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.
MORE ENTREMET PHOTOGRAPHS:
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!