Lemon Raspberry Entremet

Instructions

1. 1

   Prepare the Raspberry Compote Insert (Day 1): Bloom 5g (1 tsp) powdered gelatin in 25ml (1.5 tbsp) cold water for 5 minutes. In a saucepan, combine 200g raspberries, 50g (1/4 cup) granulated sugar, and 1 tbsp lemon juice. Bring to a simmer, cook for 5 minutes until slightly thickened. Remove from heat, stir in bloomed gelatin until dissolved. Pour into a 6-inch (15 cm) round mold lined with plastic wrap. Freeze for at least 4 hours, or overnight.

2. 2

   Bake the Lemon Génoise Biscuit (Day 1): Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) round cake pan with parchment paper. In a stand mixer, whip 3 eggs, 90g (1/2 cup - 2 tbsp) granulated sugar, and zest of 1 lemon on high speed until light, fluffy, and tripled in volume (ribbon stage). Gently fold in 90g sifted all-purpose flour and a pinch of salt in two additions. Pour into the prepared pan and bake for 12-15 minutes, or until golden and a skewer comes out clean. Cool completely on a wire rack, then trim to fit the 8-inch entremet ring.

3. 3

   Make the Lemon Mousse Base (Day 1): Bloom 4g (1 tsp) powdered gelatin in 20ml (1 tbsp + 1 tsp) cold water for 5 minutes. In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk 3 egg yolks, 100g (1/2 cup) granulated sugar, 100ml (scant 1/2 cup) lemon juice, and zest of 2 lemons until thickened (about 8-10 minutes), reaching 80°C (175°F). Remove from heat, stir in bloomed gelatin until fully dissolved. Let cool completely to room temperature, stirring occasionally.

4. 4

   Finish the Lemon Mousse & Assemble (Day 1): In a separate bowl, whip 300ml very cold heavy cream to soft peaks. Gently fold the whipped cream into the cooled lemon base in two additions until fully incorporated. Line an 8-inch (20 cm) entremet ring with an acetate strip. Place the génoise biscuit at the bottom of the ring. Pour half of the lemon mousse over the biscuit. Carefully unmold the frozen raspberry insert and center it on top of the mousse. Cover with the remaining lemon mousse, ensuring the top is smooth. Freeze overnight (at least 6-8 hours) until solid.

5. 5

   Prepare the White Mirror Glaze (Day 2): Bloom 12g (2.5 tsp) powdered gelatin in 60ml (1/4 cup) cold water for 5 minutes. In a saucepan, combine 100ml water, 180g (scant 1 cup) granulated sugar, and 180g glucose syrup. Bring to a boil, then immediately remove from heat. Stir in 120g sweetened condensed milk and the bloomed gelatin until dissolved. Add 180g finely chopped white chocolate and optional yellow food coloring. Let sit for 5 minutes, then blend with an immersion blender until smooth and emulsified. Strain through a fine-mesh sieve to remove any air bubbles. Let cool to 32-35°C (90-95°F) before glazing.

6. 6

   Glaze and Garnish (Day 2): Remove the frozen entremet from the freezer and carefully remove the ring and acetate. Place the entremet on a wire rack set over a baking sheet to catch excess glaze. Pour the mirror glaze evenly over the entire frozen cake, ensuring full coverage. Let the excess drip off for a few minutes. Carefully transfer the glazed entremet to a serving plate using two spatulas. Thaw in the refrigerator for 4-6 hours before serving.

7. 7

   Final Touches: Just before serving, garnish the Lemon Raspberry Entremet with fresh raspberries and delicate thin lemon slices or zest curls for a beautiful presentation.