Finally, my summer holiday has officially begun! And as if my holiday hasn’t come quick enough, I am already packing for my trip to Paris tomorrow. 😉 I have always been very excited to visit the city again since the last time I was there when I was 4 years old, and now at last it’s happening! Hopefully, I will have plenty to share with you guys about it. 😊
One of the things I am most looking forward to now is to see all the amazing pâtissière in Paris, and I am hoping I will learn something more about them while I am there. So, meanwhile, here is a quick throw back to an entremet I did a while ago.
This entremet is composed of a raspberry mousse with a layer of vanilla sponge, sandwiching two layers of jellies, one blackcurrant and one clear strawberry. The entremet is topped with a tempered chocolate flower. For those of you who may have seen the recipe of my mango mousse cake, the recipes for the individual components follow almost the same method. (Here is the link 👉 https://tangosbaking.home.blog/2019/06/29/its-a-long-hot-summer/) To make the raspberry mousse, replace the mango purée in the recipe with a raspberry purée. The vanilla sponge is the same recipe without the desiccated coconut, and the blackcurrant jelly is made using blackcurrant juice. The glaze is made from raspberry purée. This entremet is also moulded using a silicone mould. Also a quick tip– when demoulding, dip the mould quickly in warm water to loosen the mouse up, then you should be able to get a clean finish when removing the entremet from the mould. 😉
Do you have any travel plans in the summer? Let’s share in the comments section! 👍