Imported from Instagram
Cherry on Top Entremet
An elegant frozen entremet combining cherry compote, lemon curd, white chocolate mascarpone mousse, and Italian meringue. The cherry and lemon inserts are frozen inside a ridged cannelé-shaped mousse cake.
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Ingredients
- 200 g cherries (Fresh or frozen)
- 30 g sugar (For the cherry compote)
- 1 leaf gelatine leaf (For setting the cherry compote)
- 2 eggs (For the lemon curd)
- 80 g sugar (For the lemon curd)
- 2 lemons (Juice and zest)
- 60 g butter (For the lemon curd)
- 1 leaf gelatine leaf (For the lemon curd)
- 180 g white chocolate (Melted and cooled to 30°C)
- 200 g mascarpone
- 2 leaves gelatine leaf (Dissolved before mixing into the mousse)
- 250 ml heavy cream (Whipped)
- Italian meringue (Used to cover the entremets; no ingredient quantities or preparation method were provided in the source)
Steps
- 1
Cook the cherries with 30 g sugar for 10 minutes.
- 2
Crush the cooked cherries roughly, then set the compote with 1 gelatine leaf.
- 3
Pour the cherry compote into small hemisphere moulds and freeze until solid.
- 4
Prepare the lemon curd by combining the eggs, 80 g sugar, juice and zest of 2 lemons, and 60 g butter. Cook until thick.
- 5
Set the lemon curd with 1 gelatine leaf.
- 6
Once the cherry inserts are solid, cover them with the lemon curd. Freeze the inserts again overnight.
- 7
Melt the white chocolate and allow it to cool to 30°C.
- 8
Mix the cooled white chocolate with the mascarpone and 2 dissolved gelatine leaves.
- 9
Whip the cream, then fold it into the white chocolate mixture in two additions. Use the mousse immediately.
- 10
Pour the mousse into a cannelé mould until it is one-third full.
- 11
Press a frozen cherry-and-lemon insert into the mousse.
- 12
Fill the mould to the top with the remaining mousse and freeze overnight.
- 13
Unmould the entremets directly from the freezer onto a plate.
- 14
Cover the entremets entirely with Italian meringue using a piping bag, following the ridges of the cannelé mould.
Notes
The source does not provide the ingredient quantities or method for the Italian meringue, nor the mould size or exact number of entremets produced. The overnight freezing periods are included in the total time.
Nutrition per serving
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