Ingredients
Equipment
Method
Preparation
- Preheat your oven to 175°C (350°F) and prepare two baking trays with greased parchment paper.
- In a bowl, combine eggs, sugar, salt, and vanilla extract. Beat until light and fluffy.
- Fold in flour and cocoa powder carefully. Bake for 8-10 minutes and cool before cutting into squares.
- Soak gelatin in cold water. Heat raspberry puree with sugar, dissolve gelatin, and freeze the mixture.
- Whip the cream until stable peaks form, then mix with melted dark chocolate.
- Simmer sugar, cocoa powder, and water to create a syrup, then cool.
- Assemble by layering biscuits, mousse, jelly, and repeat, finishing with a biscuit.
- Prepare ganache by melting dark chocolate with cream, pour over entremet, and freeze.
- Let sit at room temperature for 20 minutes before decorating and serving.
Nutrition
Notes
Allow for adequate chilling time and use high-quality ingredients for best results.
