Here is finally the Lemon & Raspberry Entremet made for my son!
Right now, it’s really a rush, and what topped it all off is my internet connection failure… We are changing operators soon, and I hope it will get better.
This French Mousse Cake is the perfect balance of tangy and sweet, featuring a Lemon Mousse, a Raspberry Insert, and a Yuzu Whipped Ganache. It’s a refreshing summer dessert that looks as professional as it tastes.
For a 20 cm entremet: 1 ring of 20 cm, 1 ring of 16 cm, and the Wave mold from Pavoni.
Ingredients:
Raspberry Creamy (Crémeux):
150 g raspberry puree
40 g egg yolks
60 g cold butter
45 g sugar
2 g gelatin
Raspberry Confit:
140 g raspberry puree
20 g caster sugar
10 g sugar + 2 g pectin NH
5 g lemon juice
Yuzu Whipped Ganache: (There will be leftovers)
60 + 125 g whole liquid cream
50 g white chocolate
45 g yuzu juice
2 g gelatin (1 sheet)
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
Lemon Curd:
70 g yellow lemon juice
2 whole eggs
100 g caster sugar
7 g gelatin
30 g butter (I didn’t put any)
Zest of 1/2 yellow lemon
Lemon Mousse:
The lemon curd (from above)
280 g whole liquid cream (30% fat minimum)
Mirror Glaze:
75 g water
150 g glucose
150 g sugar
100 g unsweetened condensed milk
150 g white chocolate (ivory couverture)
5 sheets of gelatin (i.e., 10g)
1 pinch of yellow coloring
Directions:
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 16 cm ring that you have filmed and placed rhodoïd strip (acetate) around the inside beforehand.
Place in the freezer for a minimum of 4 hours.
Raspberry Confit:
Heat the raspberry puree with the 20 g of sugar to 40/50°C.
Mix the remaining 10 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.
Yuzu Whipped Ganache: WARNING there are leftovers! You can fill several molds to decorate your future entremets with these leftovers.
Soak the gelatin in a bowl of cold water.
Melt the chocolate in a bain-marie or microwave at 700 watts.
In parallel, heat the 60 g of cream in a saucepan. Add the gelatin off the heat.
Pour in 3 times over the melted chocolate. Add the rest of the cream (125 g) which must be very cold.
Add the yuzu and mix. You will see that with this, the preparation will already thicken.
Cover with cling film in contact with the surface and place in the refrigerator overnight.
The next day, whip your ganache like a chantilly and pour it into the wave mold.
Freeze it for a minimum of 4 hours.
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 a 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.
Lemon Curd:
Soak the gelatin in a bowl of cold water.
Pour the lemon juice into a saucepan, add the zests, and heat.
Whisk the eggs with the sugar in a mixing bowl.
Pour the lemon juice in a stream over the eggs and sugar while whisking. Put everything back in the saucepan and cook at 83°C like for a crème anglaise.
Off the heat add the gelatin and mix. Transfer to another bowl or mixing bowl.
Lemon Mousse:
Whip the liquid cream into soft whipped cream. I really insist that it be soft because if it is too firm, you will struggle to incorporate it into the curd… It must have the consistency of shaving foam.
When the lemon cream (curd) is lukewarm (ESPECIALLY NOT COLD), about 30/35°C, incorporate a spoonful of whipped cream and whisk vigorously. Then add this mixture to the rest of the whipped cream and mix this time delicately with a spatula.
Put in a piping bag without a nozzle and proceed directly to assembly!!
Assembly:
Take care to prepare your ring in advance. To do this, take a 20 cm ring covered with cling film and place your rhodoïd strip inside. Place it on a flat surface like a cutting board or a tray.
Pour a good part of the mousse, taking care to bring it up the edges with an offset spatula. Take your creamy and confit out of the freezer and place it on the mousse, pressing lightly.
Put a thin layer of mousse again and place the madeleine biscuit. Press also to make the mousse come up on the sides. Level the sides with the rest of the mousse.
Cover with cling film and reserve in the freezer for 1 night minimum.
Finishing:
Reheat the glaze, blend, and pour it over the frozen entremet.
Place on your serving platter.
Take out the yuzu ganache, spray with velvet spray, and place on the entremet. If you don’t have velvet spray, you can leave it as is.
Let defrost slowly in the refrigerator for 6 hours minimum!!
Final Thoughts & Serving Suggestions
This Lemon & Raspberry Entremet is a masterpiece of textures and flavors. The acidity of the lemon curd mousse cuts through the sweetness of the white chocolate mirror glaze, while the olive oil madeleine sponge adds a sophisticated moistness. The Yuzu ganache decoration adds a modern touch that makes this cake a true showstopper. Whether for a birthday or a special occasion, this citrus mousse cake is worth the effort. Remember to respect the temperatures for the mousse and glaze to ensure a flawless finish. Happy tasting and enjoy your homemade patisserie
