Rouge Amour: Raspberry and rose entremets, My love is red !!

Seen like a long time since I make something like this, ^^ well, there's a time that we want to be creative or just want to bake, right?

Rouge Amour: Raspberry and rose entremets

Red is tempting, I always want to make red color entremets, and when I think about red, raspberry is one of the flavor that comes to my mind.
But I remember that when I made Chaleur, I got some question about making the rose cream, and that idea is still in my head ^^. And I want to mix both of the flavor together to make my real red entremets. 
I choose to use the raspberry as the main part, because I want too much rose fragrance, it  remind me of a soap, hehe, just a hint of it and you will be under its spell. 
I had a very good time making this, the rose cream is very easy to make, just like the way you make the custard, but don't forget to freeze it until it's firm enough to move from the mold or you will be in big trouble. Raspberry mousse is a mixture of cream, raspberry puree and raspberry flavor Italian meringue, which make it light and yes, delicious.
It will be one of great entremets to start the month of love. You can make for Valentine day too, ^^ because both rose and red always mean "Love", right?

Rouge Amour

Raspberry and rose entremets

Make 9 (5.5x5 cm mold)

Biscuit joconde sans beurre

T.P.T

-38g ................................. Icing sugar

-38g ................................. Almond powder

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-30g .................................. Egg whites

-20g .................................. Egg yolks

Meringue

-75g .................................. Egg whites

-45g ................................. Sugar

Flour

-33g ................................. Cake flour

Rose Cream

130g ........................................... Whipping cream
30g ............................................. Egg yolks
25g ............................................. Sugar
1g ................................................ Gelatin sheet
7g ................................................ Crème de framboise
1/4tsp ........................................ Rose water


Raspberry mousse

160g ............................................ Raspberry puree

12g .............................................. Lemon juice

5g ................................................. Crème de framboise

-Italian meringue 

--40g ........................................... Egg whites

--20g ........................................... Raspberry puree

--70g ........................................... Sugar

10g ............................................... Gelatin sheets

160g ............................................. Whipping cream

Raspberry milk glaze

180g ............................................. Sugar

45g ............................................... Water

200g ............................................ Whipping cream

45g ............................................... Milk

60g ............................................... Glucose syrup

30g ............................................... Nappage 

½tsp ............................................ Raspberry extract

 6g ................................................. Gelatin sheets

....................................................... Red food coloring

For decoration

....................................................... Fresh raspberries

....................................................... Rose petals

....................................................... Gold leaf

Preparation:

Pan size: 30x30 cm pan lined with baking paper

Oven temperature: 230 °C

Sift the flour.

Beat T.P.T and eggs together until light in color.
Make the meringue by whipping the egg white and sugar together until stiff peak form.
Divide the meringue into 3 parts, fold the meringue into almond mixture, alternate with sifted flour, be careful not to knock off the air.

Spread the batter onto the prepared pan, bake for 6-8 minutes.
Let the biscuit cool on a wire racks.

 Bloom the gelatin sheets in iced cold water. 
Beat the egg yolks with the sugar boil the whipping cream, then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan out of the heat and stir in the gelatin and rose water.

 Pass the mixture through a sieve and pour the cream into the silicone molds, freeze for 6 hours (or overnight).

Make the Italian meringue:
 In a sauce pan, put the sugar and raspberry puree and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

 Bloom the gelatin sheets in iced cold water. 

 Warm 100g of the raspberry puree and stir in the gelatin, and mix it with the rest of the puree. Fold the raspberry mixture into the Italian meringue.

Whip the whipping cream until soft peaks form.

Fold 1/3 of the whipping cream into raspberry mixture.

Pour the  raspberry mixture back into the whipped cream bowl, fold to combine.

Pipe the mousse into the rings and place the rose cream in the center.

Cover with biscuits.

Freeze until ready to use.

 Make the Raspberry milk glaze

  In a sauce pan, put the sugar and water together, and bring to boil over medium low heat.
Meanwhile boil the whipping cream and milk together, then turn off the heat.

When the syrup reaches 110°C, take the pan out of the heat and slowly pour into the whipping cream pan, stir constantly until combine.
Pour the glucose syrup and nappage into the pan, put the pan over low heat stir until combine.
Take the pan out of the heat and stir in the gelatin

Mix in the raspberry extract and red food coloring. Let it cool.
Take the mousse out of the molds, cover with the raspberry milk glaze, let the glaze set. Then decorate with fresh raspberry.

Rouge Amour: Raspberry and rose entremets

Rouge Amour: Raspberry and rose entremets, My love is red !!