Raspberry Lemon Entremet

entremet_framboise_citron (4 of 6)entremet_framboise_citron (5 of 6)

Written by Ben

Most of the cakes I tasted are disapointing too me, so I try to make myself some bursting flavor ones.
I tried one year later to follow the same recipe base, coming from the Mercotte book.
It is a “Mousse ivoire 2 citrons cumbawa”.
No cumbava tree or shops selling that citrus close to my house. Lime too expensive too.
I opted for some fruity grapefruit and cheap lemon.
I changed the Lemon sable for a Sable breton with some lemon zest.
I made a lemon jam and a red shiny glaze.
The flower are made in marzipan I made a long time ago. -50% ice sugar, 50% almond powder, water- + yellow food coloring.

The cake wasn’t balanced perfectly but with some fine tuning, it can be a big hit.

entremet_framboise_citron (3 of 6)

To make 6 entremets in a diameter 7 cm hemispheric molds and 3.5 cm mold for the raspberry insert:
-Raspberry insert:
raspberry puree 200g
2 gelatine sheets or 4g of gel. sheet -I put 2g-

-Sable breton – from Ch. Felder book-:
3 egg yolks
sugar 130g
softened butter 150g
flour 200g
salt 1 pinch
baking powder 11g
I added the zest of 2 lemons.

-Mousse “Ivoire”:
100g white chocolate -quality chocolate: not too sugary, good amount of cacao butter-
gelatin sheet 2g -1 sheet-
milk 50g
whipping cream 115g
enough quantity of lemon zest -taste it-

-Lemon jam:
2 lemons
1 tbsp lemon juice
100g sugar
1 cup water
1 cup extra water to boil lemon zest.

-Red glaze:
-this recipe make twice as much you need-
265g white chocolate
4g gelatine
175g cream
40cl water
30g glucose syrup -or acacia honey-
25g grape seed oil -I used canola oil-
red food coloring

entremet_framboise_citron (6 of 6)

Raspberry Insert:
Put the gelatin in cold water
Bring to a boil the puree & put the gelatin in.
pour the puree in molds and let them rest in a freezer during several hours.
It is ready when you put a finger pressure on them and it is almost hard as an ice cube but a little bit bouncy thanks to the gelatin.

Sable breton:
Whisk the egg yolks with sugar in a bowl until pale and thick.
Add the butter and beat with a wooden spoon until smooth.
Sift the flour with the salt and  baking powder into the bowl and beat until smooth.
Add the zest.
Flatten the dough and cover with plastic wrap. Chill for at least  2 hours.
Preheat your oven at 180 deg. C.
Roll out the dough about 4-5 mm thick.
Stamp out the dough with pastry rings. Leave the rings and remove the excess of dough.
Bake for 15 to 20 minutes until golden.

entremet_framboise_citron (2 of 6)

Mousse ivoire:
Put the gelatin in cold water.
Melt the chocolate in a double boil.
Bring the milk to a boil and add the gelatin.
pour the milk in 3 times on the chocolate and mix energetically with a spatula.
Whip the cream till soft peak -between liquid and hard- and when the chocolate mixture is around 35 deg. C., mix it with the whipped cream.
Add the zest.
Pour the mixture in a pastry bag and fill the mold evenly.

Red Glaze:
Put the gelatin in water.
Melt the chocolate in a double boil.
bring the cream, water and glucose syrup to a boil.
Pour a third of this mix on the chocolate energetically in small circular movements with a spatula.
Pour the 2/3 and the 3/3 in.
Add the gelatin and the oil.
Mix to smooth and remove the bubble with a hand blender.

entremet_framboise_citron (1 of 6)

Lemon jam:
Grate the lemon.
Slice one lemon thinly and add it to a pot.
pour 1/2 cup of water and boil it for 10 min.
Strain its water and repeat this step in order to remove the bitterness.
Add sugar, lemon juice and 1 cup water over strained lemon zest in pot.
Boil over medium low heat until it reaches the right jam consistency, about 30 min.

When the raspberry inserts are frozen, put them on the ivory mousse and push them.
Freeze the mousse at least 3 hours.
Spray a thin layer of lemon jam on the sables breton.
When the glaze is around 30 deg. C., pour it on the frozen mousse.
Be quick.
Smooth with a spatula evenly if needed.
Make the decoration you want.

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