Honey and Raspberry Entremet

Delicious, elegant looking Honey and Raspberry Entremet is light and delicious.

Honey, Raspberry White Chocolate Bavarois Entremet photo

This is going to be a long post :)
How I wish that you are able to grab a slice of Honey and Raspberry Entremet off your computer screen, have it with tea or coffee while reading my post :D.

Another achievement for me ... yay! I finally can say that I can strike off 'Mirror Glaze' off, of my to-do list.
I have been wanting to attempt mirror-glazing, after watching the whole world going crazy about it last year, but... was a little bit apprehensive in prosecuting.
My main issue has to do with the amount of sugar used, be it in the form of real sugar or in its by product like condensed milk and white chocolate.
Wastage is another issue that was holding me back!

As the saying goes... I have to bite the bullet and just give it a go.

Honey and Raspberry  Entremet photo

End of May was approaching, and my daughter (my one and only...) turned 21.
I must bake something special as I did for my son when he turned 21, 2 years ago!
He had Opera Cake for his 21st birthday.

I was toying to attempt, those beautiful Korean flowers buttercream cake (yet another one, on my to-do list), but she does not like "cake" that much, so she says :(.
What other choices are there... if traditional cake was ruled out!

Turned to Mr Google and I chance upon Patisserie Makes Perfect recipe on Honey Raspberry  and White chocolate Entremet.


Honey, Raspberry with White Chocolate Bavarois Entremet photo

I was blown away (and drooling) looking at her gorgeous entremet. And I was twice blown away  (by typhoon), reading the many ingredients, many components and definitely many steps in making Honey and Raspberry Entremet.

My head was saying... a difficult and tedious feat to achieve... 'You are not able to pull it together!'
...but my heart was screaming.... THIS could IT!!! The one cake that she might like.

If Opera cake is tedious, this is another worthy 'cake' for a 21st birthday.

Took me several days to complete the tasks, from baking, freezing, assembling and finally.. the last stage of mirror-glazing this delightful Honey and Raspberry Entremet.

line mousse ring photo
Layers of entremet image
Fill up entremet with white chocolate bavarois image
Mirror glazed Honey, Raspberry and White Chocolate Bavarois image
Sliced Mirror glazed Honey, Raspberry and White Chocolate Bavarois entremet photo

I included photos of some few steps in making a successful Honey and Raspberry Entremet that I find it daunting to put in words.
Sometimes photos explain better than words... in my case :(

Slice of Honey, Raspberry and White Chocolate Bavarois entremet image photo

My daughter turned 21 last May.
Time does fly in lightning speed.


Happy 21st Birthday sweetie pie, 
~ my du'a for my one and only sweet daughter!
May ALLAH bestow upon you HIS blessings, so you  may you find inner peace, happiness, success in this world and the hereafter
May ALLAH bestow upon you HIS mercy by always guiding your heart to HIS path
May HE grant us... to be together and 'live' happily ever after in HIS paradise.
Aameen

Delicious Honey, Raspberry and White Chocolate Bavarois entremet photo



Honey raspberry entremet, honey, raspberry, dessert
dessert
Western
Yield: 12

Honey and Raspberry Entremet

Light, delicious Honey and Raspberry Entremet

ingredients:

Honey Custard
  • 1 tablespoon gelatine (bloom in 120ml water)
  • 125g honey 
  • 4 drops of vanilla bean paste
  • 325ml thickened cream
  • 90ml milk
  • 4 egg yolks 
  • 1/4 salt
  • 1 tablespoon sugar
Raspberry Curd
  • 110  ml raspberry puree
  • 225g eggs
  • 80g caster sugar
  • 85g unsalted butter - softened
  • 1/2 tablespoon gelatine bloom in 3 tablespoon water
Entremet Base - Genoise
  • 150g eggs
  • 150g caster sugar
  • 150g plain flour
  • 62g unsalted butter - melted
White Chocolate Bavarois
  • 1/2 tablespoon gelatine bloom in 3 tablespoon water
  • 125g white chocolate 
  • 125ml milk
  • 30g egg yolk
  • 15g caster sugar
  • 190ml thickened cream
Mirror Glaze
  • 75ml water
  • 150g caster sugar
  • 150g corn syrup
  • 2 tablespoon gelatine bloom in 240ml/12 tablespoons water
  • 100ml sweetened condensed milk
  • 1 tablespoon vegetable oil
  • 150g white chocolate
  • Red food colouring
  • some gold glitters (optional)

instructions

Preparation work
  1. First, cut out aluminium foil about 2-3 inch bigger than the 7 inch diameter mousse mould.
  2. Place  glad wrap / cling film on top of aluminium foil. 
  3. Place 7 inch mousse mould in the centre
  4. Wrap mousse mould with cling film then aluminium foil. Making sure that no leakage.
  5. Grease the mousse mould. Set aside.
  6. As per photo above
Honey Custard
  1. Place honey with vanilla paste in a medium saucepan over low heat.
  2. Simmer and stir occasionally until honey turns rich and darker in colour
  3. Remove from heat and add cream and milk.
  4. Return to heat, whisk until the mixture is hot. 
  5. Remove from heat
  6. In another bowl, whisk and mix egg yolk with salt and sugar until smooth and light.
  7. Pour about a cup of the hot honey cream mixture into the egg yolk in a thin stream. Whisking and pouring at  the same time.
  8. Return the egg-honey cream mixture to the hot saucepan, and continue to whisk on medium heat until the mixture thickened.
  9. Remove from heat and stir in bloomed gelatine. Keep stirring until gelatine dissolve.
  10. Pour into the pre prepared mousse mould above.
  11. Place in the freezer until completely frozen.
Raspberry Curd
  1. Whisk egg and sugar until light in colour
  2. Bring the raspberry puree to boil
  3. Add half of the puree into the egg mixture. Add and whisk at the same time.
  4. Return the egg-raspberry mixture to pan and cook over low heat until thickened.
  5. Remove from heat and add gelatine. Stir to dissolve gelatine.
  6. Pour into the pre prepared mousse mould above. Place in the freezer until completely frozen.
Entremet Base - Genoise
  1. Preheat oven to 170C (fan forced)
  2. Line baking tray 25 x 30 cm with greaseproof paper
  3. Using bain marie / double boil method, whisk egg and sugar (over low heat) until it reaches 37C.
  4. Transfer the egg -sugar mixture to a mixing bowl, whisk until the mixture reach a ribbon stage.
  5. Add flour and fold gently.
  6. Scoop about 1/2 cup of the batter and mix with melted butter. Return the butter mix to the batter in the mixing bowl.
  7. Mix and fold to fully incorporated
  8. Pour onto baking tray and spread evenly. 
  9. Bake for 15 minutes (depending on your oven) until its golden brown.
White Chocolate Bavarois
  1. Place chopped white chocolate in a sizeable mixing bowl.
  2. Whisk egg and sugar until light
  3. Bring milk to boil  and pour into egg mixture in thin stream and whisk at the same time.
  4. Return the mixture to pan on low heat. Cook and stir until it thicken (like making custard). Remove from heat
  5. Add gelatine to the hot custard mixture and stir to dissolve gelatine
  6.  Pour the hot custard over the chopped white chocolate
  7. Whip cream to stiff peak and slowly add the white chocolate bavarois
  8. Place the bavarois into piping bag ( to use immediately)
**Assemble Honey Raspberry entremet**
  1. Remove 2 honey custard and raspberry curd blocks from freezer. 
  2. Using mousse adjustable mousse ring and prepare as above with aluminium foil and cling film above.
  3. Cut the genoise 8 inch/ 20cm diameter, and place inside the adjustable mousse ring. 
  4. Place Honey custard block on top of the genoise. Place raspberry curd block on top of honey custard.
  5. Fill the sides and top with bavarois. Fill up gaps if there is any.
  6. Smooth the top with spatula.
  7. Freeze overnight.
Mirror Glaze
  1. Add  water, sugar and corn syrup in a saucepan and bring the mixture to 103C
  2. Remove from heat and add gelatine.
  3. Add condensed milk
  4. Pour the mixture into white chocolate bowl. Let it sit for few minutes.
  5. Mix well until smooth. Add oil and food colouring. Mix to thoroughly combine.
  6. Allow the glaze to cool to 35C. 
  7. Place entremet on a bowl on roasting tray. See photo above
  8. Place glaze in a jug and pour all over the entremet.
  9. Place entremet in the fridge to set. 

NOTES:

List of ingredients I used or method I adopt for this recipe:
1) 52g size egg 
2) 85g frozen raspberry (blend and blitz into puree)
3) I left the honey custard and raspberry curd in the freezer overnight.
4) I have only 1 mousse mould, hence, I make one at a time. I first freeze the honey custard, once frozen I wrapped the honey custard block in cling film and return to freezer until needed.
5) if white chocolate bar is used, do chop, to ease melting them.
6) try your best to align honey custard and raspberry custard vertically.
7) Need to be fast and careful when pouring. The mirror glaze will set as soon as it hit the cold surface.
Created using The Recipes Generator



Honey, Raspberry White Chocolate Bavarois Entremet

4 comments:

  1. Your daughter is such a darling ! Mine already 24, just completed her Uni last month and going to attend her graduation on October.
    Blessings, Kristy

    ReplyDelete
  2. This is seriously the most beautiful dessert I've ever seen! I could only imagine how light and heavenly it tastes :)

    ReplyDelete
    Replies
    1. Thank you Anne :D

      It is indeed light :). It will be awhile before I make this again :p

      Delete

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