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FUSION ENTERMET (INDIAN AND FRENCH)

Dec-13-2017
Jayanthy Asokan
480 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT FUSION ENTERMET (INDIAN AND FRENCH) RECIPE

It's a fusion Entermet with Indian traditional boondhi as a base and top coat. Chocolate cream mousse, cream mousse as a filling and jelly as insert. Garnished with roasted almonds, glazed cherries and a Sprinkle of paanipoori masala.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. For boondhi
  2. Gram flour 1/2cup
  3. Water for mixing
  4. Oil for frying
  5. For mousse
  6. Whipping cream 1cup
  7. Cream cheese 75 gms
  8. Castor sugar 1/2cup
  9. Compound chocolate 150grams
  10. Gelatin 8gram
  11. Water for blooming gelatin
  12. For insert
  13. Raspberry jelly powder 1/2 pack
  14. Lukewarm water 11/2cup
  15. For garnishing
  16. Melted chocolate 4tablespoon
  17. Roasted crushed almonds
  18. Glazed cherries
  19. Paani poori masala powder 1 teaspoon

Instructions

  1. INGREDIENTS FOR BOONDHI. GRAM FLOUR AND WATER.
  2. MIX FLOUR AND WATER.
  3. MIX WELL WITHOUT LUMPS.
  4. HEAT OIL IN A MEDIUM FLAME AND POUR BOONDHI MINUTES ON A BOONDHI LADLE.
  5. FRY WELL AND TRANSFER TO A TISSUE SPREAD PLATE.
  6. INGREDIENTS FOR CREAM CHEESE AND CHOCOLATE MOUSSE.
  7. BLOOM GELATIN IN COLD WATER AND KEEP IT ASIDE.
  8. BEAT WHIPPING CREAM ON MEDIUM SPEED.
  9. ADD CASTOR SUGAR IN INTERVALS OF THREE TIMES WHILE WHIPPING.
  10. STOP WHIPPING WHEN IT ATTAINS STIFF PEAKS.
  11. WHIP CREAM CHEESE WELL.
  12. ADD WHIPPED CREAM CHEESE AND BLOOMED GELATIN TO THE WHIPPING CREAM.
  13. MIX THOROUGHLY.
  14. DIVIDE HALF THE CREAM CHEESE MOUSSE SEPARATELY.ADD MELTED CHOCOLATE TO THE OTHER HALF AND MIX WELL.
  15. GET READY FOR ASSEMBLY THE FUSION ENTERMET.
  16. USE A RECTANGLE SILICON MOULD. SPREAD A HANDFUL OF BOONDHI EVENLY.
  17. ABOVE SPREAD A TEASPOON OF CHOCOLATE CREAM CHEESE AND SPREAD EVENLY.
  18. RASPBERRY JELLY POWDER MIXED IN LUKEWARM WATER AND SET ASIDE.ADD THIS JELLY ON TOP EVENLY.
  19. ADD CREAM CHEESE MOUSSE ON ABOVE JELLY.
  20. LEVEL WITH SPATULA.
  21. FINALLY ADD BOONDHI ON TOP.
  22. SPREAD EVENLY BEFORE FREEZING.
  23. FREEZE IT OVERNIGHT.
  24. FUSION ENTERMET IS WELL SET.
  25. MELT COMPOUND CHOCOLATE IN A DOUBLE BOILER.
  26. WHEN IT'S MELT ADD LITTLE OIL AND MIX WELL.
  27. ROAST BLANCHED ALMOND AND CRUSH UNEVENLY. READY WITH MELTED CHOCOLATE AND ALMONDS.
  28. DEMOULD ENTERMET WITH THE HELP OF KNIFE. DIP THE INVERTED ENTREMET TO THE MELTED CHOCOLATE.
  29. MAKE SURE IT'S EVENLY COATED.PLACE IT ON THE CRUSHED ALMONDS.
  30. LET THE ALMONDS COAT WELL TO THE BASE.
  31. PLACE IT ON A SERVING DISH. SPRINKLE INDIAN PAANI POORI MASALA POWDER ON TOP OF BOONDHI.
  32. PLACE CHERRY.
  33. FUSION ENTERMET IS FINALLY SET. CAN CUT TO HALVES BEFORE SERVING.
  34. PERFECT FUSION OF INDIAN AND FRENCH FLAVORS ARE COMBINED. SPICY TANGY PAANIPOORI MASALA WITH MOUSSE.

Reviews (1)  

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Milli Garg
Dec-13-2017
Milli Garg   Dec-13-2017

Such an amazing innovation.

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