Milk Peach Entremet is an elegant French layered cake combining almond sponge, peach coulis, honey mousse, vanilla panna cotta, and white chocolate mirror glaze for a sophisticated summer dessert. Its distinctive mirror-glaze finish and harmonious flavor layers make it a showstopping presentation piece.
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Separate the egg whites from the egg yolks and divide the sugar in half.
Whip the egg yolks with half the sugar until light and frothy.
Fold the almond flour into the egg yolks.
Prepare a meringue by whipping the egg whites until stiff with the other half of the sugar.
Fold the meringue into the egg yolk mixture.
Spread the batter into a pan and bake at 350°F (180°C) for 15–35 minutes, until a toothpick inserted in the center comes out clean.
To make the honey mousse, whip the heavy cream to soft peaks.
Drizzle in the honey and continue to whip until just combined. Do not bring to stiff peaks yet.
Bloom the gelatin in 2 tablespoons of cold water. Heat in the microwave for 5–10 seconds until melted.
Whisk the gelatin into the cream and bring to stiff peaks.
Spread the mousse into a pan just smaller than your entremet ring and freeze until completely solid.
To make the peach coulis, reserve one peach for garnish. Peel and slice the remaining peaches, dropping them into lemon-acidified water to prevent browning.
Place the peaches into a saucepan with the sugar and allspice. Bring to a simmer until peaches break down.
Bloom the gelatin in cold water and stir it into the hot peach mixture. Turn off the heat.
Pour the peaches into a container to cool and remove the allspice.
Purée the peach mixture with an immersion blender until smooth.
Pour the coulis into a mold just smaller than the entremet ring and freeze until completely solid.
To make the panna cotta, slice the vanilla bean in half and scrape out the caviar.
Heat the heavy cream, sugar, and vanilla bean together until sugar is fully dissolved.
Turn off the heat and allow the vanilla to steep for a bit.
Stir in the bloomed gelatin and let sit for about 20 minutes.
Let the panna cotta come to room temperature or chill in the refrigerator until slightly thickened.
To assemble, remove frozen layers from the freezer and cut to a diameter just smaller than the ring if needed.
Optionally, brush the sponge with simple syrup for extra moisture.
Line the inner and outer edges of the entremet ring with softened butter to prevent leaking.
Layer in the sponge, peach coulis, and honey mousse. Pour panna cotta over until it just overlaps with the mousse.
Freeze until the panna cotta sets enough to hold the mousse in place, then pour in the remaining panna cotta until flush with the top.
Transfer to the freezer and freeze overnight.
The next day, make the white chocolate mirror glaze: combine water, sugar, condensed milk, and vanilla in a saucepan over medium heat until fully dissolved.
Stir in the powdered gelatin, then pour the mixture over the white chocolate.
Let sit for 5 minutes, then use an immersion blender to purée until smooth.
Allow the glaze to cool to between 90°F and 94°F before pouring.
Use a torch to warm and remove the ring from the frozen entremet.
Pour the mirror glaze over the frozen entremet and allow the glaze time to cool.
Carefully place the glazed entremet onto a gold base using a spatula.
Arrange peach slices on top: place the entremet ring over the peach arrangement on a cutting board and press down with a twisting motion to cut the peaches into shape.
Garnish the top of the entremet with sliced peaches and a spent vanilla bean.
Optionally, glaze the peaches with neutral nappage for a glossier finish.
Refrigerate assembled entremet up to 2 days covered. Best served chilled; do not freeze as mousse and panna cotta layers separate. Consume within 48 hours of glaze application.
Stand mixer or hand mixer · Entremet ring or round cake ring (6-8 inch) · Offset spatula · Immersion blender or food processor · Candy thermometer · Fine mesh strainer
An entremet is a French-style layered cake with multiple components (sponge, mousse, cream, glaze) that are assembled in precise layers, creating distinct textures and flavors in each bite. It requires more technique than standard cakes but delivers professional results.
Yes—bake the almond sponge 1-2 days ahead, prepare the peach coulis and honey mousse 1 day prior, and make the panna cotta 4-6 hours ahead. Assemble and apply the glaze a few hours before serving.
Melt white chocolate gently, add the glaze ingredients, strain through fine mesh to remove lumps, cool to 27-30°C (80-86°F), then pour evenly over the centered cake. A warm offset spatula helps spread if needed.
Blanch peaches in boiling water for 30-60 seconds until the skin loosens, then transfer to ice water. The skin slips off easily. This method is used for both the coulis and garnish peaches.
Yes—replace with apricot mousse, passion fruit mousse, or raspberry mousse to maintain similar texture and acidity balance against the panna cotta and white chocolate glaze.
