Raspberry Entremets
🛠 Equipment
- Entremets ring
- Springform pan
- Whisk
- Spatula
- Blender
- Baking tray
🛒 Ingredients
| 400 g | Fresh or frozen raspberries | |
| 40 cl | Heavy cream | |
| 3 | Eggs | |
| 120 g | Sugar | |
| 60 g | Flour | |
| 6 | Gelatine leaves | |
| 80 g | Icing sugar | |
| a few leaves | Fresh mint |
Preparation
Step 1: Prepare the sponge
Preheat the oven to 180 °C. Separate the whites from the yolks and whisk the whites into stiff peaks with half the sugar.
Mix the yolks with the remaining sugar, then fold in the flour and finally the whites gently. Spread on a tray and bake for 8 to 10 minutes. Leave to cool, then cut out a disc to the size of the ring.
Step 2: Make the raspberry mousse
Soften the gelatine leaves in cold water. Blend 300 g of raspberries, then push the purée through a sieve to remove the seeds.
Heat part of the purée, add the squeezed gelatine, then mix into the remaining purée. Whip the cream into soft peaks and fold it gently into the cooled purée.
Step 3: Assemble the entremets
Place the sponge disc at the bottom of the entremets ring and pour the raspberry mousse over it.
Smooth the surface with a spatula and freeze for at least 3 hours for a perfect set.
Step 4: Prepare the glaze
Blend the remaining raspberries with the icing sugar and pass through a sieve for a smooth coulis.
Thicken the coulis over low heat with a little softened gelatine until it coats a spoon.
Step 5: Glaze and finish
Unmould the frozen entremets onto a rack and pour the lukewarm glaze in one swift move to cover the whole top.
Leave to set in the fridge for 2 hours, then decorate with fresh raspberries and mint leaves.
💡 Tips & variations
- Keep a few whole raspberries for the final decoration to show off the glaze.
- Whip the cream well chilled and fold the mousse in gently with a spatula to keep it airy.
- Glaze by pouring the lukewarm mirror over the well-chilled entremets for a perfectly shiny finish.
- Use good-quality raspberries: their tanginess balances the sweetness of the mousse.
❓ Frequently asked questions
How long does this recipe take?
5h (45 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
