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Vanilla Raspberry and Peanut Entremet
An elegant entremet combining a vanilla white chocolate bavarois, a tangy raspberry insert, a crunchy biscuit and peanut base, all glazed with a raspberry coulis. Perfect for special occasions, this dessert offers a play of balanced textures and flavors.
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Critical Success Points
- • Filter the raspberry purée to avoid seeds in the insert.
- • Heat the custard to exactly 82°C to prevent the eggs from coagulating.
- • Incorporate the gelatin off the heat to ensure complete dissolution.
- • Press the biscuit‑peanut base uniformly.
Safety Warnings
- • Be careful with boiling liquids (milk at 82°C).
- • Handle hot gelatin carefully to avoid burns.
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