It’s nearly Mother’s Day and my Mum is a huge fan of the baking I do for this blog. She’s lucky enough to get desserts and cake all year round, I nearly always have something with me for her and my Dad whenever I visit them.
When I lived at home, my Mum and I used to bake quite often and she had an old notebook that had lots of recipes that have been jotted down in it over the years, rock cakes, ginger cake and a snow queen cake that is a sponge covered in buttercream and dessicate coconut (very retro). Rhubarb crumble was one of my mum’s favourite puddings and so I decided to make this rhubarb & raspberry entremet for her.
This is a really light dessert, with a white chocolate bavaroise, raspberry mousse and a raspberry and rose dacquoise. I topped it off with some lightly poached rhubarb that I stamped out with a cookie cutter. This is a pretty tedious affair, so I wont be offended if you decide to do away with stamping them out and just lay strips of rhubarb on top of the finished entremet.
A bavaroise or bavarian cream is like a mousse. A custard is made and then gelatine is added and whipped cream is folded through and it is left to chill, until it resembles a mousse.
The raspberry insert is a raspberry mousse made using a Funkin’ Pro raspberry puree, they’re much easier to use than pureeing your own fruit and they taste really great. I’ve used them in quite a few of my bakes and they always provide consistent results. I normally portion them out into 200g and freeze them for use at a later date.
- ***Raspberry Mousse***
- 6g Leaf Gelatine
- 250ml Whipping Cream
- 175g Raspberry Puree
- 40g Sugar
- ***Raspberry Dacquoise***
- 150g Ground Almonds
- 150g Egg Whites (about 5 medium eggs)
- 140g Caster Sugar
- 1 drop rose extract
- 10g Freeze-dried Raspberry Powder
- ***White Chocolate Bavaroise***
- 6g Leaf Gelatine
- 125g White Chocolate 29% Cocoa
- 125ml Milk
- 30g Egg Yolks
- 15g Caster Sugar
- 350ml Whipping Cream
- ***Poached Rhubarb***
- 400g Rhubarb
- 100g Sugar
- 250ml Water
- To make the raspberry mousse, soak the gelatine in a bowl of cold water.
- Whip the cream to soft peak and put in the fridge to chill.
- Put 75g of the raspberry puree in a saucepan with the sugar, bring it to a boil and then stir in the gelatine until it has dissolved, add the warm puree to the remaining puree and stir to mix. Fold in the whipped cream until it is completely combined, then place the mousse in the hemisphere moulds and put on a tray and place them in the freezer.
- To make the dacquoise, preheat the oven to 170C Fan, line a baking tray that is at least 20cm x 30cm with baking parchment.
- Whip the egg whites in the bowl of stand mixer until they hold a soft peak, add the caster sugar and whisk until firm and glossy.
- Gently fold in the ground almonds, raspberry powder and rose extract until it is evenly mixed.
- Spoon the cake batter in a piping bag fitted with a 1cm nozzle. Pipe neat rows on the prepared baking sheet and bake it for 15-20 minutes until it is golden. Leave to cool in the tray.
- To make the bavaroise soak the gelatine in a bowl of cold water, for a few minutes until soft.
- Put the white chocolate in a bowl and make sure it's broken into small pieces.
- Place the egg yolks and sugar in a small bowl and mix until light in colour.
- Heat the milk and bring it to a boil, pour half of the milk on the egg mixture and then return it all back to the pan and heat gently to 84C. Remove the excess watch from the soaked gelatine and add to the milk mixture, stir until dissolved. Strain this liquid over the chocolate and mix until the chocolate is melted. Leave to cool and semi-whip the cream, add this to the chocolate and use immediately.
- To assemble, use a cake tin that is bigger than the entremet ring and place a piece of greaseproof paper inside it. cut out a circle of the dacquoise with the entremet mould and place it in the bottom of the entremet ring. inside the larger cake tin.
- Spoon a small amount of the white chocolate bavaroise in the bottom of the mould and spread it around evenly using a stepped palette knife.
- Take the raspberry mousse that is frozen in the moulds and place them in a ring inside the entremet mould, place them about 2cm from the edge. Spoon the rest of the bavaroise over the top and flatten it with a stepped palatte knife, ensure it's as smooth as you can make it.
- Place the entremet in the freezer for at least 4 hours, in the meantime take the rhubarb and cut it into strips, using a 2cm cookie cutter, stamp out circles of rhubarb, this is quite fiddly so take your time.
- You want the circles to be around 2-3mm thick, so once you have stamped out the circles you may need to slice them again to be thinner.
- Place the sugar and water in a saucepan and bring it to a boil. Add the rhubarb pieces and cook for around 30 seconds. remove the rhubarb with a slotted spoon and place on a silicone mat or use kitchen towel.
- Remove the entremet from the freezer and using a chef's blowtorch heat the mould and slide it off gently.
- Place the small rhubarb circles on top of the entremet and overlap them where necessary. You can also use strips of rhubarb to wrap the side of the cake if you want to cover the visible layer of dacquoise.
- Leave to thaw and then slice to serve.
The raspberry mousse needs to be made in advance, so that it can be frozen and used in the centre of the entremet.
There will be some raspberry mousse leftover, but it's not really possible to make a mousse in quantities smaller than this.
When I first moved out, my Mum let me go through her kitchen cupboards and pick all of the utensils, bowls and things I would need for my own kitchen. Over time, I’ve replaced most of the things she gave me and as a result of this blog, I’ve really expanded my collection.
I’ll always be grateful to her for the helping hand she gave me to get started and the countless pieces of domestic advice she offers when I phone her panicked about something or other.
As we all need a hand to get our house and kitchen kitted out when we first move in somewhere, the people over at ProCook Kitchenware have very kindly donated a prize which provides the basics you need to get baking in your own kitchen. This generous bundle consists of a set of kitchen linens, muffin tins and a bakeware set all to the value of £100.
Thanks for reading.