An entremets is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes.
For modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.
Layers in this delicious entremets are: sponge cake base, peach coulis, honey mousse, panna cotta, white chocolate mirror glaze. You can find some of the recipes on the links from my previous cake. I will add the recipe for the peach coulis, and the panna cotta.
I think the best part of this entremets is the vanilla panna cotta! You will have a hard time not eating it all!
Entremet rings or molds
Grade A vanilla beans
Besides these special equipment, I also like to use a digital thermometer when I am making the white chocolate glaze. It is very important to wait till the glaze is the right temperature before pouring on the cake!
recipe by Chef Iso
Peach Mousse Entremet
- •2 allspice
- •1/2 small lemon
- •200 grams peaches, about 6 small peaches or 4 larger ones, peeled
- •4 grams gelatin bloomed in 2 tablespoons cold water
- •40 grams of sugarPanna Cotta
- •500 grams (2 cups) heavy cream
- •75 grams (1/3 cup) sugar
- •1 vanilla bean
- •5 grams gelatin bloomed in 2 tablespoons cold water
- Peel the peaches and slice them
- They will be pureéd so precision does not matter here. As you peel them, drop them into water acidified with the lemon to prevent them from oxidizing and browing while you work.
- Place the peaches into a saucepan with the sugar and allspice
- Bring the peaches to a simmer to allow the flavors to blend and the peaches to break down
- Bloom the gelatin in cold water and stir it into the peaches. Turn off the heat.
- Pour the peaches into a container to cool. Remove the allspice.
- Use an immersion blender or a blender to pureé the peach mixture
- Pour the coulis into a mold just smaller than the entremet ring
- Freeze this until completely solid.Prepare the panna cotta
- Only prepare this component once the other components are frozen solid.
- Slice the vanilla bean in half and scrape out the caviar
- Heat the sugar with the cream and the vanilla
- When the sugar is fully dissolved, allow the vanilla to steep for a bit with the heat off. Stir in the gelatin and let sit for about 20 minutes.Assemble the entremet layers
- Remove the frozen layers from the freezer and, if necessary, cut to a diameter just smaller than the ring. You may brush your sponge with simple syrup for an extra moist sponge cake.
- Line the edges with a healthy dose of softened butter to prevent the panna cotta from leaking out
- Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it reaches halfway up the mousse. If you fill to the top now, the mousse might float to the top. Place this in the freezer until the panna cotta starts to set enough to hold the mousse in place. Then pour in the panna cotta until the liquid is flush with the top.
- Assemble the entremet
- Carefully transfer this to the freezer and let freeze overnight2.6http://sayitwithcake.org/peach-mousse-entremet/