Lemon raspberry entremet
– a lemon madeleine cookie,
– a raspberry compote,
– a lemon mousse,
– raspberry jelly,
– white velvet spray.
Material used
– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould (link paid by Amazon)
– Tefal baking sheet
– Rolling pin
– White velvet spray
Ingredients
Raspberry insert
✔195g raspberries
✔45g sugar
✔2g pectin
Lemon madeleine cookie
✔50g butter
✔40g caster sugar
✔1 egg
✔50g flour
✔1 half teaspoon yeast
✔Lemon zest
Lemon curd
✔2 eggs
✔50g sugar
✔65g lemon juice
✔4g gelatine
✔30g butter
Lemon mousse
✔Curd
✔160g liquid cream
Assembly
✔White velvet spray
Raspberry jelly
✔120g mixed and strained strawberries
✔3g gelatine
✔25g powdered sugar
The recipe
For 1 dessert for 6 people
Raspberry insert
✔195g raspberries
✔45g sugar
✔2g pectin
Pour the raspberries into a saucepan and heat over a low heat for a few minutes. In a small bowl, combine the powdered sugar and NH pectin. Increase the heat and pour the mixture over the raspberries, stirring constantly for a further 2 minutes.
Pour the compote into a circle or mold with a smaller diameter than your final mold, lined with cling film. Chill for at least 1 hour, then freeze.
Lemon madeleine cookie
✔50g butter
✔40g caster sugar
✔1 egg
✔50g flour
✔1 half teaspoon yeast
✔Lemon zest
In a mixing bowl, cream the butter with the powdered sugar. Add egg. Mix well.
Sift in flour and baking powder. Finally, add the zest of a washed lemon. Pour onto a baking tray lined with baking paper.
Bake at 170°C until lightly colored. Leave to cool completely, then cut out a circle to fit your baking tin.
Cut out your hazelnut cookie using a cookie cutter (I used an entremet circle smaller in diameter than my mold).
Lemon curd
✔2 eggs
✔50g sugar
✔65g lemon juice
✔4g gelatine
✔30g butter
In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter, cut into pieces. Set aside.
Lemon mousse
✔Curd
✔160g liquid cream
Whip the cold cream with an electric mixer.
Gently fold into the lemon cream mixture.
Assembly
Fill the Pierre Hermé Pavoni cylinder mould halfway with lemon mousse.
Add the frozen raspberry compote insert.
Top with lemon mousse.
Finish with the lemon madeleine cookie. Place in the freezer overnight or for at least 6 hours.
The next day, unmould the entremet. I removed some of the lemon mousse from the top to make it easier to apply the jelly on top. Immediately apply the white velvet spray.
Raspberry jelly
✔120g mixed and filtered raspberries
✔3g gelatine
✔25g powdered sugar
Blend the raspberries and strain to remove the seeds. Pour raspberries into a saucepan with 25g caster sugar. Heat through. Remove from heat and add 3g gelatin, previously softened in a bowl of cold water and squeezed dry. I added a drop of red coloring because the raspberry loses its color when heated. Stir and leave to cool before pouring over your cake. Place in a cool place to set.
I added fresh raspberries and a white chocolate bar found on the annikids.com website. Place in a cool place to defrost. Allow at least 6 hours.
