🌸 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.

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Prep Time 3

Cook Time 35

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.