Entremets for 12 servings
To be prepared the day before if possible
1 génoise mould Ø 26-27 cm x H. 6 cm
- Pépin Raspberry jam (or raspberry jam with the seeds)
- Sweet dough
- White cheese and lemon preparation
- 25g pectin NH
- 35g sugar
- 100g raspberries
- 10g glucose
- 5g lemon juice
- 125g pépin raspberry jam
Mix the pectin with half of the sugar.
In a saucepan, bring the other half of the sugar, the raspberries, the glucose and the lemon juice to a heat of 50°C and add the pectin and sugar mix.
Bring to a boil for 2 minutes and leave to cool.
Put away in the refrigerator.
- 65g butter
- 125g flour T 55
- 2g salt
- 40g icing sugar
- 30g whole egg
Cut the butter into small pieces and lay on the sieved flour.
Mix into a sandy texture.
Incorporate the salt and sugar.
Mix and add the eggs.
Hand mix the dough – push and mash with the palm of your hands, avoiding too much elasticity – and reshape into a ball.
Put away at +4¨°C after having laid a film touching the top.
White cheese and lemon preparation
- 3 zests of organic lemon
- 100g caster sugar
- 110g corn starch
- 50g whole milk
- 500g white cheese 40% fat
- 250g egg white (8 whites)
- 100g sugar
Wash the lemons and zest.
Mix the sugar and the corn starch.
Mix the powders with the milk and incorporate the zests. Boil until thick.
Add the white cheese and bring once more to a boil.
Remove from the heat.
At the same time, whisk the egg whites until firm with the sugar and mix both preparations while they are still hot.
Prepare the pépin raspberry jam, leave to cool and put away.
Prepare the sweet dough and lay on the bottom of the buttered génoise mould, raising the edges by 1cm.
Prick the bottom of sweet dough and blind bake at 150°C during 20 minutes approximately. Leave to cool.
Spread the pépin raspberry jam on the cold and prebaked sweet dough.
Prepare the white cheese mix and pour it on the pépin raspberry jam spread on the sweet dough bottom. Brown the top with a whole beaten egg and put in the oven at 180°C for 17 minutes. Leave to cool.
Turn upside down on a sheet of baking paper and leave to cool for an extra 30 minutes before unmoulding.
Leave in the refrigerator for one night.
The next day turn upside down and cut.