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)
• 2 1/2 cups heavy cream

Brownie Base

• 1⁄2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1⁄4 teaspoon baking powder
• 1⁄3 cup cocoa powder
• 1⁄4 teaspoon salt
• 1⁄2 cup flour

Raspberry Jelly Insert

• 200 g package frozen raspberries
• 2 gelatine leaves
• 1⁄4 cup sugar

{For video tutorials feel free to check out my online book called ‘ENTREMENT – Mirror Glaze’ Available now on iTunes. This will give you in depth understanding of how to create the cake, the jelly insert and the glaze and how to pour it on with instructional video.}

METHOD

White Chocolate mousse

Put the chocolate in a metal bowl that will fit snugly over a saucepan. (You also can use a double boiler.) Fill the saucepan with 1 inch of water and heat it until it’s on the verge of simmering. Remove the pan from the heat and set the bowl of chocolate on top of the saucepan. Stir the chocolate with a rubber spatula to encourage melting; however, don’t be concerned if the chocolate doesn’t melt entirely.

Pour 1⁄4 cup water in another saucepan and add the gelatine leaves, let them soak for 5 minutes. Then set the saucepan over medium heat and stir until the gelatine dissolves.

Pour 1⁄2 cup of the cream in another small saucepan and bring it to a boil. Remove the saucepan from the heat immediately.

Add the gelatine to the hot cream and stir until well mixed. Add this mixture to the melted chocolate and stir well with a spatula until the mixture is very smooth. Remove the bowl from the pan and allow the chocolate mixture to cool until it’s just warm.

Use an electric mixer to whip 2 cups cream until it just holds stiff peaks. Use a rubber spatula to gently fold half of the whipped cream into the slightly warm chocolate mixture. Add the remaining whipped cream and fold gently until smooth. Don’t overfold the mixture; it should still have a few distinct streaks of white chocolate and whipped cream.

Raspberry Jelly insert

Line an 8-in. cake pan with plastic wrap, leaving about 4 in. of excess plastic hanging over the pan’s sides.

Defrost the berries until soft. Purée them in a food processor for about 30 seconds, or until smooth. Set a fine sieve over a small saucepan. Pour a small amount of the raspberry sauce in the sieve and force it through with a spatula. Repeat the process until you have strained all the raspberry purée.

Then add the gelatine leaves, let them soak for 5 minutes. Set the saucepan over low heat and stir until the gelatine dissolves.

Heat the purée over medium heat and continue stirring until the gelatine melts completely. Add the sugar and stir until dissolved. Cool the raspberry mixture slightly and pour it into the plastic-lined cake pan. Freeze for an hour or until just set, and then drape the excess plastic over the top of the purée. Continue freezing for at least 12 hours. If you won’t be using the purée within 24 hours, prevent freezer burn by popping it out of the pan and completely wrapping it in plastic or putting it in a plastic bag.

Brownie base 

Preheat oven to 3175°C. In a large bowl, mix oil and sugar until well blended. Then add eggs and vanilla; stir just until blended. In a separate bowl, mix all dry ingredients. Stir in the dry ingredients into the oil/sugar mixture. Pour into greased 9 inch springform pan. Bake for 20 minutes or until sides just start to pull away from the pan. Cool completely before assembling your entrement with the white chocolate mousse and raspberry jelly insert.

ASSEMBLING YOUR ENTREMENT 

METHOD – 

Remove the brownie from the springform pan. Spoon in half of the white chocolate mousse over the brownie layer, until the mousse fills the springform pan a little more than halfway. Use a rubber spatula to smooth the mousse.

Remove the raspberry jelly insert from the freezer and un- wrap it. Use a 51⁄2-inch flan ring to cut a smaller circle from the jelly. (You also can use a small plate as a template, or merely “eyeball” it, and cut a circle with the tip of a sharp knife.) Lay the jelly insert circle in the centre of the springform pan and push it into the mousse until it “floats” approximately in the middle of the pan. The mousse should begin to rise around the jelly insert and up the pan’s sides. Add the remaining mousse; it should slightly exceed the top of the pan. Using the pan’s edges as a guide, scrape using a spatula across the top to remove the excess and to smooth the top of the mousse.

Put the cake, uncovered, in the refrigerator for about an hour to let the mousse set, and then cover the top with plastic wrap. The cake must be refrigerated for at least 8 hours before glazing. At this point, you can also freeze the cake for up to a week. (If you do freeze it, you must defrost it in the refrigerator overnight before you glaze it.) Now your Entrement is ready for your glacage (glaze) to be poured over it. Use sprinkles or any other decorations to make it really stand out. Different colours is always fun!

{For video tutorials feel free to check out my online book called ‘ENTREMENT – Mirror Glaze’ Available now on iTunes. This will give you in depth understanding of how to create the cake, the jelly insert and the glaze and how to pour it on with instructional video.}