Chocolate and Black Currant Entremet

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Today we bring you a spectacular recipe: Chocolate and Blackcurrant Entremet . This preparation is vegetarian, made without animal ingredients such as gelatin, while maintaining an exceptional texture and flavor thanks to the use of carefully selected ingredients.

Let’s start with the filling: a blackcurrant cream. This filling stands out for containing 100% fruit thanks to the puree used, which gives it an intense and fresh flavor. Blackcurrant fruit is very aromatic, with a perfect balance between sweet and sour notes. To obtain a smooth and creamy texture, deodorized coconut fat is incorporated , along with other high quality ingredients.

The following elaboration is a mousse made with Valrhona’s Amatika chocolate, renowned for its intense and complex flavor. Instead of egg, alternative ingredients such as Potatowhip Cold and Vegan Mousse Gelatine are used to achieve an airy and stable emulsion. The result is a light, delicious mousse, perfectly balanced with the acidity of the blackcurrant.

Bright and fruity glaze

To crown the entremet, a glaze is applied to add shine and a sweet-fruity touch. Vegetable pectin is used in its formulation to obtain a smooth and attractive surface, without the need for animal ingredients.

The result is a refined dessert, technically precise and completely suitable for a vegetarian diet. Ideal to surprise with a modern and delicious proposal.

Chocolate and Black Currant Entremet

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Entremet de Chocolate and Black Currant is a delicious option for those looking for a gourmet recipe with high quality ingredients.

Ingredients

Prepared by

  • Hazelnut financier
    1. Mix the water with Potatowhip and mash.
    2. Add the powdered sugar and stir well with the paddle.
    3. Add the solids and continue mixing for one minute.
    4. Finally, emulsify with the fats at 30 °C, previously mixed, until a uniform mass is obtained. Set aside.

  • Blackcurrant crémeux.
    1. Weigh and refrigerate the coconut fat.
    2. Blend the fruit purees with the Profiber Stab 5, starch, sugar and Gracila Gel in a hand blender.
    3. Bring to a boil. Wait for the mixture to cool down a little, reaching 45 °C .
    4. Using a hand blender, emulsify the mixture with the cold coconut fat.
    5. Keep in the refrigerator with cling film.

  • Chocolate mousse
    1. Melt the chocolate at 55 °C and mix with the sunflower oil until a homogeneous mixture is obtained.
    2. Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
    3. Then pour over the chocolate mixture and emulsify with an electric mixer.
    4. Separately, mix the water (2) with the Potatowhip Cold and whip with the electric whipping machine.
    5. Halfway through whipping, add the sugar mixed with the Flaxfiber. Continue whipping for about 10 minutes more.
    6. Add the chocolate emulsion at 55 °C to the meringue little by little, mixing at medium speed.

  • Blackcurrant glaze
    1. Heat the water to 40 °C.
    2. Mix the Pectin NH with the sugar and pour over the water at 40 °C.
    3. Add the glucose and bring to a boil.
    4. Remove from the heat and add the black currant puree.
    5. Mix well to obtain a homogeneous texture.
    6. Rest in refrigerator overnight and use at 35-40 °C.

  • Chocolate glaze
    1. Mix the ingredients and melt at 40 °C.

  • Final Assembly: Chocolate and Black Currant Entremet
    1. Fill the molds with the mousse on the bottom.
    2. Then the creamy and finally the financier.
    3. Freeze.
    4. Glaze half of the piece with the black currant glaze and the other half with the chocolate glaze.
    5. Finish with a strawberry crispy.

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