Thai basil, pineapple and lime Entremet

It’s Thai New Year, so I thought to tribute one of my favorite cuisines with an entremet inspired by flavours typical of Thai cuisine. I hope you will try it and like it as much as I did!

The elements of the entremet:

Thai basil sponge
Peanut and bird eye chilli croustillant
lime namelaka
Pineapple tamarind compote
Kaffir lime leaves mousse
Mirror glaze (neutral flavour)

For this I used: Silikomart goccia mould, mini spheres mould, a round baking tin and piping bags.

*Thai basil sponge biscuit

80g brown sugar

90g all purpose flour

1g baking powder

1g baking soda

1g salt

Zest of 1 lime

2g thai basil leaves

60g almond milk

1/2 flax egg (1.8g flax seeds + 20g lemon juice)

40g rapeseed oil

Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest and the flax egg, whisk well. Finally add the milk and the oil, and the basil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl.

Bake at 130C fan in a small-medium round tin.

*Peanut and chili croustillant

80g vegan white chocolate

20g chopped peanuts – toasted for 7’ at 160C

1 bird eye chilli – you can de-seed it or put half if you don’t like heat, but the other components are pretty sweet so some heat balances everything really well

Melt the vegan white chocolate and whisk in the peanuts and the chilli. Spread on parchment paper in a circle the size of your sponge.

*Pineapple tamarind compote

200g fresh pineapple

1/2 lime zest

1 1/2 tsp tamarind pulp

20g sugar + 2g NH pectin

3g thai basil

2g agar agar

Finely chop the pineapple and put it in a saucepan. When warm add the other ingredients except for the agar agar. Bring to high temperatures then when the mixture resembles a compote stir in the agar agar and cook for 3’ (the agar agar need 90C to activate properly). Pour in the spheric moulds and let set in the freezer.

*Lime namelaka

1,5 g agar agar

135g vegan white chocolate

95 lime juice

10g agave syrup

150g heavy cream

Melt the vegan white chocolate. Heat the lime juice and the agave syrup on a low heat, then pour it on the melted chocolate in 3 batches, stirring constantly. Move to a blending glass and emulsify. Add the cold heavy cream to the wire. Transfer to a baking dish and chill overnight, with cling film touching the surface.

Place the spheric compote on the sponge biscuit leaving spaces between each of the spheres to pipe the lime namelaka. Freeze.

the pineapple compote and the lime namelaka will look like this!

*Kaffir lime mousse

150g vegan white chocolate

225g heavy cream + 4 kaffir lime leaves (infuse for 2h)

65g lime juice

2,7g agar agar

Melt the white chocolate and warm up the lime juice with the agar agar. Pour the juice on the chocolate in 2-3 batches. Let cool. Semi- whip the heavy cream, discarding the lime leaves and then fold in the lime juice and chocolate mixture. Pour a part in the mould, using a spoon to distribute it evenly on the sides. Then push in the sponge+compote+namelaka all frozen together. Carefully place the croustillant and then finish with the rest of the mousse. Freeze for 4-5 h.

*Neutral mirror glaze

100g water

15+20 g sugar

40g glucose syrup

3g pectin

1g citric acid solution

Natural colouring – I used turmeric+ matcha diluted with a drop of lime juice

Put water, 15g of sugar and the glucose syrup in a saucepan and heat to 40 C; while whisking add the rest of the sugar and the pectin and bring to a boil. Add the citric acid and cook briefly. Remove from heat and pour on a bowl, with cling film touching the liquid to prevent a skin from forming. Let set for 6h before pouring on your dessert.

Finish with piping some of the leftover namelaka on the sides.

I also tempered some chocolate and made some pretty decorations!