Butterfly Pea Flower Entremet With Chocolate Sable

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Butterfly Pea Flower Entremet With Chocolate Sable

Another butterfly pea flower recipe to add to the collection, this one is probably the most complicated of them all. This butterfly pea flower entremet with chocolate sable is a fancy patisserie style cake with a beautiful shiny mirror glaze (you can even see my reflection in the glaze)! Like my Mango Passionfruit Entremet with Dacquoise Base, and my Cherry Chocolate Entremet on a brownie base, this cake also comes in 4 parts. Meaning you should probably spread it out over a couple days.

Butterfly Pea Flower Entremet Parts

Glaze: Dark Chocolate Mirror Glaze. I used Dominique Ansel’s recipe which I also used for my Butterfly Pea Flower Heart Cake.

Mousse Layer: Butterfly Pea Flower Ricotta Mousse. I know, it sounds a bit weird, but it’s actually quite good. And extremely simple.

Center: Butterfly Pea Flower Gelee. Okay, it’s basically homemade Jello. You can even use a mold and serve it separately as a dessert like I did here.

Base: Sea Salt Chocolate Sable. This is a French cookie which is so delicious. It is rich and crumbly and perfect in entremet cakes (the name means sand in French).

While you can make all the parts individually, some take time to set so you’ll have to follow a simple order. The chocolate glaze can be made at any time since it only takes about 15 minutes, and can be reheated in the microwave if you make it ahead of time. I suggest doing it like this: Center, Mousse, Base, Glaze. However you could do the glaze days in advance if you want to knock it out of the way.

The gelee needs to be made before the mousse and that is because it goes inside the mousse in the mold to set. If you make the mousse before the gelee then it will not set correctly.

Making The Butterfly Pea Flower Gelee

coins of butterfly pea flower gelee jelly jello

This is the same recipe as the regular homemade butterfly pea flower jello (of course if you’re making a fancy pastry why not use the French name). Just boil a cup of water with a quarter cup of sugar and a tablespoon of butterfly pea flowers. Then when the color is infused add 3 sheets of softened leaf gelatin and pour into a tray to set in the fridge. When you are ready to put it in the mousse just use a small circular mold (or a shot glass) to cut out coins of the jelly.

Butterfly Pea Flower Mousse

butterfly pea flower mousse

This part is a bit tricky just because it is not how to make a traditional mousse. I got a bit creative and was pleased with the result, but it’s almost like an air-suspended creamed cheese. It’s simple to make, but hard to describe.

boiling the cream and ricotta cheese

In a pot add a cup of heavy cream and a cup of ricotta cheese. Whisk to emulsify then turn on the heat. Once it begins to heat up add two tablespoons of butterfly pea flowers and let them infuse. Stir constantly. Once it begins to boil add half a cup of sugar. At this point it should be the correct blue. Take it off the heat and strain the mixture through a fine mesh sieve. In the bowl add six sheets of softened leaf gelatin and whisk to combine (the residual heat will be more than enough to melt the gelatin).

straining the butterfly pea flower ricotta mousse

After you have combined in the gelatin add the contents to a stand mixer on whisk attachment. Turn it up to max speed and just let it run for about 10 minutes. As this isn’t a traditional mousse you won’t be getting 3-400% volume, but the set mousse will still be light and airy.

whipping the butterfly pea flower ricotta mousse

Assembling The Butterfly Pea Flower Entremet Cake

butterfly pea flower entremet cakes in the silicone mold before freezing

Take the mousse and spoon it into dome shaped silicone molds. Go almost all the way up, and then in the middle add a coin of the previously made butterfly pea flower gelee. Spoon over extra mousse if needed and then smooth it flat. Place in the freezer overnight.

How To Make The Sea Salt Chocolate Sable

making the sea salt chocolate sable dough for the base of the entremet cake

In a stand mixer cream together the butter and sugar and sea salt and vanilla. Once creamed then add in a mixture of sifted flour, cocoa powder, and baking soda. Beat everything together until combined, but do not over work.

wrapped sea salt chocolate sable dough

Wrap the dough in plastic wrap and then use a rolling pin to compress it a bit and squeeze out any air. Place in the fridge for two hours.

chocolate sable dough circles

Remove the dough from the plastic wrap and roll it out. It will crack along the edges, but you can easily recombine the scraps to make more cookies. Just use a cookie cutter to cut out nice disks and place them on a parchment or silicone lined baking tray. Bake at 175 Celsius for 10 minutes, then let rest for 5 minutes before removing from the tray.

sea salt chocolate sable cookies
Don’t overcrowd your pan or the cookies won’t all be perfectly round.

Dark Chocolate Mirror Glaze

combining the cocoa paste with the sweetened heavy cream

In a small pot boil together a half cup of sugar (103 grams) and a quarter cup of heavy cream (70 ml). In another bowl add some cold water and soften one and a half sheets of leaf gelatin. In another bowl whisk 35 grams of cocoa powder with 75 ml of room temperature water until you form a paste. Pour the cream and sugar mixture into the cocoa paste and whisk to combine. Pour the contents through a fine sieve into a pouring jar. Let rest.

dark chocolate mirror glaze

Final Assembly Of The Butterfly Pea Flower Entremet Cake

frozen butterfly pea flower entremet domes

Carefully remove the frozen butterfly pea flower entremet mousse domes from the molds. Place them on a wire rack above a tray. Make sure the dark chocolate mirror glaze is hot enough to be runny so it will not clump when you pour it.

pouring the mirror glaze over the butterfly pea flower entremet cakes

Quickly pour over the mirror glaze and let the excess drip off the bottom. Lift the butterfly pea flower entremet cakes with an offset spatula and carefully lay them on top of a sea salt chocolate sable cookie (try to find one that is mostly flat on top).

butterfly pea flower entremet  cake cross section

These butterfly pea flower entremet cakes should be kept chilled until ready to serve. You can keep them in the fridge uncovered for a short time, or covered with a cake dome if you plan to hold them for a couple days.

butterfly pea flower entremet cake pin

Butterfly Pea Flower Entremet With Sea Salt Chocolate Sable Base

A beautiful entremet cake of four components that takes a while to make, but isn't all that difficult.
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Course: Dessert
Cuisine: French
Keyword: Butterfly Pea Flower Entremet, Butterfly pea flower jello, Dark Chocolate Mirror Glaze, Entremet Cake, Sable Cookies
Prep Time: 1 hour
Cook Time: 1 hour
Chilling + Overnight: 1 day
Total Time: 1 day 2 hours
Servings: 4 people
Cost: $10

Equipment

  • Dome silicone molds
  • Pot
  • Pan
  • mesh sieve
  • stand mixer
  • Mixing Bowls
  • Baking Tray
  • cookie cutter (optional)
  • Wire Rack
  • Whisk

Ingredients

Butterfly Pea Flower Mousse

  • 250 grams Ricotta Cheese
  • 250 ml Heavy Cream
  • 100 grams Sugar granulated
  • 2 tbsp Butterfly Pea Flowers
  • 6 sheets Leaf Gelatin

Butterfly Pea Flower Gelee

  • 1 cup Water
  • 1/4 cup Sugar 50 grams
  • 3 sheets Leaf Gelatin
  • 1 tbsp Butterfly Pea Flowers

Sea Salt Chocolate Sable Cookies

  • 175 grams Flour AP
  • 30 grams Cocoa Powder
  • 1 tsp Baking Soda
  • 150 grams Butter room temperature
  • 170 grams Sugar granulated
  • 1 tsp Sea Salt high quality
  • 1/2 tsp Vanilla Extract

Dark Chocolate Mirror Glaze

  • 103 grams Sugar 1/2 cup. Granulated
  • 70 ml Heavy Cream 1/4 cup
  • 1.5 sheets Leaf Gelatin
  • 75 ml Water 5 tbsp. room temperature
  • 35 grams Cocoa Powder 1/4 cup + 1 tbsp

Instructions

Butterfly Pea Flower Gelee

  • Boil together the water, sugar, and butterfly pea flowers. In another bowl of cold water, soften the leaf gelatin. When the water has boiled for a few minutes strain out the butterfly pea flowers and wring out the softened gelatin and whisk it in. Pour into a tray so the jello is about 1 cm tall. Place in fridge to set for a couple hours. When set use an upturned shot glass to cut out coins.

Butterfly Pea Flower Ricotta Mousse

  • In a pot on medium high heat add the heavy cream and ricotta cheese. Whisk to combine. Add in the butterfly pea flowers and let infuse until the mixture boils. In another bowl add some cold water and soften the leaf gelatin.
  • Add sugar to the boiling cream mixture and continuously mix. After a few minutes the pea flowers should release their color and flavor. Turn off the heat.
  • Strain the mixture into the bowl of a stand mixer. Wring out the gelatin and add it in. Stir to melt it fully.
  • Use the whisk attachment and let run on high for about 10 minutes. We really want it as aerated as possible, but do note it will not increase in volume a few hundred percent like normal mousse.
  • When frothy and airy spoon some mousse mixture into the silicone dome molds. Leave a few mm from the top and then place a gelee coin right in the middle. Add more mixture if needed, otherwise just smooth out the top. Place in freezer to set overnight.

Sea Salt Chocolate Sable Cookies

  • In a stand mixer on paddle attachment cream together the butter and sugar and salt and vanilla extract.
  • Sift in the flour, cocoa, and baking soda. Let run until everything is combined but not overmixed.
  • Pour out the mixture onto the table and knead it into a ball. Wrap it in plastic wrap and then use a rolling pin to shape it into a rectangle sheet. Place in fridge for two hours.
  • Remove and roll out a sheet about a half cm high. Use a ring mold or circular cookie cutter to cut out disks. Place them on a parchment or silicone lined baking sheet.
  • Put in the oven at 175 Celsius for 10 minutes. Remove and let cool on the tray for 5 minutes. Store them in an airtight container.

Dark Chocolate Mirror Glaze

  • In a pot bring the cream and sugar to a boil. In another bowl hydrate the leaf gelatin in some cold water.
  • In a separate bowl combine the cocoa powder and water and mix until you form a paste.
  • Place the leaf gelatin into the cream/sugar mixture and stir to incorporate.
  • Pour the gelatin cream into the cocoa paste and stir to combine. Stir well so as much cocoa powder is dissolved into the liquid as possible.
  • Run the glaze through a fine sieve into a container. Place in the fridge until ready to use.

Assembly

  • Carefully remove the frozen entremet domes from the silicone molds. If the bottom is not even you can use a knife to make the mousse flush with the mold before removing to ensure you have a flat bottom.
  • Place the molds on an elevated wire rack.
  • Heat the mirror glaze in the microwave until runny. You can skip this step if you make the mirror glaze last.
  • Quickly pour over the mirror glaze right in the center of the domes. Let the excess drip off the bottom.
  • Use an offset spatula to carefully lift the domes from the wire rack and place them atop a sable cookie. Decorate with some butterfly pea flowers and keep refrigerated until ready to serve.

Notes

You can leave these in the fridge uncovered as the mirror glaze will keep the inside from drying out. The cookie however may dry out a bit. 
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Butterfly Pea Flower Entremet Cake

butterfly pea flower entremet cake pin
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Looking For Other Recipes Using Butterfly Pea Flowers? Try:

How To Perfectly Make Butterfly Pea Flower Tea

Butterfly Pea Flower Infused Vodka

Color Changing Alcohol With Butterfly Pea Flowers

Butterfly Sour

Butterfly Pea Flower Jello

Butterfly Pea Flower Cake With Dark Chocolate Mirror Glaze

Butterfly Pea Flower Cupcakes

Butterfly Margarita

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