Kodomo, Rainbow dream: Vanilla and Berry jelly entremets

This week is for children, ^^. In Thailand, Saturday of second week of January is Children's day.

When thinking about children, they are full of energy and vivid dream. They are in the stage that they can be anything, go anywhere and do everything, their lives are full of color. I make this entremets base on this vision ^^. When I look at my niece and nephews, I never know when will they be in the future, but right now, I want them to try many things as they can and don't afraid to be themselves. The children have enough time to do something wrong and correct it (well, I didn't mean something against the law, haha), until they know what is right for them. Not that only the children have their right to dream, we "grown ups" have our right too, don't stop your dream and make them come true if you really want it. Dream is only a dream if you never make it come true!!!!
So this entremets is for every children and everyone with children's heart (ex. ME, haha), may your dream come to true and wish you have your life full of beautiful rainbow color.

Kodomo, Rainbow dream: Vanilla and Berry jelly entremets 

Make 6 (5.5cm)

Assemble
500g ................... Tempered white chocolate
60g ...................... Simple syrup
............................. M&M
............................. Pocky

Chocolate sponge

85g .................... Eggs

42g .................... Superfine sugar

........................... A dash of salt

13g .................... Cake flour

8g ...................... Cocoa powder

20g .................... Corn flour

Vanilla Mousse
100g ................................ Milk
30g .................................. Sugar
......................................... Seed from 1/4 of vanilla pod
20g ................................. Egg yolks
3g ................................ Gelatin sheets
140g ............................... Whipping cream
Raspberry mousse
100g ................................. Raspberry puree
30g ................................... Granulated sugar
2g ..................................... Gelatin sheet

100g ................................. Whipping cream

Crumble

50g ................................. All purpose flour

50g ................................. Light brown sugar

50g ................................. Almond powder

60g ................................. Butter

......................................... A pinch of salt
Jelly
1 pack ............................. Strawberry jelly

Brush the molds with oil and cover outside of the molds with plastic sheets.

Cut the chocolate transfer sheet to fit the size of the mold (I use 5.5cm mold so I cut into 5x20cm).

Tempering the white chocolate and spread over the chocolate transfer sheets.

When the chocolate start to semi-dry, roll it over the plastic sheet, and refrigerate until firm (if the weather is hot, refrigerate until ready to use).

Make the chocolate sponge cake:

  

Preheat the oven to 200°C Line 24x34cm sheet pan with paper.
Beat the egg and salt until mix and lighter in color, gradually add the sugar into the egg and beat until ribbon stage (you can see that you can lift the beater and make the letter 8).

  

Sift the cocoa powder, flour and corn flour together. Put the flour mixture into the egg mixture (divide the mixture into 3 parts) and fold gently until combine. 

Pour into the prepared pan and bake for 7 minutes.

Let the cake cool completely, then cut into 12 pieces (5.5cm)

Make the crumble:

Preheat the oven to 180°C
Line a baking sheet with baking paper.
Put all the ingredient into the food processor, process until combine.
Pat the dough into the pan and bake in the oven for 10 minutes.
Take out of the oven, then lower the heat to 150°C
Using the fork to tear the dough into small crumb, let the crumb cool to room temperature.
Bake the crumb for 10 minutes, then let it cool completely.

I use this one.

Make the jelly, following the package instruction, and pour into a mold, note that you won't use all of the jelly ^^.

Makes the Raspberry mousse:

Bloom the gelatin in cold water. 
Pour half of the raspberry with the sugar into the microwavable bowl, heat for 1 minutes until hot.
Put the gelatin into the raspberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the raspberry mixture.

Gently fold back the raspberry and cream mixture into the cream. The mixture will be quite loose.

Make the Creme anglaise:

Bloom the gelatin in cold water.
In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.
Add gelatin into creme anglaise after removing from the heat, stir to combine.
Strain the mixture into the bowl to remove any egg that may have scrambled.
Wait until it has completely cooled.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Assemble:

Remove the chocolate from the transfer sheets, and place on a tray.
Place chocolate sponge inside and sprinkle with simple syrup.
Pipe the raspberry mousse on top of the chocolate sponge.
Place another piece of the chocolate sponge on top of the raspberry mousse, sprinkle with simple syrup. Refrigerate for 1 hour.
Pipe the vanilla mousse on top of the chocolate sponge, and cut the jelly into small cubes and place on the vanilla mousse.
Refrigerate for 4 hours or until firm.
Before serving, put the crumble on top of vanilla mousse, and decorate with M&M and Pockey.

Kodomo, Rainbow dream: Vanilla and Berry jelly entremets