Lemon Raspberry Entremet Recipe

Make dough and bake

Preheat oven to 350°F (175°C). In a bowl, cut cold cubed butter into flour, sugar and salt using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in vanilla. Press mixture onto a parchment-lined baking sheet to a thickness of about 1/4 inch or scatter as small clusters for crumble. Bake 12–15 minutes until pale golden. Cool completely. Once cool, break into small crumbs and reserve. Yield will line the bottom of entremet molds (about 8 small entremets or one 8" round).

Cook curd

In a heatproof bowl whisk together egg yolks, whole egg and sugar until smooth. Stir in lemon juice and zest. Set bowl over a saucepan of simmering water (double boiler), ensuring bottom of bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 8–10 minutes, temperature about 170°F/77°C). Remove from heat and whisk in cold cubed butter piece by piece until smooth and glossy.

Chill

Pass the curd through a fine sieve into a clean bowl to remove any zest/curdled bits. Cover surface with plastic wrap to prevent skin formation. Chill in refrigerator until firm but spreadable, at least 2 hours (can be prepared a day ahead).

Prepare gelatin

Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.

Cook raspberries

In a small saucepan combine raspberries, sugar and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until berries break down, about 5–7 minutes. Remove from heat and puree with an immersion blender or in a blender until smooth. Pass puree through a fine sieve to remove seeds, pressing to extract as much puree as possible.

Set with gelatin

Return a small portion (2–3 tbsp) of warm puree to the bloomed gelatin to dissolve, then whisk that mixture back into remaining warm puree until fully combined. Pour the raspberry mixture into small silicone half-sphere molds or into a shallow tray to cut rounds that will fit inside the entremet. Chill until set, about 1–2 hours. Remove from molds and keep refrigerated until assembly.

Make Swiss meringue

Combine egg whites and granulated sugar in a heatproof bowl set over simmering water. Whisk constantly until sugar dissolves and the mixture reaches about 140°F (60°C) and feels smooth to the touch. Remove from heat and whip with a stand or hand mixer on medium-high speed until glossy stiff peaks form, 6–8 minutes. Add cream of tartar and vanilla toward the end to stabilize.

Pipe and toast

Transfer meringue to a piping bag fitted with a round or ribbon tip. On a parchment-lined baking sheet, pipe long ribbon shapes that will fit the entremet side or decorative strips. Use a kitchen blowtorch to lightly toast the surface to a golden color, or bake at 225°F (110°C) for 45–60 minutes to dry without browning (then briefly torch just before assembly for color). Keep meringue ribbons in a dry place until assembly.

Blanch lemon peels

Place lemon batonettes in a small saucepan, cover with cold water and bring to a simmer. Drain and repeat this blanching 2 more times to reduce bitterness (3 total blanchings).

Candy peels

Combine water and sugar in the saucepan and bring to a simmer. Add blanched lemon batons and simmer gently until translucent and syrup is slightly thickened, about 20–30 minutes. Using tongs, remove peels and place on a wire rack to cool. Optionally toss in additional sugar to coat once tacky. Keep candied lemon batonettes refrigerated in an airtight container for up to 5 days.

Assemble entremet

Use ring molds (individual rings or one large entremet). Place a thin layer (about 1/8–1/4 inch) of vanilla cookie crumble pressed evenly across the base of each mold. Pipe or spread a layer of chilled lemon curd (about 1/3 of total curd) on top of the crumble, smoothing the surface. Place a chilled raspberry insert in the center of each entremet, gently pressing down so it sits flush with the curd layer. Pipe another thin layer of lemon curd to cover edges and secure the insert. Refrigerate 15–30 minutes to set layers.

Add meringue ribbon and garnish

Unmold entremets carefully. Warm the neutral glaze and brush a very light sheen over the exposed lemon curd if desired. Decorate each entremet with a toasted meringue ribbon across the top or around the side. Arrange candied lemon batonettes and 2 fresh raspberries on each entremet. Add micro mint or lemon balm sprigs as desired. If you like more shine on raspberries, lightly brush them with a touch of warmed glaze.

Serve

Chill assembled entremets briefly (10–15 minutes) to settle decorations, then serve chilled. Entremets are best eaten within 24–48 hours for texture balance.