Needless to say that entremets are my passion! I love to design them, to imagine every layer, to combine flavors and colors, to create textures and that feeling when I slice an entremet is truly priceless! Seeing a simple drawing come to life into a delicious dessert is so rewarding!

Genoise sponge:

4 eggs

85g sugar

115g plain flour

1 pinch salt

Mix the eggs with sugar and salt at least 10 minutes until it triples its volume. Sift the flour and gradually incorporate it into egg mixture. Use a spatula for this task and make gentle moves. Pour the batter into a round cake pan lined with parchment paper and bake in the preheated oven at 170C for 20-30 minutes. When done, let the cake cool down then cut into two thin sheets. Cut one of the sheets into a 20-22cm round and place it into a cake ring. Set aside.

Yogurt and lime cremeux:

150g plain yogurt

40g powdered sugar

juice and zest from 1 lime

4g gelatin

20ml cold water

200g whipped cream

Mix the gelatin with the water and let it bloom for 10 minutes. Combine the yogurt with sugar, lime zest and lime juice in a bowl. Melt the gelatin in the microwave for a few seconds then mix it into the yogurt. Fold in the whipped cream and pour the mousse over the genoise you placed earlier in a cake ring. Refrigerate at least 10 minutes. Cut the second sheet of genoise into an 18-20cm round and place it over the cremeux. Refrigerate until the next layer is ready.

Berry mousse:

2 egg whites

70g sugar

30ml water

1 teaspoon lemon juice

8g gelatin

40ml cold water

150ml berry puree

250ml whipped cream

Mix the gelatin with 40ml cold water and let it bloom 10 minutes. Combine the sugar with 30ml water and bring to a boil. Cook for 3-4 minutes until it becomes a thick syrup. In the meantime, whip the egg whites with the lemon juice until stiff. Gradually pour in the hot syrup, mixing all the time, until you get a stiff and glossy meringue. Melt the gelatin in the microwave for a few seconds and combine it with the berry puree. Mix the meringue with the berry puree then fold in the whipped cream. Pour the mousse over the genoise and refrigerate at least 20 minutes.

Berry jelee:

200ml berry puree

50g sugar

7g gelatin

50ml cold water

Mix the gelatin with the cold water and let it bloom for 10 minutes. Combine the berry puree and sugar in a saucepan and bring to the boiling point. Remove from heat and pass the puree through a fine sieve. Melt the gelatin and mix it with the fruit puree. Allow the jelee to cool to room temperature then pour it over the mousse and refrigerate at least 30 minutes, but I highly recommend at least 1 hour just to make sure all the layers are well set.

Carefully remove the cake ring and place it around the cake leaving 2cm gap all around the cake for the coconut bavarois. Watch the entremet’s drawing above to see exactly what I mean.

Coconut bavarois:

400ml coconut milk

4 egg yolks

60g sugar

10g gelatin

50ml cold water

1 teaspoon vanilla extract

50g coconut flakes

450ml whipped cream

Mix the gelatin with cold water and let it bloom 10 minutes. Pour the milk in a saucepan and bring to the boiling point. Combine the egg yolks with sugar and mix until creamy and stiff. Gradually pour in the milk then transfer the mixture back into the saucepan and cook over low heat until it begins to thicken, mixing all the time to make sure it doesn’t stick to the bottom of the pan and cooks evenly. Remove from heat and stir in the gelatin and coconut flakes. Allow the mixture to cool to room temperature then fold in the vanilla and whipped cream. Refrigerate the bavarois 10 minutes to set slightly as it is quite runny and might leak. Spoon the bavarois into a piping bag and carefully pour into the gap, all around the cake and above.

Refrigerate the cake overnight.

Milky pink glaze:

180g sugar

45ml water

200ml heavy cream

45ml milk

60g liquid glucose (or honey)

11g gelatin

55ml cold water

1 drop red or pink food coloring

Mix the gelatin with cold water and let it bloom for 10 minutes. Combine the sugar with 45ml water and and bring to a boil over medium flame, cooking it until it turns into a thick syrup. In a different saucepan, mix the heavy cream with the milk and bring to the boiling point. Stir in the sugar syrup you just made then add the glucose and heat up just until melted. Remove from heat and stir in the bloomed gelatin and food coloring. Cover the glaze with plastic wrap and let it come to room temperature.

It’s not an easy to work with glaze and for best results I recommend freezing the cake at least 1 hour before glazing. Remove the cake from its ring and place it on a grill. Evenly pour the glaze over the cake, trying to cover it from one go. A second layer of glaze might yield and uneven layer.

White chocolate decoration:

150g white chocolate

Melt half of the white chocolate in the microwave or over a water bath. Chop the remaining white chocolate into fine pieces then stir it into the melting chocolate. This is a very basic seeding chocolate tempering and while it doesn’t yield a perfectly tempered chocolate, it surely is better than no tempering at all, especially now that is summer.

Spread the melted chocolate in a thin layer over an acetate sheet and refrigerate 2 mintues then cut small rectangles with a warm knife. Refrigerate 10 additional minute then place the rectangles around the cake.

Finish the cake with freeze dried raspberries or fresh fruits if you prefer.

Enjoy!

ROMANA!