Tiramisu Entremet – Final Reveal!

So, here’s the completed Entremet, all complete with Cocoa Glace on top.
Here’s the recipe for the glace:

Cocoa/Coffee (Coffoa?? Glace)
1 1/2 tsp gelatin powder / 2 leaves gelatin / 2 tsp agar-agar powder
60 ml (1/4 cup) double cream / heavy cream
5 tbsp caster sugar (granulated sugar)
60 ml (1/4 cup) water
30 g (1/3 cup) cocoa powder
5 g (1 tsp) instant coffee granules

* Soften the gelatin / agar-agar for 15 mins in cold water.
* Boil the rest of the ingredients and then, once boiling, cook for a further 3 minutes.
* Add gelatin/agar-agar to the mixture and mix well.  Leave to cool.
* As SOON as the mixture coats the back of a spoon well, pour into the Entremet mould.  Freeze immediately.


Visible layers...

This was definitely the most challenging baking I have ever done, but WOW, was it worth it!  For me, the technical skill and precision required for each separate layer was the most enjoyable part of making this.  The thrill of removing the tin and the whole thing holding up!  And the taste was just gorgeous.  I’m going to attempt another Entremet in April, over the Easter holidays.  This time, I’m going to go with white chocolate and raspberry.  I’ll be counting down the weeks until the holidays!

How I would love to have my teen years again – I would definitely do a patisserie course.  I just passed my City and Guilds in Food Hygiene. So, maybe I WILL find a course, just a little one, and maybe, just maybe, I can refine my skills.  The next challenge?  Mr Gregory, you’re on – Croquembouche here we come!


About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Biscuit Joconde Imprime, Coffee, Dacquoise, Entremet dessert, Ganache, Genoise Sponge, Large cakes and tagged , , , , , . Bookmark the permalink.

5 Responses to Tiramisu Entremet – Final Reveal!

  1. Dad says:

    This is impressive stuff………….the white chocolate and rasberry sounds even more apealing….i look fo rward with interst….keep up the brilliant work Dad xx

  2. Gorgeous! Top to bottom…

  3. ziggy says:

    absolute fab work gab. love your mom

  4. chloe says:

    i keep eyeing this thinking how much i wanna make it. looks amazing! i thought you were probs from USA or something, but had a pleasant surprise when i read you’re a fellow brummie!

    • Moo's Pantry says:

      Awww, thanks! Yeh, been in the North East for 3 years now and STILL got the Brummie accent! Have a go at the entremet – it’s fine if you keep to the recipes. Lisa’s blog is great for helpful tips when making it and a really good read too! Moo x

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