Red Currant Meringue Entremets

Ingredients

Vanilla Biscuit Sponge:

• 75g egg yolks
• 190g eggs
• Vanilla seeds
• 12,5g invert sugar
• 175g sugar (A)
• 40g sugar (B)
• 110g egg whites
• 105g T55 flour

Cottage Cheese & Red Currant Mousse:

• 50ml milk
• 150g cottage cheese
• 125g red currant puree
• 25g sugar
• 6g gelatine powder (200 Bloom)
• 60g water for dissolving gelatine
• 250ml Anchor Chef's Classic Whipping Cream

Mixed Berry Compote:

• 400g frozen mixed berries
• 55g sugar
• 5g pectin
• 50g neutral glazing

Strawberry Sugar Syrup:

• 100g water
• 100g sugar
• 30g strawberry puree

Italian Meringue:

• 130g sugar
  
• 40g water
• 35g glucose
• 1 lemon peel
• 130g egg whites

Method

Vanilla Biscuit Sponge:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A).
• Whisk the egg whites and sugar (B) in a seperate bowl of the mixer.
• Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200° C (392°F) for 8 minutes.

Syrup for Soaking:

• Bring the water, sugar, and strawberry puree to a boil.

Cottage Cheese & Red Currant Mousse:

• Slowly add warm milk to the melted cottage cheese.
• Add melted gelatine and red currant puree. Cool till 35°C and fold in the whipped Anchor Chef's Classic Whipping Cream (soft peak).

Mixed Berry Compote:

• Mix the ingredients together, cook till 105°C.
• Mix with neutral glaze.

Italian Meringue: 

• Bring sugar, glucose, water, and lemon peel to boil 118°C (soft boil).
• Poor slowly on mixing egg whites till cold and fluffy.

Assembly:

• Insert the soaked and frozen biscuit sponge into the mousse. Make layers of the mousse and soaked sponge. 
• Chill in a blast freezer and glaze onto the tarts.
• Apply the Italian Meringue, torch with a blowtorch, and apply the mixed berry compote.

Decoration:

• Add fresh berries for decoration.