Lemon Blackberry Entremet Recipe almond genoise backberry mousse blackberry jelly lemon mirror glaze citron glaçage miroir




Lemon Blackberry Entremet


I love colors and I like contrasts. Yellow and purple is a combination I’ve always thought of. Once upon a time, complementary colors were not allowed to be together, especially when it came to design and visual arts, because it was said that they canceled each other’s hue to produce an achromatic (white, gray or black) light mixture. Being across from each other on the color wheel made them impossible to approach. Like Sun and The Moon. Since then, things changed partially and now we are allowed to play with colors in many ways. For me, colors are the most bright and joyful part of life. I could never live without them. Colors are not just aesthetic, they are also powerful. They bring optimism and happiness.

I imagined this dessert colored in purple and yellow, so I thought of blackberries and lemon. It came out beautiful, tasty and delicate, the flavors match perfectly and of course the visual effect is great.

This cake is 17 cm diameter. I used frozen blackberries but fresh ones can be used as well. This dessert need some time for preparing, I actually made it the day before glazing.



INGREDIENTS Lemon Blackberry Entremet

► For the almond genoise

  • 2 egg whites
  • 2 egg yolks
  • 50 g white sugar
  • 50 g almond meal
  • 100 g all purpose flour
  • zest and fresh squeezed juice from ½ lemon


► For blackberry gelée

  • 100 g blackberries
  • 150 ml water
  • 100 g sugar
  • 1 tablespoon of fresh lemon juice
  • 8 g unflavored gelatin powder


► For blackberry mousse

  • 200 g blackberries
  • 200 g white sugar
  • 2 tablespoons of lemon juice
  • 250 g heavy whipping cream
  • 7 g unflavored gelatin powder


► For lemon-white chocolate glaçage

  • sqeezed juice from 1 lemon
  • 50 g sugar
  • 10 g unflavored gelatin powder
  • 50 ml glucose syrup
  • 250 g heavy whipping cream
  • 150 g white chocolate, chopped
  • 1 drop of yellow food coloring



DIRECTIONS Lemon Blackberry Entremet

► Preparing the almond genoise

Line a 17 cm cake pan with parchment paper and preheat the oven at 175 Celsius. Mix the egg yolks with sugar, lemon juice, lemon zest and almonds. Whisk the egg whites with a pinch of salt until form soft peaks, then add them over egg yolks mixture and combine gently with a spatula. Finally fold in the flour. Pour the batter into the prepared cake pan and bake for 15 minutes, until lightly brown and springy to touch. Let cool in the pan, then take the cake off the pan and remove the parchment paper.


► Preparing the blackberry gelée

Sprinkle the gelatin over a bowl with 50 ml water, stir and let it sit for about 15 minutes. Blend the blackberries, put them into a pan along with sugar, lemon juice and 100 ml water and bring to boil. Remove from heat and strain through a fine sieve to remove the pips. Melt the hydrated gelatin in the microwave, then pour it over the blackberry mixture and whisk until well combined. Pour into a 15 cm baking ring and place into the freezer until set (about 30 minutes).


► Preparing the blackberry mousse

Blend the blackberries, combine them with sugar and lemon juice into a pan and cook over medium heat, stirring occasionally, until thick. Meanwhile, dissolve gelatin into 50 ml water and let sit for 15 minutes. Remove the blackberry jam from heat. Put the gelatin into microwave for a few seconds to melt and add it into the blackberry jam, mix to combine and let cool completely. When the blackberry jam is cooled, whip the heavy cream and fold in the jam, one tablespoon at a time.

At this point, we need to assembly the cake. Take the cake pan in which the genoise was baked. Place the genoise on the base, then pour half of the blackberry mousse and level. Place the blackberry gelée in the middle and pour the rest of the mousse. Level the surface to be perfectly horizontal. Put the cake into the fridge for at least several hours (or overnight).



► Preparing the glaçage

Dissolve the gelatin into lemon juice. Put heavy cream, sugar, glucose syrup and food coloring into a pan over a medium heat and bring to a simmer. Add in the gelatin (previously melted in the microwave) and stir until gelatin dissolves. Pour the mixture over the chocolate and whisk until smooth. Let the glaçage sit until it reaches the room temperature, then pour it over the cake.

Keep into the fridge until served. This cake is not only delicious and nice flavored but also a beautiful work of art 🙂







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