Raspberry Hibiscus Entremets by @ogniricciounpasticcio

N/A

8 servings

🌾

130 g

Flour

🍬

110 g

Icing sugar

🧈

110 g

Butter

🥚

15 g

Egg

🌰

60 g

Almond powder

🥚

80 g

Egg white

🫐

Raspberries

🫐

300 g

Raspberry puree

🍬

30 g

Sugar

5 g

NH pectin

🥛

200 ml

Liquid cream

🥛

200 ml

Whole milk

🌸

30 g

Hibiscus flowers

🥚

80 g

Egg yolk

🍬

40 g

Granulated sugar

🥛

280 g

Whole liquid cream

🍮

6 g

Gelatin

  1. Mix

    Mix all the sweet pastry ingredients together in the mixer bowl.

  2. Roll

    Roll out the dough to 2mm thickness between two sheets of baking paper.

  3. Cut

    Cut out a 16cm circle and chill for at least 1 hour.

  4. Bake

    Bake the pastry at 170°C for 12 to 15 minutes.

  5. Cool

    Let the pastry cool and set aside.

  6. Make a brown butter and set aside.

  7. Mix

    Mix the powders together in a bowl.

  8. Add

    Add the brown butter then the egg white and mix.

  9. Pour

    Pour the batter onto a tray inside a buttered 16cm circle, place the raspberries on top, and bake at 170°C fan-assisted for about 25 minutes.

  10. Cool

    Let the financier cool and set aside.

  11. Heat

    Heat the raspberry puree.

  12. Add

    Add the sugar and pectin mixture in a rain, stirring constantly to avoid lumps.

  13. Boil

    Bring to a boil and let it cook for a few minutes on the heat, stirring.

  14. Pour

    Pour the confit into a 16cm circle and chill for at least 4 hours.

Raspberry Hibiscus Entremets by @ogniricciounpasticcio

N/A

8 servings

🌾

130 g

Flour

🍬

110 g

Icing sugar

🧈

110 g

Butter

🥚

15 g

Egg

🌰

60 g

Almond powder

🥚

80 g

Egg white

🫐

Raspberries

🫐

300 g

Raspberry puree

🍬

30 g

Sugar

5 g

NH pectin

🥛

200 ml

Liquid cream

🥛

200 ml

Whole milk

🌸

30 g

Hibiscus flowers

🥚

80 g

Egg yolk

🍬

40 g

Granulated sugar

🥛

280 g

Whole liquid cream

🍮

6 g

Gelatin

Preparation Steps

  1. Step 1/14

    Mix all the sweet pastry ingredients together in the mixer bowl.

    🌾Flour
    🍬Icing sugar
    🧈Butter
    🥚Egg
    🥣Mixer bowl

  2. Step 2/14

    Roll out the dough to 2mm thickness between two sheets of baking paper.

    🥖Rolling pin
    📜Baking paper

  3. Step 3/14

    Cut out a 16cm circle and chill for at least 1 hour.

    🍰Cake circle

  4. Step 4/14

    Bake the pastry at 170°C for 12 to 15 minutes.

    🍰Cake circle

  5. Step 5/14

    Let the pastry cool and set aside.

  6. Step 6/14

    Make a brown butter and set aside.

    🧈Butter
    🍲Saucepan

  7. Step 7/14

    Mix the powders together in a bowl.

    🌰Almond powder
    🍬Icing sugar
    🌾Flour
    🥣Bowl

  8. Step 8/14

    Add the brown butter then the egg white and mix.

    🧈Butter
    🥚Egg white
    🥣Bowl
    🥄Whisk

  9. Step 9/14

    Pour the batter onto a tray inside a buttered 16cm circle, place the raspberries on top, and bake at 170°C fan-assisted for about 25 minutes.

    🫐Raspberries
    🍰Cake circle

  10. Step 10/14

    Let the financier cool and set aside.

  11. Step 11/14

    Heat the raspberry puree.

    🫐Raspberry puree
    🍲Saucepan

  12. Step 12/14

    Add the sugar and pectin mixture in a rain, stirring constantly to avoid lumps.

    🍬Sugar
    NH pectin
    🍲Saucepan
    🥄Whisk

  13. Step 13/14

    Bring to a boil and let it cook for a few minutes on the heat, stirring.

    🍲Saucepan

  14. Step 14/14

    Pour the confit into a 16cm circle and chill for at least 4 hours.

    🍰Cake circle

Composition

Ingredients

Types

Grains, Sweeteners, Dairy, Eggs, Nuts, Fruits, Additives, Herbs

Ingredients

Flour, Icing sugar, Butter, Egg, Almond powder, Egg white, Raspberries, Raspberry puree, Sugar, NH pectin, Liquid cream, Whole milk, Hibiscus flowers, Egg yolk, Granulated sugar, Whole liquid cream, Gelatin

Notes

Flour (for the sweet pastry), Icing sugar (for the sweet pastry), Butter (for the sweet pastry), Egg (for the sweet pastry), Almond powder (for the raspberry financier), Egg white (for the raspberry financier), Raspberries (fresh or frozen, amount not given, for the financier), Raspberry puree (for the raspberry confit insert), Sugar (for the raspberry confit insert), NH pectin (for the raspberry confit insert), Liquid cream (cream (1), for the hibiscus mousse), Whole milk (for the hibiscus mousse), Hibiscus flowers (for the hibiscus mousse), Gelatin (for the hibiscus mousse)

Allergens

Gluten, Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

to inform

Calories

320 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 28g, Fat: 21g, Fiber: 1.8g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 0.9mg, Potassium: 140mg, Magnesium: 20mg

Vitamins

Vitamin A: 220µg, Vitamin C: 6mg, Vitamin E: 1.5mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Expert (4/4)

Steps

14 steps

Equipments

Utensils

Mixer bowl, Rolling pin, Baking paper, Cake circle, Bowl, Whisk, Saucepan

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@ogniricciounpasticcio

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Moist, Crumbly, Smooth, Layered

Flavors

Raspberry, Floral, Sweet, Tart, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated storage : 2-3 days (in an airtight container,keep cool until serving to preserve mousse texture), freezer : up to 1 month (wrap well before the final glazing or decoration,thaw in the fridge before serving)