Here’s a recipe I’ve been wanting to publish for a while. In early May, I came across the recipe for the vanilla Stone with a tonka crème brûlée insert and blueberry jelly by Sabrina from the blog Mes douceurs. The photos immediately made me want to make it myself.
I really liked this entremets (so did my colleagues) — vanilla and blueberry go together very well. The jelly was perhaps a little too “sticky”, so I removed 1 g of pectin from the recipe. As for the mirror glaze, it was all lovely, smooth and shiny when I poured it, but I took the photos more than a day later and it wasn’t quite as pretty after a spell in the fridge.
The Eclipse mould by Silikomart is made of 2 parts, which is what gives this lovely domed shape.
Ingredients & preparation
7 components · Full recipe
Mirror Glaze
Ingredients
- 150 g (5.3 oz) glucose
- 150 g (5.3 oz) white chocolate
- 75 g (2.6 oz) water
- 150 g (5.3 oz) caster sugar
- 10 g (0.4 oz) leaf gelatine
- 100 g (3.5 oz) full-fat liquid cream
- white food colouring (titanium dioxide) and blueberry food colouring
Preparation
1
Ideally, prepare the glaze the day before and reheat it in the microwave before use.
2
Soak the gelatine leaves in very cold water for 10 minutes.
3
Heat the water, sugar and glucose to 103°C / 217°F.
4
Pour this hot mixture over the liquid cream and the softened, squeezed-out gelatine. Mix well, then pour over the white chocolate and mix again.
5
Divide the glaze between 2 bowls. Add white food colouring (titanium dioxide) to the first and blueberry food colouring to the second. Blitz both with a hand blender to smooth the glaze — be careful not to incorporate any air bubbles, which will spoil the finish.
6
Pass both glazes through a fine-mesh sieve and leave to cool.
Blueberry Jelly (prepare the day before)
Ingredients
- 270 g (9.5 oz) fresh blueberries
- 1 tbsp water
- 70 g (2.5 oz) caster sugar
- juice of ½ lemon
- 3 g (0.1 oz) NH pectin
Preparation
1
Blitz the blueberries with 1 tablespoon of water, then pass the purée through a fine-mesh sieve.
2
Heat the fruit purée.
3
Mix the sugar and pectin together. Pectin must never be added on its own, as it will form lumps.
4
Pour the sugar-pectin mixture into the fruit purée and bring to the boil for 1 minute.
5
Pour into a 14 cm (5.5 in) ring and freeze.
Vanilla Tonka Bean Crème Brûlée (prepare the day before)
Ingredients
- 57 g (2 oz) milk
- 57 g (2 oz) full-fat liquid cream
- 1 vanilla pod
- ½ tonka bean
- 27 g (1 oz) egg yolks
- 30 g (1.1 oz) caster sugar
- 4 g (0.1 oz) gelatine
Preparation
1
Soak the gelatine leaves in very cold water.
2
Heat the milk, cream, vanilla seeds and pod, and the grated half tonka bean. Leave to infuse for about ten minutes.
3
Whisk the egg yolks with the sugar.
4
Reheat the milk, then pour it over the egg yolk and sugar mixture through a fine-mesh sieve, mix well and return everything to the heat. Cook to 85°C / 185°F, stirring constantly with a rubber spatula. Be careful not to let the cream boil.
5
Off the heat, add the squeezed-out gelatine and stir. Pass the cream through a fine-mesh sieve to obtain a smooth, homogeneous mixture.
6
Take the ring out of the freezer and pour the crème brûlée over the blueberry jelly. Freeze overnight.
Blueberry Financier
Ingredients
- 25 g (0.9 oz) butter
- 45 g (1.6 oz) icing sugar
- 15 g (0.5 oz) ground almonds
- 20 g (0.7 oz) plain flour
- 50 g (1.8 oz) egg whites
- 15 g (0.5 oz) blueberry purée
Preparation
1
Preheat the oven to 200°C / 400°F.
2
Melt the butter in a saucepan until it turns a hazelnut colour, stirring constantly. Leave to cool.
3
In a bowl, mix all the dry ingredients together, then add the egg whites and blueberry purée.
4
Add the browned butter at room temperature.
5
Pour the batter into a 16 cm (6.3 in) ring placed on a baking tray lined with baking paper.
6
Lower the oven temperature to 170°C / 340°F and bake for 12 to 15 minutes — the batter should have a light golden colour. Once out of the oven, leave to cool in the ring.
Vanilla Bavarian Mousse
Ingredients
- 2 egg yolks
- 70 g (2.5 oz) caster sugar
- 250 g (8.8 oz) milk
- 7 g (0.2 oz) gelatine
- 350 g (12.3 oz) full-fat liquid cream
- 1 vanilla pod
Preparation
1
Soak the gelatine leaves in very cold water.
2
Heat the milk with the vanilla seeds and pod. Leave to infuse for about ten minutes.
3
Whisk the egg yolks with the sugar.
4
Reheat the milk, then pour it over the egg yolk and sugar mixture through a fine-mesh sieve, mix well and return everything to the heat.
5
Cook to 85°C / 185°F, stirring constantly with a rubber spatula. Be careful not to let the cream boil.
6
Off the heat, add the drained gelatine. Leave to cool.
7
Whip the full-fat liquid cream until soft and airy — do not over-whip; it should be light and mousse-like.
8
When the custard has cooled to 45°C / 113°F, gently fold in the whipped cream and set aside.
Assembly
Ingredients
- None
Preparation
1
Pour a portion of the vanilla Bavarian mousse into the silicone mould.
2
Remove the insert from the freezer and place it in the centre. Press down gently — the vanilla mousse will rise slightly up the sides.
3
Pour in the remaining vanilla Bavarian mousse, then place the blueberry financier on top. Press down lightly to sink the biscuit. Smooth the surface with a spatula.
4
Cover with cling film and freeze overnight.
Decoration
Ingredients
- vanilla chantilly cream
- a few blueberries
- opalines (coloured sugar discs)
Preparation
1
Remove the entremet from the freezer. Unmould from the silicone mould. Smooth the edges of the entremet — simply holding it in your hands is enough; the warmth of your hands will even out the surface.
2
Place it on a wire rack set over a plate or tray to catch any excess glaze.
3
Reheat both glazes (white and blueberry) in the microwave to approximately 30°C / 86°F, then pour them simultaneously over the entremet to coat it completely.
4
Leave to drip, then use a knife to cut off any small drips that have set.
5
Lift the entremet off the rack and place it on a serving dish. Leave to thaw in the fridge for approximately 5 to 6 hours.
6
Decorate as you wish. I piped vanilla chantilly cream using a Saint-Honoré nozzle, then added a few blueberries and some opalines (coloured sugar discs).
Gallery
