Blackberry Mousse Entremet

Instructions

1. 1

   Prepare the Almond Dacquoise: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Sift almond flour and powdered sugar together. In a clean bowl, whip egg whites until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks. Gently fold in the almond flour mixture. Spread batter evenly into a 20x20 cm (8x8 inch) square on the parchment. Bake for 12-15 minutes until lightly golden. Cool completely, then cut out a 16 cm (6.3 inch) circle.

2. 2

   Make the Blackberry Gelee Insert: Bloom 5g gelatin in 30ml cold water for 5 minutes. In a saucepan, combine blackberries, sugar, and lemon juice. Simmer for 5-7 minutes until berries soften. Pass through a fine-mesh sieve to remove seeds, yielding about 150g purée. Return purée to saucepan, heat gently, then stir in bloomed gelatin until dissolved. Pour into a 16 cm (6.3 inch) silicone mold (or a springform pan lined with plastic wrap) and freeze for at least 3 hours, or until solid.

3. 3

   Prepare the Blackberry Mousse: Bloom 10g gelatin in 60ml cold water for 5 minutes. In a saucepan, combine blackberries, sugar, and lemon juice. Simmer for 5-7 minutes until berries soften. Pass through a fine-mesh sieve to yield about 250g purée. Return purée to saucepan, heat gently, then stir in bloomed gelatin until dissolved. Let the purée cool to room temperature, about 25-30°C (77-86°F).

4. 4

   Whip the heavy cream to soft peaks. Gently fold the cooled blackberry purée into the whipped cream in two additions, being careful not to deflate the mousse. Ensure it's well combined but still light and airy.

5. 5

   Assemble the Entremet: Place a 18 cm (7 inch) silicone entremet mold (or a springform pan lined with acetate) on a flat tray. Pour about half of the blackberry mousse into the mold, spreading it up the sides slightly. Carefully place the frozen blackberry gelee insert in the center. Cover with the remaining mousse, ensuring the gelee is fully encased. Gently press the almond dacquoise circle on top of the mousse layer. Freeze for at least 6-8 hours, preferably overnight, until completely solid.

6. 6

   Make the Mirror Glaze: Bloom 5g gelatin in 30ml cold water for 5 minutes. In a saucepan, combine glucose syrup, sweetened condensed milk, and 75ml (1/3 cup) water. Bring to a gentle boil, then remove from heat. Add the chopped white chocolate and bloomed gelatin, stirring until smooth. Add purple food coloring if desired. Use an immersion blender to emulsify, being careful not to incorporate air bubbles (keep the blender head submerged). Strain through a fine-mesh sieve to remove any lumps or bubbles. Let the glaze cool to 32-35°C (90-95°F).

7. 7

   Glaze the Entremet: Unmold the frozen entremet and place it on a wire rack set over a baking sheet (to catch excess glaze). Pour the cooled glaze evenly over the entire frozen entremet, ensuring full coverage. Let excess glaze drip off for a few minutes. Carefully transfer the glazed entremet to a serving plate using two spatulas.

8. 8

   Chill and Garnish: Refrigerate the entremet for at least 1-2 hours to allow the mousse to thaw slightly and the glaze to set. Garnish with fresh blackberries and mint leaves just before serving. Slice with a hot, dry knife for clean cuts.