Entremet

An *entremet* is a multi-layered, often elaborately decorated dessert typically served as a separate course, often preceding the final dessert, but following the main course in a formal French meal. It showcases a variety of textures and flavors, often incorporating components like mousse, cake, jelly, fruit, and glaze. Historically, the term referred to savory dishes served between courses, but modern usage almost exclusively applies to sweet creations. The presentation is paramount, aiming to be visually stunning and texturally diverse.

Entremet meaning with examples

• The restaurant’s signature entremet was a delicate passion fruit and mango creation, its vibrant colors and smooth textures a feast for the eyes and the palate. Guests always looked forward to experiencing this burst of freshness before their final dessert. Each layer offered a distinct experience, ranging from light mousse to crunchy bits.
• The pastry chef spent hours crafting a chocolate hazelnut entremet for the special event. It boasted layers of chocolate sponge cake, creamy hazelnut praline, and a dark chocolate ganache, all meticulously arranged and finished with a mirror glaze. Its deep, rich flavors were a perfect complement to the evening.
• During the gala, after enjoying the main course, guests were served a refreshing raspberry and white chocolate entremet, designed to cleanse the palate. Its tart berries and sweet chocolate provided a balance between savory dishes and the upcoming sweets. The smooth, cold textures were particularly welcome.
• At the cooking competition, the challenge was to create an innovative entremet showcasing local ingredients. The winner crafted a beautiful lemon and lavender confection, proving that simple ingredients can be transformed into a spectacular dish. The bright colors and flavors drew many compliments.