Scarlett Entremet | Valrhona
Fill a 16cm ring halfway with Dark Chocolate Mousse. Place a disk of Chocolate Dacquoise along with a cherry and a disk of the Black Currant Compote into t
Ingredients
- 65g unsalted butter
- 65g powdered sugar
- 1 pinch sea salt
- 25g eggs
- 1g vanilla paste
- 85g all-purpose flour
- 30g COCOA POWDER
- 25g almond flour
- 50g almonds (sliced)
- 135g cherries
- 270g cherry purée
- 160g black currant purée
- 110g raspberry purée
- 2 pinch cloves (ground)
- 85g sugar
- 2g pectin NH
- 10g gelatin
- 100g whipping cream
- 150g whole milk
- 22g invert sugar
- 305g TAÏNORI 64%
- 4g gelatin
- 500g whipping cream
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