Ingredients
| RASPBERRY MARSHMALLOW INSERT | |
| 120g fresh or frozen raspberries | |
| 160g caster sugar | |
| 60g glucose syrup | |
| 40ml water | |
| 2 egg whites (60g) | |
| 8g gelatine sheets, bloomed in cold water for 5-10 minutes | |
| JOCONDE SPONGE BASE | |
| 75g almond flour | |
| 75g icing sugar | |
| 2 eggs, plus 2 egg whites | |
| 20g caster sugar | |
| 20g plain flour, sifted | |
| 20g unsalted butter, melted | |
| RASPBERRY & WHITE CHOCOLATE MOUSSE | |
| 150g fresh or frozen raspberries | |
| 3g gelatine sheets | |
| 25g caster sugar | |
| 1 teaspoon lemon juice | |
| 100g white chocolate | |
| 150ml cream, softly whipped | |
| CHOCOLATE MIRROR GLAZE | |
| 75ml water | |
| 150g caster sugar | |
| 150g glucose syrup | |
| 100ml cream | |
| 50g cocoa powder | |
| 8g gelatine sheets bloomed in cold water for 5-10 minutes | |
| TEMPERED CHOCOLATE GARNISH | |
| 200g dark couverture chocolate, chopped | |
| TO ASSEMBLE | |
| gold leaf (optional) |
A refined miniature entremet with layers of silky raspberry and white chocolate mousse and a surprise of marshmallow, a nod to the flavours of the classic Kiwi chocolate fish. You’ll need to make this over two days; if possible, make the tempered chocolate garnish on day two but if you do make it on the first day store it overnight at room temperature, not in the fridge. You will need 6cm dome-shaped silicone moulds (or whatever shape of silicone mould you like).
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Instructions
| 1. | RASPBERRY MARSHMALLOW INSERT |
| 2. | Line a 20cm x 20cm baking tray with baking paper. |
| 3. | Place the raspberries in a saucepan and cook over a medium heat for 3-5 minutes until soft and juicy. |
| 4. | Pass through a sieve. You should have 80g raspberry purée. |
| 5. | Put the purée, sugar, glucose and water in a saucepan and heat, stirring, to 118°C. |
| 6. | Whip the egg whites to soft peaks. |
| 7. | While whisking on high speed, stream the hot syrup into the whites. |
| 8. | Add the bloomed gelatine and whisk until thick, glossy and slightly cooled. |
| 9. | Spread into the prepared tray – it should be about 1.5cm thick. |
| 10. | Leave to set at room temperature for 2-3 hours then cut into 5cm discs (or slightly smaller than your mould). |
| 11. | JOCONDE SPONGE BASE |
| 12. | Heat the oven to 200°C. |
| 13. | Use a standard half-sheet Silpat mat (about 30cm x 40cm) or line a baking tray with baking paper. |
| 14. | Beat the almond flour, icing sugar and whole eggs until pale and thickened (ribbon stage). |
| 15. | In a separate bowl, whip the egg whites with the sugar to soft-peak stage. |
| 16. | Fold the egg whites into the almond mixture, then fold in the flour, then the melted butter. |
| 17. | Spread out onto the Silpat to make a thin layer, about 5mm thick. |
| 18. | Bake for 8-10 minutes, until lightly golden. |
| 19. | Cool, then cut out 6cm discs (or to match the shape of your moulds). |
| 20. | RASPBERRY & WHITE CHOCOLATE MOUSSE |
| 21. | Put the raspberries in a saucepan and cook over a medium heat for 3-5 minutes. |
| 22. | Pass through a sieve. You should have 100g raspberry puree. |
| 23. | Put the gelatine sheets into a bowl of cold water and leave to bloom for 5-10 minutes, then squeeze dry. |
| 24. | Put the raspberry puree, sugar and lemon juice in a saucepan and heat until simmering. |
| 25. | Stir in the bloomed gelatine. |
| 26. | Melt the white chocolate in a jug in the microwave or in a bowl set over a pan of simmering water. |
| 27. | Combine with the warm raspberry mix. Cool to about 30°C. |
| 28. | Fold in the softly whipped cream. |
| 29. | Put the mousse into a piping bag. Chill until slightly thickened and pipeable. |
| 30. | CHOCOLATE MIRROR GLAZE |
| 31. | Put the water, sugar, glucose and cream in a saucepan and heat to a simmer. |
| 32. | Sift over the cocoa powder and stir through, then add the bloomed gelatine. |
| 33. | Pour into a jug, tilt the jug and use a stick blender to gently blend until smooth, making sure the head of the blender is fully submerged to avoid bubbles. |
| 34. | Chill overnight. |
| 35. | TO ASSEMBLE (DAY 1) |
| 36. | Pipe the mousse into the moulds (to fill them halfway. |
| 37. | Press one raspberry marshmallow disc into each mousse, then pipe in more mousse to the top of the mould and level the surface. |
| 38. | Top each with a sponge disc (this will be the bottom once unmoulded). |
| 39. | Freeze overnight until they are solid. |
| 40. | TEMPERED CHOCOLATE GARNISH |
| 41. | To, temper the chocolate using the ‘seeding’ method, melt two- thirds of the chocolate and cool to 45°C (use a thermometer to check), then add the remaining chocolate and cool to 31-32°C. |
| 42. | Spread out thinly on acetate, then cut out your desired shapes (we cut squares which we applied to the sides, but you could use any shape such as triangles, ribbons, spirals). |
| 43. | Allow to set. |
| 44. | TO ASSEMBLE (DAY 2) |
| 45. | Heat the mirror glaze in short (10-15 second) bursts in the microwave, stirring between each burst, until it reaches 32-34°C (use a thermometer to check). |
| 46. | Unmould the frozen entremets. |
| 47. | Place on a wire rack and pour over the glaze in one smooth motion. |
| 48. | Transfer onto gold bases or plates. |
| 49. | Decorate with chocolate garnishes and gold leaf, if desired. |
Recipes & food styling Kenji Yoshitsuka / Food Photography Tony Nyberg