Videri Milk Chocolate Entremet Recipe
Hazelnuts • Cherry Coulis • Pink Peppercorn Meringue
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Ingredients
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Entremet Components
Method
Preparation Steps
- 1
Prepare the Mousse
Melt the milk chocolate in a double boiler. In a separate bowl, whip the heavy cream until soft peaks form. Soak the gelatin sheets in cold water until soft, then heat with a little water until dissolved. Stir the gelatin into the melted chocolate, then fold in the whipped cream gently until combined. Pour into a mold and chill for at least 4 hours.
- 2
- 3
Prepare the Pink Peppercorn Meringue
Whip the egg whites until soft peaks form. Gradually add the corn syrup and continue whipping until glossy and stiff peaks form. Gently fold in the pink peppercorns. Pipe the meringue onto a baking sheet and bake at 100°C (212°F) for 1-2 hours or until dry.
- 4
Assemble the Entremet
Once the mousse is set, layer the chopped hazelnuts on top. Pour a layer of cherry coulis over the hazelnuts. Top with additional mousse if desired, and finish with the pink peppercorn meringue.
- 5
Serve
Slice the entremet and serve chilled, drizzled with extra cherry coulis if desired.