Ian's Raspberry Entremets

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will teach you the art of creating this delicate Raspberry Entremet. In any French patisserie an entremet is a fancy dessert with layers of cake and pastry creams, created in a mold and served cold. Ian's class will help you create this impressive sweet treat, teaching you to bake your very own jaconde sponge, raspberry jelly, honey and ginger mousse, plus beautifully smooth raspberry glaze.

We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make this lovely treat. Our class will take around 2 hours 30 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories and tips throughout from Ian.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment

6 hole muffin tin

loaf pan

baking parchment

9x11 tray (or 9x13)

Electric whisk (ideally a stand mixer) ideally with spare beaters

Digital scales

Spatulas

At least 3 mixing bowls

2 small saucepans

cookie cutter

cling film

small jug

sieve - ideally more than 1

If using gold leaf then use a small paintbrush to apply it

Ingredients

Cake release spray or canola oil

For the Raspberry jelly

325g raspberries (frozen or fresh but frozen is better)

20ml lemon juice

150g caster sugar

3 sheets leaf gelatine

For the Jaconde sponge

2 large eggs

55g ground almonds

55g icing sugar

15g plain flour

15g caster sugar

2 large egg whites (save the yolks for the mousse)

15g melted unsalted butter

pinch of salt

1tsp vanilla

Honey & Ginger Mousse

120g runny honey

200ml milk

40g grated ginger (collect an juice that comes off whilst grating)

4 large egg yolks

20g caster sugar

pinch of salt

4 sheets leaf gelatine

200ml double cream

Glaze

90g of the remaining raspberry jelly

100g caster sugar

75g double cream

50g white chocolate

1 sheet leaf gelatine

Raspberries to decorate Gold leaf (optional)

If you have any questions regarding this class please email us at info@bakewithalegend.com.

Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method a week before the class proceeding their class. Please do check junk email just in case you don't spot it arrive! 

For those with Allergies: It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.