Ian's Raspberry Entremets

Join the brilliant Ian Cumming (GBBO contestant from series 6) live from Cambridge who will teach you the art of creating this delicate Raspberry Entremet.

This class takes place on Saturday 19th November at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2hours for this class.

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.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Ian, learning many tips and tricks a long the way as you perfect all the skills required to make Ian's delicious take on the beautiful Raspberry Entremet. Ian will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

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 

For the Jaconde Sponge:

Cake Release Spray or Canola Oil 

2 Large Eggs

55g (½ Cup) Ground Almonds / Almond Flour 

55g (½ Cup) Icing / Powdered Sugar

15g (2tbsp) Plain / All-Purpose Flour 

15g (1tbsp) Caster / Superfine Sugar

2 Large Egg Whites (save the yolks for Mousse) 

15g (1tbsp) Unsalted Butter, melted

Pinch of Salt 

1tsp Vanilla

For the Raspberry Jelly:

325g (approx. 2 ½ Cups) Raspberries** 

20ml (1tbsp) Lemon Juice

150g (3/4 Cups) Caster / Superfine Sugar 

3tsp Powdered Gelatine

3tbsp Cold Water

For the Honey & Ginger Mousse:

120g (1/3 Cup) Runny Honey 

200ml (just under 1 Cup) Milk

40g (2tbsp) Grated Ginger*** 

10ml (½ tbsp) Lemon Juice

Zest of Half a Lemon 

4 Large Egg Yolks

20g (1tbsp) Caster / Superfine Sugar 

Pinch of Salt

4tsp Powdered Gelatine  

250ml (just over 1 Cup) Double / Heavy Cream

For the Glaze:

2tsp Powdered Gelatine  

2tbsp Cold Water

135g of the remaining Raspberry Jelly (about all or almost all of it)

150g (3/4 Cups) Caster / Superfine Sugar 

110g (½ Cup) Double / Heavy Cream

75g (approx. ½ Cup) Finely Chopped White Chocolate

Optional Red Food Colouring

For the Decorations:

Raspberries  

Gold Leaf (optional)

*1 Large Egg in UK = 1 Extra Large Egg in US

**Frozen or Fresh is fine, but frozen is better. If using frozen, have the defrosted before the class

***Collect any juice that comes off whilst grating

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility 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.