Rainbow in the Clouds Entremet
Sitting on a bed of fluffy meringue clouds, this vibrantly colorful cake boasts six unique types of dessert, bursting with raspberry, lemon, and blueberry flavor.
Oh you thought I was done, did you? You thought I’d just do the one Pride month recipe and hang up my hat? Well, joke’s on you, I don’t even wear hats.
I will actually be hanging up my (proverbial) hat, though. I’m taking a much-deserved break! And yes, I know what you’re thinking: is this because I partied too hard for Pride? No, but feel free to pretend that’s why, I like people thinking I’m cool. See you all in a month!
Servings: 6 | Prep Time: 2 hours 40 minutes | Chill Time: 9 hours 35 minutes
Blender / Food processor
Fine-mesh sieve
Saucepans
Silicone dome molds in large, medium, and small (link)
Hand-mixer / Stand-mixer
Piping bags
Heat-safe bowl
Double boiler
Large round piping tip
Immersion blender
Blueberry & Raspberry Jelly:
¼ cup water, cold, divided
¾ tsp gelatin powder
1 ½ oz blueberries, room temp
1 ½ oz raspberries, room temp
3 tbsp sugar
¼ tsp lemon juice
Blue food dye
Blueberry Panna Cotta:
1 ½ tsp water, cold
¾ tsp gelatin powder
½ cup heavy whipping cream
¼ cup whole milk
2 tbsp sugar
Blue food dye
¼ tsp blueberry extract
â…› tsp vanilla extract
Lemon Blueberry Cheesecake:
5 oz cream cheese, room temp
¼ cup powdered sugar, sifted
â…› tsp salt
1 tbsp sour cream
1 tsp lemon juice
¼ tsp blueberry extract
¼ tsp lemon extract
Green food dye
3 tbsp heavy whipping cream, cold
Lemon Ganache:
½ cup white chocolate chips
¼ cup cream
½ tsp lemon extract
Yellow food dye
Lemon Raspberry Curd:
1 lemon, zested and juiced (approx. ¼ cup juice, 1 tbsp zest)
6 tbsp sugar
3 large egg yolks (reserve the whites)
¼ cup butter
¼ tsp raspberry extract
Red food dye
Raspberry White Chocolate Mousse:
2 tbsp whole milk, cold
¼ tsp gelatin powder
6 tbsp heavy whipping cream, divided
¼ cup white chocolate chips
¼ tsp raspberry extract
Red food dye
Swiss Meringue Clouds:
3 large egg whites, room temp
1 cup sugar
1 ½ tsp vinegar
¾ tsp cream of tartar
â…› tsp salt
½ tsp clear vanilla extract
Mirror Glaze:
½ cup water, cold, divided
1 tbsp gelatin powder
1 cup white chocolate chips
¾ cup sugar
â…“ cup sweetened condensed milk
Blue food dye
Blueberry & Raspberry Jelly (15 minutes + 1 hour 15 minutes chilling)
In a small bowl, whisk together 2 tbsp cold water and the gelatin powder. Set aside to bloom.
In a blender or food processor, puree the blueberries and raspberries until smooth.
Press the puree through a fine-mesh sieve to remove the seeds. You should end up with about ¼ cup of puree.
In a small saucepan, whisk together the berry puree, sugar, lemon juice, a drop of blue food dye (or more until mixture is the desired purple color), and remaining 2 tbsp water.
Over medium heat, bring just to a simmer, making sure the sugar has fully dissolved.
Remove from heat and whisk in the bloomed gelatin.
Pour the jelly mixture into six of the small dome molds, only filling halfway.
Cover with plastic wrap and chill in the fridge until set, about 30 minutes.
Transfer to the freezer and freeze until solid, about 45 minutes. (While the jelly finishes freezing, you can start making the panna cotta.)
Once frozen, remove from the molds and set aside, keeping frozen until needed.
Blueberry Panna Cotta (15 minutes + 1 hour chilling)
In a small bowl, whisk together the cold water and the gelatin powder. Set aside to bloom.
In a small saucepan, whisk together the cream, milk, sugar, and a couple drops of blue food dye (or more until mixture is the desired blue color).
Over medium heat, bring just to a simmer, making sure the sugar has fully dissolved.
Remove from heat and whisk in the bloomed gelatin, blueberry extract, and vanilla.
Pour the panna cotta mixture into six of the small dome molds, only filling about 80% full.
Carefully float the frozen jellies upside down onto the surface of the panna cotta mixture. Make sure they don’t sink to the bottom, or they won’t be in the right spot at the end.
Cover with plastic wrap and transfer to the freezer to chill until firm, about 1 hour. Keep frozen in the molds until needed.
Lemon Blueberry Cheesecake (20 minutes + 1 hour chilling)
In a large bowl, with a hand-mixer or stand-mixer, whisk the cream cheese, powdered sugar, and salt together until creamy.
Add the sour cream, lemon juice, extracts, and a couple drops of green food dye (or more until mixture is the desired green color), whisking until fully combined. Set aside.
In a medium bowl, with a hand-mixer or stand-mixer, whisk the heavy whipping cream until stiff peaks begin to form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Transfer the cheesecake mixture to a small piping bag with the tip cut off.
Pipe the cheesecake mixture into six of the medium dome molds, only filling halfway.
Remove the frozen panna cotta domes from their molds and place one upside down into the center of each of the cheesecake-filled molds.
Press down until the cheesecake rises around the sides to be level with the top of the panna cotta.
Make sure you don’t press the panna cotta all the way to the bottom of the mold.
Cover with plastic wrap and transfer to the freezer to chill until firm, about 1 hour. Keep frozen in the molds until needed.
Lemon Ganache (15 minutes + 30 minutes chilling)
In a heat-safe bowl, combine the white chocolate and cream.
Heat in the microwave about 20 to 30 seconds, stirring frequently, until fully melted together.
Whisk in the lemon extract and a couple drops of yellow food dye (or more until mixture is the desired yellow color) until fully combined.
Transfer the ganache to a small piping bag with the tip cut off.
Pipe the ganache into the large dome molds, filling only 10% of the way full.
Remove the frozen cheesecake domes from their molds and place one upside down into the center of each of the ganache-filled molds.
Press down until the ganache rises around the sides to be level with the top of the cheesecake.
Cover with plastic wrap and chill in the fridge until set, about 30 minutes.
Once firm, remove from the molds and set aside, keeping chilled in the fridge until needed.
Lemon Raspberry Curd (25 minutes + 2 hours 30 minutes chilling)
In a food processor, pulse the lemon zest and sugar until finely combined.
Transfer to the top of a double boiler and add the yolks, whisking until just combined.
Whisk in the lemon juice.
Heat over simmering water, whisking constantly, for about 10 minutes, or until the curd thickens and reaches 160° F.
Remove from heat and whisk in the butter, raspberry extract, and a drop of red food dye (or more until mixture is the desired orange color).
Press the curd through a fine-mesh sieve and pour into the large dome molds until about 40% full.
Place one chilled ganache dome upside down into the center of each of the curd-filled molds.
Press down until the curd rises around the sides to be level with the top of the ganache.
Cover with plastic wrap and chill in the fridge until set, about 30 minutes.
Transfer to the freezer and freeze until solid, about 2 hours.
Once frozen, remove from the molds and set aside, keeping frozen until needed.
Raspberry White Chocolate Mousse (20 minutes + 2 hours 30 minutes chilling)
In a small bowl, whisk together the cold milk and gelatin powder. Set aside to bloom.
In a heat-safe bowl, combine 2 tbsp cream the white chocolate.
Heat in the microwave about 20 to 30 seconds, stirring frequently, until fully melted together.
Add the gelatin mixture to the warm ganache and stir until smooth. Set aside to cool to room temperature, about 30 minutes.
In a medium bowl, with a hand-mixer or stand-mixer, whisk the remaining ¼ cup cream, raspberry extract, and several drops of red food dye (or more until mixture is the desired red color) until stiff peaks begin to form.
Gently fold the chocolate mixture into the whipped cream until fully combined.
Transfer the mousse to a small piping bag with the tip cut off.
Pipe the mixture into the large dome molds, filling only 40% full.
Place one frozen curd dome upside down into the center of each of the mousse-filled molds.
Press down until the mousse rises around the sides to be level with the top of the curd.
Cover tightly with plastic wrap and freeze until solid, at least 2 hours. Keep frozen in the molds until needed.
Swiss Meringue Clouds (25 minutes + 30 minutes chilling)
In the top of a double boiler, whisk together the egg whites, sugar, vinegar, cream of tartar, and salt.
Heat over simmering water, stirring frequently, until mixture reaches 160° F, about 10 minutes.
Carefully transfer to the bowl of a stand-mixer and let cool to room temperature, about 30 minutes.
With the whisk attachment, whip the meringue until stiff peaks form, about 10 minutes.
Add the vanilla and whip for 30 seconds to combine.
Transfer the meringue to a large piping bag with a large round piping tip and set aside.
Mirror Glaze (25 minutes + 20 minutes chilling)
In a small bowl, whisk together ¼ cup cold water and the gelatin powder. Set aside to bloom.
Place the white chocolate in a heat-safe bowl and set aside.
In a small saucepan, combine the sugar, condensed milk, and remaining ¼ cup water.
Over medium heat, bring just to a simmer, making sure the sugar has fully dissolved.
Remove from the heat and whisk in the bloomed gelatin.
Pour the mixture over the white chocolate and let sit for 5 minutes.
Stir the mixture until smooth.
Add a few drops of the blue food (or more until mixture is the desired blue color) and carefully blend with an immersion blender to fully emulsify.
Place a thermometer into the glaze and set aside to cool. Once the glaze has cooled to 86° F, take the frozen mousse domes out of the molds and place on a wire rack above a baking sheet.
Pour the glaze over the cakes, making sure to coat all sides.
Let the glaze firm up for about 5 minutes, before using a hot knife to cut away any drips from the bottom of the cakes.
Sliding two plastic spatulas under the base, carefully transfer each glazed cake to a serving plate.
Pipe dollops of meringue around the base of the cakes to look like clouds.
Serve immediately or keep chilled in the fridge until ready to serve. The mirror glaze will lose its shine and become dull over time, so the entremets are best enjoyed within 24 hours.
Enjoy!
Given the number of components in this recipe and how many of their ingredients overlap, I thought it might be helpful to provide a complete list of all the ingredients. That ought to make your shopping a little easier!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade