A recipe fromVanilla red berry desserts for dessert, how do you like it? A nice gradient of pink color on your plate with a creamy texture, sweet flavors, for a very light dessert.
Desserts or bavarois are the perfect desserts when you want a light result, ideal at the end of a meal. Here are the Red fruits which predominate, accompanied by the sweet flavor of vanilla (pod).
How to make this vanilla red berry dessert?
It's made of 4 levels distinct. An almond dacquoise base (soft base), a dark red fruit mousse, a light red fruit mousse, and a vanilla mousse. This is what makes it possible to create the gradient color side!
We start by carrying out the Dax while cooking and cooling. We then attack the first foam by mixing a red fruit coulis with a little whipped cream. It should be given time to freeze a little in the cold before continuing.
We realize the second foam with lighter red berries (with less coulis than the previous one) then frozen in the cold. We end with the vanilla mousse then the dessert must be placed in the cold for at least 4 hours before being served. All night is even better.
For the decor, I chose a small "crown" of fresh red fruits, but you can let your imagination run wild. I advise you to serve this vanilla berry dessert with a coulis of red fruits or raspberries.
Some details about the recipe
A watchword for all the desserts: you do it in advance ! This helps to avoid additional stress and also to see the layers mix together (if they don't have time to set properly).
To facilitate the release of the desserts, I use rhodoid bands / films. These are films for food use that are put between the dessert and the circle for an ultra simple demolding. If you don't have one, slide a knife blade between the dessert and the pastry circle to easily unmold it.
Possible variations for this dessert
To keep the color gradient, you can make this dessert with raspberries or strawberries instead of red fruits. This while keeping the same proportions as those indicated in the recipe.
You can make this red fruit dessert in a mold slightly smaller or slightly larger than the dimensions I indicate. The final rendering will also be slightly different. The ideal is an adjustable pastry ring that can be used to make all sizes of desserts.
Other recipes to try
If you like desserts, I can recommend other recipes from the blog that you might like too:Chocolate and coffee mascarpone entremets, theDulcey praline entremets, Bavarian pear chocolate speculoos.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your desserts!
Vanilla red berry desserts (degraded)
Ingredients:
dacquoise
- 150 g of almond powder
- 150 g icing sugar
- 4 Egg whites
- 70 g powdered sugar or brown sugar
Foams
- 6 gelatin sheets (Vahine)
- 66 cl full liquid cream 30%mg
- 215 g red fruits fresh or frozen
- 210 g powdered sugar or brown sugar
- 1 vanilla pod
- 6 tbsp of milk
Décor
- Fresh red fruits
- Red berry / raspberry coulis for the service
Preparation:
dacquoise
- Preheat the oven to 160 ° C traditional heat.
- Mix the ground almonds and the icing sugar. Beat the egg whites, gradually adding the powdered sugar. Y Incorporate the dry ingredients and mix until a smooth paste is obtained.
- With a pastry bag, place the dough in the bottom of a stainless steel circle set at 22cm. Bake for 25 minutes, the dacquoise should be barely golden. Unmold and let cool. Refrigerate if necessary later.
Dark red fruit mousse
- Soak 2 gelatin sheets in cold water. Mix 150g of red fruits into a coulis and filter the seeds. Whip 15cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Gently fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Replace the dacquoise in the center of the circle and pour this mousse into the circle set at 23cm: I advise you to surround it with rhodoid (a transparent film that will facilitate demolding). Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
Clear red fruit mousse
- Soak 2 gelatin sheets in cold water. Mix 75g of red fruits into a coulis and filter the seeds. Whip 22cl of whipped cream with 70g of powdered sugar. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Then delicately fold the red fruit coulis into the whipped cream. Finish by adding the melted gelatin. Pour using a pastry bag over the previous mousse. Leave to set in the refrigerator for 1h30 (or block in the freezer for 30 minutes).
Vanilla mousse
- Soak 2 gelatin sheets in cold water. Whip 29cl of whipped cream with 70g of powdered sugar and the grains of a vanilla bean. Heat 2tbsp of milk in a saucepan and melt the drained gelatin in it.
- Add the melted gelatin to the whipped cream. Pour using a pastry bag over the previous mousse. Once the dessert is finished, let it set in the refrigerator for 4 hours or even overnight. Unmold the circle and remove the transparent film.
- Decorate with fresh red fruits and serve with a coulis of red fruits or raspberries.
Notes:
- EQUIPMENT USED -
Aurore
Superb !!! this "ombré" dessert is a great idea, I love the concept! You make me want to get started right away! biz.
Albano
It is superb! And it feels good a little color in this gray day!
Audrey
How pretty !! It's hard not to want to dip a spoon in it, especially with a dacquoise base, I melt!
Melina & Chocolate
Really beautiful, it makes you want ...
Chachoualacreme
Beautiful as always ! Of such purity ...
small kitchen
It is superb!
vineyard
It is beautiful, but how soon can we do it please?
plumber paris 4
A real pleasure to walk on your blog so beautiful and peaceful, thank you for this delicious dessert.
it smells good
I'm salivating just by looking at the photos (which are great by the way, it must also be emphasized what :-)) miiiaaammmmm :-)
Lilie bakery
Merci :)
The big
Hello !
I really want to make this dessert for Valentine's Day
Can I cover it with mirror glaze?
thank you for your reply
Christiane Gelly
I made this dessert last year; it was a real treat. It is not difficult to make. it was as pretty and good as if it had been bought in a pastry shop. I got nothing but compliments and I shared the recipe. Thank you for its wonderful recipes.
Bernadette Metge
Hello
Entremets made this weekend. Excellent everyone appreciated. I just modified the scallop that I made pistachio.
Lilie bakery
Thank you Bernadette! Nice idea for the pistachio in the dacquoise, it goes wonderfully with the red fruits :)
Karine
Can we make this recipe and put it in the freezer
Merci de votre réponse
Lilie bakery
Hello Karine, yes absolutely, it must be placed in a well-sealed container on the other hand. To defrost it then, it will be in the refrigerator for several hours. Goodbye !
Melanie
Hello, I am thinking of making this recipe for the 25th for a birthday. Is it possible to know the diameter of the mold please.
Have a good day
Lilie bakery
Hello Mélanie, the dimensions of the pastry circle are written in the recipe (different size between the base and the mousse), see you soon :)
Laurie
Hello,
Is it possible to replace the red fruits with mashed fruit brick?
Thank you
Lilie bakery
Hello Laurie, I've never tried brick mash, but I think it's possible indeed. See you soon :)
Clementine
Hello is it possible to make the vanilla mousse from a custard?
Lilie bakery
Hello Clémentine, it is possible but it is no longer the same recipe… You have to create your dosages yourself in this case. See you soon :)
Sarah
Hello,
Do you think I could make a little crispy white chocolate on the dacquoise to give it a little crunch or will it be too sweet?
A big thank you for your blog which is wonderful, I regularly test the recipes and everything is good and beautiful and simple… You have a lot of talent.
Thank you very much and have a nice day.
Sara.
Lilie bakery
Hello Sarah, thank you for your nice message, it means a lot to me! For this entremets, if you want to add crispy you can add the one I made in my raspberry bavarois here: https://liliebakery.fr/bavarois-framboise/
Goodbye :)