Name: Raspberry & Rose Entremet
Yield: Makes 1 (serves 8-10)
Cuisine: French
Ingredients: 300 g (10½ oz) tempered white chocolate to make Red and White Discs; 75 g (2¾ oz) milk chocolate (35% cocoa solids) chopped; 15 g (¾ oz/1 tbsp) cocoa butter; 60 g (2 oz) Praline Paste; 65 g (2½ oz) feuillantine wafer; 2 vanilla pods (beans) split and scraped; 50 dried rose buds; 5 g (⅛ oz) leaf gelatine; 150 ml (¼ pint/generous ⅔ cup) rose infusion; 150 ml (¼ pint/scant ½ cup) rosé champagne; a pinch of red sugar colour powder; 200 ml (7 fl oz/scant 1 cup) rosé champagne; 20 ml (4 tsp) cold water; 200 g (7 oz) isomalt; 75 ml (2 fl oz/generous ¼ cup) rose infusion; 200 g (7 oz) whole eggs (about 4 eggs); 80 g (3 oz/scant ½ cup) caster (superfine) sugar; 85 g (3¼ oz/¾ stick) unsalted butter; 1 quantity of White Chocolate Glaze but replace the water with raspberry purée that has been passed through a muslin (cheesecloth) cloth; rose petals; edible silver leaf to decorate; 45-50 raspberries halved; 250 ml (8½ fl oz/1 cup) water; 150 g (5½ oz/¾ cup) caster (superfine) sugar; 1 quantity of Fruit Compote made with raspberries and raspberry purée; ½ quantity of Fruit Mousse made with raspberry purée; 1 quantity of Pain de Gène; 110 g (3½ oz) Fruit Purée made with lychees; 35 ml (1¼ fl oz/2 tbsp) lime juice; 2 g (⅛ oz) leaf gelatine

Preparation info

Makes 1 (serves
8-10
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I created this entremet for the Master of Culinary Arts award in 2013. It was well received, using classic techniques to create a contemporary design. The flavours were influenced by Pierre Hermé’s famous combination of rose, raspberry and lychee. Since the days of Pierre Hermé at Fauchon in Paris, I have always been inspired by his creations.

Ingredients

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Ingredients

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