Hidemi Sugino's Everest エヴェレスト Recipe

This was my fifth sixth attempt on Hidemi Sugino's recipe. I really admired his works and totally respect him as the king of mousse cake. In his book , Le Goût Authentique Retrouvé, he used a great variety of fruits and some of them being seasonal. This Everest entremet use red currant as one of the main ingredients. The Everest got my attention when I first flipped through the book. I've never seen an entremet like this before - it's totally unique yet appealing. Nevertheless, I was a little disappointed back then to not able to make this entremet due to its use of seasonal ingredient - red currant. It's really hard to find red currant in Vancouver. I remembered seeing it once in a supermarket and never seen it since. I did some research and apparently red currant is only in season around July/August. I was, however, really lucky last week that I passed by a local farmer's market and they happened to have red currants.


The component of the Everest are as follow: ( from top to bottom )
Framboises [ Raspberries ]
Amandes effillées torréfiées [ Roasted almonds ]
Sucre glace [ Powdered sugar ]
Crème chantilly [ Sweetened whipped cream ]
Biscuit joconde sans beurre [ Butterless sponge ]
Mousse au fromage blanc [ White Cheese Mousse ]
Sauce aux fruits rouges [ Red fruits sauce ]
Biscuit joconde sans beurre [ Butterless sponge ]



As expected, the white cheese mousse was really fluffy and simply melted in your mouth. The combination of the white cheese mousse with the red fruits sauce was sublime. The roasted almonds gave an extra texture to this entremet. Although the flavor of the Everest was subtle, it was memorable.

Recipe translated and modified from Le Goût Authentique Retrouvé
Recipe serves 3 entremets ( 7.5cm x 3.5cm x 4cm oval shaped ring )
Image reference for the mousse ring's shape:

Notes:

1. This recipe was written under assumption that you already know how to make french meringue, crème chantilly, raspberry couili and raspberry jam
2. Please keep in mind that temperature ranges and time will vary depending on your oven. So please adjust accordingly.

Biscuit joconde sans beurre

20g icing sugar
20g almond powder
16g egg yolks
12g egg whites
18g all purpose flour

French meringue

40g egg whites
24g sugar

1. Sift and combined icing sugar and almond powder in a mixing bowl
2. Add in egg yolks, egg whites and whisk until thick and fluffy
3. Sift in all purpose flour
4. Make french meringue and fold into the mixture
5. Bake at 230°C / 446°F for 6mins

Sauce aux fruits rouges

8g red currant jam
4g raspberry couili4g raspberry pulp
a pinch of sugar
few drops of lemon juice
2g kirsch7g raspberry
7g red currant

Mix all of the ingredients above in a mixing bowl

Mousse au fromage blanc
80g whipping cream
70g white cheese / fresh cheese
2g gelatin
3g kirsch
8g lemon juice

Pâte à Bombe

16g egg yolks
20g sugar
5g water

1. Mix the white cheese in a mixing bowl with spatula till smooth
2. For pate a bombe, whisk the egg yolks in a mixing bowl until pale yellow
3. Boil sugar and water until 120°C then add to the egg yolks and mix well with electric mixer
4. Take 1/3 of the white cheese and put it into a new mixing bowl and add in kirsch
5. Mix the pate a bombe to step #4
6. Add in the lemon juice to step #5 and mix well
7. Add in the melted gelatin to step #6
8. Add step #7 and step#1 and mix well
9. Add 1/3 of the whipped cream to step#8 and mix well10. Add the rest of the whipped cream and mix well

Sirop d'imbibage
12g Sirop à 30°B ( sugar : water = 1.3 : 1 )
8g water
6g kirsch

Assembly

1. Align an acetate sheet below the mousse rings.
2. Cut the sponge into several oval-shaped sponges
3. Brush the sponge with soaking syrup
4. Lay the oval sponge at the bottom of the mousse ring
5. Pipe in the white cheese mousse until it fills half of the mousse ring
6. Put some of the red fruits sauce in the centre of the white cheese mousse
7. Pipe in the white cheese mousse again until it almost reach the top ( leave some space for the sponge on top )
8. Cut the oval-shaped sponge to a slightly smaller size ( smaller than #2 ), brush them with soaking syrup and align them on top of the mousse ring
9. Apply a little pressure on top of the sponge with your hand so that the white cheese mousse will come up a little bit and cover gap beside the sponge on top of the mousse ring
10. Align another acetate sheet on top of the mousse ring and refrigerate
11. Once set, prepare for decoration
12. Bake some sliced almonds at 270C for 5 minutes or until slightly golden colour
13. Hidemi used creme fraiche and sugar mixture to make the creme chantilly. However you could just go the traditional way and use whipping cream and sugar mixture instead
14. Apply the creme fraiche all over the entremet and apply some more on top and shaped it to mimic a triangular box shaped with icing spatula
15. Put some raspberries on top and roasted sliced almonds16. Sift some powdered sugar on top