I wanted to try the yuzu blueberry combination to create a new Yule log recipe for Christmas. The recipe wasn’t exactly the same as the one I’m presenting to you today, but the combination was the same and I had already really liked it.
Visually, the log wasn’t as pretty as I wanted it to be, so you won’t find it on the blog. But I had sworn to myself I’d start again in the form of a blueberry and yuzu entremets.
I took inspiration from the blueberry entremets recipe by Marianne; I had absolutely loved that assembly in concentric circles. I wanted to try it myself.
To be completely honest with you, when it came to unmoulding, you can’t imagine the disappointment! I had obviously positioned my insert badly and my blueberry confit had leaked onto my yuzu mousse. Arghhh! In the end, I managed to salvage it by scraping off all the purple smears on my yuzu mousse. Really, you can’t tell from the photos, but it wasn’t pretty to look at.
In the end I’m very happy to have managed to save it so I could publish the recipe. The only disappointment: not having kept a few blueberries for the photoshoot, so convinced was I that I wouldn’t be able to fix my entremets.
As for the yuzu mousse, I took inspiration from a recipe found on Mercotte’s blog (who had herself taken inspiration from a Valrhona recipe). It’s an entremets that was very much appreciated and that I really liked. It’s fresh, light, not very sweet. Typically the kind of dessert I’m growing fonder and fonder of 🙂
Ingredients & method
7 components · Full recipe
Blueberry compote
Ingredients
- 250 g (8.8 oz) blueberry purée
- 5 g (0.2 oz) lemon juice
- 4 g (0.1 oz) NH nappage pectin
- 10 g (0.4 oz) sugar
- 100 g (3.5 oz) whole blueberries
Method
1
Heat the blueberry purée to 40°C / 104°F.
2
Add the sugar and pectin mixture and whisk well (it is important to mix the sugar and pectin together thoroughly to avoid lumps). Bring to the boil and cook for 1 to 2 minutes.
3
Off the heat, add the whole blueberries and lemon juice.
4
Pour into a disc mould (or a disc lined with cling film) of slightly smaller diameter than your entremet mould and freeze.
Blueberry-lemon soft sponge
Ingredients
- 90 g (3.2 oz) whole egg
- 60 g (2.1 oz) sugar
- 40 g (1.4 oz) butter
- 25 g (0.9 oz) plain flour
- 1 g (0 oz) baking powder
- 80 g (2.8 oz) fresh or frozen blueberries
- 30 g (1.1 oz) lemon juice
- 5 g (0.2 oz) lemon zest
Method
1
Preheat the oven to 180°C / 350°F.
2
Melt the butter in a saucepan until it turns a hazelnut colour. Set aside to cool slightly.
3
Whisk the eggs and sugar until the mixture turns pale and fluffy.
4
Fold in the sifted flour and baking powder using a rubber spatula.
5
Add the still-warm brown butter, lemon juice and zest. Mix well.
6
Add the blueberries and mix gently.
7
Pour into a disc mould or a frame of the same diameter as your entremet mould and bake for about 20 minutes. Leave to cool completely before unmoulding.
Ivory yuzu mousse
Ingredients
- 230 g (8.1 oz) Valrhona Ivoire white chocolate
- 30 g (1.1 oz) cocoa butter
- 200 g (7.1 oz) whipped cream
- 5 g (0.2 oz) gelatine (2.5 sheets)
- 30 g (1.1 oz) water
- 50 g (1.8 oz) yuzu juice
- 50 g (1.8 oz) whole milk
Method
1
Rehydrate the gelatine in the water.
2
Melt the white chocolate and cocoa butter in the microwave.
3
Heat the milk until just boiling then, off the heat, add the rehydrated gelatine.
4
Pour the milk over the melted chocolate in three additions, stirring with a spatula to create an emulsion. Add the yuzu juice and mix well.
5
Leave to cool to around 32°C / 90°F.
6
Whip the cream to a soft chantilly — do not over-whip; it should be light and foamy.
7
Gently fold the whipped cream into the chocolate base and set aside until assembly.
Blueberry mousse
Ingredients
- 250 g (8.8 oz) blueberry purée
- 170 g (6 oz) whipping cream
- 5 g (0.2 oz) gelatine (2.5 sheets)
- 30 g (1.1 oz) water
- 100 g (3.5 oz) whole blueberries
Method
1
Rehydrate the gelatine in the water.
2
Bring the blueberry purée to the boil then, off the heat, add the rehydrated gelatine and mix well. Leave to cool to around 30°C / 86°F.
3
Whip the cream to a soft chantilly, then fold it gently into the cooled blueberry purée using a rubber spatula.
4
Add the whole blueberries and mix gently.
5
Set aside until assembly.
Assembly
Ingredients
- None
Method
1
Place your entremet ring on a tray covered with baking paper, with a strip of acetate around the inside.
2
Pour a first layer of blueberry mousse (roughly a third of the total mousse) into the bottom of the ring and freeze for 10–15 minutes.
3
Place the blueberry compote insert on top of the mousse, in the centre of the ring. Press gently.
4
Pour another layer of blueberry mousse on top of the insert. Spread it flat and freeze for another 10–15 minutes.
5
Place the reconstituted shortbread on top — it should fit neatly inside the ring.
6
Pour the ivory yuzu mousse on top of the shortbread. Tap the tray gently to level it out. Leave a little space at the top for the sponge.
7
Finish with the blueberry and lemon soft sponge, pressing it gently so that it is level with the top of the ring.
8
Cover with cling film and freeze overnight.
Neutral glaze
Ingredients
- 600 g (21.2 oz) neutral glaze
- 60 g (2.1 oz) water
Method
1
Heat the neutral glaze and water together in a saucepan, stirring until the glaze is smooth and fluid.
2
Remove the entremet from the freezer, unmould it and place on a wire rack over a tray.
3
Pour the glaze over the entremet (at around 105°F/40°C / 104°F) and use a small offset spatula to spread it smoothly. Leave it to set for a few minutes before decorating.
Decoration
Ingredients
- Fresh blueberries
- Edible gold leaf
Method
1
Decorate the top of the entremet with fresh blueberries and a few pieces of edible gold leaf.
2
Leave the entremet to defrost in the refrigerator for at least 6 hours before serving.
Gallery
