ILLANKA BEET ENTREMETS
An original recipe by Guillaume Roesz, L'École Valrhona Executive Pastry Chef, North America
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Cooking tools:
- Cake ring
- Silicone baking mat
- Cheesecloth
- Fine-mesh sieve
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Double boiler
- Hand mixer
- Sifter
- Oven
- Stove
- Saucepan
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Measuring cup
- Tube
- Freezer
- Refrigerator
Ingredients
- 285g butter
- 100g ILLANKA 63% COUVERTURE
- 250g whole eggs
- 340g dark brown sugar
- 140g all-purpose flour
- 255g almonds, chopped
- 1,600g whole frozen raspberries
- 475g raspberry Juice
- 300g beet juice
- 17g lemon juice
- 10g fresh ginger juice
- 120g sugar
- 5g lemon zest
- 1ea NOROHY Madagascar Vanilla Bean, split and scraped
- 275g Beet and Raspberry Juice
- 130g SOSA Glucose Syrup DE 38/40
- 3g NOROHY Madagascar Vanilla Bean, split and scraped
- 275g sugar
- 95g heavy cream 36%
- 110g butter
- 320g beets, cooked and peeled
- 320g Beet and Raspberry Juice
- 32g dark brown sugar
- 3.2g SOSA Pectin NH
- 325g Beet and Raspberry Juice
- 5.3g SOSA Powdered Gelatin 220 bloom
- 26.5g water, for the gelatin
- 150g water-1
- 200g sugar
- 250g SOSA Glucose Syrup DE 38/40
- 200g sweetened condensed milk
- 340g ILLANKA 63% COUVERTURE
- 50g VALRHONA COCOA BUTTER
- 400g ABSOLU CRISTAL NEUTRAL GLAZE
- 40g water-2
- 350g whole milk
- 56g SOSA Glucose Syrup DE 60
- 7g SOSA Powdered Gelatin 220 bloom
- 35g water, for the gelatin
- 476g ILLANKA 63% COUVERTURE
- 700g heavy cream 36%
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