Chocolate and Passionfruit Entremet

As I write this, Series 5 of Great British Bake Off has come to an end. A winner has been crowned and we can all start making plans for Wednesday evenings again… I am actually a little relieved I don’t have to keep up with the baking on the show – baking in the living room with builders drilling non-stop in the former kitchen is far from ideal!

But this baking challenge is actually tied with the previous episode – the semi final – where our bakers grappled with baklava, enteremets and schichttorte. I think these challenges are more interesting than what was included in the actual grand finale…

I will do a round up of the lovely #GBBO #BakeAlong recipes everyone has been linking together with the final recipe next week. Remember to link any new recipes below.

I decided to attempt an entremet – something I have been meaning to do for a while. I did not have all the required equipment to make a really impressive entremet so I had to create a layered one in these Stainless Steel Food Rings. They worked really well but for a professional finish I would really need some food grade acetate. I actually had bought some about a year ago but managed to lose it in the kitchen refurb (everything is in boxes or inaccessible at the moment).

Chocolate & Passionfruit Entremet
This is made out of four components: a sponge cake base, a chocolate mousse, a passionfruit mousse and a passionfruit glaze. You can make one large instead of six individual servings – line a springform tin with acetate or cling film and layer the elements in it.
You can also layer the mousse (without the sponge) in large glasses. Not only does it look fabulous it is also much easier and quicker to make…

For the sponge
4 large eggs
125g | 4oz sugar
125g | 4oz plain flour
60g | 2oz unsalted butter, melted and cooled
pinch salt
5 tbsp Monin Passion Fruit Syrup

Method

1. Preheat the oven to 220C (423F). Line a swiss roll tin with greaseproof paper and then spray the paper with cake release spray.
2. Put the eggs and sugar in a large bowl and whisk together using a hand whisk until pale.
3. Place the bowl over a saucepan of simmering water on low heat. Whisk vigorously until the mixture is thick and pale and falls from the whisk in a thick ribbon.
4. Sift the flour with a pinch of salt and then fold into the mixture in two or three stages adding it alternately with the melted butter until it is well incorporated.
5. Pour into the prepared tin and bake for 7 minutes, turning the tray around halfway if needed.
6. Cool completely before using. This can be made a day in advance.
7. To assemble: brush the cake with warmed passionfruit syrup (you can also use a simple sugar syrup) then cut 6 circles out using the steel rings. Set aside. (You will have cake leftover).

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For the chocolate mousse
I used a mixture of milk and dark Green & Blacks chocolate here.
(see also my Triple chocolate mousse cake)

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Place the chopped chocolate into the bowl of the Magimix fitted with a metal blade. Pulse briefly until the chocolate is almost powdered.
3. Heat the milk in a small saucepan over medium-low heat until small bubbles appear at the edges of the pot. Take off the heat.
4. Squeeze the gelatine to get rid of excess water then add to the milk and stir until dissolved.With the Magimix running add the hot milk in a steady stream and mix until the chocolate melts. This should only take a few seconds. Set aside to cool slightly.
5. Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
6. Pour a layer of chocolate mousse in the cake-lined rings and then place in the freezer while you prepare the passionfruit mousse.

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For the passionfruit mousse

200ml | 7 oz double cream (see note)

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Beat the egg yolks and sugar together in a large bowl then add the passionfruit juice and mix together.
3. Place the bowl over a saucepan of simmering water on low heat. Stir together until the mixture is fairly warm and slightly thickened.
4. Squeeze the gelatine to get rid of excess water then add to the bowl and stir until dissolved.
5. Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
6. Pour a layer of passionfruit mousse over the chocolate mousse leaving a small gap at the top and then place in the freezer while you prepare the passionfruit glaze.

2 sheets platinum grade gelatin

Method

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Heat the passionfruit syrup in a small saucepan until warm but not boiling. Take off the heat.
3. Squeeze the gelatine to get rid of excess water then add to the pot and stir until dissolved.
4. Cool the glaze (I poured it back and forth between two measuring jugs).
5. Arrange some of the reserved passionfruit seeds on top of the entremet and then top with the passionfruit glaze.
6. Chill in the freezer until completely set.
7. Warm the rings in your hands then use the pusher to gently push the entremets out of the rings. Place on plates and transfer to the fridge for a few hours (otherwise the mousse will be frozen) before serving.

Remember to link your #GBBO bakes. There will be book prizes given out to three star bakers – and possibly more!