Entremets

Entremets (from Old French, literally meaning "between servings") is a term historically used in French cuisine to denote elaborate dishes served between courses during a banquet. Today, the term is most often used to describe a type of dessert.

History

The concept of Entremets dates back to the Middle Ages, when it was used to describe a variety of dishes that were served between the main courses of a meal. These dishes were often elaborate and theatrical presentations, designed to entertain as well as feed the guests. They could include anything from sculpted sugar towers to live birds released from a pie.

In the 14th century, the term began to be used more specifically to refer to sweet dishes that were served at the end of a meal. This is the usage that has persisted to the present day.

Modern Entremets

In modern French cuisine, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. The layers might include a biscuit base, a crunchy layer, a creamy layer, a mousse layer, and a glaze or ganache on top. The flavors and textures are designed to complement each other and create a harmonious whole.

Entremets are often made in a specific mold, which allows for a precise and clean finish. They are typically served chilled, and are often a centerpiece of special occasions and fine dining experiences.

See Also

• French cuisine
• Dessert
• Mousse
• Ganache

References

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