Raspberry entremet Recipe

Cooking Directions

• STEP 1.Start by making the raspberry jelly. Combine fresh raspberries, sugar, and gelatin in a saucepan and heat until the gelatin is dissolved. Pour the mixture into a mold and refrigerate until set.
• STEP 2.Next, prepare the vanilla sponge cake. Whisk together eggs, sugar, flour, and vanilla extract until smooth. Pour the batter into a greased baking pan and bake until golden brown. Let it cool completely.
• STEP 3.To make the raspberry mousse, puree fresh raspberries and strain to remove the seeds. Whip cream until stiff peaks form and fold in the raspberry puree. Set aside.
• STEP 4.Once the jelly and sponge cake are cooled, assemble the entremet. Line a cake ring with acetate strips and place the sponge cake at the bottom. Pour half of the raspberry mousse on top and spread evenly. Place the raspberry jelly on top and cover with the remaining mousse. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight.
• STEP 5.Prepare the mirror glaze by heating sugar, water, and raspberry puree in a saucepan until the sugar is dissolved. Remove from heat and stir in gelatin until smooth. Let it cool slightly before pouring over the chilled entremet. Refrigerate again until the glaze is set.
• STEP 6.To serve, remove the acetate strips and garnish the entremet with fresh raspberries. Slice into individual portions and enjoy!

Cooking Tips

• Make sure to strain the raspberry puree for the mousse to remove any seeds.
• For a smoother texture, brush the sponge cake with a simple syrup before assembling the entremet.
• To easily remove the acetate strips, run a warm knife around the edges of the cake ring.

Storage and Serving

• The Raspberry Entremet can be stored in the refrigerator for up to 3 days.
• Serve chilled for the best taste and texture.
• Garnish with mint leaves or a dusting of powdered sugar for an extra touch of elegance.