Hibiscus Entremet

Recipe by: Jessica Ellington

Vanilla Orange Cremeux

11.57 oz (328g) Heavy Cream
2.96 oz (84g) Egg Yolks
1.83 oz (52g) Granulated Sugar, divided
0.09 oz (2.5g) Gelatin Leaves - Silver (DGF 8251)
0.12 oz (3.5g) Vanilla Moroni Flavor Paste (DRE 22004 8)
0.88 oz (25g) Orange Flavor Paste (DRE 20183 2)

Honey Sponge

1 Plain Sponge Sheet (699728)
5.29 oz (150g) Honey Gelatop Dessert Sauce (DRE 54104 4)
2.00 oz (56g) Warm Water

Hibiscus Mousse

2 quarts (1815g) Heavy Cream
1 Bag Neutral Mousse Mix (56000)
10.00 oz (227g) Hibiscus Flavor Paste (DRE 24320 7)

Pistachio Crisp

39.86 oz (1130g) Luker Nevado White Chocolate (LUK W207)
14.11 oz (400g) Crispy Rice Cereal
4.80 oz (136g) Butter, room temperature
7.05 oz (200g) Pistachios, roughly chopped
0.71 oz (20g) Kosher Salt

Glaze

8.82 oz (250g) Water
17.64 oz (500g) Granulated Sugar
17.64 oz (500g) Glucose Syrup (DGF 8311)
10.93 oz (310g) Sweetened Condensed Milk
0.88 oz (25g) Gelatin Leaves - Silver (DGF 8251)
8.11 oz (230g) Cocoa Butter (96346)
As needed Ruby PurColour Brilliant Powder (PC 8865)
As needed Azalea PurColour Brilliant Powder (PC 8864)

Yield: 24 Entremets

Vanilla Orange Cremeux

  1. Bloom gelatin.
  2. Whisk together egg yolks and half of sugar in a large bowl. Set aside.
  3. Bring cream and half of sugar to a boil.
  4. Temper egg yolks and return mixture to heat.
  5. Cook to 84°C (184°F).
  6. Remove from heat. Stir in Gelatin Leaves, Vanilla Moroni Flavor Paste, and Orange Flavor Paste.
  7. Emulsify with an immersion blender.
  8. Cast into 1.5” dome inserts and freeze before using.

Honey Sponge

  1. Mix warm water and Honey Gelatop Dessert Sauce.
  2. Brush all the syrup over the plain sponge.
  3. Cut sponge with a 2" round cutter.
  4. Set aside until ready to use.

Hibiscus Mousse

  1. Combine ingredients.
  2. Follow procedure outlined on Neutral Mousse Mix bag.
  3. Fold in the Hibiscus Flavor Paste until combined.
  4. Pipe hibiscus mousse into 3" dome molds; filling 3/4 of the way up.
  5. Pull mousse up the sides of the mold with a small offset spatula.
  6. Lightly press a vanilla orange cremeux into each cavity and cover with a little mousse.
  7. Lightly press a round of honey sponge into each cavity and cover with a little mousse.
  8. Smooth mousse and clean off any extra mousse from edges.
  9. Freeze completely.

Pistschio Crisp

  1. Melt white chocolate.
  2. Mix remaining ingredients with melted chocolate.
  3. Press roughly 1/4 cup into a 3.5" ring to flatten.
  4. Remove ring and repeat with remaining crisp.
  5. Freeze to harden.

Glaze

  1. Bloom gelatin.
  2. Boil the water, sugar, glucose syrup, and sweetened condensed milk to 103°C (217°F).
  3. Add bloomed gelatin, mix.
  4. Pour mixture over cocoa butter.
  5. Add color to achieve desired hue.
  6. Emulsify with immersion blender.
  7. Use at 32°C (90°F).
  8. If reheating glaze, emulsify with an immersion blender before using.

Assembly

  1. Place frozen domes on a glazing rack and glaze.
  2. Place glazed domes on top of pistachio crisp.
  3. Decorate as desired.