As one could see Vancouver really prettied itself up for Christmas. Yes I know I am late in posting this but hey….it was a depication of what Christmas meant to Vancouverites.
To top off the Season, I made another entremet. This time I chose to make a pear, caramel and chocolate entremet. I first made the caramel mousse first. A dry caramel was made first and cream was added to the caramel to stop the cooking process. The mixture boiled and cooled again. While the caramel was cooling, add the softened gelatin and pour into the milk chocolate. This mixture would become the basis of the caramel mousse. Whip up some cream and gently fold into the mixture until fully incorporated. Pour into silicone molds and set in the fridge.
The chocolate mousse was the next step. I first created a sabayon and then added the melted chocolate into the mixture. While the mixture was still warm, I included the gelatin making sure it does not set. Next whipped cream was folded into the mixture. Fold quickly, as the gelatin quickly sets at this stage. Nothing could be more disappointing to have half set mousse.
To assemble, placed the sponge cake at the bottom, and then inserted the caramel mousse. Diced up some pear and lightly sautee them and add them to the mousse. Lastly pipe in the chocolate mousse. For glazing, the cake, I chose to make a caramel glaze. The key to making the glaze and ensuring it sets without melting the cake is temperature. Make sure the temperature was around 35 degrees celsius so that it was pourable but not hot to the touch.
Now that Christmas, has gone and past, I hope all readers had a memorable Christmas. Here’s to a even better New Year!!!