Pomegranate and Peach Entremet with a hint of roses


Pomegranate and Peach Entremet with a hint of roses

I wanted to start off the pastries section with something special. Something that will reflect on the knowledge I have been blessed with in the past year. I am not sure how many of you followed my previous work as a blogger, however, if this is the first time you have come across my work, I suggest you peruse through the about me section to get to know a little bit about me. 

This is quite a complex and long winded recipe. I suggest that you read it all before jumping into making it. you will also need to give yourself enough time for buying the ingredients and preparation. Some ingredients may be hard for you to find. Such as gelatine. I say that largely for my muslim readers who look for halal (or kosher) options when it comes to gelatine. 

An entremet is a dessert made of several components. The base layers is usually cake, along with a Pâte de fruit layer that is encased in a cream based filling, which is usually mousse or bavarian cream. Each layer is prepared separately and encased in a silicone mould. Now here is where all those pretty mirror glazed cakes comes into play. This moulded and frozen (for almost 12-18 hours) entremet is then glazed and decorated.

This recipe is a little tricky to instruct via words, however, I am going to try my best to compensate with photos.






The size of the cake layer entirely depends on the size of the mould. This is the mould I bought from Amazon. A 6 inch round cake layer fit the bottom of the mould perfectly.

Here is the recipe I used for the cake layer:


  • 3/4 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon maldon salt
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup warm milk
  • 1/4 cup peach compote (my mom made this with fresh Niagara peaches, For ease, you can use peach jam)

Mix the wet ingredients with the dry ingredients, and bake at 350F for 25-30 minutes. This should yield one 6 inch cake. Once it is cooled, wrap with saran wrap along with the cake pan and freeze it. This will make it easy for you to slice it and level it.



  • 97 grams of Pomegranate juice (I used fresh Pomegranate juice but you can use Pom)
  • 3 grams of candied Rose Syrup (I used Rooh Afza)
  • 150 grams boiling water
  • 10 grams gelatine

Sprinkle the gelatine over the mixture of Pomegranate and Rose Syrup and rest it for 3 minutes till it hardens. Add boiling water to the mixture, and blend it really well- till the gelatine completely dissolves. Line a 6 inch cake pan with saran wrap and pour the mixture in it and set it in the fridge till it hardens. 

The next step is to have your froze cake layer cut and leveled to fit your mould and remove the pate de fruit from the cake pan and keep that layer ready as well.

The next step is preparing the mousse and it is very helpful to have a second set of hands for this step. If you do not, then please meticulously follow through each step and you should have no problem conquering this all on your own. 


You will need a food thermometre for this part. 



13.3 Oz Couverture (Good Quality White Chocolate. Home bakers can use lindt or ghiradelli chocolate chips)


  • 1/3 Cup Egg Yolks
  • 1/4 cup Heavy Cream


  • 1/8 cup + 1/2 Cup Egg whites
  • 1/4 teaspoon Cream of Tartar


  • 2 1/2 Cups Heavy Cream


Melt couverture to 105-110 F. Combine Part B till the mixture is completely blended.

Whip heavy cream from Part D and set aside in the fridge. There are certain rules to follow with whipping the cream. The whip attachment and the mixing bowl (metal preferably) should be refrigerated ahead of time. It will hasten the process of whipping cream. Cream should be whipped till it holds shape and leaves tracks of the whip attachment.

The next step would be to mix Part C. If you are going to use the same mixing bowl and whip attachment, transfer the whip cream into a separate bowl and thoroughly clean the whip and the bowl. Any trace amounts of "fat" and the egg whites will not whip.  Just throw in cream of tartar and start whipping the egg whites at low speed. Once the egg whites start getting foamy, increase the speed to medium high. The meringue is ready when it holds its shape and leaves tracks in the meringue from the whisk attachment. 

Make sure the couverture is still between 105-110F. Mix it with Part B. Do step when the meringue is about to be completely whisked into shape.

Here is where it is about to get a little overwhelming. Warm up your arms cause you are about to get a workout in. Make sure Part A and B are in a big bowl as you will be dropping in the egg whites in 3-4 parts to whisk it together. Do this as quickly as possible with a rubber spatula. Once entirely mixed, you will be adding in the Heavy Whipping cream that has been refrigerating. Add this in parts too. At first it will feel like the mixture is clumping. Do not stop- keep folding in the heavy whipping cream. The final mousse mixture should look homogenous. Work quickly now as mousse sets fast. To make it easy, use a 16-inch pastry bag to pipe out the mousse. You will have some left over mousse that you can add to fancy wine glasses, mix it with fruit compote, and serve it as a whole different dessert.



I started by laying down the cake layer first. Then I quickly piped in the mousse. I then added the pate de fruit layer and added some more mousse around it and on top. Make sure the entremet is leveled on top of the mould. Freeze overnight. 






  • 15g gelatine
  • 1/3 cup cold water 


  • 100g water
  • 200g sugar
  • 200g light corn syrup 


  • 150g condensed milk
  • 200g white chocolate couverture (Ghiradelli or Lindt)
  • Wilton Food Colour- gel- I used Orange, Purple, and Red to yield Peach and Pomegranate colours. The purple just adds a good contrast.

You will need a thermometre and an inverted blender for this step. 

Part A- Sprinkle gelatine on top of the cold water and let it harden.

Combine ingredients in Part B and boil together. Once boiled, add Part A to it and mix thoroughly till the gelatine dissolves entirely. Add condensed milk to this mixture. Pour this on top of the white chocolate coverture. Let it rest for 25 seconds. Then use an inversion blender and mix it till the mixture becomes smooth. Divide into 3 parts, add gel colour to each, blend it separately. Pour all three glazes through the sieve to get rid of bubbles into one jar. At this point, un-mould the entremet and set it on top of a condensed milk tin or any other tin. Make sure the glaze is at 90F before you pour it on top of the entremet. Once poured, take an offset spatula and smoothen out the glaze on top. Clean the spatula and use it to carefully lift it and place it on a cake board.

Decorate it as you see fit. Store it in the fridge if you are going to serve it in the next two or three hours. Otherwise, you can store it in the freezer and remove it 3 hours before serving and place it in the fridge.