It’s Thai New Year, so I thought to tribute one of my favorite cuisines with an entremet inspired by flavours typical of Thai cuisine. I hope you will try it and like it as much as I did!
The elements of the entremet:
- Thai basil sponge
- Peanut and bird eye chilli croustillant
- lime namelaka
- Pineapple tamarind compote
- Kaffir lime leaves mousse
- Mirror glaze (neutral flavour)
For this I used: Silikomart goccia mould, mini spheres mould, a round baking tin and piping bags.
*Thai basil sponge biscuit
80g brown sugar
90g all purpose flour
1g baking powder
1g baking soda
Zest of 1 lime
2g thai basil leaves
60g almond milk
1/2 flax egg (1.8g flax seeds + 20g lemon juice)
40g rapeseed oil
Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest and the flax egg, whisk well. Finally add the milk and the oil, and the basil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl.
Bake at 130C fan in a small-medium round tin.
*Peanut and chili croustillant
80g vegan white chocolate
20g chopped peanuts – toasted for 7’ at 160C
1 bird eye chilli – you can de-seed it or put half if you don’t like heat, but the other components are pretty sweet so some heat balances everything really well
Melt the vegan white chocolate and whisk in the peanuts and the chilli. Spread on parchment paper in a circle the size of your sponge.
*Pineapple tamarind compote
200g fresh pineapple
1/2 lime zest
1 1/2 tsp tamarind pulp
20g sugar + 2g NH pectin
3g thai basil
2g agar agar
Finely chop the pineapple and put it in a saucepan. When warm add the other ingredients except for the agar agar. Bring to high temperatures then when the mixture resembles a compote stir in the agar agar and cook for 3’ (the agar agar need 90C to activate properly). Pour in the spheric moulds and let set in the freezer.
1,5 g agar agar
135g vegan white chocolate
95 lime juice
10g agave syrup
150g heavy cream
Melt the vegan white chocolate. Heat the lime juice and the agave syrup on a low heat, then pour it on the melted chocolate in 3 batches, stirring constantly. Move to a blending glass and emulsify. Add the cold heavy cream to the wire. Transfer to a baking dish and chill overnight, with cling film touching the surface.
Place the spheric compote on the sponge biscuit leaving spaces between each of the spheres to pipe the lime namelaka. Freeze.
*Kaffir lime mousse
150g vegan white chocolate
225g heavy cream + 4 kaffir lime leaves (infuse for 2h)
65g lime juice
2,7g agar agar
Melt the white chocolate and warm up the lime juice with the agar agar. Pour the juice on the chocolate in 2-3 batches. Let cool. Semi- whip the heavy cream, discarding the lime leaves and then fold in the lime juice and chocolate mixture. Pour a part in the mould, using a spoon to distribute it evenly on the sides. Then push in the sponge+compote+namelaka all frozen together. Carefully place the croustillant and then finish with the rest of the mousse. Freeze for 4-5 h.
*Neutral mirror glaze
15+20 g sugar
40g glucose syrup
1g citric acid solution
Natural colouring – I used turmeric+ matcha diluted with a drop of lime juice
Put water, 15g of sugar and the glucose syrup in a saucepan and heat to 40 C; while whisking add the rest of the sugar and the pectin and bring to a boil. Add the citric acid and cook briefly. Remove from heat and pour on a bowl, with cling film touching the liquid to prevent a skin from forming. Let set for 6h before pouring on your dessert.
Finish with piping some of the leftover namelaka on the sides.
I also tempered some chocolate and made some pretty decorations!