Peach Vegan Chocolate Mousse Entremet

Directions

Component 1: Basbousa

Basbousa Base

1. Heat the oven to 170 °C and grease a tray.

2. In a bowl place the water and oil, mix the sugar.

3. Sieve the dry ingredients and add them to the water mixture and mix to combine

4. 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

5. Bake it in the preheated oven for around half hour or until its brownish

Syrup

1. To a medium saucepan, add water and sugar, bring to boil, and stir until all sugar has dissolved for around 3 minutes

2. Add the lemon juice, allow to cool then add the rose concentrated aroma

Component 2: Peach Jelly

1. Mix to combine sugar and agar agar then set aside

2. 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

3. 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

1. Boil the aquafaba water with sugar while stirring then continue to heat around 18 minutes to reduce the aquafaba to 200 g

2. Allow to chill in the refrigerator.

Vegan Chocolate Mousse

1. Whisk the chilled aquafaba mouse base in a stand mixer until you have a whipped meringue for about 8 minutes

2. 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

3. Gently fold the ganache through the whipped aquafaba while adding the Deco Relief Rose concentrated Aroma

4. Transfer the mousse into a piping bag and assemble immediately into the Pavoni Silicon Mould PAVOFLEX "Jasmine" PX4355

Component 4: Dark Chocolate Ganache

1. 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

1. Heat the oven to 170 °C

2. Place the water and sugar into a saucepan and bring to boil

3. Meanwhile boil the rice vermicelli in hot water for about 3 minutes

4. Once the sugar has completely dissolved add the boiled rice vermicelli, and let it simmer for a couple of minutes

5. Strain the vermicelli and add some melted vegan butter and layer them into the Pavoni Silicon Mould PAVOFLEX "Jasmine" PX4355

6. Bake until golden brown and allow to cool at room temperature