Louis Boeglin; Thick Raspberry Coulis Gel

A lot Prep Time 5 minutes   Cook Time 10 minutes   Rated:


This is one recipe for Louis Boeglin's entremet, with flowers! So cute.

SO, to make the little biscuit toppers in a silicone mould you will need to premake a batch of the Chocolate Custard Ganache which goes into the moulds first.

Then you add the Thick Raspberry Coulis gel and a few cut up raspberries, before finishing with more of the Chocolate Custard Ganache. You can then set these in the freezer until you are ready to assemble the Entremet.

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!


  • 500 Grams Raspberry Coulis You will need to make 2 batches of the coulis. This can be done by doubling the recipe and cooking for 12 minutes instead of 8. Recipe
  • 4 Grams Agar (to be weighed using an accurate scale)



Make a double batch of raspberry coulis and weigh out 500 grams into the Thermomix bowl.


Add the agar and mix to combine 6 sec/speed 4. Scrape down sides of bowl and make sure the agar is underneath the surface of the coulis.


Bring it back to the boil , ensuring it has boiled for at least one minute. 10 min/100°C/speed 2.


Pour onto a lined baking tray and put it in the fridge to set, about one hour.


Break up the coulis gel and put it into the Thermomix bowl and blend 45 sec/speed 6 Scrape bowl as needed. Reserve for use inside cakes, entremets, cookies or as part of a layered dessert. At this point the gel will not reset and become hard again. It is ready for use in any cake or entremet as described in the video.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load