Entremet

Method

1. Start. Day 1: make and freeze a fruit insert; bake sponge and mix crisp layer.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
2. Then. Build upside down in a ring: mousse, insert, more mousse, crisp, sponge. Freeze solid.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
3. Finish. Day 2: unmold, glaze or spray, thaw 6 hours, and garnish.Watch for: Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.