Here’s an entremets I made last Monday for my colleagues at school. I wanted something fruity and above all, something I’d never made before. I went for raspberry and, after a bit of searching, I came across the recipe from the blog Chloé Délice, which caught my eye! The photos made me terribly keen to make it. I made a few small changes to the recipe: I didn’t make the strip of ladyfinger sponge that goes around the edge of the entremets and I added a strawberry insert. It has to be said that after a fraisier-themed weekend, I had strawberries left over.
My entremets is far less pretty than the original, but I ran into a few hiccups: no more acetate (or at least, not enough to go around the entremets), an adjustable ring (very handy, granted, but the mousse slightly escaped instead of staying on top of the sponge) and of course, I made the mistake of placing my marzipan decorations the day before for the next day (even though I knew from the fraisier that marzipan goes on at the last minute or it risks going soggy!). The photos aren’t very successful… in my defence, I had to take them at 7am (hello, lighting!) and quickly, before going to school.
Verdict? A huge success for this entremets; some colleagues aren’t really dessert people and yet they loved it. It’s not too sweet, very fresh with a good raspberry flavour (and whole raspberries inside). I’m delighted it went down well 🙂 As for me, I’m really not a fan of raspberry, even in mousse form (but I made up for it with a chocolate cake I’d also made ^^).
Ingredients & preparation
6 components · Full recipe
Strawberry Insert (to make the day before)
Ingredients
- 300 g (10.6 oz) strawberry purée
- 10 g (0.4 oz) sugar
- 4 g (0.1 oz) NH pectin
Preparation
1
Blend the strawberries in a blender.
2
Mix the sugar and pectin together.
3
Heat one third of the strawberry purée in a saucepan and stir in the sugar-pectin mixture. Bring to the boil for one minute.
4
Remove from the heat, add the remaining strawberry purée and mix.
5
Pour into a 20 cm (7.9 in) diameter silicone round tin. Leave to cool, then place in the freezer.
Ladyfinger Sponge
Ingredients
- 120 g (4.2 oz) egg whites
- 100 g (3.5 oz) sugar
- 80 g (2.8 oz) egg yolks
- 100 g (3.5 oz) plain flour
Preparation
1
Whisk the egg whites with the sugar to stiff peaks.
2
Fold in the lightly beaten egg yolks using a spatula, then gently fold in the sifted flour.
3
Using a piping bag, pipe a 22 cm (8.7 in) diameter disc onto a baking sheet, working in a spiral from the centre outwards.
4
Dust with icing sugar and bake for about 12 minutes at 180°C / 350°F.
5
Transfer to a wire rack and leave to cool. With the quantity given, you will have batter left over — use it to pipe small ladyfinger biscuits for a snack.
Italian Meringue
Ingredients
- 75 g (2.6 oz) egg whites
- 125 g (4.4 oz) sugar
- 35 g (1.2 oz) water
Preparation
1
Cook the water and sugar in a saucepan.
2
Place the egg whites in the bowl of a stand mixer (or a mixing bowl). Once the sugar reaches 110°C / 225°F, begin whisking the egg whites to stiff peaks.
3
Once the syrup reaches 120°C / 250°F, pour it slowly in a thin stream into the egg whites (which should have risen). You should obtain a smooth, glossy meringue.
4
Whisk until completely cooled (about ten minutes).
5
Once the meringue has cooled, set aside.
Raspberry Mousse
Ingredients
- 250 g (8.8 oz) raspberry purée
- the Italian meringue above
- 10 g (0.4 oz) gelatine
- 200 g (7.1 oz) whipped cream (200 ml (6.8 fl oz) whipping cream)
- 125 g (4.4 oz) fresh raspberries
Preparation
1
Soften the gelatine in a bowl of cold water.
2
Place the bowl and whisk attachments in the freezer for about ten minutes, then whip the cream using a stand mixer. Set aside.
3
Gently heat one third of the raspberry purée in a saucepan. Squeeze out the gelatine and add it to the purée to dissolve.
4
Remove from the heat, add the remaining raspberry purée and mix.
5
In a large bowl, gently fold the whipped cream into the Italian meringue.
6
Add the raspberry purée and fold in gently using a spatula. Set aside.
Assembly
Ingredients
- None
Preparation
1
Take a 22 cm (8.7 in) diameter, 4.5 cm (1.8 in) tall ring. Wrap the base in cling film to prevent the mousse from leaking. Line the inside with an acetate strip so the ring can be removed easily.
2
Place the ladyfinger sponge at the bottom of the ring.
3
Soak the sponge with grenadine syrup.
4
Pour in some of the raspberry mousse and place whole raspberries on top (I used fresh ones).
5
Add more raspberry mousse and smooth the surface.
6
Remove the strawberry jelly from the freezer and unmould. Gently place the jelly disc in the centre of the ring and press down lightly.
7
Pour the remaining raspberry mousse over the top and smooth with a palette knife.
8
Refrigerate for at least 3 hours (or ideally overnight).
Glaze & Decoration
Ingredients
- 160 g (5.6 oz) raspberry purée
- 2.5 gelatine leaves
- 40 g (1.4 oz) white chocolate
- marzipan
- sugar pearls
Preparation
1
Before removing the ring, soften the gelatine in a bowl of cold water.
2
Heat some of the raspberry purée in a saucepan, then add the squeezed gelatine and stir to dissolve.
3
Remove from the heat, add the remaining raspberry purée and mix.
4
Leave to cool (stirring occasionally), then pour the raspberry glaze over the surface of the entremet.
5
Tilt the entremet to spread the glaze evenly.
6
Leave to set in the fridge for at least 2 hours.
7
You can now remove the ring and peel off the acetate strip.
8
Like Chloé, I decorated the entremet with melted white chocolate — I melted it in a bain-marie, then used a piping bag to pipe chocolate circles over the top.
9
Using marzipan, I made small shapes and placed them on the entremet, then added sugar pearls. I also topped it with fresh raspberries and 2 homemade strawberry macarons.
Gallery
