recipe from iron whisk
Day 1: Make the crème brûlée, sponge cake, and coulis.
Day 2: Make the simple syrup, mousse, and assemble the cake.
Day 3: Make the mirror glaze and let thaw in fridge.
Saffron Crème Brûlée
225g whipping cream
240g milk
Pinch saffron
1 vanilla bean, split & scraped
120g egg yolks (about 7 eggs)
120g sugar
Line the outside of a 9" round baking pan with tinfoil. Be sure to completely cover the bottom and about 2" up the sides of the pan. Then, place the baking pan into a sheet tray.
Combine the cream, milk, saffron, and split/scraped vanilla bean in a medium saucepan. Bring to a simmer over medium heat, remove from the range, cover, and let stand undisturbed for 15 min. to infuse.
Whip the egg yolks and sugar in a large bowl until combined.
Bring the cream mixture to a simmer once more, pick out the vanilla pod and slowly pour into the bowl with the egg yolks and sugar while whisking rapidly.
Pour the crème brûlée mixture into the tinfoil-lined pan and place in an oven preheated to 300F. Pour water into the sheet pan. Bake for 45-60 min., or until the crème brûlée is slightly jiggly when the edge of the pan is tapped.
Remove from the oven, cool to room temperature, and put in the freezer. It will need to freeze for at least 4 hours.
Sponge Cake
190g sugar
150g cake flour
10g baking powder
75g oil
250g eggs
100g milk
Whisk together the sugar, cake flour, baking powder, oil, and eggs for 6 min. on high with a stand mixer.
Add the milk and whisk for 2 more min. at medium speed.
Bake in an 350F oven, in a 9" springform pan lined with parchment paper, for 15-20 min., or until lightly browned and cake tester comes out clean.
Blackberry Coulis
200g frozen blackberries
50g blackberry brandy or water
25g sugar
Combine everything in a small saucepan and bring to a simmer. Stir occasionally until thickened, then remove from heat and let cool.
Honey Simple Syrup (prepare immediately before using)
7g gelatin
15g + 60g cold water
150g honey
Sprinkle the gelatin over 15g of the cold water in a small bowl and let rest for 5 min.
Combine the 60g of cold water with the honey in a small saucepan. Bring to a simmer, and then stir in the gelatin mixture and remove from the heat.
Cool to room temperature before using in the mousse and soaking the sponge cake.
Honey Mousse (prepare immediately before using)
210g cream
75g honey simple syrup (rest is for soaking sponge cake)
Whip the cream to soft peaks in a large bowl, and then fold in the honey simple syrup.
Prepare the Entremet Cake
Prep a 9" mould (acetate inner liner) or 9" springform pan (parchment paper bottom). Put the sponge cake in the bottom of the mould. Brush liberally with honey simple syrup, as desired.
Add blackberry coulis and spread uniformly over the cake.
Add half of the honey mousse, then the saffron crème brûlée round, and then the other half of the honey mousse. Cover with cling wrap directly on top of the mousse and freeze until firm.
White Chocolate Mirror Glaze (prepare immediately before using)
8g gelatin
60g cold water
338g whipping cream
413g melted white chocolate
45g oil
Sprinkle the gelatin over the cold water in a small bowl and let rest for 5 min.
In a double boiler, over med-low heat simmer the white chocolate and whipping cream until the chocolate is completely melted. Stir in the gelatin.
Add the oil and blend with an immersion blender.
Cool to about 90F for optimal glazing. Transfer the glaze into a 4-cup measuring cup (or something that has a good pouring lip).
Remove the entremet from the freezer and unmould. Place the cake on a slightly smaller bowl set over a sheet pan.
Pour about 2/3 of the glaze over the edges of the cake and then the center, until completely covered. Wait for about 5 min for the first layer to cool just a bit, but not so long that the glaze drops under 90F. Pour the rest of the glaze over the cake. Do not try to smooth the glaze once it's on the cake.
Lift the cake off the bowl and place on a serving plate. Place the cake in the fridge to set and defrost. It will need 4+ hours to fully defrost
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