Peanut Butter and Raspberry Entremet
This entremet captures the essence of peanuts: an airy peanut butter mousse with a tangy raspberry insert and a crunchy layer, all under a dark chocolate glaze.
Servings :1 18cm cake
Ingredients
Caramelised puffed rice
- 70 g puffed rice
- 35 g liquid glucose
- 30 g granulated white sugar
Puffed rice crunch
- caramelised puffed rice (above)
- 65 g milk chocolate
- 15 g neutral vegetable oil
- 1 g salt
Raspberry marmalade
- 100 g raspberry purée
- 50 g frozen raspberries
- 35 g granulated white sugar
- 4 g pectin NH
- 10 g lemon juice
Peanut butter mousse
- 6 g gelatin (bloomed in 36g cold water)
- 100 g milk
- 60 g egg yolks
- 60 g white or brown sugar
- 135 g smooth peanut butter
- 5 g vanilla extract
- 240 g whipping cream (whipped)
Dark chocolate glaze
- 145 g whipping cream
- 30 g milk
- 10 g honey
- 2 g gelatin (bloomed in 12g cold water)
- 145 g dark chocolate (58–65%)
- 30 g butter
Instructions
Caramelised puffed rice
- Warm the glucose until very fluid – keep an eye on it, it only takes a moment.
- Pour over the puffed rice in a bowl and mix with a spatula – careful, it's hot!
- Sprinkle with the sugar and spread on a tray.
- Bake at 180°C (355°F) for 15–20 minutes, until golden and caramelised.
- Cool completely, then break into small pieces.
Puffed rice crunch
- Melt the chocolate.
- Mix in the oil, then the caramelised puffed rice and salt.
- Press into an 18cm ring lined with acetate to form an even layer.
- Refrigerate.
Raspberry marmalade
- Warm the raspberry purée with the frozen raspberries.
- Mix the sugar with the pectin and add to the warm purée.
- Bring to the boil and cook for 1 minute.
- Remove from the heat and add the lemon juice.
- Pour into a 14 or 16cm silicone mould and freeze.
Peanut butter mousse
- Heat the milk.
- Mix the egg yolks with the sugar.
- Pour the hot milk over the yolks, return to low heat and cook to 82°C (180°F).
- Remove from the heat and add the bloomed gelatin, peanut butter and vanilla.
- Blend until smooth.
- Cool to 30–32°C (86–90°F) and fold in the whipped cream.
- Pour half the mousse over the crunchy base, add the insert, then pour in the rest of the mousse.
- Freeze for at least 8 hours.
Glaze
- Heat the cream with the milk, honey and bloomed gelatin.
- Pour over the chocolate.
- Blend with an immersion blender, taking care not to add air bubbles.
- Add the butter and blend.
- Use at 30–40°C (86–104°F).
Finishing
- Take the cake out of the freezer and place it on a rack or glass.
- Remove the ring and acetate.
- Pour the glaze evenly over the cake.
- Decorate as you like.
Notes
Melt the chocolate in the microwave or over a bain-marie.
Freeze the cake for at least 8 hours – ideally 12–16 – to make sure it is completely set.