Vanilla and raspberries entremet

by | Jun 9, 2021 | Entremets e Single servings, Pastry | 0 comments

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days.
Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert.
Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight your guests, even the most demanding.

entremets vaniglia e lamponi

entremets vaniglia e lamponi

Vanilla and raspberries entremet

Porzioni 8
Chef Aria


Vanilla biscuit 

  • 2 medium (100 g) whole eggs, room temperature
  • 4 tbsp + 2 tsp (70 g) superfine granulated sugar
  • 2 tbsp (30 g) inverted sugar (or honey)
  • 1/2 cup less 2 tsp (100 g) heavy cream
  • 1/2 cup (60 g) pastry flour
  • 1/3 cup (30 g) almond powder
  • 1/4 cup (30 g) potatoes starch
  • 3/4 tsp (3.2 g) baking powder
  • 1 g salt
  • Vanilla powder

Raspberries confit

  • 3/4 cup + 4 tbsp (230 g) raspberries puree
  • 3 tbsp + 1 tsp (50 g) superfine granulated sugar (I) (I)
  • 2 tsp (10 g) superfine granulated sugar (II) (II)
  • 1.5 tsp (8 g) glucose syrup
  • 1 tsp less 1 dash (4 g) Pectine NH
  • 1.15 g gelatin, 200 bloom (powder or sheets)

White chocolate and vanilla light mousse

  • 3 tbsp (45 g) whole fat milk
  • 3 oz (80 g) white chocolate 35%, Ivoire Valrhona
  • 1/3 cup + 1 tbsp (90 g) heavy cream
  • 2 g 200 bloom (powder or sheets)
  • Seeds from 1/2 vanilla pod 

Translucent transparent glaze

  • 2 tbsp + 1 tsp (35 g) water
  • 4 tbsp + 2 tsp (70 g) superfine granulated sugar
  • 2.5 oz (70 g) glucose syrup
  • 2 + 1/4 tbsp (45 g) sweetened condensed milk
  • 3.5 g gelatin, 200 bloom (powder or sheets)


  • Small white and pink meringues
  • Fresh raspberries
  • Crispearls Ruby


Vanilla biscuit

  1. Line 2 baking trays with greased baking mat or baking paper.

    Place two 7 inches (18 cm) square rings on the baking mat and set aside.

    Heat fan oven at 300 F (150°C).

    Combine and sift the powders and set aside.

    Whisk the eggs with sugars and vanilla until soft and fluffy.

    On low speed, add the cream and combine.

    On low speed, add all the powders until combined.

    Pour the mixture in pastry bag and pipe 150 g each square pastry ring.

    Bake for 16 minutes, turning the trays halfway through cooking.

    Out of the oven remove the pastry rings and let cool.

    From the biscuits, get two 6.3 inches (16 cm) squares and set aside to assemble.

Raspberries confit

  1. Soak gelatin sheets or powder in cold water.

    In a small bowl, combine sugar (II) with pectine Nh.

    Heat strawberries puree with sugar (I) until 120F - 50°C, add sugar/pectine mixture and bring to a boil.Continue boiling for about 2 minutes, stirring constantly.

    Let cool at room temperature until 160F - 70°C, then add gelatin and stir to combine.

    Cover with cling film and let cool until 110F - 45°C.

White chocolate and vanilla light mousse

  1. Soak gelatin in cold water.

    Melt white chocolate with vanilla beans.

    Heat milk until 158F - 70°C and add wringed gelatin sheets (or melted if you use powder) and stir to combine.

    Pour the milk over the chocolate in two batches and stir to combine.

    Whip heavy cream until soft peaks form and pour over the ganache, mixing gently.

To assemble

  1. Place one square biscuit inside a 6.3 inches (16 cm) square ring mould (1.8 inches - 4.5 cm high mold).

    When the raspberries confit has reached 107F - 42°C, pour 180/190 g of confit on the biscuit and if necessary, smooth the surface with a small spatula.

    Lay on top the second square biscuit and press a little to even out.

    Refrigerate for at least 60 minutes.

    Prepare the white chocolate light mousse and pour 175 g over the biscuit.

    Refrigerate for at least 60 minutes, then freeze.

Translucent transparent glaze

  1. Soak gelatin in cold water.

    Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

    Out of the heat, add condensed milk, add wringed gelatin sheets and mix with a hand blender until smooth and shiny.

    Refrigerate overnight.

To serve

  1. Heat the glaze at 79F (26°C) and pour in the center of the mould.

    Heat and blend the glaze until 79F-26°C, pour it in the centre of the square ring.Turn the ring so that all the surface il covered by the glaze.Refrigerate for about 25/30 minutes to set.Remove the ring and trim the edges as needed.

    Refrigerate for about 6/8 hours.

    Garnish with pink and white small meringues and Ruby chocolate crispearls.


entremets vaniglia e lamponi

Entremet vaniglia e lamponi

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