Peach Vegan Chocolate Mousse Entremet
Peach Vegan Chocolate Mousse Entremet
Rated 5.0 stars by 1 users
Category
dessert
A delicious gluten free, plant-based- vegan oriental entremets, devised with a layer of vegan of chocolate rose water mousse finished with NXT vegan chocolate ganache and candied kunafa vermicelli rose water mousse finished with NXT vegan chocolate ganache and candied kunafa vermicelli
Chef Evah Reaidy – Special Dietary Food Expert
Ingredients
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67 g Gluten Free polenta
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32 g gluten free corn meal
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19 g gluten free Sinless cake flour
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40 g caster sugar
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1 tsp baking powder
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30 g canola oil
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200 g water ( or any plant based milk )
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200 g caster sugar
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200 g water
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1 tsp lemon juice
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½ tsp Deco Relief Rose Concentrated Aroma
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35 g caster sugar
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3 g agar agar
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260 g Cap Fruit White Peach fruit puree.
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400 g canned chickpea
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100 g caster sugar
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200 g aquafaba Mousse base
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300 g NXT Dairy-Free (Vegan) M_lk Chocolate Callets 42.3%
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30 g vegan butter
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90 g plant based milk
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10 g Deco Relief Rose concentrated Aroma
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150 g NXT Dairy-Free (Vegan) Dark Chocolate Callets 55.7%
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200 g plant based milk of your choice
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15 g vegan butter
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200 g Gluten free rice vermicelli
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120 g water
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160 g caster sugar
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Pavoni Silicon Mould PAVOFLEX "Jasmine" PX4355
Component 1: Basbousa
Basbousa Base
Syrup
Component 2: Peach Jelly
Component 3: Vegan Rose Chocolate Mousse
AquaFaba Mousse Base
Vegan Chocolate Mousse
Component 4: Dark Chocolate Ganache
Component 5: Gluten free candied Kunafa Vermicelli
You Will Need
Directions
Component 1: Basbousa
Basbousa Base
Heat the oven to 170 °C and grease a tray.
In a bowl place the water and oil, mix the sugar.
Sieve the dry ingredients and add them to the water mixture and mix to combine
Once the mixture is combined and there are no lumps transfer it to the prepared tray and spread it into an even layer and line it into the desired shape so we can imbibe it with syrup after baking
Bake it in the preheated oven for around half hour or until its brownish
Syrup
To a medium saucepan, add water and sugar, bring to boil, and stir until all sugar has dissolved for around 3 minutes
Add the lemon juice, allow to cool then add the rose concentrated aroma
Component 2: Peach Jelly
Mix to combine sugar and agar agar then set aside
Bring the Cap Fruit White Peach fruit puree to boil in a saucepan then add the sugar agar agar mixture while whisking and boil it
Pour the jelly into a round small silicon mould and place it into the freezer for 3 to 5 hours to set
Component 3: Vegan Rose Chocolate Mousse
AquaFaba Mousse Base
Boil the aquafaba water with sugar while stirring then continue to heat around 18 minutes to reduce the aquafaba to 200 g
Allow to chill in the refrigerator.
Vegan Chocolate Mousse
Whisk the chilled aquafaba mouse base in a stand mixer until you have a whipped meringue for about 8 minutes
Meanwhile boil the plant based milk and pure it over NXT Dairy-Free (Vegan) M_lk Chocolate Callets 42.3% and add the vegan butter till its melted
Gently fold the ganache through the whipped aquafaba while adding the Deco Relief Rose concentrated Aroma
Transfer the mousse into a piping bag and assemble immediately into the Pavoni Silicon Mould PAVOFLEX "Jasmine" PX4355
Component 4: Dark Chocolate Ganache
In a saucepan bring the plant based milk to boil and pour it over the NXT Dairy-Free (Vegan) Dark Chocolate Callets 55.7% and vegan butter. Then whisk to emulsify. Allow to cool before use
Component 5: Gluten free candied Kunafa Vermicelli
Heat the oven to 170 °C
Place the water and sugar into a saucepan and bring to boil
Meanwhile boil the rice vermicelli in hot water for about 3 minutes
Once the sugar has completely dissolved add the boiled rice vermicelli, and let it simmer for a couple of minutes
Strain the vermicelli and add some melted vegan butter and layer them into the Pavoni Silicon Mould PAVOFLEX "Jasmine" PX4355
Bake until golden brown and allow to cool at room temperature
