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Mandarin and Dark Chocolate Entremets

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An entremets is a multi-layered dessert cake with various complementary flavours and different textural contrasts. Many scoff at the idea that entremets are difficult to construct, because it involves more than one recipe to assemble, but when eaten as one, one would be amazed at how well these different components come together. In this recipe, we combine Mandarin orange with one of the most celebrated ingredients used in European desserts – the dark chocolate. And the result is a harmonious blend of citrus tartness and cocoa bittersweetness. The best thing is, this recipe is free of eggs and dairy, making it suitable for the vegans.

 

This recipe makes 6 mini sized entremets.

INGREDIENTS

TO MAKE AQUAFABA MERINGUE

120 gram aquafaba (liquid from one can of chickpeas)
70 g fine granulated sugar
1 tsp cream of tartar

 

METHOD

1. Pour the aquafaba into a clean bowl attached to a KENWOOD Chef Sense, whisk on high speed until foam is formed, gradually add in cream of tartar and sugar (in three batches).
2. After 5 – 10 minutes, you shall see a meringue being transformed from liquid to foam.
3. Divide the aquafaba meringue to four portions each weighing 20g, 20g, 40g and 50g.

 

FIRST LAYER – MANDARIN ORANGE JOCONDE

20 gram aquafaba
30 gram cake flour
20 gram juice of Mandarin orange
1 tsp zest of Mandarin orange
20 gram ground almond
20 gram rice bran oil

line a 5 x 10-inch baking tray with parchment paper.

 

METHOD

1. In a bowl mix together aquafaba with ground almond, cake flour, juice of Mandarin orange, rice bran oil and zest of Mandarin orange.
2. Fold gently until well combined.
3. Spread the batter on the prepared baking tray and bake in a 180 degrees C for 20 minutes.
4. Once done, use a 2-inch round mould to cut out 6 round sponges. Keep aside until ready to use.

 

SECOND LAYER – DARK CHOCOLATE AND MANDARIN MOUSSE

60 gram 65% dark chocolate couverture
30 gram juice of Mandarin orange
1 tsp zest of Mandarin orange
40 gram aquafaba meringue

 

METHOD

1. Mix together juice of Mandarin orange with chocolate, warm in microwave until chocolate melted.
2. Add in zest and keep in chiller to cool for 10 minutes.
3. Fold together aquafaba meringue.
4. Fill in a piping bag and keep in chiller to set for another 10 minutes.

 

THIRD LAYER – DARK CHOCOLATE MANDARIN JOCONDE

5 gram Dutch processed cocoa powder
20 gram espresso
15 gram almond ground
10 gram cake flour
1 tsp zest of Mandarin orange
20 gram rice bran oil
20 gram aquafaba meringue

5 x 10-inch baking tray lined with parchment paper.

 

METHOD

1. Mix together cocoa powder and espresso until a paste is formed.
2. Mix in ground almond, cake flour, zest of Mandarin orange, rice bran oil until well combined. Add in aquafaba meringue and mix well.
3. Spread on the prepared baking tray and bake in a 180 degrees Celsius for 20 minutes.
4. Once done, use a 2-inch round mould and cut out 6 round sponges. Keep aside until ready to use.

 

FORTH LAYER – MANDARIN ORANGE CREAM

40 gram juice of Mandarin orange
1/2 tsp agar powder
30 gram aquafaba meringue

 

METHOD

1. Mix together juice of Mandarin orange and agar powder. Cook until reduce to half and allow to cool.
2. Fold in aquafaba meringue and fill in pipping bag. Keep chill until ready to use.

 

FIFTH LAYER – MANDARIN ORANGE GLAZE

40 gram juice of Mandarin orange
1 tbsp piping jelly
1 tsp agar powder
1 tbsp sugar
1 tsp zest of Mandarin orange
6 pcs ready to use canned Mandarin oranges

 

METHOD

1. Mix together juice, jelly, agar powder and sugar.
2. Boil until slightly thickened. Add in canned orange segments.
3. Keep in chiller until ready to use.

 

TO ASSEMBLE

1. Place one piece of Mandarin orange joconde in a 2-inch round cutter as the base.
2. Fill with dark chocolate Mandarin mousse.
3. Place one piece of dark chocolate Mandarin joconde.
4. Pipe with Mandarin orange cream and chill for 20 – 30 minutes until slightly set.
5. Fill the top with Mandarin glaze and chill for 3 – 4 hours before serving.

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