QUINCE AND ROSE ENTREMET
This entremet is a creation by chef Gaël Etrillard, masterfully combining the velvety sweetness of quince with the delicate aroma of rose and the citrus freshness of grapefruit. Each bite offers a perfect balance between intense and mild flavours: the crunchy streusel base adds texture, the light and fluffy sponge contrasts with the softness of the quince confit, while the rose and grapefruit cream and mascarpone bavaroise add creaminess and a floral aroma that envelops the senses.
Streusel base. Mix all the dry ingredients, then add the 90 g of butter. Form a crumble and spread it on a baking tray. Bake at 155°C (311°F) for 20 minutes. Mix with the cocoa butter and the remaining 9 g of butter. Press into 3 rings, 14 cm (5.5 in) in diameter, and freeze.
Sponge. Whip the egg whites at medium speed. Meanwhile, beat the yolks with the honey over a double boiler until 45°C (113°F). Fold in the whipped egg whites, the sifted flours, and the melted butter. Pour into 3 circles, 14 cm (5.5 in) in diameter, and bake at 150°C (302°F) for 13 minutes. Let cool and freeze.
Quince confit. Mix the sugar and pectin with the quince purée. Let rest for 5 minutes, then bring to a boil. Remove from heat and add the lime purée. Let cool, then beat before using. Transfer to a piping bag.
Rose and grapefruit cream. Infuse the rose petals in the strawberry purée from Les Vergers de Boiron and the grapefruit purée overnight. Strain and mix with Billington’s muscovado sugar, the pectin, and the cornstarch. Bring to a boil, then cool to 40°C (104°F) and add the butter. Blend until smooth and let rest in the refrigerator for 3 hours.
Mascarpone and rose bavarois. Infuse the rose petals in the milk and cream overnight. Strain and mix with the egg yolks and sugar. Cook to 85°C (185°F), add the gelatin, and let cool. Fold in the mascarpone and the whipped cream.
Assembly. In each ring, place a layer of streusel, followed by a layer of sponge. Add the quince confit, then the rose and grapefruit cream, and finish with the bavarois. Freeze for 3 hours before serving.
Tips and recommendations for your quince and rose entremet
Preparing an entremet like this may seem complex, but with a few tips and recommendations, you can achieve a professional and delicious result at home. One of the most important aspects is careful preparation: make all the components separately before the final assembly. This includes the streusel, sponge, quince confit, rose and grapefruit cream, and mascarpone bavarois. Having everything ready and chilled makes assembly easier and ensures that each layer retains its texture and flavor.
When it comes to baking, pay close attention to the indicated times and temperatures. For example, baking the streusel at 155 °C (311 °F) ensures it becomes crisp without burning, while the sponge should be cooked at 150 °C (302 °F) to maintain its fluffiness. Another useful tip is to temporarily freeze the layers before combining them; this prevents the wetter ingredients from soaking the bases and allows for clean slicing when serving.
The quince confit and the rose and grapefruit cream require resting and cooling time. To enhance their flavor, infusing the rose petals overnight and carefully straining the liquid ensures a more delicate and even aroma. Additionally, if you want a more intense flavor, you can add a little extra fruit purée or some citrus zest to the rose and grapefruit cream.
Regarding presentation, this entremet stands out for its combination of colors and visible layers. Use assembly rings to maintain its shape and freeze before unmolding; this ensures the layers stay intact. You can decorate the surface with dried rose petals, small quince cubes, or even a touch of crispy streusel to add texture.
