Trending13 Desserts to Make in Silicone Molds9 Fruits that Go Well with Caramel SauceBest Almond Flour Sifter for MacaronsLatest PostsEasy Cheese Ball Recipe with Cream Cheese and Green OnionsApril 12, 2021Appetizers / RecipesJump to Recipe Our easy cheese ball recipe is made with cream cheese and green onions, giving it a ton of flavor. There are a few herbs added to the cream cheese base, making it a savory appetizer to serve. Create this easy cheese ball in about 20 minutes. Cheese balls are best served the same day they are made. Cheese balls can made the day before serving, and it will stay good for up to 3 days in the refrigerator for any leftovers. Serve your cheese ball with thin bread or your favorite crackers. You can change up the nuts that cover your cheese ball by using chopped pecans or almonds. Make sure to serve your cheese ball with a knife for cutting. Your crackers will not be strong enough to cut through the cheese ball on their own. Serve your cheese ball with plain crackers to enjoy the flavor of the cheese ball. Print Easy Cheese Ball Recipe with Cream Cheese and Green Onions How to make an easy cheese ball recipe with cream cheese and green onions Prep Time20 minsRefrigerator1 hrTotal Time1 hr 20 mins Course: AppetizerKeyword: appetizer Yield: 2 cheese balls Materials16 ounces cream cheese softened2 cups cheddar cheese grated2 tbsp green onions sliced thin1 tsp Worcestershire sauce1 tsp parsley fresh and chopped1/2 tsp garlic powder1/2 tsp oregano driedsalt and pepper to taste1 cup walnuts chopped finely InstructionsPlace cream cheese in a large bowl. Use a hand mixer and mix on high for a couple of minutes until its glossy. Add green onions, Worcestershire sauce, parsley, oregano, garlic powder, salt and pepper and mix on medium until fully combined.Add cheddar cheese and mix on low-medium until combined.Take half of the cream cheese mixture and form it into a ball shape.Place walnuts on a place, making sure there is a mono-layer of walnuts. Roll the cream cheese ball over the walnuts until it's fully covered.Wrap the cheese ball with plastic wrap and place it in the fridge for 1 hour. Repeat with the other cheese ball.Unwrap your cheese ball and let it soften for about 10 minute before serving.Serve your cheese ball with crackers or thin bread for your guests.... Scone Glaze Recipe that HardensApril 12, 2021Dessert Sauces / RecipesOne of our favorite icing recipes for glazing scones that hardens up after about 20-30 minutes is a vanilla glaze. Alternatively, you can replace 15 ml of milk with 15 ml of lemon juice as a lemon glaze for scones. Make sure to let the scones fully dry before storing them. The scone glaze takes about 20-30 minutes to dry fully. The scones can then be stacked and stored in an airtight container for up to 3 days. You can also add a tsp of vanilla bean paste to make the scone glaze a vanilla bean glaze for a bit more added flavoring. Print Scone Glaze Recipe that Hardens How to make a scone glaze recipe that hardens on top of scones Prep Time5 mins Course: DessertKeyword: dessert Yield: 12 scones fully covered in glaze Materials3 cups powdered sugar90 ml milk1 tsp vanilla extract InstructionsMix milk and vanilla extract in a small bowl.Add powered sugar to the milk and mix well until the icing does not have any clumps of sugar in it. You can adjust the consistency as needed. If it's a bit too liquid add a little more powdered sugar (1 tbsp). If it's too thick and hard to spread, add a little bit more milk (1 tsp-1 tbsp). Once you're happy with your scone glaze you can add it to your scones. It's best spooned onto the scone and then use the back of the spoon to spread it overtop of all of your scones. Let the scones dry for 20 – 30 minutes before putting them away. If you store the scones immediately after the moisture cannot escape the container and the glaze will remain wet. Store your fully dried glazed scones in an airtight container for up to 3 days at room temperature.... How to Decorate Chocolate Chip CookiesApril 11, 2021Cookies / How to GuidesDecorating chocolate chip cookies is a fun way to dress up your cookies. Some of the decorating examples involve the cookies needing to be laid flat, and not stacked for storage purposes. Make sure you have a big enough storage container for all of your decorated chocolate chip cookies before beginning. How to decorate chocolate chip cookies with sprinkles Bake your chocolate chip cookies. As soon as the cookies are placed on the cooling rack, toss your sprinkles on top of the chocolate chip cookie.The heat from the cookie will let the sprinkles adhere to the cookie. How to decorate chocolate chip cookies with frosting and sprinkles Make your favorite vanilla or chocolate buttercream frosting to top your chocolate chip cookies with. Add any food coloring you wish to the buttercream icing (vanilla buttercream).Let your chocolate chip cookies come to room temperature. You do not want to frost the cookies if they are too warm, or the frosting will melt on the cookie.You can use a piping bag fitted with a decorative tip, or use a knife to place your buttercream on the top of the chocolate chip cookie.Before the buttercream starts to dry, toss your sprinkles on top of the buttercream icing.Buttercream icing will not fully dry, therefore the cookies cannot to be stacked on top of one another. Place the cookies so they are sitting beside one another when storing them. How to decorate chocolate chip cookies with candy eyes Melt 1/4 cup of chocolate in the microwave. It should take about 30 – 45 sec to melt the chocolate. Use a spoon to mix the chocolate until it’s fully melted.Use a toothpick to pick up a small amount of chocolate. Place the small amount of chocolate on the chocolate chip cookie where you would like the candy eye to go.Place the candy eye on top of the melted chocolate on the cookie, and press down so it “glues” together.Let it sit and harden together for 20-30 minutes before stacking the chocolate chip cookies together. How to decorate chocolate chip cookies to create a cookie monster Make your favorite vanilla buttercream icing. Add blue food coloring and mix together.Fit a piping bag with the star tip and add your icing to the bag.Pipe the icing by placing a small amount of icing on the cookie and lift vertically to create the monster cookie body.Pipe the entire cookie this way until the edges are covered.Add 2 candy eyes to the cookie. The eyes should be right next to one another. The pupil of the eye should be faced inward to make the cookie monster look crosseyed.To create the mouth of the cookie monster you have a couple of options. One way is to break a cookie in half, and place the broken half in the icing. This will make the cookie monster look like he’s eating a cookie. Another option is to create the mouth using icing or melted chocolate. Create the mouth to look like the cookie monster is smiling wide open. How to decorate chocolate chip cookies with whipped cream Only decorate your chocolate chip cookies with whipped cream right before serving, otherwise the whipped cream with melt. Place a chocolate chip cookie on a clean plate. Hold a can of whipping cream in an upside down vertical position right above the cookie.Gently place a small amount of whipping cream in the center of the cookie.Top the whipping cream cookie with a drizzle of chocolate sauce or caramel sauce.Gently hover over the whipped cream and put a couple of sprinkles to finish off the decorated chocolate chip cookie.... San Marzano Pizza Sauce RecipeMarch 21, 2021Recipes / SaucesJump to Recipe San Marzano pizza sauce is a rich and lush pizza sauce that will become your go-to recipe. Make sure you taste test your pizza sauce throughout the cooking process so you can make adjustments as needed to your liking. Why use San Marzano tomatoes for pizza sauce San Marzano tomatoes are used for making pizza sauce because of their sweet and rich flavor. San Marzano tomatoes are less acidic than Roma tomatoes, and have a more powerful flavor. Pizza sauce is a little on the sweeter side, therefore using San Marzano tomatoes is the preferred tomato for making pizza sauce. If you were to make pizza sauce with Plum or Roma tomatoes, you would have to add more sugar or add butter to the pizza sauce to balance out the acidity. Should you drain San Marzano tomatoes Yes, you should drain off the tomato juices of San Marzano tomatoes for your recipe. Draining off the juices will make the pizza sauce more thick, and you can always add a little of the drippings if it’s too thick for your liking. You have more control over the pizza sauce by draining the San Marzano tomatoes. Can you freeze San Marzano Pizza Sauce You can freeze San Marzano Pizza Sauce in an airtight container for up to 1 month in the freezer. To thaw the San Marzano Pizza Sauce, place it in the refrigerator for 24 hours before you’re wanting to use it. How to make San Marzano pizza sauce spicy To make San Marzano pizza sauce spicy, add more pepper and red pepper flakes to the sauce. You can add 1/8 tsp of pepper, and 1/4 tsp of red pepper flakes and then adjust as necessary. You can also add more basil, as its peppery flavor will make the pizza sauce more spicy. Add another 1-2 tbsp of fresh strips of basil to the pizza sauce and adjust to your liking. How can you modify the San Marzano pizza sauce recipe Add 1 onion cut in half to the pizza sauce right before it starts the 30 minute cook time. Remove the onions at the end of the cooking process to have more of a creamy onion flavor to your pizza sauce.Eliminate fresh basil from the pizza sauce to have a sweeter pizza sauce.Add 1-2 tsp of Italian seasoning to the pizza sauce to add a little more flavoring. Print San Marzano Pizza Sauce Recipe How to make pizza sauce using San Marzano tomatoes Prep Time20 minsActive Time40 minsTotal Time1 hr Course: condimentKeyword: sauce Yield: 2 large pizzas Materials1 28 ounce San Marzano Tomatoes canned2 tbsp olive oil extra virgin3 cloves garlic minced1 tsp oregano driedpinch red pepper flakes2 tsp sugar granulatedpinch pepper1 tsp salt2 tbsp basil fresh, cut into strips InstructionsPlace a strainer over a medium bowl. Pour the tomatoes into the strainer. Add a little salt to the top of the tomatoes. Let sit for 20 minutes until most of the juices have been removed. Straining the juices out of the San Marzano canned tomatoes will make the pizza sauce nice and thick. Place the tomatoes in a medium bowl. Use a potato masher or pastry blender to break up the tomatoes a little before cooking them. In a medium frying pan over low- medium heat, place olive oil, garlic and oregano and cook until fragrant. It should take a couple of minutes to cook, then add the red pepper flakes at the end.Add your strained San Marzano tomatoes to the frying pan. Gently mash them to make them a little smaller. Mix the infused oil into the tomatoes to create an herbed pizza sauce.Add sugar, salt, and pepper to the pizza sauce. Cook the pizza sauce for 30 minutes over low heat to let it simmer. Stir the San Marzano pizza sauce every couple of minutes. Add fresh cut strips of basil to the pizza sauce and cook for another 5-10 minutes. San Marzano pizza sauce is ready to use. Store in the refrigerator for up to 2 days. Store in the freezer in an airtight container for up to 1 month. How to make Margherita Pizza with San Marzano Pizza Sauce Roll out your pizza dough to fit your round pizza pan.Spread San Marzano pizza sauce over your pizza dough.Using a pastry brush, brush extra virgin olive oil over the edges of the crust that do not have pizza sauce on it. Only on the outer ring of pizza dough. (optional)Cut 8 slices of fresh mozzarella cheese. Arrange the cheese sparingly, not overlapping, on the pizza sauce.Bake the pizza at 500 degrees F for 12 minutes, or until cheese looks like its browning.Remove the pizza from the oven and arrange 8-10 fresh basil leaves on the margherita pizza.Serve immediately.Store in the fridge for 3-4 days.... How Does Lime TasteMarch 21, 2021How to Guides / Types of FoodLimes have a rich, sweet, tart taste to them. Limes are not typically eaten on their own, and have a bitter taste to them if you bite into a slice of lime. When limes are added as a sweetener to foods like guacamole, beverages, rice, Thai dishes, it enhances the flavor of the food, giving it a refreshing lime taste to them. Only a little lime juice is needed to amplify the food or beverage and take it to the next level of flavor. What to do with lots of limes There are a few recipes that use a ton of limes, both lime bars, and key lime pie. Each recipe uses 4-8 limes minimum, which will help you to use up your limes when perhaps you have a few too many. Lime bars – 4-5 limesLime Pie – 8-10 limes Lime Dessert Ideas Lime desserts are a refreshing special dessert that isn’t served often. It’s a unique taste to serve to your guests as a burst of flavor that will overwhelm their senses. Try out one of these delicious desserts for your next gathering with family and friends. Lime cake recipes Lime cakes have an invigorating taste to them that is sure to go over well with your guests! Key lime cake with cream cheese lime frosting – 1-2 limesCoconut lime cake – 4 limesLime bundt cake – 2-3 limesIced lime cake – 2 limes Lime cookie recipes Lime cookies are a specialty cookie to serve because most people have never tried one before. Bake up a couple dozen lime cookies to impress your guests with their exhilarating lime flavor. Lime sugar cookies – 1 limeLime tea cookies – 2 limesLime meltaways dusted with powdered sugar – 1 limeSea salt lime cookies – 1-2 limesCoconut and lime sugar cookies – 1-2 limesGingerbread lime cookies – 1 lime How long are limes good for Limes last for quite a long time, about 1-2 weeks at room temperature. If you’d like to extend the life of your limes, you can put them in the refrigerator and they should last 3-4 weeks. Place any half used limes in the refrigerator until you need to use it again.... How Does Lemon TasteMarch 19, 2021How to Guides / Types of FoodLemons have a strong taste that resembles a bitter, sour, harsh flavor. Lemon is not typically eaten by itself, it is meant to enhance the flavor of other foods. When lemon is added to foods, it adds a pungent, tart flavor that can be both refreshing and light. Lemon Flavor Lemon flavor can be added to foods using lemon juice and lemon zest. For foods like lemonade, only the lemon juice is added. For baking lemon flavor into muffins, loaves, lemon curd, lemon cakes, both the lemon juice and lemon zest are added. Lemon juice can be extracted from a lemon using a juicer. Cut the lemon in half, then place half of it on the juice and grind it to extract the juice. Keep pressing and moving it side to side to remove all of the lemon juice. Once you’ve extracted your lemon juice, remove any seeds. If you don’t want any pulp to be present in your baking, you can strain the pulp of the lemon juice using a strainer or sifter. Baking with lemons When baking lemon bars, the pulp is removed from the juice to make sure the lemon flavor is smooth and velvety and without any stringy bits. Keep this in mind when using lemon juice for baked goods. Lemon zest is made by using a grater with small holes. Press one side of the lemon onto the grater and cut in a downward motion. Repeat this process until the whole lemon has all of the lemon rind removed. Lemon rind has a potent flavor, therefore you only want to use a grater with small holes. Using larger wholes to grate the lemon will produce zest that is too large and overwhelming for baking. How to reduce lemon taste To reduce lemon taste in baking, you can use 1-2 tsp of vanilla extract. The vanilla extract calms the bitter lemon flavor and makes it much more neutral. To reduce lemon taste in lemonade or lemon water, add sugar, mint leaves, rosemary sprigs, water, or soda to your beverage to dilute out the lemon flavor. 3 Recipes that use a lot of lemons Lemon bars – 3-4 lemonsLemonade – 6-8 lemonsLemon Loaf – 3 lemons How to make buttermilk using lemon juice To make buttermilk using lemon juice, use this ratio of milk to lemon juice for your recipe. 1 cup milk: 1 tbsp lemon juice Gently mix the milk and lemon juice together until it becomes thick and clumpy. Buttermilk using lemon juice takes a couple of minutes to form, be a little patient while you wait. You can also add 1 tsp of vanilla extract to the buttermilk to give it a hint of vanilla flavoring if desired.... How to Sauté SpinachMarch 14, 2021How to Guides / Types of FoodFresh spinach can be easily sautéed in a couple of minutes on the stovetop. The spinach must be moved constantly to avoid burning the leaves. In a medium frying pan on low-medium heat, place all of the spinach you would like to cook. Make sure your spinach has been washed, there is no need to dry it off before cooking. The water from the spinach will steam off in the cooking process.Using a pair of tongs, grab sections of spinach and turn them over. Constantly move the spinach this way to cook the leaves at all angles. It should take about 5-10 minutes to cook ~3-4 cups of spinach. You’ll know when it’s finished, because it will be completely wilted and a dark green color. How to use freshly sautéed spinach for a recipe Spinach, even when using it frozen, needs to have the water removed before using it. To drain the water out of your freshly sautéed spinach, you’ll want to cool it for a few minutes before touching it. Wrap small bunches of spinach in paper towel.Hold the wrapped spinach over a bowl and squeeze the water out.Remove the spinach from the paper towel and place in a fresh bowl to use for your recipe. When making a recipe with cooked spinach, the water needs to be removed because it can interfere with the liquid to solid ratio. For example, if you’re making spinach dip, the water will not be absorbed by the dip, therefore it will ruin the spinach dip. If you’re making lasagna with ricotta and spinach, the water will not be absorbed by the ricotta cheese, and will make the lasagna runny. For these reasons, it’s important to remove the water from the spinach after cooking it down. What recipes can you use sautéed spinach for spinach diplasagnaspinach and chickpeasTuscan gnocchi... Raspberry Mousse RecipeMarch 10, 2021Desserts / RecipesJump to Recipe Raspberry mousse recipe is a mouthwatering, sweet dessert that is even better than chocolate mousse. Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse. Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse. Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try. If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well. You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight. Why do you have to mix raspberry mousse gently Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume. Print Raspberry Mousse Recipe Step by step guide how to make raspberry mousse Prep Time6 hrsActive Time10 minsTotal Time6 hrs 10 mins Course: DessertKeyword: dessert Yield: 8 servings Materials12 oz raspberries frozen1/4 cup water2/3 cup sugar granulated2 1/4 tsp gelatin 1 package1/4 cup water InstructionsIn a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms. In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore. Remove the mixture from the heat source and place into a blender to purée. Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.Cool the raspberry mixture to room temperature.Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.Whip the cream until stiff peaks form (5-7 minutes).Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers. Chill the raspberry mousse for 4 hours before serving. raspberry mousse used in an entremet dessert with mirror glaze entremet... Raspberry Mousse Dome RecipeMarch 9, 2021Desserts / RecipesJump to Recipe Raspberry mousse dome recipe is made using half sphere silicone molds. The center of the raspberry mousse dome cake is filled with luscious white chocolate ganache. The dome cake case is made out of a shortbread cookie. You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse. Raspberry mousse by itself is incredibly decadent and satisfying. The shortbread cookie tones down the sweetness a little, giving it a more balanced flavoring. For garnishing your raspberry dome cake, you could add a chocolate decoration, fresh raspberries, or a mint leaf. Print Raspberry Mousse Dome Cake Recipe How to make a raspberry mousse dome dessert. Course: DessertKeyword: dessert Yield: 8 servings MaterialsShortbread Cookie Dome Cake Base3/4 lb butter room temperature3/4 cup sugar granulated2 3/4 cup flour all-purpose1/4 tsp saltWhite Chocolate Ganache Filling140 g white chocolate melting wafers80 ml heavy cream1 tbsp butter unsaltedRaspberry Mousse12 oz raspberries frozen1/4 cup water2/3 cup sugar granulated2 1/4 tsp gelatin 1 package1/4 cup water InstructionsWhite Chocolate Ganache Center Filling for Dome CakePlace chocolate in a heat proof bowl.Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it. Raspberry Mousse for Dome CakeIn a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms. In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore. Remove the mixture from the heat source and place into a blender to purée. Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture. Cool the raspberry mixture to room temperature.Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.Whip the cream until stiff peaks form (5-7 minutes).Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake. Shortbread Cookie Dome Cake BaseIn a stand mixer fitted with the paddle attachment, cream together butter and sugar.Slowly add flour and salt and cream together. Press the cookie base into a 9"x13" pan lined with parchment paper.Bake for 16-20 minutes at 350 degrees F. Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake. How to assemble Raspberry Mousse Dome Cake You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold. Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to. Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold. Place the raspberry mousse dome cake in the freezer overnight.Remove the raspberry mousse dome cake from the silicone mold. Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer. raspberry mousse dome cake with chocolate mirror glaze... Entremet Cake Recipe with Mirror GlazeMarch 9, 2021Desserts / RecipesJump to Recipe Entremet Cake recipe is made with chocolate mirror glaze, decadent raspberry mousse and a white chocolate ganache filling. The bottom of the entremet is made with a shortbread cookie. You can substitute our choices by using any of the examples below to create your own entremet recipe. What is an entremet An entremet is “dessert” translated from French. An entremet is a dessert that has several layers to it. What are the components of an entremet cake recipe Cake Base The cake base of an entremet is the bottom layer of the entremet. Cake Base examples for entremet: Shortbread cookieCookie crumble crustGraham cracker crustSable bretonPraline FeuilletineDacquoise Body The body of the entremet is the main composition of the dessert. There can be a few layers of body in an entremet cake, especially if it is prepared in a 9″ spring form pan. Body examples for entremet: Mousse – made with gelatin so it stays firmSponge cake – vanilla, chocolate, etc.Syrup soaked cake – (cointreau, orange, stout, amaretto, lemon, raspberry) Filling The filling of the entremet is one of the layers in the entremet recipe. The filling can also be the center of a dome entremet recipe. Chocolate ganacheCurdPastry creamJamPanna cotta Coating The coating of an entremet is the outer layer that coats the body of the entremet. It’s also known as the topping of a cake. Dark chocolate glazeMirror glazeChocolate ganacheSalted caramel glazeRaspberry glazeCaramel glaze Garnish The garnish of an entremet is to add decoration to the entremet cake recipe. It’s not necessary, but it does add appeal and makes the dessert eye catching for your guests. Caramelized hazelnutsChocolate decorationsFresh berriesMint leafGold dust How to make an entremet dome cake recipe To make an entremet dome cake, prepare the entremet in a silicone half sphere mold. Press the body of the entremet into the silicone half sphere mold, making sure to fill all of the crevasses. Place the center filling of the entremet using a melon baller. At this point you can put more of the body around the center filling. An option too is to put the body component completely over the center filling to cover it. The center looks well presented this way.Prepare your cake base for your entremet. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit. Place the cake base cut out onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the entremet.Place the entremet dome cake in the freezer overnight. Remove the silicone mold from the entremet. Use your fingers to gently pry the mold from the body of the entremet. Press down on the top of the silicone mold to remove the entremet.Place the entremet on a wire rack with a plate underneath to catch any drippings.Pour your glaze coating over your entremet.Add your garnish to the entremet and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving. Print Entremet Cake Recipe with Mirror Glaze How to make an entremet cake recipe with chocolate mirror glaze Prep Time21 hrsActive Time18 minsTotal Time21 hrs 18 mins Course: DessertKeyword: dessert Yield: 8 servings MaterialsShortbread Cookie Cake Base for Entremet3/4 lb butter room temperature3/4 cup sugar granulated2 3/4 cups flour all-purpose1/4 tsp saltWhite Chocolate Ganache Filling for Entremet140 g white chocolate melting wafers80 ml heavy cream1 tbsp butter unsaltedRaspberry Mousse for Entremet Recipe12 oz raspberries frozen1/4 cup water2/3 cup sugar granulated2 1/4 tsp gelatin 1 package1/4 cup water1 1/2 cups heavy creamChocolate Mirror Glaze for Entremet38 ml water4 tsp gelatin2/3 cup water2/3 cup heavy cream1 cup cocoa powder unsweetened280 ml sugar granulated or fine InstructionsChocolate Mirror Glaze for EntremetPlace 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.Add the rest of the heavy cream and mix with a wooden spoon. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling. Add the gelatin and mix together.Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.White Chocolate Ganache Filling for EntremetPlace chocolate in a heat proof bowl.Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it. Raspberry Mousse for EntremetIn a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms. In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore. Remove the mixture from the heat source and place into a blender to purée. Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.Cool the raspberry mixture to room temperature. Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.Whip the cream until stiff peaks form (5-7 minutes).Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake. Shortbread Cookie Cake Base for EntremetIn a stand mixer fitted with the paddle attachment, cream together butter and sugar.Slowly add flour and salt and cream together. Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.Bake for 16-20 minutes at 350 degrees F. Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes. How to assemble Entremet Cake Recipe with Mirror GlazeWith your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.Freeze the Entremet cake overnight or 8-12 hours.Remove the chocolate mirror glaze from the fridge and let it come to room temperature.If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.Remove the outer ring from the springform pan.Place the cake on a wire rack over a plate to catch any drippings.You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.How to assemble Entremet Cake Recipe as a Dome Cake with Mirror GlazeYou will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to. Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold. Place the entremet dome cake in the freezer overnight.Remove the entremet dome cake from the silicone mold. Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them. Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired. Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer....
