Vanilla Raspberry and Peanut Entremet

Ingredients

• 200 g Speculoos or digestive biscuits (finely crushed)
• 100 g Unsalted peanuts (roasted and coarsely chopped)
• 80 g Unsalted butter (melted)
• 500 g Fresh raspberries (divided between insert, coulis and decoration)
• 180 g Granulated sugar (divided between insert, bavarois and coulis)
• 5 g Pectin (powder type) (to thicken the raspberry insert)
• 300 ml Whole milk (for the bavarois)
• 1 Vanilla bean (split and scraped)
• 4 Egg yolks
• 6 g Sheet gelatin (soaked in cold water)
• 150 g Covering white chocolate (cut into pieces)
• 300 ml Whole liquid cream (35% fat) (to whisk into firm whipped cream)
• 20 g Crushed peanuts (for decoration)

Instructions

1. Prepare the raspberry insert

   Heat the raspberries with 80 g of sugar in a saucepan over medium heat. Once the fruit softens, blend until a smooth purée is obtained. Pass the purée through a sieve to remove the seeds. Return the purée to the saucepan, add the pectin, bring to a boil for 1 minute, then let cool to room temperature.

   Time: PT10M

   Temperature: 100°C

2. Form the insert in the mold

   Pour the cooled raspberry purée into the bottom of the Queen mold, smooth with a spatula. Place the mold in the freezer for 1 hour to allow the insert to set.

   Time: PT5M

3. Prepare the biscuit‑peanut base

   Blend the biscuits and peanuts until a coarse powder is achieved. Melt the butter, add it to the biscuit‑peanut mixture and stir until a homogeneous dough forms. Pour the dough into the bottom of the mold (over the already set insert), press firmly with the back of a spoon or a spatula. Return to the freezer for at least 30 minutes.

   Time: PT10M

4. Make the vanilla‑white chocolate bavarois

   Heat the milk with the split and scraped vanilla bean. Meanwhile, soak the gelatin in cold water. In a bowl, whisk the egg yolks with 80 g of sugar until the mixture lightens. Pour the hot milk over the yolks in a thin stream while whisking. Return everything to the saucepan and heat to 82°C (custard set point) without boiling. Remove from heat, add the squeezed gelatin, then fold in the melted white chocolate. Let cool slightly, then fold in the firm whipped cream. Mix gently until a smooth texture is achieved.

   Time: PT15M

   Temperature: 82°C

5. Prepare the raspberry coulis

   Heat 200 g of raspberries with 20 g of sugar in a small saucepan. Once the fruit softens, blend, then filter through a sieve to remove the seeds. Let cool.

   Time: PT10M

   Temperature: 100°C

6. Assemble the entremet

   Remove the mold from the freezer. Pour 3/4 of the bavarois over the biscuit‑peanut base, smooth. Place the raspberry insert in the center, then cover with the remaining bavarois. Smooth the surface, cover again and place in the freezer for 1 hour (or until fully set).

   Time: PT10M

7. Finishing and serving

   Unmold the entremet onto a serving plate. Drizzle the raspberry coulis along the edges (gutter). Garnish with fresh raspberries and crushed peanuts. Let rest for 7 minutes at room temperature before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g