Cherry Entremets

Preparation

Step 1: Make the speculoos base

Blitz the speculoos biscuits into a fine powder in a food processor. Mix them with the melted butter until you get a wet-sand texture that holds together when pressed. Press this base firmly into the bottom of an 18 cm entremets ring set on a baking sheet lined with parchment paper.

Chill for 30 minutes so the base firms up while you prepare the rest.

Step 2: Make the cherry compote

In a saucepan, heat the cherries with the sugar and the lemon juice over medium heat. Let them simmer for 10 minutes, stirring, until the cherries release their juice and soften while staying slightly firm in the centre.

Reserve a few whole cherries for decoration, then blend the rest with an immersion blender to a smooth compote. Stir in the gelatin, previously soaked in cold water and squeezed dry, until fully dissolved. Let it cool slightly.

Step 3: Make the mascarpone mousse

Whisk the mascarpone with the icing sugar and the vanilla extract until smooth and loosened. Whip the well-chilled heavy cream into firm peaks, then fold the cooled compote into the mascarpone in three additions.

Finally fold in the whipped cream in two batches, lifting the mixture gently with a spatula. The mousse should stay airy: work quickly and do not overmix.

Step 4: Assemble the entremets

Pour the mousse over the well-chilled speculoos base and smooth the surface with a spatula. Tap the ring lightly on the worktop to bring any air bubbles to the surface.

Refrigerate the entremets for at least 4 hours, ideally overnight, so the mousse sets perfectly.

Step 5: Unmould and decorate

Unmould the entremets gently by running a thin, warm blade around the ring, then lift the ring off with a clean, sharp movement. Arrange the reserved cherries on top and dust with a little crumbled speculoos for contrast.

Serve well chilled, with a cherry coulis or a quenelle of vanilla ice cream. The entremets keeps for 48 hours in the fridge.