Autumn Leaf Viewing Entremet

Autumn Leaf Viewing Entremet
Other Name	Maple Cake
Information
Chef	Momo Akanegakubo
Primary Ingredients	Cranberry Cheese Mousse
Cuisine Type	French
Dish Type	Entremet
Menu Category	Dessert
Media Appearances
Anime Debut	Ova 4

Autumn Leaf Viewing Entremet is a cake made by Momo Akanegakubo on the Autumn Leaf Viewing event for the first-years.

Description

A red compacted entremet garnished with leaning piles of caramel shard, a maple leaf and matcha green tea. The entremet is layered with a cheese mousse, apple, blue cheese and a sponge cake made with crushed walnuts. As one would expect, this sweet evokes strong impressions of autumn through the use of seasonal ingredients. Fitting to its original purpose, this dish demonstrates the degree of skill that not only Momo possesses, but also that of the Elite Ten Council.

Recipe

• Cranberry Nappage
  • Cranberry Juice
  • Gelatin
• Cheese Mousse
  • Soft Cheese
• Cranberry Jelly (Two Layers)
  • Cranberry Juice
  • Gelatin
• Apple Jelly
  • Apple Juice
  • Gelatin
• Gorgonzola
• Sponge Cake
  • Walnuts (Crushed)
  • Eggs

Garnish

• Caramel Shards
• Small Maple Leaf (Decoration)
• Matcha Green Tea
  • Matcha Powder
    • Tencha Green Tea Leaves (Powdered)
  • Hot Water

Gallery

Side of Matcha Green Tea

Close-up of Autumn Leaf Viewing Entremet

Layers of Autumn Leaf Viewing Entremet

Real Facts

• Entremets were traditionally classified as small dishes that were served between courses and is quite relevant to French history. Nowadays, people would instead refer entremets as cakes that are typically mousse based. Most entremets are very elaborate prepared with multiple layers of varying flavors and textures; as such, their purpose as a dish is to experiment new flavor pairings and to introduce the skill of the chef that created them.

• Nappage is essentially, a light gelatin-based glaze used to create a glossy exterior on desserts. It is flavorless apart from the use of sugar in its most basic form, but other flavors can be included, such as fruit purees and chocolate. In a less professional environment, nappage is typically made by diluting fruit jellies, which would be just as effective due to its pectin content taking the place of gelatin. In the case of entremets, it is commonplace to use nappage to complete its overall appearance.