A Delicious and beautiful entremet! The taste and texture is amazing - rich and creamy, cakey, crunchy, light and fluffy all in one bite. The combination of blackberry, raspberry, chocolate and hazelnut, is divine.
What is an Entremet? It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.
Guest Post by Lisa at Parsley Sage Sweet
For those of you who aren’t familiar with entremets, the actual definition is the sweet course served after the cheese course. However, they’re mostly recognized as beautiful cakes layered with contrasting flavors and textures. I’ve pretty much been obsessed with entremets since I was 13 and saw a World Pastry Challenge on some local cable access station. Stunning, edible cakes of art, in all shapes and sizes, which when sliced open, reveal perfect layers of all kinds of goodies, from caramel to crunchy, to creamy, to ‘moussey’, to ‘cakey’ to crispy ..ad infinitum.
I couldn’t wait to get started, and by Saturday night, I was already sketching out the details.
Many scoff at the notion that entremets can actually be easy. Yes, there’s a lot of steps, but when taken one by one, you’d be amazed at how effortlessly it comes together. The main caveat is probably the setting time between some layers, and this is why I’m going to recommend using the freezer when building an entremet. Quicker setting, faster layering.
When I poured on the mirror, it was THE BEST mirror topping I’d ever produced. I could see my reflection clearly. It set almost immediately since the cake was frozen, a gorgeous sheet of shimmering ruby. I was thrilled to pieces, so thrilled, that I had to put it back in the freezer just to ‘make sure’ it was perfectly set and ready to slice. Cut to one-half hour later…
My super, duper shiny berry puree mirror is now a purple ice skating rink.
I think I see Brian Boitano landing triple salchows. I need to take photos right now – like only 20 more minutes of that perfect artificial light time, and a frozen sheet of purple ice will not do… I grabbed my blowtorch, and like a mad scientist started ‘melting’ the ice rink (Brian screams in agony). The mirror started to bubble slightly, even though I was using a light touch, so I stopped and decided to give it 15 more minutes of natural thaw in this humidity. Too late, I ruined it, it’s permanently scarred with bubbles and weird dents, and, my photo taking time was gone. Live and learn.
I hope you all try this. The taste and texture is amazing – rich and creamy, cakey, crunchy, light and fluffy all in one bite. The combination of blackberry, raspberry, chocolate and hazelnut, is divine.
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A Delicious and beautiful entremet! The taste and texture is amazing - rich and creamy, cakey, crunchy, light and fluffy all in one bite. The combination of blackberry, raspberry, chocolate and hazelnut, is divine.
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- pinch salt
- 3/4 cup sugar
- 1/2 cup cake flour
- 1/4 cup dark cocoa
- 1/2 cup water
- 1/4 cup sugar
- 1 -2 tablespoons Chambord or Framboise* * If you'd prefer to refrain from the alcohol replace with a berry juice of some sort.
- 3/4 cup heavy cream
- 1 teaspoon powdered gelatin
- 1 tablespoon water
- 2 tablespoons mascarpone cheese or additional heavy cream
- 1 tablespoons sugar
- Pinch salt
- 2 ounces bittersweet or semisweet chocolate finely chopped
- 3/4 cup hazelnuts (about 3 ounces) skinned and toasted
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 4 ounces semisweet or bittersweet chocolate chopped
- 2 teaspoons unflavored gelatin
- 4 tablespoons cold water
- 2 tablespoons lemon juice
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/2 cup granulated sugar divided
- 1 egg white
- 3/4 cup heavy cream
- Preheat the oven to 400F and set a rack in the middle. Lightly spray a 12x17 baking sheet with parchment paper (I spray it with a little cooking oil to stick). Butter or slightly spray the parchment liner.
- Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer (or test with your finger - it should be warm to the touch). Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
- Over a medium bowl or a piece of parchment paper, sift together the flour and cocoa. Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake the Genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.
- In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.
- 1.Place toasted hazelnuts in plastic bag and crush with rolling pin.
- Combine cream, butter and sugar in small saucepan and bring to gentle boil over medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Mix in crushed hazelnuts. Cool slightly before assembling.
- Pour 2 tablespoons of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved, or. nuke in the microwave for 3 -5 seconds.
- Meanwhile, in a saucepan over medium heat, bring the remaining cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.
- Add the melted gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl.
- Cover the panna cotta with plastic wrap and refrigerate until slightly thickened, but not set, about 1 hour or a little less. I let mine set too long, resulting in an uneven layer of panna cotta.
- important - Make sure the first layer of genoise is frozen solid and the panna cotta is well- thickened before pouring and spreading it on, or the genoise will absorb half the panna cotta. Put it right back into the freezer once it's spread evenly.
First make a Swiss meringue with the egg white and 2 tablespoons of the sugar
- Set a saucepan with 1 inch of water on low heat. Place eggs white and sugar in mixer bowl and set the bowl over the saucepan as to create a double boiler. Heat the white, while whisking, until the sugar is dissolved and it feels hot to the touch, about 140F.
- Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on, medium-high speed until the egg white is stiff, but smooth and glossy, about 8 minutes. Set aside.
- In a small bowl, sprinkle the gelatin over 1 tablespoon of the water and 1 tablespoon of the lemon juice and let stand until softened, about 5 minutes. In a blender, puree the blackberries and raspberries with the remaining 3 tablespoons of water and 1 tablespoon lemon juice.
- Strain the blackberry-raspberry puree into a small saucepan; there should be about 1 1/2 cups. Add the remaining sugar and bring to a boil. Simmer the blackberry-raspberry mixture over moderate heat, stirring occasionally, until it is slightly reduced, about 5 minutes. Stir in the softened gelatin until dissolved. Let the mixture cool. Remove 3/4 cup of the puree to a new bowl and stir in 1/4 cup water, for the berry mirror.
- Beat the heavy cream until you have soft peaks. Fold the Swiss meringue into the cooled berry puree, then fold in the softy whipped cream.
- 1, Line an 8 inch square pan (preferably 2 to 3 inches deep) with parchment or plastic wrap, making sure paper or wrap extends about 3-inches up the sides over the pan.
- Cut out two 8-inch squares of Genoise. Place one square of Genoise on the bottom the lined pan. Brush with simple syrup and freeze for about a half hour.
- Remove cake from freezer, and panna cotta from the refrigerator, and pour the panna cotta on top of the frozen Genoise, smoothing it. Top with second square of genoise, and press down evenly. Brush second genoise with simple syrup, and pour the hazelnut ganache on top. Freeze for about 45 minutes to an hour.
- Make the berry mousse while ganache is setting. Remove cake from the freezer and pour berry mousse on top of ganache and freeze for another hour, until frozen set.
- Stir reserved berry puree or warm gently to loosen it. Remove cake from freezer and pour over the top of the mousse, Chill in the refrigerator until set. I prefer to freeze, then cut, to get nice slices, then bring to room temperature for serving, but since freezing kind of ruins the mirror, chilling in the fridge for the last set is fine. The cake will still be somewhat frozen when cutting, so you'll get nice slices.
Lift cake from pan using plastic wrap or parchment overhang. Peel down paper or wrap then square off neatly by trimming raggedy edges. Slice cake into 1/2 -inch to 1-inch wide rectangles, depending on how many servings you need, or how thin or thick you'd like them. Top each slice with a little cocoa, berries, and maybe some chocolate curls, disks or spirals.
Leslie says
This looks delicious! I am making it for a party on Saturday, and my question is about the bottom parchment. Should the 8×8 pan be prepared by buttering before the parchment is laid? Also, is there a way to remove the parchment from the bottom once the cake is assembled so as to put it on a cake stand. I’m thinking the parchment must remain and then be pulled off when cutting slices?
Susan says
Can I make this one week in advance and keep it frozen until I serve it
Chef Dennis Littley says
I’m not sure how the mirror glaze will hold up frozen, so I would say no. If you wanted to do the cake ahead of time and freeze it, finishing the glaze the day of, that would work as long as the cake surface is very smooth.
Susan says
Hi there. Just wondering if I can make this now and keep it frozen for one week before serving. Thanks
Chef Dennis Littley says
I’m not sure how the mirror glaze will hold up frozen, so I would say no. If you wanted to do the cake ahead of time and freeze it, finishing the glaze the day of, that would work as long as the cake surface is very smooth.
Pen says
I know it’s been a while since this recipe was posted, but I had a question about the Berry Mousse. The recipe says to put half the sugar (2T) with the egg white and the other half with the berry puree. The recipe calls for a total of 1/2 c of sugar in the mousse. But 2T is not half the sugar if the total amount of a 1/2c. Can you clarify if the total amount of sugar is a 1/4c or a 1/2c? Thanks!
Chef Dennis Littley says
hi Pen
that should be 2 tablespoons in the first part the remainder 6 tablespoons in the berry puree
Katie says
I’m a few years too late, probably, but I just discovered this recipe the other day and I plan to try making it this evening. I have a question about the single egg white for the mousse, though – is that the right number of whites? Or am I supposed to use the three egg whites leftover from the genoise (conveniently avoiding some waste)? I just envision myself having problems beating ONE egg white, so I think I’ll have to go to a hand mixer for that task instead of my 6 qt. KitchenAid, if that’s really the correct amount…
Anyways, thanks for sharing. I had a beautiful raspberry chocolate entremet in France this past June, and I found this recipe while searching for a way to replicate something similar here at home in America. I don’t know if I’ll succeed in my task, but thanks for giving me an opportunity to try. 🙂
Chef Dennis Littley says
hi Katie
this was a guest post on my blog and the blogger was very precise with instructions so I’m thinking its just one egg white.
Wade says
Who was the guest blogger? I’d like to see and read more of her work. Do you have a link to her site?
Chef Dennis Littley says
hi Wade
sorry about that, I had work done on my older posts and somehow the information was removed, thank you for bringing it to my attention.
I’ve put the links back in to the website.
Wade says
Sweet! Thank you! I’ll check it out.
Patrisha says
Hi there, this recipe is fantastic! I was just curious, are these measurements US cups? Or Australian cups? Thank you.
Chef Dennis Littley says
They are in American cups
Anika says
The cake looks amazing! Thank you for sharing! Can the cake be made in a day in advance? I would like to make it this Saturday for my husband’s birthday on Sunday but have a concern. Once the cake is completed and all steps were property taken, will the genoise still soak the panna cotta?
Ella says
Great recipe! Thank you so much for sharing! Could one replace the heavy cream with whipping cream , wherever it is needed? In my country you can’t find heavy cream , so whenever I made panacotta I used whipping cream. I guess sour cream would not make it work , would it?
Chef Dennis Littley says
Whipping cream would be fine its basically the same thing. thanks for stopping by!
cj says
OMG ~ OMG ~ OMG ~ Jaw-Dropping Gorgeous ~ Would love to see this submitted To FoodFotoGallery.com so I can happily share with all my foodie friends 😉
Adelina says
Can you please share the recipe of the mirror glaze you used on this wonderful dessert? Thank you !
Chef Dennis says
hi Adelina
the mirror glaze is simply the fruit puree in steps 4 and 5 in the double berry mousse section of the recipe.
cheers
Dennis
Rosanna says
just made this cake for tonight! it was delicious and the directions were perfect!
Chef D says
I’m happy to hear you enjoyed the cake, thanks for letting me know! Happy New Year!
Rosanna says
do you have any more entrement recipes?
Pauline says
Real flavours in the layers, a foodie geologists dream! 🙂
Joy says
That looks great. I love love the recipe.
kita says
Sorry I am so late to this one Chef! Things have been crazy around here with Comcast and what not! It was reading this about the break in the heat that made me realize how behind I am in my reading. It was painful this week – and summer just got started! We've got a long way to go yet huh?
I just discovered Lisa and Pasley, Sage, Desserts and Line Drives not that long ago and am loving everything so far. This dessert for her guest post is just stunning though, all of those layers, just beautiful.
A Canadian Foodie says
Lisa Michele!
You are one crazy woman, and your new blogging friend certainly picked the right woman to do a guest post. Wowsers! Spectacular and unforgettable recipe as well as a hilarious and compelling read! I will make this – but not alone. I will need a friend to cheer me on. This is not cooking. This is not baking. This is a challenge – and adventure – and it must be done with a buddy, me thinks, to succeed. Unlike you, I do not have the tenacity to do it again, after I fail. Well, I do. But, not like you.
Great read!
🙂
Valerie
Emily Malloy says
Absolutely adorable!
The Mistress of Spices says
This looks sublime!!!
Julie M. says
And impress me you did! That looks incredible. You know, I have a similar dessert that I've been attempting to replicate. I didn't realize they were called entremets; great guest post!
Gloria says
Look amazing dear Dennis, x gloria
The Writers, Photographers, and Chefs says
Chef Dennis, I just gotta say wow. I read your comment on my new food blog @ http://www.sandwicheverything.blogspot.com and I had a feeling you'd probably have an awesome food blog. Well, here I am and you do. I love your creative take on food. It's very inspiring. I am now following you as well and will visit again soon. Please continue to check back on my blog and feel free to give me some ideas.. ha ha.
Cheers to you as well,
Matt
Kelly says
I love the fact that you sketch your dessert… Anyone who puts that much time, thought and energy into their work has chosen the right path… there is so much passion and beauty coming off the page. Wonderful.
Sanja 9 says
amaizing Cake…
Michelle says
this looks amazing. and im prone to sketching layers on paper too! ^^
sara @ CaffeIna says
Oh my gosh, Lisa! This cake looks wonderful! I wish I were even half as talented as you are in making cakes. The layers are just perfectly executed and the pictures are divine. I would really like to take a (huge) bite!
Great post this Friday! Thanks Lisa and Chef!
a. maren says
oh my gosh. all of it looks great, but i just want to make a big pot of that hazelnut ganache and take a spoon to it…would that be wrong?
freeeatsfood.com says
How gorgeous. I love seeing the sketch….almost looks like a set of blueprints. What a talent you are Lisa! Thanks to Chef Dennis for hosting.
Torviewtoronto says
delicious colourful well thought out dessert
looks fabulous
Laura says
Amazing job, as always, Lisa. This looks stunning and sounds luscious.
Lisa says
Ooops.. (pr ;ess than that) is really (or less than that) LOL
Lisa says
Wow..such amazing comments, I'm blushing! Thanj you, all!
Charlie – I think it would be a great idea to use the lesser (pr ;ess than that) amount of panna cotta I posted and double the amount the above recipe for berry mousse so it's as much as the one in my photos. It didn't even occur to me that there's no need to split both in half, when changing the recipe at the last second. Also..if you don't flip over chocolate, how about a vanilla panna cotta, or any other flavor you like? You could also make a vanilla genoise by substituting 1/4 cup corn starch for the 1/4 cup cocoa.
Thank you for liking my little cakes and enjoying my post 🙂
Finally, forgot to add that the genoise recipe is half of a Dorie Greenspan recipe.
Carrie @ Pure and Yummy says
WOW! What an absolutely beautiful dessert! The flavors sound amazing! You made me giggle with the ice rink and torch situation, that was good stuff! Beautiful job! Thanks for sharing.
Baking Serendipity says
Wow! This is seriously impressive 🙂 It looks, and I can only imagine tastes, fantastic! Chef, Happy Summer and congrats on your yearbook immortality 🙂
Peggy says
This looks so elegant and beautiful! I don't think I've had the same problem with my Lowel EGO (but then again, I usually take pictures outside this time of year, and when I do use the light, it's usually the same time, so no time for comparison I suppose lol Great guest post!
Barbara Bakes says
If you hadn't pointed out the flaws I would have thought it was perfection! What an amazing flavor combination.
Charlie says
Hi Lisa!
What a beautiful dessert.
I'm sorry that your top and lighting didn't do as you wanted, but it sure encouraged me. Sometimes I forget that others have things that don't turn out because the pictures are so beautiful.
This is one dessert that I will try.
I think though I may do the regular size of the chocolate, and double to fruit.
Chocolate gives me horrible headaches, and I absolutely adore anything fruit.
So I think if I make it this way mostly fruit with a kiss of chocolate, it might work for me.
Congratulations on being a guest for chef (he's great),
I have saved your blog and subscribed to it.
Charlie
GourmetGetaways says
OH MY GOD!!!!
WOWWY!!
That is the most delicious looking dessert I have ever seen.
I am in total awe… I have no words!
Fantastic, wish I lived a little closer, I would be knocking on your door, I have saved the recipe though and will have to give it a go, you are inspiring!
purabi naha says
Lisa, beautiful presentation and amazing photography! I am your fan. This is one of the best dessert ever I have seen. shall save this recipe for my family get-together parties. Chef Dennis, I am so lucky to stop by your blog once again this time!
Elin says
Lisa…thanks for sharing such a delightful , beautiful and flavorable extremet. Congrats !!! lot of work but worth it Lisa for being placed Top 9 #1 :)) Will be going over to your blog and see all your beautiful works 🙂
Chef Dennis…thanks for introducing us another wonderful food blogger to us. This is a truly a mouth watering dessert and so much love put into making it despite her leg being injured 🙂 I must learn how to make this 🙂
Liza and Chef Dennis … have a great weekend 🙂
Elin
Mary says
Great guest post! I came over from Lisa's blog to see Brian skate again, but now I'm going to stick around a while and check your site out.
Kate @ Kate from Scratch says
Oh my my that is gorgeous. I love the ice rink. I love challenging recipes like these.
Congratulations, Chef Dennis! Well deserved immortality, indeed. 🙂 Congratulations on another fantastic year down.
Cheryl and Adam @ pictureperfectmeals.com says
We'll eat your sketch! Just reading about his cake is mouthwatering. The cake itself is indescribable… sooo good with so many wonderful flavors! Truly a work of art!
Thanks Chef again for featuring the lovely Lisa and her amazing cake. And you know that we, at least, consider you should be immortalized for all you do for the world of food bloggers, not to mention what we are sure were incredible meals you prepared for your girls. We really hope one day to be able to taste some of your food first-hand!
Tiffany says
Lisa, this is stunning! Hi Chef, happy Friday and glad that you got some spring weather! 😀
Tiffany says
Lisa, this is stunning! Hi Chef, happy Friday and glad that you got some spring weather! 😀
Michael Toa says
Oh wow! This looks incredible! I love the sketch and the beautiful presentation. No doubt it tastes delicious too. Fantastic!
Valerie says
That's amazing! It looks sooo good! And it's a beauty!!
Jennifurla says
*jaw hits the floor*
Ummm, wow. This is 5 star all the way.
Lizzy says
Dennis, I just love Fridays at your blog! I've found so many neat new blogs via your guest posters. Thanks for introducing us to Lisa and her fabulous dessert!
Lisa, I've been to your exquisite blog before, but I must become a daily visitor so I don't miss posts like this! What a fabulous dessert…I think you're the only one who sees any flaws! SO beautiful. Wonderful guest post~
RavieNomNoms says
WOW!! Such planning went into that! Looks tremendous!! Love all the colors that are going on.
Wendy Irene says
I really appreciate the color combination of the blackberry, raspberry, chocolate and hazelnut! It is definitely a feast for the eyes. Beautiful work!
Roxana GreenGirl says
WOW Lisa, what a dessert. Oh my, I'm speechless. Stunning photos. Definitely a Top 9.
Wilde in the Kitchen says
Wow, what a fantastic guest post. That is a labor of love, but it looks delicious!
Quay Po Cooks says
Hi Lisa, what a fantastic cake you featured. There is a lot of work but it s all worth it or such a stunning cake. Many thanks for the effort put in to share the recipe with us. Thanks chef Dennis for bringing Lisa aboard so that I get to see such a special dessert.
warmvanillasugar says
Amazing! Love this. Yum!
Jenn says
Wow, that looks amazing!!
Mari says
Chef Dennis, you are right,this is mouthwatering!! Thank you Lisa for the recipe!
Have a great weekend :0)
Becky says
I am in awe of the magnificent dessert. I've never seen a purple ice rink, before, but purple is my favorite color:) gorgeous presentation and entrement.
shaz says
Hello Chef Dennis 🙂 I swung by from Lisa's blog (I agree, she is one totally talented lady!), and am so happy I did. Great blog you have here.
Jill@MadAboutMacarons says
Wow. What a guest post! Thank you for introducing Lisa. I'm in awe of the photos, too – purple ice rink? Love it!
M says
What a wonderful guest post!
The Harried Cook says
Wow – that is such a fabulous looking cake! Can't believe it wasn't made my an experienced pastry chef… Inspirational! Thank you for sharing 🙂
And Chef Dennis – Congrats on being immortalized! You deserve it 🙂
Manu says
What a fantastic cake!!! It looks to die for! And great pictures too!!
Rosa's Yummy Yums says
i love lIsa's blog and wonderful creations! Those cakes look divine and so perfect.
Cheers,
Rosa
Kate@Diethood says
Wooooow!! My mouth is on the floor… Now that's dessert! Beautiful post!
Kim - Liv Life says
Wow!!! You certainly hit that one out of the park! Or should I say rink? Gorgeous, gorgeous photos! I know what you mean about the light.
Geez, Dennis, seems you went from freezing to broiling!!
Grace says
What a wonderful guest post Dennis. I've wanted so desperately to try my hand at entrements. Your guest has inspired me to give it a try! Thank you
Leanna @ Raptortoe says
Seriously, WOW. What a gorgeous dessert!!
Suzanne says
One of my favorite bloggers and people! Gorgeous dessert, love the flavors too. Lisa, always "wow's" me, great job.
Lisa says
Wow..thank you all! Just to clarify, I'm not a pastry chef, just obsessed with building food LOL
Ocean Breezes and Country Sneezes says
Wow, I am speechless!
Danielle says
I am not a baker but I definitely saved that in case I feel adventurous
Katrina {In Katrina's Kitchen} says
This is so good that it is obscene. This is jaw-dropping! Wow! WOW! I can't even speak it is that amazing!
The Mom Chef says
Wow, wow, wow. Except for Brian's feet all over that cake, it's fantastic. I'm so happy that Chef featured you because this is my first time seeing your work Lisa. And I'm about to go look at more!
Chef, thank you.
Brooks at Cakewalker says
Greetings Lisa and Chef Dennis. Lisa, I'm so pleased to meet you and may I say this entremet cake is stunning and you have met your goal to impress. Brava! The flavor combinations are spot on and so is the skill level. Thank you for sharing this dynamite recipe.
Amy's Cooking Adventures says
Wow, that is amazing! It looks like it could be in a fancy restaurant!