Pretty in Pink

Tags

dessert, lavender cream, raspberry cake, raspberry entremet, raspberry mousse

Sweet and lovely

So the idea of this entremet recipe is coming from the lavender ice cream that i bought the other day. This recipe combine the flowery smell from the lavender and the tangy sweetness of the raspberry. It turned out quite good. It tasted almost like raspberry sorbet with that elegant touch from the lavender cremeux.

For order please send email to : diana.widjaja@gmail.com

This cake made from 4 components:

Sugar Cookies
Lavender Sponge Cake
Lavender Cremeux
Raspberry Mousse

Makes 15 cm cake.

For Sugar Cookies –> please refer to this recipe.

Make half of the recipe, then use 12 cm cake mold/ring mold to cut your cookie dough. Bake it till it dried.

Lavender Sponge Cake (I adapted from this recipe)

Things you need:

2 Eggs
50gr Sugar
40gr Flour
20 ml Whipping cream
pinch of salt
1.5 gr dried lavender

Things you need to do:

Preheat the oven to 180°C. Line 8″ baking pan with baking paper.

Sift the flour and salt together, set aside. Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage). Sprinkle the flour over the egg batter and fold to combine.

Put whipping cream and lavender in the small bowl and heat it up in the microwave. Take it out from the microwave and let it steep for 5-10 mins. Strain the cream from the lavender.

Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine. Pour the batter back and fold to combine. Bake for 10-12 mins.

Lavender Cremeux –> i get the recipe from this book

Basically the recipe is almost the same like you are making creme patisserie with additional step where then you infused the cream with the lavender.

Put the lavender cremeux in a 10 cm ring mold, refrigerate it until it sets.

Raspberry mousse

Things you need:

1.5 sheets leaf gelatine
200 ml raspberry puree
120g italian meringue (get the recipe from this site)
100 ml whipping cream
2 tbsp raspberry liqueur

Things you need to do:

Soak the gelatine in cold water. Pour raspberry puree into a bowl and mix in the italian meringue using baloon whisk.

In another bowl, whip the cream to soft peaks. Using rubber spatula, gently fold the whipped cream into the meringue and puree mixture.

Warm the liqueur in a small pan to about 50 C take out from heat. Drain the gelatine, and add it into the liqueur , stir to dissolve. Pour into the mousse mixture, folding it in with the spatula until evenly combine.

Putting it all together

Make the sugar syrup from 2 tbsp honey, mix it with 1 tbsp of water and heat it up over the stove till it warm. Set aside.

Cut the sponge cake with your 12 cm ring mold (same size with your cookie cutter). Brush the sponge cake with some sugar syrup. Set aside.

Place the cookie at the base center of the ring mold. Then set the cake on top the cookie. Pour the raspberry mousse to fill up 1/2 of the mold. Put the cake in the freezer for 5 mins (this will set the mousse a bit).

While waiting, take out the lavender cremeux from the mold. Once the mousse is slightly set, put the lavender cremeux onto the mousse, then pour the rest of the raspberry mousse on to it.

Put the cake in the fridge till firm up, then take it out from the mold. Decorate the cake with some dried flowers and berries.

Note: Photo port-folio can be found here.