Steven’s Swedish Sky at Night Entremet recipe

Name: Steven’s Swedish Sky at Night Entremet recipe
Ingredients: 150g plain flour; good pinch salt; 60g unsalted butter; 3 medium eggs, at room temperature; 150g caster sugar; 225g fresh raspberries; ½ tsp lemon juice; 25g caster sugar; 75ml water; 1 tsp powdered gelatine; 340ml double cream; 170ml full-fat milk; 1½ tsp vanilla bean paste; 6 medium egg yolks, at room temperature; 3 tbsp cornflour; 2 tbsp caster sugar; 30g unsalted butter; 70g light muscovado sugar; 2 large bananas (medium ripe); 1 tbsp banana syrup (optional); 2 tbsp dark rum; 3g (about 2 sheets) leaf gelatine; 125g dark chocolate (about 70% cocoa solids), finely chopped; 75g milk chocolate (about 38% cocoa solids), finely chopped; 80ml full-fat milk; 350ml double cream; 20g caster sugar; 2 medium egg yolks, at room temperature; about 250g fresh raspberries; dark chocolate curls or shavings

thegreatbritishbakeoff.co.uk

Savor the colorful layers of Steven’s Swedish Sky at Night Entremet: genoise sponge, raspberry coulis, rum-infused bananas foster, crème brûlée, and rich chocolate mousse. Perfect for impressing...

View full recipe on thegreatbritishbakeoff.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.

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