The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a biscuit joconde imprimé to wrap around an entremets dessert.
If you’ve been reading my blog for a while, you will know that generally speaking I make tiny tiny amounts of the Daring Bakers’ recipes because I really don’t need huge amounts of dessert around the house. So when I saw this challenge, I immediately set about Googling individual-sized entremets. Lost in a sea of gorgeous images and complicated patterns for the biscuit joconde imprimé, I happened upon a recipe for raspberry dacquoise from the lovely Clotilde at Chocolate & Zucchini inspired by a frozen dessert that I totally remember eating (ahem… a few times, shall we say?) when I lived in France and whilst it’s not the challenge per se, it’s an entremets dessert that I knew I had to make.
Entremets, according the the Larousse Gastronomique is:
The sweet course, which in France, is always served after the cheese (the word is also used to mean a specific dessert). Formerly, all the dishes served after the roast, including vegetables and sweets, were called the entremets. (The word literally means “between dishes”). In restaurants, the word still embraces the vegetable dishes as well as the entremets de cuisine (soufflés, savoury pancakes and fritters, pastries, croquettes and omelettes) and the desserts. The latter are subdivided into three categories – hot, cold and iced entremets.
This dessert – a dacquoise – falls under the cold entremets category. I planned on making three small round desserts in tiny springform pans. My biscuit/cake base was a little uneven as my jelly roll pan was too large and all my other smaller pans were not deep enough but once I cut them out it was fine. This was chewy and sweet without being too sweet and strong enough to hold up to putting mousse-cream in the middle without going soggy too quickly.
The mousse layer is made from plain Greek yoghurt (strained) since we can’t find fromage blanc here in Canada and soe whipped cream, sugar, vanilla and gelatin. This was absolutely incredible and I made the full amount though I didn’t need it which we enjoyed for breakfast the following day with some of the leftover berries
I used blackberries and raspberries and even though I packed them tightly around the edge of the molds, the cream kind of leaked over them and they moved apart. I guess it’s easier to line them up uniformly with no gaps in a square or rectangular mold.
I covered up the messy tops of the biscuit part with icing sugar and noone was any wiser
This was a (semi) elegant dessert that tasted fabulous. The mousse was light and fluffy and even though I served halves, I could totally have eaten a whole one! So delicate. I wish I would have had enough of the cake to add an extra layer in the middle. That might be a project for next time…
Also, next time, I promise I will try the biscuit joconde imprimé…
(Whilst I was writing this post, it’s true, I delved into the Larousse Gastronomique. And spent quite a long time there. If you don’t own it and you like food, you should. Check it out on Amazon and Amazon.ca.)
Don’t forget to enter my RestaurantWare.com giveaway (you’re eligible wherever you live and you definitely will love these products – they make fabulous blog props!). Click here to read the post and enter! Contest closes Friday January 28th at 6pm EST.
(update: The contest is now closed – thanks for entering and congrats to Winnie from Healthy Green Kitchen!)