La Mûre Noire

recipe from talita's kitchen
yield: 6 entremets (using 3" moulds)

Crispearls

 buy them 

Orange and Dark Chocolate Cremeux

55 ml milk
55 ml heavy cream
zest of 1 orange
1 egg yolk
10 g sugar
1/2 sheet gelatin, softened

60 g dark chocolate, chopped

Heat milk, cream and orange zest on a saucepan and bring to a light boil.

Take off heat and leave to infuse for 10 minutes.

Meanwhile, whisk the egg yolk and sugar together until lighter in color.

After 10 minutes, bring the milk and cream mixture back to a light simmer and pour into the egg yolk while whisking the mixture.

Pour back into the saucepan and place back onto the element on low heat.

Stir with a spatula until thickened in texture and cook "a la nappe" until the mixture is able to coat a spoon, and not smear downward when you drag a line across it with a finger.

Thoroughly stir in the gelatin and then strain mixture into a bowl with the dark chocolate and stir with a spatula or a whisk to combine.

Place into a piping bag and pipe into small hemispherical silicon molds and freeze completely. These are the inserts in the entremet so they need to be smaller than the final hemispherical mold.

Blackberry Purée

200 g fresh or frozen blackberries
20 g sugar
lemon juice

Place blackberries in a saucepan, add sugar and a squeeze of lemon juice.

Bring to a boil, simmer for 4-5 minutes until berries are soft.

Place into a blender and blend until smooth.

Strain into a clean bowl to remove seeds, cover with cling wrap in contact cool completely in the fridge.

Blackberry Mousse

80 g blackberry purée
30 g caster sugar
2 leaves of gelatin,  softened and strained

200 ml cream (30-35% fat), soft peak

Bring purée and sugar to a boil.

Remove from the heat and stir in the softened gelatin.

Set aside until cooled to 86-95 F.

Incorporate 1/3 of soft peak cream to the purée and stir with whisk.

Pour the purée mixture gently into the cream and fold through with a rubber spatula.

Mixture should be voluminous and airy.

Transfer to a piping bag, cut off tip

Pipe into hemispherical molds - halfway up

Add in a frozen orange-chocolate cremeux, and add more mousse

Flatten the top with an offset spatula and freeze completely

Candied Orange Peel Sablé Breton

40 g egg yolks
80 g sugar
115 g plain flour
4 g baking powder
1 pinch of salt
80 g butter, room temp
Candied orange peel

Beat the egg yolks and sugar until lightened in color

Combine the flour, baking powder and salt - sift if needed

Add the softened butter to the egg and sugar mixture and whisk well

Add in the dry ingredients and lightly work into a dough – do not knead or overwork the dough!

Roll between a two sheets of baking paper to a thickness of 1/4" (place in fridge if too soft)

Sprinkle on candied orange peel over the top and press down a little bit to lodge inside the dough

Bake at 300F until browned all over and cooked through; about 20 minutes.

Cool completely and then use circle cutters at the same diameter as the silicon molds to cut discs

Blackberry Ganache

100 g blackberry purée
100 g dark chocolate

Melt dark chocolate in the microwave or over a hot water bath

Heat blackberry purée - bring to a simmer

Pour into the melted dark chocolate and stir to combine with a spatula

Assembly

Blackberry ganache
Crispearls - chocolate covered cookie balls

Keeping each mousse in the freezer until you're ready for them.

Working with one mousse at a time: unmould a mousse, stab its bottom with a fork and lower into the ganache, twirling gently to ensure even coverage. 

Quickly cover with crispearls before the ganache sets and then place onto a disc of sable breton.

Repeat for remaining mousse.  Serve cool - not frozen, topped with a fresh blackberry.