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This summer dessert from Progress in Springfield hides layers of flavor in a pretty package
MUST-TRY DISH

This summer dessert from Progress in Springfield hides layers of flavor in a pretty package

Once known as a small dish served between courses, in modern times, an entremet commonly refers to a type of dessert; more specifically, it is a multi-layered mousse-based cake with complementary flavors and textures. Technique-driven, the process involves making various custards, using different gelatins and relying on the freezer to manipulate the shape of the final product.

At Progress in Springfield, Missouri, the seasonal entremet features almond-rosemary sponge cake, black tea mousse, a blackberry gel and vanilla crémeux center and a white chocolate glaze.

“Each layer requires a different technique and highlights the ingredients,” pastry chef Kyle Davis says. “Crémeux is a thick, silky custard, whereas mousse is a light and airy version of custard, both being set with gelatin, which gives them a beautiful mouthfeel as well as structure. The sponge is light, delicate and savory, while the blackberry gel and white chocolate glaze are rich and dense.”

Garnished with gorgeous edible flowers, the dessert dazzles the second it’s set on the table. However, the entremet’s true awe factor is apparent once it’s cut open, revealing the different layers and colors.

“It’s a real crowd-pleaser,” Davis says. “It’s a fantastic way to end a meal, but it also works as a stand-alone dessert.”

Pair it with Champagne, Prosecco or any white wine that’s not too sweet. Davis says he likes it with anything from Progress’ coffee bar, such as an Americano or a latte, too.

“This dessert is really a testament to my craft and where I’m at in my career,” he says. “The different textures, flavors and techniques used speak for themselves, all combining to make this irresistible dessert. The inspiration for this dessert came from studying and observing the amazing work of French pastry chefs as well as some American pastry chefs. Pastry tends to be heavily technique-driven, so making entremet is one of the holy grails in the pastry world.”

You can enjoy this summer entremet at Progress until early October.

Progress, 2144 E. Republic Road, Suite B101, Springfield, Missouri, 417.799.9388, springfieldprogress.com

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