Kirsten Tibballs’ Marble Glazed Chocolate Berry Entremet
Published 26 May, 2023As seen on The Kitchen by Harris Scarfe at the 2023 Melbourne Good Food & Wine Show. The queen of chocolate Kirsten Tibballs has shared her recipe for her show-stopping Marble Glazed Chocolate Berry Entremet.
Luscious white chocolate mousse swirled with raspberry coulis, and a dark chocolate brownie centre. Finished with a mesmerizing white chocolate marbled glaze and dark chocolate twigs.
Marble Glazed Chocolate Berry Entremet
Brownie
Ingredients
75 g unsalted butter
150 g good-quality dark chocolate (A)
65 g caster sugar
65 g brown sugar
120 g whole eggs”
½ tsp vanilla bean paste
55 g plain flour
¼ tsp baking powder
1 tsp dutch processed cocoa powder
pinch of salt
60 g good-quality milk chocolate chips
60 g good-quality dark chocolate chips (B)
Method
- Heat the oven to 170°C, fan forced.
- Line a round cake tin, 160mm in diameter, with baking paper and set aside.
- Place the butter and dark chocolate (A) in a microwave-safe bowl and heat in 30 second increments until completely melted. Alternatively, melt over a double boiler.
- Combine the caster and brown sugar in a separate bowl, then add the eggs and vanilla and whisk by hand to combine.
- Add the melted chocolate and butter and mix to incorporate.
- Sieve the flour, baking powder and cocoa powder then fold them, along with the salt, through the chocolate mixture.
- Lastly, mix the milk chocolate chips and dark chocolate chips (B) through the brownie mixture.
- Transfer the mixture into the prepared cake tin.
- Bake in the pre-heated oven for approximately 25 minutes, until cooked through around the edges and slightly wobbly in the centre.
- Remove from the oven and allow to cool completely.
- Trim the very top off the brownie to create a level surface.
Raspberry Coulis
Ingredients
4 g gold gelatine sheets, or 2 sheets of any strength gelatine
100 g raspberry puree
20 g caster sugar
Method
- Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water. Set aside until required.
- Place the raspberry puree and sugar into a saucepan over low heat and gently stir until the sugar has dissolved.
- Remove from the heat, add in the pre-soaked gelatine and mix until completely dissolved and incorporated.
- Set aside at room temperature until required for assembly.
NOTE: Prepare the white chocolate mousse immediately.
White Chocolate Mousse
Ingredients
210 g fresh cream 35% fat
4 g gold gelatine sheets, or 2 sheets of any strength gelatine
90 g full cream milk
1 tsp vanilla bean paste
35 g egg yolks
20 g caster sugar
110 g good-quality white chocolate
Method
- Semi-whip the cream until it has some body but still collapses, then set aside in the refrigerator
- Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water. Set aside until required.
- Place the milk and vanilla into a saucepan and bring to the boil.
- Meanwhile, place the egg yolks and sugar into a bowl and whisk to combine.
- Pour the hot milk over the egg yolk mixture and whisk to combine.
- Return the mixture to the saucepan and stir over low heat until it reaches 80°C.
- Remove from the heat, add the gelatine and mix until dissolved and incorporated.
- Immediately strain the mixture over the white chocolate and whisk to combine.
- Allow to cool to 28°C at room temperature.
- Once it reaches temperature, fold through the semi-whipped cream.
NOTE: Ensure the mousse has started to thicken slightly before assembly.
Assembly
Method
- Place the Silikomart Universo1200 silicon mould onto a flat tray.
- Pipe a thin layer of mousse into the base, then use the back of a spoon to spread it up the sides of the mould.
- Drizzle a small amount of the prepared raspberry coulis onto the mousse layer.
- Create a marbled affect by alternating the mousse and raspberry coulis until the mould is just over half full.
- Press a brownie disc into the mousse so that it is flush with the top of the mould.
- Remove any excess mousse from around the edges, then place the entremet into the freezer for a minimum of 8 hours, preferably overnight.
Chocolate Garnish
Ingredients
150 g good-quality dark chocolate
Method
- Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Scrunch a sheet of baking paper into a ball then unravel and flatten it slightly so that it has some texture.
- Mix a few drops of water through the tempered chocolate to thicken it slightly.
- Transfer the chocolate into a small piping bag and pipe twig shaped lines onto the baking paper.
- Allow to set at room temperature before gently peeling off the paper.
- Set aside until required.
Marbled Glaze
Ingredients
9 g gold gelatine sheets or 4 ½ sheets of any strength gelatine
190 g full cream milk
100 g liquid glucose
375 g good-quality white chocolate, roughly chopped
White Gel Paste
Pink Gel Paste
Brown Gel Paste
Method
- Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water. Set aside until required.
- Place the milk and glucose into a saucepan and bring to the boil.
- Remove from the heat, add the pre-soaked gelatine and whisk until completely dissolved and incorporated.
- Pour the hot mixture over the chopped white chocolate and whisk to combine.
- Pour half of the glaze into a bowl and add 10 drops of the white gel colour. Mix to incorporate.
- Divide the remaining glaze between 2 bowls. Colour one with 3 drops of white and 5 drops of pink gel colour, then colour the other bowl of glaze with 1 teaspoon of brown gel colour.
- Allow the glazes to cool to 30°C at room temperature.
- Once at temperature, layer the glazes in a jug starting and ending with white.
- Elevate the unmoulded frozen entremet on a smaller metal ring over a tray with sides. Alternatively, sit it on a wire cooling rack over a tray with sides.
- Pour the glaze over the surface of the entremet until completely covered.
- Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the bottom and transfer the entremet to a serving plate.
- Top with the prepared chocolate garnishes and allow to defrost at room temperature.
For more recipes from Kirsten Tibball’s head to the Savour School website.