Ingredients for one entremets
Almond biscuit sponge
66 g Ground almonds
66 g Powdered sugar
49 g Whole egg
79 g Egg yolks
49 g Flour
118 g Egg whites
74 g Granulated sugar
Beat the egg whites with the granulated sugar.
Gently add the egg and egg yolks, then the dry ingredients: ground almonds, powdered sugar and flour.
![matfer-bourgeat-entremets-framboise-moule](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremets-framboise-moule.jpg)
Once baked, take a 15 x 15 cm frame mold and place a layer of biscuit sponge in the base.
Vanilla bavaroise
140 g Milk
1 Vanilla pod
50 g Egg yolks
45 g Sugar
6 g Gelatin
450 g Whipping cream
500 g white chocolate
Then make the vanilla bavaroise.
![matfer-bourgeat-entremet-framboise-spatule](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-spatule.jpg)
Then make the vanilla bavaroise.
Heat the milk with the vanilla pod to 60°C (140°F).
Pour onto the egg yolks and combine.
![](https://blog.matferbourgeat.com/wp-content/uploads/2020/04/chef-tip.jpg)
Chef’s tip
Mix well to avoid cooking the eggs.
Place the mixture in a saucepan and cook like a crème anglaise to 85°C (185°F).
Add the gelatin and pour the liquid on the white chocolate to form an emulsion and to melt the white chocolate.
![matfer-bourgeat-entremet-framboise-moule](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-moule.jpg)
![matfer-bourgeat-entremet-framboise-remplir](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-remplir.jpg)
Pour your bavaroise on to the biscuit sponge inside the frame mold.
Place in the freezer for 2 to 3 hours, the time it takes to all solidify.
![l’Entremets aux framboises de Vincent Guerlais](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-congeler.jpg)
Remove from the freezer and make a 15 cm high cardboard egg.
Cut around the bavaroise and biscuit sponge to give it the egg shape.
Pink glaze
38 g Water
76 g Granulated sugar
76 g Glucose (optional)
51 g LSweetened condensed milk
35 g Cocoa butter
19 g Water
4 g Powdered beef gelatin
1 g Fat-soluble pink food coloring
![](https://blog.matferbourgeat.com/wp-content/uploads/2020/04/matfer-bourgeat-entremet-framboise-glacage.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-glacage-2.jpg)
Then glaze the egg shape.
![matfer-bourgeat-entremet-framboise-glacage-forme](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-glacage-forme.jpg)
![matfer-bourgeat-entremet-framboise-dressage](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-dressage.jpg)
Place raspberries all around your shape, on the edge of your egg.
Raspberry confit
151 g Mash Raspberry
39 g Granulated sugar
4 g Pectine NH
6 g Granulated sugar
Heat the raspberry purée and sugar to 60°C (140°F), then add the sugar/pectin mixed together.
Boil for 1 minute.
![matfer-bourgeat-entremet-framboise-coulis](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-coulis.jpg)
Use a pastry bag and garnish the inside of your raspberry confit shape.
Whipped raspberry ganache
150 g Mash raspberry
150 g Whipping cream, cold
50 g Whipping cream
130 g White chocolate
In a saucepan, bring the raspberry purée and 50 g whipping cream to a boil
Pour this onto the white chocolate and use a spatula to combine.
When the chocolate has completely melted, add the 150 g whipping cream.
![matfer-bourgeat-entremet-framboise-ganache](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-ganache.jpg)
tir until the cream is nice and smooth.
Refrigerate for 3 hours minimum.
![](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-ganache-spatule.jpg)
![matfer-bourgeat-entremet-framboise-ganache-poche-douille](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-ganache-poche-douille.jpg)
Take the ganache and then whisk it to incorporate air into it.
Put the mixture into a pastry bag with a tip and make small whipped raspberry ganache swirls inside your egg shape.
![matfer-bourgeat-entremet-framboise-poche-a-douille](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-poche-a-douille.jpg)
![matfer-bourgeat-entremet-framboise-poche-a-douille](https://blog.matferbourgeat.com/wp-content/uploads/2020/03/matfer-bourgeat-entremet-framboise-poche-a-douille.jpg)
![](https://blog.matferbourgeat.com/wp-content/uploads/2020/04/Template-fd-smart-slider-Entremet-framboises-1024x683.jpg)
You can also find on the site Vincent Guerlais recipes for the Gorilla as well as for the new-style Mendiant Egg.