Berry White Chocolate Entremet

RED VELVET CAKE

• Combine all the Ingredients together. Mix for 4 minutes at medium speed.
• Transfer to a 12x16 sheet tray lined with parchment paper.
• Bake at 180C for 25 minutes. Let it cool.
• Cut with 7 diameter rings then set aside.

CHOCOLATE SHELL

• Melt the white chocolate then pour and coat the heart silicon mold thinly, let it crystalize.

TART

• Combine all the Ingredients together then mix until homogenous.
• Laminate to 4mm then cut with heart shaped cutters.
• Transfer to a sheet tray lined with silpan then bake at 180c for 10 minutes.

VELVET SPRAY

• Fill the chocolate shell with the cherry cheesecake mousse, followed by the blueberry filling.
• Place the heart shaped red velvet cake to seal the mousse.
• Freeze the mousse for 4 hours then finish with velvet spray.
• Transfer the mousse on top of the tart base.

CHERRY CHEESECAKE MOUSSE

• Whip the cream to medium peaks then set aside.
• Bloom gelatin sheets to cold water.
• Make a pate a bomb egg yolks, and sugar.
• Add the cream cheese to the warm pate a bomb then continue mixing until smooth
• Melt the gelatin mass then add in the cherry liquor.
• Fold-in whipped cream.