Here’s a recipe that was hugely popular on Instagram. Many of you asked me for the recipe. I’m sharing it with you this evening, even though I confess I hesitated to publish it. In fact, I’m not very happy with the look. I would have liked to add half a raspberry as decoration to echo the flavours of the entremets, and I couldn’t, I didn’t have any (it was a spare dessert from the freezer…) So I feel like something’s missing.
For want of a raspberry, I placed a little gold leaf. And then, it’s quite possible I’ll make this dessert again and so take new photos, but in the meantime, I’m giving you the recipe anyway and you can do as you like for the decoration!
For the record, this is a raspberry and lime entremets that I made with “leftovers”. When I have a bit of preparation left over, I always think about what to do with it. In the freezer, I already had balls of raspberry confit from a previous recipe. I then made a lemon entremets, but I had a bit too much mousse left over. Lime and raspberry, it’s the best!
And no, it’s not too sharp, for those wondering. So I filled my new Dolce Tartufo mould with a bit of mousse, pulled out my inserts from the freezer and all that was left was to make a lemon soft sponge and a streusel.
As for the glaze, I also had some left over from my lemon entremets. I wanted to test a glaze without condensed milk because after watching the show “Les rois du gâteau”, I noticed that the chefs weren’t very keen on it (well, it has to be said that some of the glazes were really… yuck, so I understand them!).
Here, it’s a recipe with a hefty quantity of white chocolate and a bit of grapeseed oil for shine, I think. But I won’t share the recipe with you because even though the result is great at the moment of glazing the entremets (fluidity, shine…), I didn’t much like the result when tasting. So it’s the usual recipe I’m giving you here; I simply now replace the condensed milk (even though I use “unsweetened”) with full-fat whipping cream. It works perfectly!
Ingredients & method
7 components · Full recipe
Mirror Glaze (can be made in advance)
Ingredients
- 150 g (5.3 oz) glucose
- 150 g (5.3 oz) sugar
- 75 ml (2.5 fl oz) water
- 150 g (5.3 oz) white chocolate
- 100 g (3.5 oz) heavy cream
- 10 g (0.4 oz) powdered gelatine
- 60 g (2.1 oz) water (to rehydrate the gelatine)
- yellow food colouring
Method
1
Ideally, make the glaze the day before (or in advance) and reheat in the microwave when ready to use.
2
Rehydrate the gelatine in the water.
3
In a saucepan, combine the water, sugar and glucose and heat to 103°C.
4
Meanwhile, in a tall jug, place the white chocolate broken into pieces, the heavy cream, the rehydrated gelatine and the yellow food colouring.
5
When the water/sugar/glucose mixture reaches 103°C, pour it into the jug then blend with an immersion blender to smooth the glaze — be careful not to incorporate air, or you risk unsightly bubbles.
Raspberry Confit (make the day before)
Ingredients
- 150 g (5.3 oz) raspberry purée
- 15 g (0.5 oz) caster sugar
- 2 g (0.1 oz) NH pectin
- 8 fresh raspberries
Method
1
In a saucepan, warm the raspberry purée gently.
2
Add the sugar and NH pectin, previously well combined. Bring to the boil, stirring constantly with a whisk.
3
Pour the raspberry confit into the insert moulds, then add a fresh raspberry in the centre of each. Smooth the surface.
Vanilla Almond Streusel (can be made the day before)
Ingredients
- 40 g (1.4 oz) butter
- 40 g (1.4 oz) brown sugar
- 50 g (1.8 oz) ground almonds
- 40 g (1.4 oz) flour
- a pinch of fleur de sel
- vanilla powder
Method
1
Preheat the oven to 160°C fan.
2
In a bowl, mix all the ingredients together.
3
Roll the dough out to a thickness of 4 or 5 mm then cut out 8 circles of 6 cm (2.4 in) diameter. The leftover dough can be frozen, or you can simply bake it — it’s very easy to nibble on 😊
4
Bake for approximately 10–12 minutes.
Soft Lime Sponge (C. Michalak recipe)
Ingredients
- 50 g (1.8 oz) egg
- 80 g (2.8 oz) caster sugar
- 40 g (1.4 oz) crème épaisse (thick cream)
- 20 g (0.7 oz) olive oil
- 60 g (2.1 oz) flour
- 1 g (0 oz) baking powder
- zest of 1 lime
Method
1
Raise the oven temperature to 170°C.
2
In a bowl, use an electric hand mixer to whisk the sugar with the eggs and lime zest for a few minutes. The mixture will gain volume and become slightly frothy.
3
Add the thick cream and mix gently.
4
Add the sifted flour and baking powder, then fold in the olive oil. Mix using a spatula.
5
Pour into a greased and floured 20 cm (7.9 in) silicone mould. Smooth the surface with a small offset spatula.
6
Bake for approximately 10 minutes until nicely golden.
Lime Mousse
Ingredients
- 116 g (4.1 oz) heavy cream
- 116 g (4.1 oz) white chocolate
- 2.5 g (0.1 oz) powdered gelatine
- 15 g (0.5 oz) water (to rehydrate the gelatine)
- 250 g (8.8 oz) heavy cream
- zest of 2 limes
Method
1
Rehydrate the gelatine in the water.
2
Make a ganache: melt the white chocolate in a bain-marie until it just begins to melt.
3
Heat the 116 g (4.1 oz) of cream with the lime zest, then off the heat, add the rehydrated gelatine.
4
Pour the cream over the white chocolate in 3 additions, emulsifying each time. The chocolate should be smooth and glossy.
5
Whip the 250 g (8.8 oz) of heavy cream but don’t over-whip — it should be mousse-like in texture.
Assembly of the Raspberry and Lime Entremet
Ingredients
- None
Method
1
Pour the lime mousse into each mould to halfway, then use a spatula to push it up along the sides for a neat finish.
2
Remove the inserts from the freezer (raspberry confit) and gently press one into the centre of the mousse, pushing down slightly.
3
Add a little more lime mousse then close the entremet with a disc of soft lime sponge. Press gently so the mousse rises up, then smooth the surface with a spatula.
Decoration
Ingredients
- None
Method
1
Remove the individual entremets from the freezer and unmould.
2
Place the frozen entremets on a wire rack, with the rack resting on a plate or dish to catch any excess glaze.
3
Reheat the glaze (if made in advance) to approximately 30°C and pour gently to coat each small entremet entirely.
4
Lift each small entremet off the rack and place it on a streusel disc, centred carefully.
Gallery
