Violet entremet with black currant ganache, black currant gel, chocolate coatings, and glazed currants.
Prep time
mins
Cook time
mins
Total time
mins
Servings
Tools Used
Saucepan(opens in a new tab)Immersion Blender(opens in a new tab)Sieve(opens in a new tab)Piping BagThermometer
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Ingredients
Ingredients
Servings
1 serving1×
Scale
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Black Currant And Violet Ganache
Black Currant Gel
White Chocolate Coating
Purple Chocolate Coating
Black Currant Glaze
Finishing
Instructions
Black Currant and Violet Ganache
- 1
Bring the cream to a boil in a saucepan.
- 2
Whisk the yolks with sugar, then temper with a little hot cream.
- 3
Return to the saucepan and cook briefly to form a crème anglaise.
- 4
Add gelatin mass and black currant purée, blending until smooth.
- 5
Strain, then add mascarpone and violet essence.
- 6
Refrigerate for 12 hours to set.
Black Currant Gel
- 1
Bring black currant juice to a boil.
- 2
Add sugar, agar, and xanthan gum; blend thoroughly.
- 3
Chill to set, then blend again.
- 4
Reserve a small amount; fold halved black currants into the rest.
- 5
Pour into 8 cm calisson-shaped silicone molds and freeze 1 hour.
White Chocolate Coating
- 1
Melt cocoa butter and pour over chopped white chocolate.
- 2
Blend until smooth and use at 35°C to dip frozen inserts.
Purple Chocolate Coating
- 1
Melt cocoa butter and pour over white chocolate.
- 2
Add purple colouring and blend until smooth.
Black Currant Glaze
- 1
Combine all ingredients in a saucepan.
- 2
Bring to a boil and mix well.
Finishing
- 1
Cover each insert with black currant gel.
- 2
Pipe irregular ganache petals around each piece.
- 3
Spray with purple chocolate coating for a velvet effect.
- 4
Glaze currants and arrange on top.
- 5
Refrigerate 4 hours before serving.
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Violet Black Currant Petal Entremet
Violet Black Currant Petal Entremet
This entremet uses black currant and violet in several forms: a ganache, a gel insert, glazed fruit, and colored chocolate coatings. The floral note stays in the background while the black currant provides most of the acidity.
Main Components
Main Components
The ganache forms the outer body, the gel adds a firmer fruit center, and the two coatings help the finished pieces hold their shape after freezing. Glazed currants are used as a final fruit garnish rather than as a structural part of the dessert.
Assembly Notes
Assembly Notes
- Chill the ganache well before piping the outer petals.
- Freeze the gel inserts fully before coating.
- Keep the chocolate coatings near working temperature before dipping or spraying.
- Refrigerate after assembly so the texture softens slightly before serving.
Nutrition Facts
Nutrition Facts
Serving Size: one 8 cm entremet
Calories 32016%
% Reference Intake*
Total Fat 20g29%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 65mg
Sodium 20mg
Total Carbohydrates 28g11%
Dietary Fiber 2g
Sugars 24g27%
Protein 4g8%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Aisha
· 3 Dec 2025Not too sweet and the colour came out well.
Marco
· 3 Dec 2025The gel insert is so good — firm but bursting with juice.
Lara
· 3 Dec 2025The violet worked well with the black currant.
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