Pineapple Entremet

Hello people of the earth!

Sorry for being missing in action for more than half an year. It was my 12th standard and studies and college entrances were a priority. Also, I didn't make any cool stuff for a really long time so why bother you with just eggs, toast and Maggi huh? Sorry.

So...now that the mandatory apologies and explanations no one asked for are done, lets get to the food, shall we?

Entremet/Entremets  is a French word meaning "between servings". In the French Cuisine, it is a small dish served between courses, or just a dessert. For pastry chefs, it is a multi-layered cake which has different complimentary textures and flavours. (Also, it is pretty to look at!)

I have wanted to make an entremet forever. But making the different layers and assembly and all that stuff takes a fair amount of time and patience. The former I don't use wisely and the latter I lack. In addition to that, I had a hard time in structuring the perfect different layers I wanted in my first entremet. So, After a lot of thinking and scribbling I came up with this tropical themed pineapple entremet.

 

This entremet has a total of nine layers and seven different elements. I made one large entremet

but they can also be made in individual glasses and it would make a delicious trifle as well. The hint of spice provided by addition of ginger in just one layer makes all the difference. Each elements is a dessert in itself, so feel free to make any of the individual seven elements just as they are. Other layers like desiccated coconut, pineapple chunks, mango jelly, mango mousse, etc can be added too as per an individual's liking.

 

INGREDIENTS AND METHOD

 

1.Pineapple Cake

What you'll need:

Method

1. Preheat the oven at 180 degree C.

2. Sieve together the flour, baking powder and salt to remove any lumps.

3. Whisk the egg whites with the cream of tartar till soft peak form.

4. Beat the butter and sugar together till the mixture turns pale and fluffy.

5. Add in the egg yolks, one at a time, beating after every addition.

6. Fold in the dry ingredients mixture, the egg whites and milk alternatively, in three additions.

 7. Once the batter is done, pour it into a greased and butter paper lined 9-inch round cake tin (same size as the entremet mould) and bake at 180 degree C for 35-40 min or until a skewer inserted in the center comes out clean.

8. Let the cake come to room temperature and then transfer it to the refrigerator for 1-2 hours to make it easier to cut into layers.

9. Divide the cake into two equal layers using a serrated knife.

***

2.Biscuit Base

What you'll need

Method

1. Mix the crushed biscuits and butter together.

 2. Transfer to a acetate sheet lined lose-bottom tin and press nicely to make an even layer.

***

3. Panna Cotta

Find the recipe, here

NOTE- Halve the recipe for this layer.

 

Once the Panna Cotta mixture has slightly cooled, pour it on the biscuit base and refrigerate for 1-2 hours, until set.

***

 

4. Ginger- Pineapple Jelly

What you'll need

Method

1. Boil the water along with the grated ginger. 

2. Add the jelly crystals and whisk well. 

3. Pass the mixture through a sieve and refrigerate in a round tin of the same size/smaller size than the entremet tin.

***

 

 

 5.  Once the Panna cotta is set, place the first cake layer on top and soak it with sugar syrup.

(2 tbsp. Sugar + 1 glass of water)

***

 

6. Add the layer of the Ginger- Pineapple Jelly.

***

7. Pineapple Cream

1. Whip 500ml of cream and add the desired amount of sugar and pineapple essence.

 (make sure it is not too sweet)

 2. Transfer it to a piping bag and pipe a thin layer of the cream over and around the jelly.

3.Using the back of a spoon spread the icing to cover all the empty spaces.

 

8.Praline

What you'll need

 

Method

 1. Heat the sugar in a clean, dry bowl till a dark brown caramel is formed.

2. Simultaneously, roast the cashew nuts.

3. Combine the cashews with the caramel.

4. Transfer the mixture to a greased plate and spread it into an even layer using a spoon. Do not touch it till completely cool and hard.

5. Place chunks of praline in a ziplock bag and crush using a rolling pin.

 6. Layer the entremet with the crushed praline.

***

9. Place the second layer of cake and soak it with the sugar syrup.

***

 

10. Cover the cake layer with a thick layer of cream. Refrigerate for 1-1.5 hours.

***

11. White Chocolate Glaze

What you'll need

Method

1. Heat the cream till it comes to a boil.

2. Add the boiling cream to the white chocolate.

3. Keep the bowl undisturbed for 5 minutes, then whisk to melt in the remaining chocolate.

4. Optional: Add a few drops of yellow food coloring and mix it in.

***

 

12. Unmould the dessert.

***

13. Remove the acetate sheet.

***

14. Cover the entremet with a layer of icing and smooth it out with a spatula dipped in hot water.

***

 15. Glazing

 Pour the glaze over the dessert and let it drip through the sides.

Refrigerate.

 

16. White Chocolate Nests

 1. Pipe white chocolate on ice cubes in different patterns and put them in the freezer for 2-3 minutes.

 The nests will come out smoothly.

***

 

Decorate the cake with praline and chocolate nests.

Cherries can be added for some contrasting color.

Done!

❤