Cherry Entremet
Coconut Rice Pudding, Cherry-Lime Mousse, Red Cherry Glaze, Dark Chocolate
Chef David Andrews of D'Andrews Bakery & Café | Nashville, TN
Yield: 24 entremets
Adapted by StarChefs | August 2026 | Photo: Will Blunt
INGREDIENTS
Coconut Rice Pudding:
1.25 kilograms coconut milk
600 grams whole milk
2 beans Tahitian vanilla
2 sticks Vietnamese cinnamon
12 grams kosher salt
390 grams Carolina Gold rice
140 grams granulated sugar
5 sheets silver gelatin, bloomed
448 grams whipped heavy cream
Cherry:
300 grams diced IQF cherries
15 grams lemon juice
3 grams kosher salt
100 grams cherry purée
50 grams cherry lambic beer
75 grams granulated sugar
7 grams pectin
Cherry-Lime Mousse:
220 grams white chocolate
200 grams cherry purée
100 grams cherry lambic beer
10 grams lime juice
3 grams kosher salt
Zest of 1 lime
14 grams bloomed gelatin
Red fat-soluble food coloring
800 grams whipped heavy cream
Red Cherry Glaze:
225 grams white chocolate
160 grams neutral glaze
225 grams granulated sugar
225 grams glucose syrup
90 grams bloomed gelatin
Red fat-soluble food coloring
Violet fat-soluble food coloring
To Assemble and Serve:
Tempered dark chocolate
METHOD
For the Coconut Rice Pudding:
In a large pot over medium heat, bring coconut milk, whole milk, vanilla, cinnamon, and salt to a boil. Add rice. Cook 30 minutes, stirring occasionally. Remove from heat. Cover and let sit 30 minutes at room temperature. Stir in sugar until fully dissolved. Using a slotted spoon, remove vanilla and cinnamon. Add bloomed gelatin. Stir until fully dissolved. Let cool. Once cooled, fold in whipped cream. Using a small ice cream scooper, divide mixture evenly into silicone 3-inch cupcake molds. Freeze 5 hours.
For the Cherry:
In a saucepan over medium heat, combine cherries, lemon juice, and salt. Cook until cherries begin to soften and release their juices. Add cherry purée and beer. Bring to a simmer. In a small mixing bowl, whisk to combine sugar and pectin. Whisk into cherry mixture. Bring to a boil. Cook 2 minutes. Pour into insert molds and freeze.
For the Cherry-Lime Mousse:
Place chocolate in a nonreactive container and set aside. In a saucepan over medium heat, warm cherry purée, beer, lime juice, salt, and lime zest. Stir in bloomed gelatin until fully dissolved. Pour over chocolate. Stir until chocolate is melted and mixture is fully emulsified. Add enough food coloring to achieve a deep cherry color. Fold in whipped cream. Transfer mixture to piping bags and set aside.
For the Entremet:
Pipe Cherry-Lime Mousse into entremet molds, filling molds 75 percent of the way up. Top each with 1 Cherry. Fill to top with additional mousse. Freeze.
For the Red Cherry Glaze:
In a nonreactive container, combine chocolate and neutral glaze. Set aside. In a saucepan over medium heat, bring sugar, glucose syrup, and 125 grams water to 215°F. Pour over chocolate, stirring until chocolate is melted. Add gelatin and stir until fully dissolved. Using a Vitamix Commercial immersion blender, purée mixture until smooth and fully emulsified. Add enough food coloring to achieve a deep cherry color. Strain through a fine-mesh sieve. Set aside.
To Assemble and Serve:
In a small saucepan, bring Red Cherry Glaze to 95°F. Keep warm. Unmold Entremets and transfer to a wire rack. Pour warmed Red Cherry Glaze over top. Let set. Using tempered dark chocolate, free-hand pipe cherry stems onto acetate paper. Let set, then place on top of Entremets.
