Raspberry and White Chocolate Entremet
 
A cake with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped coconut ganache, raspberries, and edible flowers.
Ingredients
For the dacquoise:
  • 60g almonds (or ground almonds)
  • 40g powdered sugar
  • 15g flour
  • 3 egg whites
  • 50g sugar
  • a splash of vanilla extract
For the simple syrup:
  • 50g sugar
  • 50g water
For the white chocolate mousse:
  • 8g gelatin
  • 270g milk
  • 270g white chocolate, chopped and in a bowl
  • 160g whipping cream, beaten to soft peaks
For the raspberry gel:
  • 20g + 50g water
  • 4g gelatin
  • 150g raspberries
  • 15g lemon juice
For the coconut white chocolate ganache:
  • 50g coconut milk (you can replace this with 50g of whipping cream)
  • 100g whipping cream
  • 150g white chocolate, chopped
For the raspberry mousse (I used whipped egg whites, but you could use whipped cream beaten to soft peaks instead):
  • 2 egg whites
  • 50g sugar
  • a dash of pink food colouring
  • 50g raspberry juice (strained from raspberries)
To assemble:
  • Raspberries (you can coat these in leftover simple syrup, if you'd like)
  • Coconut white chocolate ganache
  • Raspberry mousse
  • Edible flower petals (optional)
Method
Prepare the dacquoise:
  1. Preheat the oven to 350°F (177°C).
  2. In a food processor, grind the almonds with the powdered sugar until finely ground. Empty into a bowl and sift in the flour.
  3. Beat the egg whites and the sugar on medium-high speed until stiff peaks form. Add in the vanilla extract and beat until incorporated (about ten seconds).
  4. Gently fold in the nut mixture, being careful not to deflate the egg whites but still incorporate the nuts. Keep as much air in the batter as possible.
  5. Spread over a quarter sheet pan lined with parchment paper and bake until golden brown, about 14 minutes.
  6. Let cool, flip over, and peel off parchment paper. Cut out a round piece of cake with a 7 inch/18cm circular pastry ring and put the pastry ring, with the piece of cake at the bottom, onto a parchment paper lined tray to prepare for assembly.
Prepare the sugar syrup:
  1. Bring the sugar and water to a boil, and then let cool.
  2. Brush over the cake until it is moist (you may not need to use all of it).
Prepare the white chocolate mousse:
  1. Mix the gelatin and the milk and let sit for 10 minutes for the gelatin to absorb some moisture.
  2. Bring the milk to a simmer, being careful that it doesn't boil. Then, pour over the white chocolate and wait five minutes.
  3. Slowly whisk the milk-chocolate-gelatin mixture until all the chocolate dissolves. Whisking slowly is important. Wait for the chocolate to cool to room temperature.
  4. Pour in one third of the chocolate mixture into the whipped cream, and then fold until incorporated. Repeat with the additional chocolate in two more additions.
  5. Pour the mousse (it will be quite liquid) into the pastry ring, making sure you leave about centimeter at the top for the raspberry gel.
  6. Set in the fridge to chill for a few hours before preparing the raspberry gel.
Prepare the raspberry gel:
  1. Dissolve the gelatin in 20g of water and let stand while you complete the other steps.
  2. Mix the raspberries with the 50g of water and the lemon juice and bring to a simmer. Puree with an immersion blender, or mash thoroughly with a spoon.
  3. Thoroughly strain the raspberries into a bowl and discard the pulp. Mix in the water-gelatin mixture while still warm.
  4. Let cool to room temperature and then pour over the set white chocolate mousse. Then, set in the fridge to chill.
Prepare the coconut white chocolate ganache:
  1. Bring the coconut milk and whipping cream to a simmer, and then pour over the white chocolate.
  2. Wait five minutes and then slowly whisk together.
  3. Set in the fridge until cold, a couple of hours.
  4. Whip on medium speed for a few minutes, until light and fluffy.
Prepare the raspberry mousse:
  1. Whip together the egg whites and sugar at medium speed until stiff peaks form.
  2. Add in the food colouring and whip for a moment more, until incorporated.
  3. Gently fold in the raspberry juice.
Assemble:
  1. Once the raspberry gel is stiff, scatter raspberries around the cake.
  2. Using a round piping tip, pipe dots of the ganache. Then, pipe dollops of raspberry mousse, filling in the gaps.
  3. Using tweezers, decorate with flower petals.
  4. Serve immediately, or else the raspberry mousse will start releasing moisture.
Recipe by IronWhisk at http://www.ironwhisk.com/2014/05/raspberry-white-chocolate-entremet/