Louis Boeglin; Thick Raspberry Coulis Gel
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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
This is one of our fantastic Insider recipes. Join now for full access to all INSIDER content including video tutorials and ebooks!
That's all the recipes!
No more recipes to load