Moon Entremet
Author: Juan Gutierrez
Servings: 12

Ingredients:

    STRAWBERRY COMPOTE
    • 150g Sugar
    • 50g Glucose Powder
    • 3g Pectin NH
    • 75g Strawberry Purée
    • 500g Strawberries (small dice)
    • 3g Vitamin C
    LEMON CREMEUX
    • 240g Eggs
    • 340g Sugar
    • 280g Lemon Juice
    • 4g Lemon Zest
    • 6g Gel Mass
    • 224g Butter
    VANILLA SPONGE CAKE
    • 350g Flour
    • 314g Sugar
    • 8g Baking Soda
    • 4g Salt
    • 400g Buttermilk
    • 200g Canola Oil
    • 25g Vinegar
    • 15g PROVA Gourmet Madagascar Bourbon Vanilla Paste
    MASCARPONE SPONGE MOUSSE
    • 500g Heavy Cream (divided)
    • 230g Sugar
    • 2ea PROVA Gourmet Madagascar Bourbon Vanilla Beans
    • 500g Heavy Cream
    • 733g Mascarpone
    • 150g Gel Mass
    GRAY CHOCOLATE GLAZE
    • 100g PROVA Gourmet Fusion Vanilla Flavored Cocoa Butter
    • 200g White Chocolate
    • 5g Canola Oil
    • 5g Black Fat-Soluble Powder Color
    SUGAR ROSE
    • Red Gum Paste
    • Egg White
    • Floral Wire

    Directions:

    STRAWBERRY COMPOTE
    1. In a bowl combine sugar, glucose powder, and pectin NH.
    2. Add to purée and bring to a boil for 2 minutes.
    3. Add diced strawberries and cook for an additional minute. Add vitamin C and stir.
    4. Pipe the compote into a small sphere mold and freeze.
    5. Unmold when ready to use.
    LEMON CREMEUX
    1. In a saucepot, combine eggs, sugar, lemon juice, and zest and cook to 185°F.
    2. Strain and add gel mass. Cool to 140°F, add butter and emulsify. Cool completely.
    3. In a medium sphere mold, pipe cremeux halfway, place strawberry compote sphere in the middle and close the mold.
    4. Finish piping the cremeux to cover the compote sphere and freeze.
    5. Unmold when ready to use.
    VANILLA SPONGE CAKE
    1. In a stand mixer whisk together flour, sugar, baking soda, and salt.
    2. Add buttermilk, canola oil, vinegar, and vanilla paste. Mix until fully combined.
    3. Pour into a prepared sheet tray and bake at 325°F for 30 minutes.
    4. Cut cake into rounds of the same circumference and freeze.
    MASCARPONE MOUSSE
    1. In a saucepot, combine first amount of cream, sugar, and vanilla beans and bring to a boil. Allow to infuse for 30 minutes.
    2. Strain the warm infusion over mascarpone and gel mass.
    3. Blend with an immersion blender. While blending, slowly add remaining cream. Cool completely and rest overnight.
    4. Whip mousse and fill half moon mold over halfway. Place lemon cremeux insert making sure it is in the center. Cover with additional mousse if necessary.
    5. Place vanilla sponge cake on top and press until level.
    6. Freeze overnight and unmold.
    GRAY CHOCOLATE GLAZE
    1. Melt cocoa butter with white chocolate.
    2. Immersion blend with oil and black powder color without adding any bubbles.
    SUGAR ROSE
    1. Create a rose bud with the red gum paste.
    2. Use egg white to wet the tip of the floral wire and stick in the rose bud. Let dry overnight.
    3. Roll gum paste to 1mm and use a small 5 size rose petal cutter to cut three pieces per flower.
    4. Use egg white to glue petals, alternating every other size.
    5. Dry upside down overnight.
    ASSEMBLY
    1. Unmold moon. With the help of a toothpick, dip mousse into the glaze, making sure it is fully covered and there are no bubbles. Place in freezer.
    2. Set up a spray gun and spray moon with the same grey glaze, creating the velvet effect.
    3. Blow black luster dust to help catch the light and make the velvet effect more visible.
    4. Finish with sugar rose on top.