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Perfect Peach Melba Mirror Glaze Entremet

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An elegant and accessible dessert featuring silky peach mousse, tangy raspberry coulis, and a glossy mirror glaze with a Peach Melba twist. Perfect for special occasions or impressing guests with minimal fuss.

Ingredients

Scale
  • 2 cups (300g) fresh ripe peaches, peeled and puréed
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons (7g) gelatin powder, bloomed in cold water
  • 1 1/2 cups (360ml) heavy cream, chilled and whipped to soft peaks
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons (25g) sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon (3.5g) gelatin powder, bloomed
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) glucose syrup or light corn syrup
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) sweetened condensed milk
  • 2 1/2 teaspoons (9g) gelatin powder, bloomed
  • 6 oz (170g) white chocolate, chopped fine
  • 1/2 cup (125g) peach purée
  • Fresh raspberries for garnish (optional)

Instructions

  1. Prepare the Raspberry Coulis: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until raspberries break down and sugar dissolves (about 5 minutes). Remove from heat and strain through a fine sieve to remove seeds. While still warm, stir in bloomed gelatin until melted. Pour the coulis into the silicone mold’s center and freeze for at least 1 hour until firm.
  2. Make the Peach Mousse: In a saucepan, heat peach purée and sugar until just simmering (about 2 minutes), then remove from heat. Stir in bloomed gelatin until fully dissolved. Let cool slightly. Whip the cream and vanilla until soft peaks form. Gently fold the gelatin-peach mixture into the whipped cream, careful not to deflate it. Pour the mousse around the frozen raspberry coulis in the mold, filling up to the top. Tap gently to remove air bubbles. Freeze for at least 4 hours or overnight.
  3. Prepare the Mirror Glaze: In a saucepan, combine sugar, glucose syrup, and water and bring to a boil. Remove from heat and stir in bloomed gelatin and condensed milk. Pour the hot mixture over chopped white chocolate and peach purée in a bowl. Let it sit for 2 minutes, then whisk gently until smooth and glossy. Cool to about 90°F (32°C), stirring occasionally.
  4. Glaze the Entremet: Remove the frozen mousse dome from the mold and place it on a wire rack over a tray to catch excess glaze. Pour the mirror glaze evenly over the top in one smooth motion, covering all sides. Let the glaze set for 5 minutes, then carefully transfer the entremet to a serving plate. Garnish with fresh raspberries if desired.
  5. Thaw & Serve: Allow the entremet to thaw in the refrigerator for 2-3 hours before serving to achieve the perfect texture. Slice with a warm knife (dip in hot water and wipe dry between cuts) for clean, elegant slices.

Notes

Pour the mirror glaze at about 90°F (32°C) for a perfect silky finish. Bloom gelatin properly for mousse and glaze to set well. Use a warm knife dipped in hot water for clean slices. If no silicone mold, a round cake pan lined with plastic wrap can be used but the dome shape is preferred. For dairy-free, substitute heavy cream with chilled coconut cream. Gelatin can be substituted with agar-agar for vegetarian version but texture will differ.

Nutrition

Keywords: Peach Melba, mirror glaze, entremet, mousse cake, raspberry coulis, elegant dessert, party dessert, fruit mousse, gluten-free dessert

Find it online: https://chrisfeasts.com/perfect-peach-melba-mirror-glaze-entremet-recipe-for-elegant-desserts/