This is an Entremet (Mousse Cake) that was close to my heart, since I made it for “Pink October” (Breast Cancer Awareness Month).
I wanted it pink, of course, and sober. It is covered with a Mirror Glaze and a chocolate band/collar made with the Sabrina Chouiref stencil and a few small pieces of silver leaf.
For the taste, it is composed of a Raspberry Creamy (Crémeux), a Raspberry Confit, a Raspberry Mousse, and a Lemon Madeleine Biscuit (Sponge).
For an 18 cm mold. Here, the Universo from Silikomart. One 14 cm ring for the insert.
Ingredients:
Raspberry Creamy (Crémeux): Source Sabrina Chouiref
110 g raspberry puree
30 g egg yolks
45 g cold butter
40 g sugar
1.5 g gelatin
Raspberry Confit:
130 g raspberry puree
15 g caster sugar
7 g sugar + 1.5 g pectin NH
5 g lemon juice
Lemon Madeleine Biscuit (Sponge):
1 whole egg
25 g unsalted butter
60 g caster sugar
Zest of half a lemon
25 g milk
37 g olive oil
62 g sifted flour
2 g baking powder
Raspberry Mousse:
200 g raspberry puree
75 g caster sugar
6 g gelatin (3 sheets of 200 bloom)
25 cl whole liquid cream (minimum 30% fat)
Mirror Glaze:
75 g water
150 g glucose
150 g sugar
100 g unsweetened condensed milk
150 g white chocolate (ivory couverture)
9 g gelatin + 54 g hydration water
1 pinch of pink coloring
Directions:
Make the glaze the day before or even two days before.
Refer to a standard mirror glaze recipe using the ingredients listed above.
Raspberry Creamy (Crémeux):
Soak the gelatin in cold water.
Pour the raspberry puree into a saucepan and heat it to 40°C. In parallel, mix the yolks with the sugar.
Pour the raspberry puree over the mixture and put everything back in the saucepan.
Cook at 82°C like for a crème anglaise (custard).
Off the heat add the gelatin and mix.
Pour your cream into a pitcher and incorporate the cold butter when the mixture is around 40°C. Blend with an immersion blender and pour into a 14cm ring that you have filmed and placed rhodoïd strip around the inside beforehand.
Place in the freezer for a minimum of 4 hours.
Raspberry Confit:
Heat the raspberry puree with the 15 g of sugar to 40/50°C.
Mix the remaining 7 g with the pectin and pour in a fine rain over the puree while whisking. Bring to a boil for 2 minutes and add the lemon juice.
Wait a few minutes and pour over your frozen creamy.
Put back in the freezer immediately.
Lemon Madeleine Biscuit:
Preheat your oven (fan/convection) to 170°C.
Melt the butter and set aside.
Mix the egg and sugar with a whisk for a good 2 minutes.
Add the lemon zest, the butter, and mix.
Add the milk, oil, and mix again.
Add the sifted flour and baking powder.
Mix gently to obtain a very smooth and homogeneous batter.
Add the lemon zest.
Pour your preparation into an 18 cm mold or a ring and bake for 15/20 min depending on the oven.
Let cool and set aside. You can also make it the day before assembly by filming it and putting it in the refrigerator.
You will need to trim it with a 16 cm ring.
Raspberry Mousse:
Hydrate the gelatin in a large bowl of cold water.
Heat the raspberry puree with the caster sugar.
As soon as it starts to boil, off the heat add the squeezed gelatin, mix.
After having put the bowl of the mixer in the freezer as well as your whisk for 1 hour and 20 minutes for the whole cream (I advise you, it helps a lot)… Whip your cream into soft whipped cream. When your raspberry puree is around 30/35°C, incorporate your whipped cream little by little and mix delicately with a spatula. Put your preparation in a piping bag without a nozzle and proceed without delay to assembly.
Assembly:
Pour 3/4 of the mousse into your mold or ring, taking care to bring the edges up with an offset spatula.
Retrieve the insert and place it on the mousse; I put the confit on top.
Add a little more mousse and place the biscuit.
Level with the rest of the mousse, cover with cling film in contact with the surface, and place in the freezer for a minimum of one night.
NB: there is a cup of mousse left over.
Finishing:
After having made your glaze the day before or two days before… reheat it (no more than 40°C), blend, and pour over your frozen entremet.
Place on your serving platter and put it in the refrigerator so that it thaws slowly 6 hours before tasting.
You can see the sky with the clouds 😍 in the glaze.
Final Thoughts & Serving Suggestions
This Pink Raspberry Entremet is a stunning tribute to elegance and flavor, perfectly balancing the tartness of the raspberry confit with the smoothness of the creamy insert. The lemon madeleine sponge adds a refreshing citrus note that elevates the entire dessert. Whether you are baking for Breast Cancer Awareness or a special birthday, this French mousse cake with its flawless pink mirror glaze is sure to impress. Remember to let it defrost slowly in the fridge for the best texture. Happy baking and enjoy your beautiful creation! Happy tasting
