🌸 Entremets Rosie
I had been dreaming of this flavor combination—rose, lychee, raspberry, and fromage blanc—for quite a while.When Silikomart reached out and invited me to become an ambassador, I saw this mold and it was an instant yes. Its delicate shape perfectly captured the softness and lightness I had envisioned for this cake.I had previously worked with lychee in my “Pamplitchi” workshop, where I paired it with grapefruit.This time, I wanted to use it to balance out the tanginess of raspberry and yogurt.
Ingredients
🍓 Raspberry Madeleine Sponge
- 45 g unsalted butter
- 35 g egg
- 30 g sugar
- 7 g honey
- 45 g flour
- 2 g baking powder
- Pinch of fleur de sel
- 15 g whole milk
- Fresh raspberries as needed
🍓 Raspberry Confit
- 150 g raspberries
- 10 g lemon juice
- 25 g sugar
- 3 g pectin NH
🌸 Lychee-Rose Crémeux
- 2 g gelatin
- 35 g egg yolks
- 25 g sugar
- 65 g lychee purée
- 65 g heavy cream
- 10 g rose water
🧈 Shortbread Base
- 100 g unsalted butter softened
- 125 g flour
- 55 g powdered sugar
- 10 g egg yolk
- Zest of ½ lemon
- 2 g fleur de sel
🍶 Fromage Blanc Mousse
- 30 g egg yolks
- 60 g sugar
- 20 g water
- 4 g gelatin
- 150 g fromage blanc
- 240 g heavy cream
✨ Decoration & Finishing
- Dried rose petals as needed
- Extra raspberry confit for decor
- White velvet spray
Instructions
Raspberry Madeleine Sponge
- Prepare brown butter by melting the butter until golden and fragrant. Let it cool slightly.
- In a bowl, whisk the egg and sugar. Add honey and mix well.
- Add flour, baking powder, and salt. Mix again.
- Add room-temperature milk, then stir in the cooled brown butter.
- Pour the batter 1 cm thick into a 16 cm ring. Add a few raspberries on top.
- Bake at 170°C (340°F) for 10–12 minutes.
- Cool, then cut to 14 cm using a ring. Keep inside the ring for building the insert.
Raspberry Confit
- Cook raspberries with lemon juice.
- In a separate bowl, mix sugar and pectin.
- Once the berries have softened, add the sugar-pectin mixture and boil for 1 minute.
- Pour the confit over the madeleine base (inside the 14 cm ring). Freeze.
- Reserve a small portion for decoration.
Lychee-Rose Crémeux
- Bloom gelatin in cold water for 10 minutes.
- Heat lychee purée, cream, and rose water in a saucepan.
- In a separate bowl, whisk the sugar into the egg yolks immediately to avoid cooking the yolks.
- Pour the hot liquid over the yolks, whisking constantly.
- Return to heat and cook until thickened (or 83°C / 181°F).
- Remove from heat and stir in gelatin.
- Pour over the frozen raspberry confit. Freeze again until set.
Shortbread Base
- Cream the softened butter with powdered sugar. Add lemon zest.
- Mix in flour and egg yolk.
- Roll out between two sheets of parchment to 2 mm thickness. Chill.
- Cut out a 14 cm disk and bake at 160°C (320°F) for 10 minutes.
- Cool completely before final assembly.
Fromage Blanc Mousse + Assembly
- Bloom gelatin in cold water for 10 minutes. Melt briefly in microwave after resting.
- Heat sugar and water to 120°C (248°F) to make a syrup.
- Meanwhile, whip egg yolks until light and doubled in volume.
- Once syrup is ready, pour over yolks while whisking at high speed.
- Add melted gelatin and continue whipping until the mixture cools to room temperature.
- Gently fold in the fromage blanc.
- Whip the cream to soft peaks (do not overwhip) and gently fold into the mousse base.
- Building the Entremets
- Fill the Fairy Tale mold halfway with the fromage blanc mousse.
- Gently place the frozen insert (madeleine + confit + crémeux) in the center—it will sink on its own.
- Cover with more mousse and place the shortbread disk on top.
- Freeze overnight.
Finishing (Day of Serving)
- Unmold the frozen entremets. Spray with white velvet spray.
- Add a small spoonful of warmed raspberry confit into the wing of the butterfly.
- Attach dried rose petals using glucose or neutral glaze.
Notes
📝 Notes
- If raspberry seeds bother you, strain the confit.
- Choose a high-quality rose water to avoid a soapy taste.
- Don’t overwhip the cream or it’ll be hard to fold in—too much air can collapse and create a dense mousse.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.