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Photo of RASPBERRY ENTREMET by Jayanthy Asokan at BetterButter
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RASPBERRY ENTREMET

Oct-22-2017
Jayanthy Asokan
1440 minutes
Prep Time
120 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT RASPBERRY ENTREMET RECIPE

Entermet a French Dessert which has three to four textures in one dessert. In this Raspberry Entermet there's a biscuit cornflakes base, Cream cheese mousse, Raspberry mousse for filling, Raspberry jelly as a insert and raspberry mirror glaze. Basic recipe was inspired by karthika shravanthi. On my own interest I tried with many variations. Out of that this Raspberry Entermet is one.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • French
  • Whisking
  • Blending
  • Boiling
  • Freezing
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 8

  1. Raspberry jelly
  2. Raspberry puree 75 grams
  3. Castor sugar 50 grams
  4. Gelatin 3 grams
  5. Filling
  6. cream cheese mousse
  7. Condensed milk 40 grams
  8. Whipping cream 130 grams
  9. cream cheese 50 grams
  10. Gelatin 8 grams
  11. Raspberry mousse
  12. Raspberry puree 50 grams
  13. Condensed milk 40 grams
  14. cream cheese 50 grams
  15. Whipping cream 130 grams
  16. Gelatin 8 grams
  17. Base
  18. Marie biscuit 10
  19. Cornflakes 1cup
  20. Melted butter 1tablespoon
  21. Raspberry mirror glaze
  22. White Chocolate 150 grams
  23. water 125 ml
  24. Castor sugar 225 grams
  25. Gelatin 10 grams
  26. Condensed milk 50 grams
  27. Pink color gel
  28. Glucose topper
  29. Liquid glucose 1 teaspoon
  30. Red colour pinch

Instructions

  1. Raspberry jelly
  2. Bloom gelatin.
  3. Boil the puree with Castor sugar and add the bloomed gelatin.
  4. Dissolve gelatin and pour into prepared moulds.
  5. Cream cheese mousse
  6. Bloom the gelatin in some cold water.
  7. Boil condensed milk and add bloomed gelatin. Mix well to dissolve the gelatin.
  8. Once cooled down to warm heat, fold in whipped cream and beaten cream cheese to make mousse and set in moulds.
  9. Raspberry mousse
  10. Bloom the gelatin in some cold water.
  11. Boil Raspberry puree with condensed milk.
  12. Add bloomed gelatin and mix well to dissolve the gelatin.
  13. Once cooled down to warm heat, fold in whipped cream and beaten cream cheese to make mousse and set in moulds.
  14. Raspberry mirror glaze
  15. Add sugar, water and condensed milk and heat. Let sugar dissolve well.
  16. Add bloomed gelatin and mix well to dissolve the gelatin.
  17. Pour this mixture on to the white chocolate and mix well.
  18. If chocolate does not dissolve heat again.
  19. Temperature has to be 35 degrees centigrade to glaze the entermet.
  20. Assembly
  21. Prepare jelly /insert and freeze.
  22. Cut out the biscuit base to fit the ring.
  23. Make the filling /mousse.
  24. Pour the filling, place the insert_pour filling _again pour one more filling_place the biscuit base on top.
  25. Using silicon mould, it's a reverse process. When we invert the mould biscuit base will be down.
  26. Frozen entermet without glazing.
  27. Once set, put it in the freezer to set rock hard.
  28. Take a tsp full of liquid glucose and spread it on a parchment paper with red color. Bake it for 5mts to get a beautiful decorative top.
  29. There the sugar top.
  30. The cross section of the Raspberry Entermet.

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