Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base

The glaçage is a covering for the chilled cake underneath it. You can make any type of cake, however my preferences are always brownie bottom with a mousse and a slit of fruit jelly in the centre! Doesn’t that sound delicious! Here’s how you do it! INGREDIENTS White Chocolate Mousse 3 gelatine leaves 1/4 cup water 230 g good quality white chocolate   (finely chopped) … Continue reading Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base

Coconut Entrement with Raspberry jelly insert, Chocolate Mousse, and Caramalized pistachio daquoise

So here you guys have an Entrement! This is one of my absolut favourite types of cakes, although as it takes forever to make, i don’t make it often! But when I do, I’m drooling over it before its even done! if you have patience and energy, time and persistence, then try it out! Its beautiful! It is a coconut mousse, with a dark chocolate … Continue reading Coconut Entrement with Raspberry jelly insert, Chocolate Mousse, and Caramalized pistachio daquoise

Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base

The glaçage is a covering for the chilled cake underneath it. You can make any type of cake, however my preferences are always brownie bottom with a mousse and a slit of fruit jelly in the centre! Doesn’t that sound delicious! Here’s how you do it! INGREDIENTS White Chocolate Mousse 3 gelatine leaves 1/4 cup water 230 g good quality white chocolate   (finely chopped) … Continue reading Entrèment – The White Chocolate Mousse with Raspberry Jelly insert & Salty Brownie base