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

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

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

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Ingredients

Method

First, make the compote, sponge, syrup & glaze

Part of