• Mix the gelatin powder and cold water in a ratio of 1:6.

  If the recipe requires 56g of gelatin mass, divide 56g by 7 = 8.Therefore, we need 8g of gelatin powder and 48g of water to create56g of gelatin mass.2.Mix the powder and water and combine with a whisk.3.In 15-20 minutes, the gelatin will set. It will become a grainy, matt, yellowish, stable mass.4.Slowly melt the gelatin mass in a microwave at 60-80°C (140-176°F)to reconstruct and pasteurize the water.

  5.Pour onto a tray or into a container to a height of 1-2cm and allow to set for 15-20 minutes. When it sets for the second time, the mass will become firm and hard. You won’t be able to scoop it with a spoon anymore, but it should easily come out of the tray or a container in a single piece.6.Place the gelatin mass on a cutting board and cut into small cubes of1-3cm. The cubes should look transparent, slightly yellow, flexible and very firm (like gummy bears).7.Use right away or store in an airtight container in the fridge for a week or two months in the freezer.

  Gelatinmass can be prepared in bulk for several recipes at once.

Cranberry coulis:

• Combine the cranberry puree, inverted sugar, lemon juice, sugar and salt in a saucepan.

  Heaton medium-low heat until the temperature reaches 40-44C.
• Remove from the heat and slowly add the pectin/sugar mixture while whisking Place back in the heat and bring to a boil. Boil for 30s.
• Remove from the heat, let the temperature to decrease to 65C or lower and add the gelatin mass. Stir well with a spatula to combine.
• Pour the coulis in small half sphere silicon molds (Pavoni FR039), remove the excess with an off-set spatula.
• Place in the freezer to set for 2-4hr.

Almond Genoise sponge:

• Preheat the oven to 375F. Line sheet trays with parchment paper, make sure the walks are greased with butter.
• Add eggs and marzipan to a blender, blend until smooth.
• Transfer to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high for approximately 10 minutes.
• Lower speed and whisk for another 10 minutes. The mixture should be airy and form ribbons that hold peaks when dropped for 3 – 5 seconds. Transfer egg mixture to a bowl, sift flour and baking powder over it. Fold gently with a spatula.
• Take a small portion of the batter and place in a different bowl, add half the melted/cooled butter and mix until combined. Add the remaining half and mix.
• Add the butter mixture into the other remaining batter and fold gently. Pour immediately over the prepared sheet trays.
• Bake until set, 10-15min, or golden brown. Cool completely.

Walnut Praline:

• Preheat oven to 150C.
• Roast walnuts for 5-7min. Let cool
• In a saucepan combine sugar, glucose and water. Cook on medium heat until it caramelizes, in which the sugar will turn into an amber color.
• Add the roasted walnuts to the caramel and combine well with a spatula. Pour the walnuts caramel into a silicon mat, spread with a spatula and let cool completely, this will be a brittle
• Break the brittle into small pieces and place in the bowl of a food processor.
• Process until the brittle becomes a paste, this will take a few minutes. If the paste is not smooth, add a small amount of vegetable oil and continue mixing in the food processor.

Short crust pastry (pate sucree) recipe

• Preheatoven to 350F.
• Cut the butter into small uniform pieces (1 inch).
• In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated, it should look like sand texture. Add egg and egg yolks all at once but slowly
• Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
• Form a disc, cover with plastic film, and let rest in the fridge.
• Roll the dough to 1/4in on a lightly floured surface using a rolling pin.
• Cut the dough using a cookie cutter slightly bigger than the size of the bottom of the dessert, check the size by comparing with the Silikomart Stone 85 mold, the bottom of the dessert will be the top of the mold.
• Place the cut dough discs in a sheet tray lined with parchment paper. Place another sheet of parchment on top and another sheet tray to weight down the dough while baking.
• Bake for 10-15 min, or until golden brown.

Cranberry mousse:

• Combine the heavy cream (1), milk and cranberry puree in a saucepan. Heat to 70 Celsius.
• While the mixture heats, ribbon egg yolks with sugar using a whisk in a heatproof bowl
• Temper the eggs by slowly adding the mixture (at 70 Celsius) using a whisk.

  Add the mixture back to the saucepan, heat to 84Celsius, the mixture will thicken.
• Add the crème anglaise over the chocolate in a heatproof bowl. Combine well with a spatula, use a hand blender if needed.
• Add the gelatin mass when the temperature of the chocolate mixture is below 65C/150F. Mix well until combined. Let the mixture cool to 35C.
• While the mixture cools, place the heavy cream (2) in the bowl of a stand mixer, whip with the whisk attachment until soft peaks are formed, do not mix beyond this point.
• Fold the whipped cream over the cooled chocolate mixture in two additions. Combine gently.
• Use immediately, read below for the assembly of the dessert.

Velvet spray:

• Melt white chocolate and cocoa butter in a double boiler, add coloring and mix well with a hand blender.
• Keep warm until use. The mixture can be reheated in the microwave by short burst of 30s until completely melted.

Entremet assembly and finishing:

• Build the insert:

  Using a cookie cutter that fits the size of the mold used for the cranberry coulis (around 4cm diameter), cut discs of both the walnut crunch layer and almond genoise. Place the walnut crunch on top of the almond genoise.

  Remove the cranberry coulis from the mold, place immediately on top of the walnut crunch/genoise.

  Keep the inserts in the freezer.
• Prepare the cranberry mousse, pour in a piping bag and fill ¾ of the Silikomart Stone 85 mold.
• Place the insert inside the mold with the mousse.
• Add additional mousse to fill any potential gaps. Remove any excess with a spatula.

  Freeze until set, minimum 6-8hr, preferably overnight.
• Remove the entremet from the mold. Immediately place on a sheet tray wrapped with plastic film. Spray the dessert using the velvet mixture.
• Add any desired decorations and place in the fridge to thaw for 1-3hrbefore serving.