Vanilla Raspberry Entremet – Elegant Layered Mousse Cake with Mirror Glaze
A refined vanilla raspberry entremet featuring a raspberry gelée, vanilla mousse, madeleine biscuit, and glossy pink glaze. Topped with chantilly and fresh berries.This Vanilla Raspberry Entremet is a delicate French creation that blends fruity freshness with creamy indulgence. It consists of a soft raspberry-studded madeleine biscuit, a silky vanilla mousse infused with real vanilla bean, and a vibrant raspberry gelée insert—all wrapped in a stunning glossy pink glaze. The final touch? A swirl of vanilla chantilly and fresh garden berries that elevate this dessert to a true patisserie-level showpiece. Whether you're celebrating a summer occasion or want to surprise guests with a visually elegant dessert, this entremet offers the perfect balance of taste and sophistication. Plan ahead for freezing times, and enjoy the beautiful result!
Servings 12 People
Ingredients
Raspberry Gelée (J-2)
- 300 g raspberry purée e.g. Ravifruit
- 25 g sugar
- 6 g gelatin sheets
Madeleine Biscuit
- 15 g butter melted
- 1 egg
- 40 g sugar
- 10 g milk
- 40 g flour
- ½ sachet baking powder
- 10 g olive oil or sunflower oil
- Fresh raspberries
Vanilla Mousse
- 360 g heavy cream for whipping
- 2 egg yolks
- 36 g sugar
- 120 g milk
- 22 g heavy cream
- 1 vanilla bean
- 6 g gelatin sheets
Mirror Glaze
- 70 g water
- 110 g sugar
- 23 g glucose syrup
- 70 g heavy cream
- 100 g white chocolate
- 6 g gelatin sheets
- A few drops pink food coloring
Vanilla Chantilly (for decoration)
- 100 g heavy cream
- 15 –20 g powdered sugar
- Seeds from ½ vanilla bean
Instructions
🔹 Raspberry Gely (Day -2)
- Soak gelatin in cold water.
- Heat the raspberry purée and sugar in a saucepan until just simmering.
- Off heat, stir in the squeezed gelatin.
- Line a baking tray with plastic wrap and place a 18 cm ring over it. Wrap the base tightly with the plastic.
- Add rhodoid inside the ring for smooth edges.
- Pour in the gelée and freeze overnight.
🔹 Madeleine Biscuit
- Preheat oven to 170°C (338°F).
- In a bowl, mix the egg and sugar. Add flour, baking powder, then milk, melted butter, and oil.
- Prepare a baking tray with aluminum foil and parchment paper. Place a 18 cm ring and secure it.
- Pour batter into the ring and place fresh raspberries on top.
- Bake for ~15 minutes. Let cool.
🔹 Vanilla Mousse
- Whip 360 g cream to soft peaks. Chill.
- Soak gelatin in cold water.
- Heat milk, 22 g cream, and scraped vanilla bean until simmering.
- In another bowl, mix yolks and sugar.
- Temper the eggs by pouring in hot milk mixture while whisking.
- Return to the stove and cook gently to 83–85°C.
- Off heat, stir in squeezed gelatin.
- Cool to lukewarm (not set), then fold into whipped cream.
🏗️ Assembly
- Set a 20 cm diameter, 6 cm tall ring on a silicone mat-lined tray. Place cling film underneath and flip the ring to secure the base.
- Insert rhodoid inside the ring.
- Pour half the vanilla mousse into the mold and smooth out.
- Place the frozen raspberry gelée insert.
- Add remaining vanilla mousse and smooth again.
- Finally, place the madeleine biscuit on top and press slightly.
- Freeze overnight.
✨ Mirror Glaze (Next Day)
- Soak gelatin in cold water.
- Heat the cream until warm.
- In a saucepan, bring water, sugar, and glucose to 103°C.
- Remove from heat, add cream and gelatin. Stir well.
- Pour over white chocolate. Add coloring and blend with an immersion blender—keep it deep to avoid bubbles.
- Use glaze at 30–33°C on the unmolded frozen entremet placed on a rack with a tray underneath.
🎨 Decoration
- Whip cream with powdered sugar and vanilla until firm.
- Transfer to piping bag and decorate the top of the entremet with rosettes.
- Add fresh berries for a colorful, natural finish.
- Refrigerate the glazed entremet until fully thawed (at least 6 hours).
