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.