Rosemary, orange and chocolate mini entremets (vegan)

I love making entremets, especially the tiny ones. They are cute, chic and if done properly, they are the perfect bite. For this one I decided to combine flavours that I adore, with a fresh rosemary I bought at the market and couldn’t wait to sneak in some dessert 🙂

I used silikomart’s stone moulds, which are really tiny. The doses are for 4 mini stone entremets.

Each entremets has several elements:

Hazelnut praline brittle with fresh rosemary
Hazelnut sponge biscuit
Orange gelee
Rosemary chocolate whipped ganache
chocolate mirror glaze
Caramelised rosemary

Ingredients and Procedure:

*note: the whipped ganache needs 12h rest and the mirror glaze needs 6h rest, so these have to be made 1 day in advance

Hazelnut brittle (used to decorate on top)

2 tbsp glucose syrup

2 tbsp maple

2 tbsp caster sugar

Pinch salt

100g chopped hazelnuts

2 thyme sprigs, finely chopped

Put the sugar and syrups in a saucepan and let caramelise without stirring. Throw in the hazelnuts and coat well. Once the syrup turns amber remove, spread on baking paper and bake at 200C for 6-7 min. Let cool and set, then chop in shards.

Hazelnut sponge

80 self raising flour

30g coconut sugar

15g ground hazelnuts

3/4 tsp baking powder

55ml oil

158ml hazelnut/almond milk

1tsp apple cider vinegar

1/2tsp vanilla bean paste

2 thyme sprigs finely chopped

Sift together the flour and baking powder in a bowl, then add the hazelnuts. mix in a glass the hazelnut milk with the vinegar and let curdle. Then add the vanilla bean paste and the oil. Mix the wet ingredients in the dry ones, using a balloon whisk and finally add the rosemary and fold with a spatula to make sure everything is well incorporated. Bake for 50 mins at 160C static in a baking tray. Cut circles that fit the base of your moulds (cut them smaller than the base).

Orange gelee

150g orange juice

25ml lemon juice

20g caster sugar

2g pectin

2g agar agar + 5g water

In a saucepan, heat the juices. When the mixture reaches 40C, add the pectin and sugar, combining well. Then add the agar agar and bring to a boil. Remove from the heat and pour in mini spheres moulds, filling only half of the sphere. If you don’t have this mould, you can let it set in a baking dish and cut out a shape that suits your entremet mould. Let set and freeze to remove the gelee more easily.

Caramelised rosemary sprigs

rosemary sprigs

30g caster sugar + extra for dusting

splash of water

melt the sugar with the water in a heavy bottom saucepan. When it starts caramelising throw in the rosemary and let coat well. Once you are happy with the colour, move to parchment paper and let cool. Once set, you can sprinkle some extra sugar before decorating for a prettier look.

Rosemary chocolate whipped ganache

70 g unsweetened almond milk

7 g agave syrup

3 g agar agar

80 g dark chocolate

180 g heavy cream – infused with 2 rosemary sprigs and peel of 1 orange

Briefly cook the heavy cream with the rosemary sprigs and the orange peel. Let rest for at least 2h. move to the fridge without discarding the rosemary and orange until you will have to use the cream.

Warm the almond milk with the agave syrup and the agar agar. In the meantime, melt the dark chocolate (oven at 50C, microwave 45C, double boiler system, as you prefer) and set aside. Pour the warm milk on the dark chocolate, let sit 1 minute and then stir to combine. move to a blending glass and emulsify. Once the mixture is cool enough (~40C) add to the wire the filtered infused heavy cream. Transfer to a baking dish and let set in the fridge for 12h.

Once set, when ready to assemble, whip until soft peaks form: it will not whip as whipping cream, but you will obtain an airy and soft mousse.

Chocolate mirror glaze

130g water

150g coconut milk

120g + 30 caster sugar

55g glucose syrup

12g pectin

45g dutch processed cocoa powder

3g water + 3g lemon juice

Warm in a saucepan water, 120g sugar, syrup and coconut milk. Once this mixture reaches 40C add the pectin mixed with the rest of the sugar and keep whisking until the mixture reaches a boil. Add the cocoa powder and keep stirring for a minute or two until well combined and finally add the lemon juice and water mixture. Transfer to a blending glass and blend with an immersion blender without forming bubbles. Transfer to a bowl and cover with cling film and let rest 6h in the fridge. When ready to use, heat with a double boiler system to 40C.

To assemble:

Spread with a spoon and the spatula your whipped ganache well in the moulds. Do this very carefully as you don’t want any air pockets, otherwise your entremets will not look neat. Push in the orange gelee hemisphere, add some more mousse, and then push in the sponge discs. finish with some more whipped ganache and freeze for ~3h.

Remove from the moulds, place on a cooling rack on top of a baking tray covered with silpat or cling film (this will help collecting the leftover glaze so you can reuse it) and pour the 40C glaze on the entremets. Move to serving plate with a spatula and let set in the fridge.

Once the glaze looks firmer (usually 30′) decorate with the hazelnut brittle and the caramelised rosemary and serve 🙂