This cake has layers of raspberry mousse with fresh rasberries inside, decadent chocolate mouse, and covered with chocolate mirror glaze. The thing I like best about this cake is the cool donut shape of the cake. I got this effect using a donut shaped silicon mold!
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. Continue reading
This Blackberry mousse cake has everything it needs to be a great dessert. The base is a chocolate Italian sponge cake. It’s dark and moist, sweet, and has the distinctive flavor of chocolate. The delicate white chocolate mousse is light, and soft in both sweetness and flavor. However, the mousse suspends a blackberry purée that’s been set with a touch of gelatin. This fruit layer is intense in both its color and its tart flavor. The final touch is a glaze of melted white chocolate colored purple on top of the cake; it provides a startling white chocolate flavor, and vibrant blackberry purple color that stands out in contrast to the white chocolate mousse. Continue reading
I love the swirl effect of this mirror glaze.