Cayley’s Pink Mirror Berry Entremet

Cayley’s Pink Mirror Berry Entremet is a complex recipe, but one we’re very proud of! In preparation for her pastry and desserts course with Antonio Bachour in the Ukraine next month, Cayley has been playing with a number of recipes over the past few weeks and this Berry Entrement with its pink mirror glaze worked out beautifully. If you’re brave and up to a challenge this weekend, give this one a whirl at home!

For the Sable Breton

Ingredients:

180g unsalted butter
150g granulated sugar
½ tsp sea salt
4 large egg yolks
250g flour
1 tsp baking powder

Method:

Using a stand mixer, beat together the softened butter, sugar and salt until light and creamy. Mix in the egg yolks then the flour and baking powder until a lovely soft dough forms, just be careful not to overwork it.
Once your dough has come together, dust a surface with flour and roll it out until it is about 1cm thick. Cut out a circle that is 25cm in diameter.
Place your circle of pastry onto a lined baking tray and bake for 15-20 minutes at 180OC.
Remove from oven and place on a cooling rack to cool.

For the Berry Bavarois

Ingredients:

325ml milk
15g gelatine
75ml cold water
3 large egg yolks
160ml cream
50g granulated sugar
1kg fresh mixed berries (you can substitute with frozen berries)

Method:

Place the berries in a saucepan with ½ cup of water and 2 tbsp of sugar. Put it on the stove over a medium heat and cook until the berries have broken down and the liquid has reduced slightly.
Remove from the stove and place in a blender. Blend until smooth. Strain the mixture to get rid of all the seeds. Leave to cool.
Bloom the gelatine in the cold water.
Place the milk in a saucepan over a low heat. Whilst its heating up, cream your sugar and egg yolks until light and fluffy. Once the milk has heated to just before boiling point, remove from the heat and temper a little of it with the egg and sugar mixture. Pour this back in with the rest of the milk and return back to a low heat. Whisk constantly until the mixture has thickened and can coat the back of a spoon. Remove from heat add the bloomed gelatin, strip to dissolve and leave to cool.
Whilst it is cooling, whip the cream to a soft peak.
Once your custard mixture has cooled, add half of the berry mixture to it and stir to combine. Fold in the cream and pour half of it into a 20cm cake pan or tart ring. Place in the fridge to set, reserving the other half for later.

For the Berry Jelly

Ingredients:

The remainder of the berry mixture
2 gelatine leaves
Ice cold water.

Method

Place the gelatine leaves in the ice cold water to soften. Once soft, remove and squeeze out the excess water.
Place the berry mixture in a saucepan and bring to the boil. Once boiling, remove from heat and add softened gelatine leaves. Stir to dissolve. Pour into a smaller, 10cm tart ring and leave to cool. Once cooled, place into the fridge to set.
Once the jelly has set, transfer it to the freezer and allow it to freeze solid.
When the jelly has frozen place it on top of the set bavarois and pour the remaining unset bavarois over it. Return it to the fridge and allow it to finish setting. Once it has set, transfer it to the freezer and allow it to freeze.

For the Pink Mirror Glaze

Ingredients:

350g white chocolate
200g castor sugar
200g condensed milk
100g water
20g gelatine
A few drops pink food colouring

Method:

Bloom the gelatine in 100ml of cold water.
Place sugar, condensed milk and water in a saucepan over a medium heat and bring to the boil. Once the mixture is hot and all the sugar has dissolved, remove from heat and stir in the bloomed gelatine.
Pour this mixture over the white chocolate add food colouring and stir to combine and to ensure the chocolate has melted. Pour into a blender and blend for about 15 seconds. Strain it through a fine sieve and allow it to cool. It is ready to use when it is between 30 and 32 degrees Celsius.
Once your bavarois is frozen and the glaze is at the correct temperature, place the bavarois on a cake stand and pour the glaze over it, ensuring there are no missed gaps and air bubbles. Leave to stand for a few minutes so that the glaze can set.
Once the glaze has set, remove the entremet from the stand and place it on you sable Breton circle. Garnish with fresh berries and keep refrigerated before serving.