Raspberry Mousse Entremets
This Raspberry Mousse Entremets is a beautiful individual dessert with a light raspberry mousse, a surprise jam center, and a crisp cookie base, finished with white chocolate, pistachios, and chantilly cream. It’s a beautiful, make-ahead dessert that’s easy to serve for special occasions. I’ll guide you step by step so you can confidently create these desserts at home.
What you will learn:
- How to make light raspberry mousse and a jam center
- Baking a crisp cookie base
- Assembling, glazing, and decorating with white chocolate, pistachios, and chantilly cream
- Make-ahead tips and storage for stress-free serving
What’s Included:
- Full recipe and assembly instructions
- Make-ahead and storage guidelines
- Lifetime access to the recording and recipe through an online portal
- Access to a Facebook community group of bakers from around the world to ask any follow-up questions
Special Equipment Needed:
a regular silicone muffin mold or a demi-sphere mold (diameter 2.75”-3” (7-7.5 cm) wide), an electric stand or hand mixer, a whisk, a spatula, bowls, a cookie cutter slightly larger than the opening of your mold (Suggestions for Round or Scalloped ) Piping bag + star tip of choice (opening about 1⁄4” in diameter).
Check out all of my favorite equipment recommendations here: Molly’s Recommendations
Ingredients Needed:
powder gelatin, raspberry puree, granulated sugar, heavy whipping cream, raspberry jam, unsalted butter, large egg, vanilla extract, all-purpose flour, salt, white chocolate chips, pistachios, neutral oil, fresh raspberry