Instructions
- 1
Press biscuit crumbs into rectangular mold lined with acetate. Freeze 20 minutes.
- 2
Bloom gelatin in cold water. Melt white chocolate over bain-marie until smooth.
- 3
Warm 1/4 cup cream. Dissolve bloomed gelatin. Mix into chocolate.
- 4
Whip remaining cream to soft peaks. Fold chocolate mixture into cream in three additions.
- 5
Pour half mousse into mold. Arrange raspberries in rows. Cover with remaining mousse.
- 6
Freeze 4 hours until solid.
- 7
Make glaze: heat raspberry puree and sugar. Dissolve gelatin. Cool to 30°C.
- 8
Unmold entremet onto wire rack. Pour glaze evenly. Refrigerate 1 hour. Top with fresh raspberries.
Baker's Tip
Glaze temperature is critical — at 30°C it sets instantly on the frozen entremet creating a perfectly smooth mirror surface. Too hot and it melts the mousse; too cold and it sets before covering evenly.
Frequently Asked Questions
What is an entremet and how is it different from a regular cake?
An entremet (French for "between courses") is a multi-layered frozen mousse cake assembled in a mold. Unlike regular cake, it has no baked layers in the mousse — only the base is baked or pressed. It relies entirely on gelatin and whipped cream for structure, and must be assembled frozen then thawed before serving.
What is acetate and where do I get it?
Acetate is a transparent food-safe plastic sheet used to line molds so the entremet unmolds cleanly. Available at cake decorating shops, online, or substitute with parchment paper (slightly less smooth finish) or purchase purpose-made entremet molds with removable bases.
My white chocolate mousse has white lumps in it — what went wrong?
The chocolate seized from moisture or was too hot when mixed with the cream. Melt white chocolate very gently over a bain-marie — white chocolate burns at a lower temperature than dark. Make sure the cream is just barely warm (not hot) before combining with the chocolate.
Can I make this entremet without the raspberry glaze?
Yes — skip the glaze and arrange fresh raspberries and flowers directly on the mousse surface for a more natural look. You can also dust with freeze-dried raspberry powder for a matte pink finish that is equally elegant and requires no temperature management.
About This Recipe
An elegant French entremet with crispy biscuit base, white chocolate mousse, embedded fresh raspberries, and a brilliant ruby raspberry jelly glaze on top. The cross-section reveals perfect rectangular layers with jewel-like raspberries throughout.
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