Colombian Coffee & Lemon Entremets
Author: Tristan Rousselot


    • 25g Water (1)
    • 5g Fish Gelatin Powder
    • 47g Water (2)
    • 62g Sugar
    • 78g Glucose Syrup
    • 62g Sweetened Condensed Whole Milk
    • 9g PROVA Gourmet Pure Arabica Colombian Coffee Extract
    • 9g Water (3)
    • 93g Blonde Chocolate
    • 93g Neutral Glaze
    • 16g PROVA Gourmet FUSION Coffee Flavored Cocoa Butter
    • 43g Sugar
    • 32g Hazelnuts (whole)
    • 22g Coffee Beans
    • 1g Fleur de Sel
    • 2g PROVA Gourmet Pure Arabica Colombian Coffee Extract
    • 47g Whole Milk
    • 47g Whipping Cream
    • 23g Egg Yolk
    • 8g Sugar
    • 36g Blonde Chocolate
    • 5g PROVA Gourmet Pure Arabica Colombian Coffee Extract
    • 5g Hydrated Gelatin
    • 29g Butter, unsalted (cubed, frozen)
    • 4g Fish Gelatin Powder
    • 28g Lemon Purée (1) (cold)
    • 35g Egg White
    • 58g Sugar
    • 16g Water
    • 69g Lemon Purée (2)
    • 90g Whipping Cream
    • 57g Whipped Cream (1)
    • 57g Whipped Cream (2)
    • 29g Blonde Chocolate
    • 3g Hydrated Gelatin
    • 3g PROVA Gourmet Pure Arabica Colombian Coffee Extract
    • 44g Lemon Supremes
    • 4g Sugar
    • 1g Pectin NH Nappage
    • 1g Hydrated Gelatin
    • 43g Bread Flour
    • 22g Icing Sugar
    • 12g Potato Starch
    • 7g Almonds, blanched, ground
    • 1g Salt
    • 23g Butter, unsalted (cubed)
    • 13g Eggs
    • 114g Sweet Shortcrust Pastry (cooked and cooled)
    • 24g Pure Butter Feuilletine Flakes
    • 14g Almonds (chopped)
    • 29g Blonde Chocolate
    • 14g PROVA Gourmet FUSION Coffee Flavored Cocoa Butter


    1. Combine gelatin powder with first quantity of water and leave to soak for 20 minutes.
    2. Heat second quantity of water together with sugar and glucose. Pour over sweetened condensed milk, coffee extract, and hydrated gelatin and mix until fully combined.
    3. Add blonde chocolate and the melted FUSION coffee, a little at a time, mixing after each addition.
    4. Heat third quantity of water and neutral glaze to a boil, add to remaining mixture and stir until fully incorporated. Chill overnight.
    1. Roast hazelnuts for 20 minutes at 300°F.
    2. Cook sugar to a light caramel, then pour over coffee beans and hazelnuts. Blend together until mixture has a liquid consistency, without heating the praliné.
    3. Pour 10g of praliné into silicone disc-shaped molds that are 4.5cm wide and 2.5cm high and freeze.
    1. In a saucepan heat milk and cream together.
    2. In a bowl beat together egg yolks and sugar until pale. Pour in hot milk mixture and cook to make custard.
    3. Pour hot custard over blonde chocolate, coffee extract, and hydrated gelatin. Mix, incorporating the frozen butter, until fully blended.
    4. Pour 20g of the coffee cream on the coffee praliné in the disc-shaped molds. Freeze, then remove from molds.
    1. Mix the fish gelatin powder with the first quantity of cold lemon purée and leave to hydrate for 20 minutes.
    2. In a stand mixer with the whisk attachment, beat egg whites to stiff peak. While egg whites are being whipped, in a saucepan combine water and sugar and heat to 245°F. Pour hot sugar mixture into stiffened egg whites, while whisking, and beat until cool to achieve an Italian meringue.
    3. In a saucepan milk hydrated gelatin and lemon purée to 131°F and pour over second part of cold lemon purée. Fold in Italian meringue.
    4. Whip cream and fold into meringue mixture. Transfer to piping bag and partially fill silicon rounded disc-shaped molds that are 7cm wide by 3.5 cm high. Use spatula to coat inside of mold with mousse. Insert frozen pucks of coffee praliné and cream. Level off mousse and freeze.
    1. In a saucepot boil the first quantity of cream and pour over blonde chocolate and hydrated gelatin.
    2. Mix, added second quantity of cream and coffee extract. Strain through chinois and cool overnight before using.
    1. In a saucepot combine lemon surpemes, sugar, and NH pectin. Bring to a boil for 3 minutes. Add hydrated gelatin and mix well.
    2. Pour 5g into 2cm diameter silicone pallet molds, freeze, then remove from mold.
    1. In a bowl combine all dry ingredients. Add butter and rub into dry ingredients until mixture resembles breadcrumbs. Add eggs and mix just until dough begins to come together, do not knead. Roll dough out and leave to rest, refrigerated, overnight.
    2. Bake at 320°F for 20 minutes and leave to cool.
    1. Crumble the baked shortcrust pastry. Melt the blonde chocolate and FUSION coffee, then mix all ingredients together.
    2. Place 20g of the crunchy mixture in silicone disc-shaped molds that are 5.5cm in diameter. Leave to cool before removing from molds.
    1. Place discs of lemon preserve on a silicone sheet. Whip coffee ganache until it has a smooth, silky texture and place it in a piping bag fitted with an 8 mm round tip.
    2. Pipe irregular-sized dots of the ganache around the preserve, then place a sheet of acetate on top, press gently, and freeze.
    3. Place lemon mousse, coffee praliné and cream entremets on a rack. Heat coffee glaze to 91.5°F and mix without creating any air bubbles. Glaze each entremet, then top with frozen lemon and coffee decoration on top of each.
    4. Defrost for a minimum of 3 hours before serving.