Honey and Raspberry Entremet Recipe- French Special
Honey and Raspberry Entremet is a stunning French-style layered mousse cake that combines the delicate flavors of honey, tart raspberry, and light sponge. Each bite offers a harmony of textures—from a soft sponge base and creamy honey mousse to a tangy raspberry gelée center and glossy mirror glaze. This elegant dessert is perfect for special occasions or when you want to impress guests with a beautifully balanced and visually captivating treat. Let’s dive into this delightful recipe
- Prep Time45 min
- Cook Time20 min
- Perform Time5 hr 25 min
- Total Time6 hr 30 min
For the Sponge Cake Base:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
For the Honey Mousse:
- 1/2 cup honey (light floral honey works best)
- 2 teaspoons gelatin (powdered or 2 sheets)
- 2 tablespoons water (to bloom gelatin)
- 1 1/4 cups heavy whipping cream (cold)
- 1/2 cup whole milk
For the Raspberry Gelée:
- 1 1/2 cups raspberries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon gelatin + 1 tablespoon water
For the Mirror Glaze (Optional):
- 1/2 cup sweetened condensed milk
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon gelatin + 2 tablespoons water
- 1/2 cup white chocolate chips or chopped chocolate
- Food coloring (optional)
Make the Sponge Cake:
Preheat oven to 350°F (175°C).
Grease and line a small cake pan or baking tray.
In a bowl, whisk the eggs, sugar, and vanilla using an electric mixer until pale and fluffy.
Sift in flour and salt, and fold gently until incorporated.
Pour into the prepared pan and bake for 10–12 minutes, or until golden and springy.
Cool and cut into a circle that fits your entremet mold.
Prepare Raspberry Gelée:
Heat raspberries, sugar, and lemon juice in a saucepan over medium heat until soft.
Blend and strain to remove seeds.
Add bloomed gelatin, stir to dissolve, and pour into a small mold. Freeze until firm.
Prepare the Honey Mousse:
Bloom gelatin in water for 5 minutes.
Heat milk and honey in a saucepan until warm.
Stir in gelatin to dissolve.
Let cool to room temperature.
Whip the cream to soft peaks, then gently fold into the honey mixture.
Assemble the Entremet:
Place mousse mold on a flat tray.
Fill halfway with honey mousse.
Place frozen raspberry gelée in the center.
Add more mousse to cover, then top with the sponge base.
Freeze the whole mold for at least 4 hours or until firm.
Make the Mirror Glaze (Optional):
Bloom gelatin in water. Heat sugar, condensed milk, and water in a saucepan.
Remove from heat, stir in gelatin and white chocolate until smooth.
Add food coloring if desired. Cool to 90°F (32°C).
Unmold frozen entremet and pour glaze over to cover.
Let set for a few minutes.
Serve:
Let the entremet thaw in the fridge for 2–3 hours before serving.
Decorate with fresh raspberries, gold leaf, or edible flowers for an elegant presentation.
Slice cleanly with a hot knife and enjoy
Recipe Notes :
Make-Ahead Tip : Entremets are perfect to prepare a day in advance and glaze just before serving.
Fruit Substitute : You can replace raspberry with passionfruit, mango, or blueberry for different variations.
Storage : Store in the refrigerator for up to 3 days or freeze (un-glazed) for up to 2 weeks.
Serving Suggestion : Pair with a glass of sparkling wine, green tea, or a berry coulis on the side.
