Welcome to our premium recipe blog, where today we bring you a spectacular recipe: Blackcurrant Lemon Entremet. This recipe is vegan, which means that alternative ingredients to eggs have been used to achieve emulsifying effects. In addition, all ingredients are of high quality to ensure the perfect taste and texture in every bite.
Let’s start with the creamy cassis filling. This delicious filling is 100% fruit thanks to the puree used, which gives it an intense and fresh flavor. The cassis fruit is very aromatic and has a sweet and sour taste at the same time. To make this filling, we use premium ingredients, such as deodorized coconut fat, which gives it a creamy and smooth texture.
The Amatika Valrhona chocolate mousse is the next step in our recipe. This chocolate is of high quality and has an intense and complex flavor. The mousse is made Potatowhip and Vegan Mousse Gelatine, which makes it a perfect vegan option. The combination of chocolate and cassis in every bite is simply irresistible.
The glaze is the cherry on the cake in this recipe. We use a vegan pectin to achieve the perfect finish on the surface of the entremet. The glaze looks incredibly glossy and smooth and adds a sweet and fruity flavour to the whole recipe.
Blackcurrant and Lemon Entremet

Blackcurrant and lemon entremet is a delicious vegan option for those looking for a gourmet recipe with high quality ingredients. Try this recipe at your next gathering with friends and family and dazzle everyone with your culinary skills – enjoy!
Blackcurrant and Lemon Entremet
- 20 g Hazelnut financier
- 25 g Cassis creamy
- 30 g Chocolate mousse
- 15 g Cassis glaze
- 10 g Chocolate glaze
- 0,2 g Strawberry crispy wet proof (Sosa Ingredients)
Hazelnut financier
- 90 g Roasted hazelnut flour
- 225 g Icing sugar
- 90 g Soft flour (Frolla Molino Quaglia)
- 5 g Baking powder
- 10 g Hazelnut paste
- 90 g Deodorised coconut fat (Sosa Ingredients)
- 50 g Sunflower oil
- 215 g Water
- 12 g Potatowhip (Sosa Ingredients)
Cassis creamy
- 750 g Blackcurrant purée (Adamance)
- 5 g Natur Emul (Sosa Ingredients)
- 160 g Sugar
- 140 g Deodorised coconut fat (Sosa Ingredients)
- 10 g NH Pectin (Sosa Ingredients)
- 30 g Hot Inulin (Sosa Ingredients)
Amatika mousse
- 400 g Water (1)
- 20 g Vegan Mousse Gelatine (Sosa Ingredients)
- 160 g Water (2)
- 8 g Potatowhip (Sosa Ingredients)
- 70 g Sugar
- 50 g Inulin Cold (Sosa Ingredients)
- 30 g Sunflower oil
- 350 g Chocolate (Amatika Valrhona)
Blackcurrant glaze
- 270 g Blackcurrant purée (Adamance)
- 12 g Pectin NH (Sosa Ingredients)
- 660 g Water
- 215 g Sugar
- 120 g Glucose 40 DE (Sosa Ingredients)
Amatika glace
- 300 Chocolate (Amatika Valrhona)
- 200 Butter cocoa (Valrhona)
Hazelnut financier
Combine the water and Potatowhip and blend.
Add the icing sugar and stir well with the paddle.
Add the solids and keep stirring for a minute.
Last step, pour the fats previously combined at 30ºC and emulsify until get a regular texture. Reserve.
Blackcurrant cremeux
Mix sugar, inulin, Natur Emul and pectin, set aside.
Heat the strawberry puree to 40°C and add the above mixture little by little, stirring constantly.
Bring to the boil. Remove from the heat and cool to 45ºC.
Add the coconut fat and emulsify with an electric mixer.
Pour into desired moulds and keep inthe fridge for 6 hours for proper crystallisation.
Amatika mousse
Melt the chocolate at 55°C and mix with the sunflower oil until smooth.
Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
Then pour in the chocolate mixture and emulsify with an electric mixer.
In the meantime, mix the water (2) with the Potatowhip and whip with the whipping machine.
Halfway through whipping, add the sugar mixed with the inulin. Continue whipping for about 10 minutes more.
Blackcurrant glaze
Heat the water up to 40ºC.
Mix pectin with sugar and add to the warmed water slowly.
Add the glucose and bring up to boil.
Remove from heat and add the Blackcurrant purée.
Let set in the fridge overnight and use at 35 Amatika glaze -40ºC.
Amatika glace
Mix the ingredients and melt at 40°C.
Assembly Cassis and Lemon Entremet
Fill the moulds with the mousse at the bottom.
Then the cassis cremeux and finally the financier.
Freeze.
Glaze half of the piece with the cassis glaze and the other half with the chocolate glaze.
Finish with a strawberry crispy.