Mascarpone Entremets

Préparation

Étape 1 : Prepare the crumb crust

Crush the butter cookies into fine crumbs in a freezer bag with a rolling pin. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of the springform pan using the back of a spoon. Refrigerate for 30 minutes to set.

Étape 2 : Prepare the mascarpone mousse

Soak the gelatin sheets in cold water for 10 minutes. In a bowl, whisk mascarpone with powdered sugar and vanilla extract until smooth. Warm the lemon juice and dissolve the squeezed gelatin in it. Fold this mixture into the mascarpone.

Étape 3 : Whip the cream

In a chilled bowl, whip the heavy cream into stiff peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture using a spatula, with upward motions to keep the mousse light.

Étape 4 : Assemble the entremets

Pour the mascarpone mousse over the chilled cookie crust. Smooth the surface with a spatula and tap the mold gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.

Étape 5 : Make the berry coulis

Blend 150 g of mixed berries with 30 g sugar and a squeeze of lemon juice. Strain through a sieve to remove seeds. Keep chilled until serving.

Étape 6 : Unmold and decorate

Run a warm knife around the ring to loosen. Open the springform pan carefully. Drizzle the top with berry coulis, decorate with fresh berries and mint leaves. Serve well chilled in generous slices.