Chocolate Passion Fruit Entremet
, Updated Jun 27, 2020
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This Chocolate Passion Fruit Entremet is a beautiful and elegant layered dessert that will put your patisserie skills to the test.
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As I write this, Series 5 of Great British Bake Off has come to an end. A winner has been crowned and we can all start making plans for Wednesday evenings again…
I am actually a little relieved I don’t have to keep up with the baking on the show – baking in the living room with builders drilling non-stop in the former kitchen is far from ideal!
But this baking challenge is actually tied with the previous episode – the semi final – where our bakers grappled with baklava, enteremets and schichttorte. I think these challenges are more interesting than what was included in the actual grand finale…
What’s an Entremet?
Entremets are elegant desserts consisting of contrasting layers, typically of different flavoured mousse and frequently topped with mirror glaze. Take a look at my Mirror Glaze Cheesecake post to see a simplified version of an entremet.
Useful Equipment
I did not have all the required equipment to make a really impressive entremet, so I had to create a layered mini one in these Stainless Steel Food Rings.
They worked really well, but for a professional finish you really need some food grade acetate to line the rings.
You will also need digital scales for accurate measurements, Monin Passionfruit syrup for the glaze (use the rest in a Pornstar Martini!).
Chocolate Passion Fruit Entremet
This is entremet consists of four components: a sponge cake base, a chocolate mousse, a passionfruit mousse and a passionfruit glaze.
The elements are layered in the steel food rings creating a beautiful dessert that’s sure to impress!
For an easier version you can also layer the mousse (without the sponge) in large glasses. Not only does it look fabulous it is also much easier and quicker to make…
Have you made my entreat recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Chocolate Passionfruit Entremet
Equipment
- Cooking RIngs
- Food Grade Acetate
Ingredients
For the sponge
- 4 large eggs
- 125 g (4 oz) sugar
- 125 g (4 oz) plain flour
- 60 g (2 oz) unsalted butter , melted and cooled
- pinch salt
- 5 tbsp Monin Passion Fruit Syrup
For the chocolate mousse
- 2 sheets platinum grade gelatin
- 100 g (3.5 oz) milk chocolate , chopped
- 100 g (3.5 oz) dark chocolate , chopped
- 120 ml ( ½ cup) whole milk
- 200 ml (7 oz) double cream
For the passionfruit mousse
- 2 sheets platinum grade gelatin
- 125 ml (½ cup) strained passionfruit juice from 6-8 fruit, reserve some of the seeds
- 2 large egg yolks
- 60 (2 oz) grams caster sugar
- 200 ml (7 oz) double cream (see note)
Passionfruit Glaze
- 125 ml (½ cup) Monin Passion Fruit Syrup
- 1 tablespoon glucose syrup
- 2 sheets platinum grade gelatin
Instructions
Sponge Layer
- Preheat the oven to 220C (423F). Line a swiss roll tin with greaseproof paper and then spray the paper with cake release spray.
- Put the eggs and sugar in a large bowl and whisk together using a hand whisk until pale.
- Place the bowl over a saucepan of simmering water on low heat. Whisk vigorously until the mixture is thick and pale and falls from the whisk in a thick ribbon.
- Sift the flour with a pinch of salt and then fold into the mixture in two or three stages adding it alternately with the melted butter until it is well incorporated.
- Pour into the prepared tin and bake for 7 minutes, turning the tray around halfway if needed.
- Cool completely before using. This can be made a day in advance.
- To assemble: brush the cake with warmed passionfruit syrup (you can also use a simple sugar syrup) then cut 6 circles out using the steel rings. Set aside. (You will have cake leftover).
Chocolate Mousse
- Soften the gelatine sheets in a glass of cold water. Set aside.
- Place the chopped chocolate into the bowl of the Magimix fitted with a metal blade. Pulse briefly until the chocolate is almost powdered.
- Heat the milk in a small saucepan over medium-low heat until small bubbles appear at the edges of the pot. Take off the heat.
- Squeeze the gelatine to get rid of excess water then add to the milk and stir until dissolved.With the Magimix running add the hot milk in a steady stream and mix until the chocolate melts. This should only take a few seconds. Set aside to cool slightly.
- Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
- Pour a layer of chocolate mousse in the cake-lined rings and then place in the freezer while you prepare the passionfruit mousse.
Passionfruit Mousse
- Soften the gelatine sheets in a glass of cold water. Set aside.
- Beat the egg yolks and sugar together in a large bowl then add the passionfruit juice and mix together.
- Place the bowl over a saucepan of simmering water on low heat. Stir together until the mixture is fairly warm and slightly thickened.
- Squeeze the gelatine to get rid of excess water then add to the bowl and stir until dissolved.
- Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
- Pour a layer of passionfruit mousse over the chocolate mousse leaving a small gap at the top and then place in the freezer while you prepare the passionfruit glaze.
Glaze
- Soften the gelatine sheets in a glass of cold water. Set aside.
- Heat the passionfruit syrup in a small saucepan until warm but not boiling. Take off the heat.
- Squeeze the gelatine to get rid of excess water then add to the pot and stir until dissolved.
- Cool the glaze (I poured it back and forth between two measuring jugs).
- Arrange some of the reserved passionfruit seeds on top of the entremet and then top with the passionfruit glaze.
- Chill in the freezer until completely set.
- Warm the rings in your hands then use the pusher to gently push the entremets out of the rings. Place on plates and transfer to the fridge for a few hours (otherwise the mousse will be frozen) before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
This recipe could be a 5 star for beauty and flavor, but a 2 star for the format. The serving size states 5, but the instructions direct to cut the sponge in 6 pieces. And what size are the steel rings? The steps for the sponge are not elaborated well for the best genoise sponge result- I consulted another recipe to ensure a good outcome. The important note to carefully whip the double cream to soft “hills”, not peaks, is not included in either flavor mousse. In any case, my past experience in baking helped me to obtain delightful results, but it was not due to following the written instructions for the recipe.
I must apologise as it was one of my very early recipes before I was well versed in recipe writing… Will take a look
Hi!! I’m looking forward to make this!! I don’t have as many small molds, so I’m planning to make it as one large dessert. Do you know which diameter should I use for a cake with one recipe? Thanks!
Hi Antonia, sorry for late reply! I am afraid I haven’t tested this recipe using a large container so I can’t say for sure and wouldn’t want to venture a guess.
Oh! Thanks anyways! I’m gonna try to make something out. I’ll come back to rank your recipe for sure!
We tried to duplicate a dessert we had in Vienna last summer, and this came very close! Delicious! We ordered the syrup from Amazon.
Lucy, these look FANTASTIC!
Absolutely love the layered plates in the photo too – beautiful styling.
And such a great selection of recipes been linked here 🙂
Am I allowed to enter 2? 😉
This looks so good I want to lick my screen. The color is beautiful, and the flavor combination sounds amazing!
Divine, sounds like a great flavour combination.
amazing entremets, Lucy