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This raspberry entremet layers raspberry three ways: a light raspberry mousse, a soft centre of raspberry fruit filling and a glittering raspberry mirror glaze. It all sits on a crisp base of white chocolate and corn flakes. It looks like something from a pâtisserie window, yet there’s no baking or cooking. You just whip, fill the moulds and give them a night in the freezer.
The mousse is built on Vizyon Raspberry Cream Stabiliser, also known as Raspberry Charlotte powder. Mix it with room-temperature water and combine it with whipped cream. It gives the mousse its flavour, colour and structure, with no gelatine to bloom. The one thing to get right is the cream: whip it only to soft peaks. Overwhipped cream turns stiff and won’t flow into the moulds. It traps air pockets that show up as bubbles once the dessert is glazed.
Hidden in the centre is Vizyon Raspberry Fruit Filling. It’s made with real raspberry pieces and is freeze–thaw stable, so it stays glossy and jammy after the overnight freeze. That freeze matters. A fully frozen mousse demoulds cleanly with sharp edges, and its cold surface helps the Raspberry Glamour Cold Glaze settle into an even, sparkling coat of edible glitter.
For the base, Vizyon White Compound Chocolate Coins melt smoothly and need no tempering. They set with a clean, crisp bite that holds the corn flakes together under the mousse.
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