Nectarine & Cassis Entremet

Name: Nectarine & Cassis Entremet
Yield: Makes 2 (each serves 4)
Cuisine: French
Ingredients: edible gold leaf to decorate; 2 nectarines stoned and cut in half; 1 quantity of Fruit Compote made with blackcurrant purée and blackcurrants; 8 blackcurrant berries; 1 nectarine stoned, cut into segments and glazed with Fruit Glaze; ½ quantity of Fruit Mousse made with nectarine purée; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Squares and Triangle Flicks; 1 quantity of Fruit Glaze; 1 quantity of Alcohol Syrup made using kirsch; ½ quantity of Light Syrup; red fruit powder for dusting; 1 quantity of Biscuit à la Cullière

Preparation info

Makes 2 (each serves
4
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Throughout the year, we are always looking to create seasonal specialities. This entremet was launched as part of a spring collection. It is both elegant and beautiful, making it ideal for a special occasion.

Ingredients

1 quantity of Fruit Compote made with blackcurrant purée and blackcurrants
1 quantity of Biscuit à la Cullière

Europe
France
Cake
Spring
Mediterranean

Method

First, make the compote, sponge, syrup & glaze

Prepare the compote, place in a container, cool, then place in the fridge. Preheat the oven to 190°C (375°F/Gas 5). Prepare and bake the Biscuit à la Cullière sponge; split th