# Bergamot Entremets

*Serves:* 6  

*Preparation:* 30 min.  

*Cooking:* 35 min.  

*Resting:* 12 h  

 Ingredients  

### Bergamot Confit:  

- 120 g Bergamot purée  

- 35 g Granulated sugar  

- 3 g Pectin NH  

### Earl Grey Mousse:  

- 200 g Hot heavy cream (30% fat)  

- 200 g Cold heavy cream (30% fat)  

- 90 g White chocolate  

- 10 g Earl grey tea  

- 4 g Gelatin  

- 1 Vanilla bean (optional)  

### Pain de Gênes Biscuit:  

- 50 g Almond flour  

- 50 g Powdered sugar  

- 30 g Butter  

- 9 g All-purpose flour  

- 9 g Cornstarch  

- 1 Egg  

### Almond Shortbread:  

- 160 g All-purpose flour  

- 75 g Butter  

- 60 g Powdered sugar  

- 20 g Almond flour  

- 1 Egg  

## Instructions  

 1. Prepare the Bergamot Confit:  

- Heat the bergamot purée over medium heat.  

- Mix the sugar and pectin, then add to the warm purée, stirring continuously.  

- Bring to a boil and cook for 1–2 minutes, stirring constantly.  

- Let cool slightly, then pour into silicone molds (reserve some for decoration).  

 2. Prepare the Earl Grey Mousse:  

- Heat 200 g of heavy cream in a saucepan over medium heat.  

- Add the earl grey tea (and vanilla seeds, if using) and steep for 5 minutes. Strain.  

- Reheat the cream, then add the hydrated and squeezed gelatin. Stir until dissolved.  

- Pour the hot cream over the chopped white chocolate in 3 additions, stirring with a spatula between each.  

- Add the cold cream all at once, mix well, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours.  

 3. Prepare the Pain de Gênes Biscuit:  

- In a bowl, mix the almond flour and powdered sugar.  

- Add the egg and whisk for a few minutes.  

- Sift in the all-purpose flour and cornstarch, then fold gently.  

- Add the melted butter and mix until combined.  

- Pour into an 18 cm diameter mold and bake at 170°C for 15 minutes.  

- Let cool, then cut into circles matching the size of your entremet molds.  

 4. Prepare the Almond Shortbread:  

- Combine the butter, powdered sugar, almond flour, and all-purpose flour until sandy.  

- Add the egg and mix lightly without overworking the dough.  

- Form a ball, flatten roughly, wrap in plastic, and freeze for 20 minutes.  

- Roll out to 2 mm thickness, cut into circles slightly larger than the entremet molds, and bake at 160°C for 20 minutes. Let cool completely.  

 5. Assembly:  

- Whip the chilled earl grey mousse with an electric mixer until it reaches a soft whipped cream consistency.  

- Pipe the mousse into individual entremet molds, filling them two-thirds full.  

- Place a bergamot confit insert in the center, then a pain de Gênes biscuit disk. Press lightly to level.  

- Smooth the top and freeze for 8 hours.  

 6. Finishing:  

- Unmold the frozen entremets and spray with white velvet spray.  

- Place each entremet on an almond shortbread base.  

- Pipe a dollop of the remaining earl grey mousse (re-whipped for texture) on top.  

- Use a warm Parisian spoon to create a small well and fill with reserved bergamot confit.  

- Decorate with edible flowers.  

Enjoy your elegant Bergamot Entremets!