Delicious!
By Dira ambassador Joeri Vandekerkhove
almond dacquoise
Ingredients
| Weight | Ingredient |
| 450g | egg white |
| 240g | sugar |
| 60g | flour |
| 150g | powder sugar |
| 375g | almond powder |
Preparation method
Whisk the egg whites with the sugar until a smooth meringue forms.
Sift together the almond powder, flour and powder sugar, then gently fold them into the meringue.
Spread the mixture evenly onto a baking tray (1 x 60 x 40 cm) and bake at 175°C for about 11 minutes. Allow to cool completely.
Raspberry crémeux
Ingredients
| Weight | Ingredient |
| 225g | Dira raspberry puree |
| 63g | egg yolks |
| 75g | whole eggs |
| 63g | sugar |
| 75g | butter |
| 60g | gelatin mass |
preparation method
In a saucepan, combine raspberry puree, sugar, egg yolks, and whole egg. Whisk over medium-low heat, stirring constantly until the mixture thickens to a custard consistency (nape stage, 82°C). Do not allow it to boil. Add the gelatin and stir until fully dissolved.
Strain the mixture through a fine sieve to remove any lumps or curdled egg. Allow it to cool to approximately 40°C.
Add the cold, cubed butter and blend with an immersion blender until smooth and glossy.
Cut out 8 circles of 15 cm diameter from the almond dacquoise. Spread 120g of the raspberry cream in each ring on top of the biscuit and freeze. once set, add the raspberry gel on top.
Raspberry gell
Ingredients
| Weight | Ingredient |
| 200g | Dira raspberry puree |
| 5g | lime juice |
| 45g | sugar |
| 24g | gelatin mass |
preparation method
Heat all the ingredients together, then add the gelatin leaves and stir until fully dissolved.
Pour 60 g of the gel on top of the frozen crémeux and return it to the freezer to set.
Vanilla mousse
Ingredients
| Weight | Ingredient |
| 400g | cream 35% |
| 120g | egg yolks |
| 230g | sugar |
| 300g | gelatin mass |
| 750g | cream 35% |
| 5 | vanilla beans |
Preparation method
Prepare an anglaise by heating the cream (400g), egg yolks, sugar and vanilla to 84°C while stirring constantly. Add the gelatin and stir until completely dissolved.
Strain the mixture through a fine sieve to remove curdled egg. Allow it to cool to approximately 28°C, then gently fold in the whipped cream 35% (750g) to create a smooth mousse.
Fill the 18 cm rings with the mousse, placing the raspberry crémeux and gel insert in the center. Finish with another layer of biscuit, then freeze the entremets before decorating.
Pink Glaze
Ingredients
| Weight | Ingredient |
| 150g | water |
| 300g | sugar |
| 300g | glucose |
| 200g | sweet condensed milk |
| 150g | gelatin mass |
| 250g | white chocolate |
preparation method
Boil the water, sugar and glucose to 103°C. Add the condensed milk and pour the mixture over the chocolate.
Add the gelatin mass and mix well until fully combined. Finally, add a touch of red coloring to achieve a soft pink shade. Refrigerate overnight.
Use the glaze at 35°C to coat the entremets, then decorate with fresh fruit, chocolate decor and vanilla mousse dots.
