Recette: Délicieux Entremet pêche blanc et framboise

Entremet pêche blanc et framboise.

Entremet pêche blanc et framboise Vous pouvez cuisiner Entremet pêche blanc et framboise utilisant 17 Ingrédients et 5 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Entremet pêche blanc et framboise

  1. Préparer of Financier framboise :.
  2. Vous avez besoin 4 of blancs d'oeufs.
  3. Préparer 130 g of beurre doux.
  4. Vous avez besoin 130 g of sucre glace.
  5. C'est 60 g of poudre d'amande.
  6. C'est 45 g of farine.
  7. C'est 24 of framboises.
  8. Préparer of Quelques gouttes d'arôme d'amande amer.
  9. Préparer of Mousse framboise :.
  10. Préparer 250 ml of crème liquide entière.
  11. Préparer 100 g of coulis ou purée de framboise.
  12. C'est 50 g of sucre.
  13. Préparer 3.5 of feuilles de gélatine (200 bloom).
  14. C'est of Mousse pêche blanche :.
  15. Préparer 350 ml of crème liquide entière.
  16. Vous avez besoin 15 cl of sirop de pêche ou purée de pêche (+ 50g de sucre).
  17. Préparer 4 of feuilles de gélatine (200 bloom).

Entremet pêche blanc et framboise instructions de recette

  1. Financier framboise : préchauffer votre four à 180°C. Dans une casserole, faire fondre le beurre jusqu'à ce qu'il prenne une couleur noisette. Dans un cul de poule, faire mousser vos blancs d'oeufs au fouet et ajouter le sucre glace. Bien mélanger..
  2. Incorporer la poudre d'amande, la farine. Mélanger, puis ajouter le beurre noisette. Mélanger jusqu'à ce que la préparation soit homogène. Verser la préparation dans les moules à financier (beurrés et farinés sauf si en silicone), déposer deux framboises et mettre au four pendant 15min..
  3. Mousse framboise : Au batteur, monter la crème liquide en chantilly. Dans un bol d'eau froide et faire ramollir la gélatine. Dans une casserole, faire chauffer le coulis et le sucre. Lorsque le mélange est chaud, ajouter la gélatine essorée et mélanger jusqu'à dissolution complète et laisser tiédir. Lorsque le mélange est tiède, l'incorporer à la chantilly à l'aide d'une spatule. Déposer la mousse dans le moule et réserver le moule au congélateur..
  4. Mousse pêche : Même procédé que la 1ère mousse. Couler la 2ème mousse sur la 1ère. Déposer votre biscuit sur la dernière couche et réserver au congélateur une nuit..
  5. Le lendemain, démouler l'entremet et vaporiser de spray velour. Remettre au frigo et laisser décongeler 3-4h avant dégustation..

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