Raspberry Entremets

Preparation

Step 1

Prepare the biscuit base. Crumble the ladyfingers into a bowl. Heat 50 ml of water with 30 g of sugar until dissolved, then lightly soak the biscuits with this syrup. Line the bottom of an entremets mold covered with parchment paper with this base, pressing firmly with the back of a spoon. Refrigerate for 30 minutes.

Step 2

Prepare the raspberry coulis. In a saucepan, heat 250 g of raspberries with 30 g of sugar and lemon juice over medium heat for 5 minutes, until the fruits burst. Blend with an immersion blender then strain through a sieve to remove seeds. Soak 3 gelatin sheets in cold water, squeeze them out, then stir into the warm coulis. Let cool.

Step 3

Make the raspberry mousse. Soak the remaining 3 gelatin sheets in cold water. In a saucepan, heat the remaining 150 g of raspberries with 30 g of sugar and vanilla extract. Blend, strain, then stir in the squeezed gelatin. Let cool slightly. In a bowl, whip the mascarpone with cold heavy cream until stiff peaks form.

Step 4

Gently fold the lukewarm raspberry coulis into the mascarpone whipped cream in three additions, using a spatula with circular motions from bottom to top. Be careful not to deflate the mixture — the mousse should stay light and airy. Pour half of this mousse over the biscuit base.

Step 5

Drizzle the remaining raspberry coulis over the mousse, then cover with the rest of the raspberry mousse. Smooth the surface with a spatula and tap the mold lightly on the counter to release air bubbles. Refrigerate for at least 4 hours, ideally overnight.

Step 6

Carefully unmold the entremets by running a thin blade between the mold and the dessert. Transfer to a serving plate. Decorate with fresh raspberries, a few mint leaves, and a light dusting of powdered sugar. Serve well chilled, with extra berry coulis on the side if desired.