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Entremet Dessert Recipe

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★★★★★

4.8 from 150 reviews

This elegant Entremet Dessert features delicate cake layers paired with a smooth mousse and finished with a shiny glaze, creating a visually stunning and delicious multi-textured treat perfect for special occasions.

Ingredients

Scale

Cake Layers

  • 150g all-purpose flour
  • 150g granulated sugar
  • 4 large eggs
  • 1 tsp baking powder
  • 50g unsalted butter, melted
  • 1 tsp vanilla extract

Mousse

  • 300ml heavy cream
  • 200g white chocolate
  • 3 egg yolks
  • 50g granulated sugar
  • 5g gelatin sheets or 7g powdered gelatin
  • 50ml milk

Glaze

  • 150g sugar
  • 75ml water
  • 100g sweetened condensed milk
  • 150g white chocolate
  • 10g gelatin sheets or 14g powdered gelatin
  • 70ml water (for gelatin bloom)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 180°C (350°F). In a bowl, whisk eggs and sugar until light and fluffy. Sift together flour and baking powder then gently fold into the egg mixture. Add melted butter and vanilla extract and mix gently. Pour the batter into a lined baking pan and bake for about 20 minutes or until a toothpick comes out clean. Let cool completely.
  2. Make the Mousse: Soften gelatin sheets in cold water or bloom powdered gelatin in water. Heat milk gently then dissolve gelatin into it. Melt white chocolate and combine with the milk and gelatin mixture. Whip heavy cream to soft peaks separately. Beat egg yolks with sugar until pale. Fold the chocolate mixture into the yolks, then carefully fold in the whipped cream. Refrigerate mousse until slightly thickened but still pourable.
  3. Assemble the Entremet: In a mold, layer baked cake at the bottom. Pour mousse evenly over the cake layer. Smooth the top with a spatula and freeze or chill until set, ideally overnight for best texture.
  4. Prepare the Glaze: Bloom gelatin in cold water. Boil sugar and water until sugar dissolves, then remove from heat and add condensed milk. Add chopped white chocolate and stir until melted and smooth. Stir in the softened gelatin until fully incorporated. Let cool slightly until warm but not hot.
  5. Glaze and Finish: Remove the set entremet from the mold and place it on a rack with a tray underneath. Pour the glaze evenly over the chilled entremet, ensuring full coverage. Allow excess glaze to drip off and glaze to set in refrigerator for at least 1 hour before serving.

Notes

  • Use high-quality white chocolate for the mousse and glaze to achieve the best flavor and texture.
  • Chill the mousse layer until firm before glazing to prevent melting or mixing.
  • Gelatin amounts can be adjusted depending on bloom strength; ensure full dissolution to avoid lumps.
  • This dessert is best made a day ahead to allow flavors to meld and achieve optimal texture.

Keywords: entremet, mousse dessert, layered cake, glazed dessert, French dessert

Find it online: https://familyfavplates.com/entremet-dessert-recipe/