Entremets & Cheesecakes



An original recipe by Chef Angel Betancourt, the Executive Pastry Chef at The Four Seasons.

5 steps

Recipe Step by Step


Vanilla Red Sablé Tart

120g cold butter (diced)
65g confectioners sugar
2g salt
30g almond flour
47g eggs
265g flour
AN red gel coloring
AN grapefruit zest

Dice the butter and reserve in the refrigerator.

In the bowl of a stand mixer with the whisk attachment, mix all the dry ingredients with the grapefruit zest.

Add the diced butter and mix until it resembles coarse meal, then change the whisk for the paddle. Add the eggs, coloring and keep mixing just until the dough comes together (do not overmix).

Roll between two pieces of parchment paper and refrigerate.

Cut and line tart molds with the cold dough. Bake at 175°C (350°F) until golden-brown.


Raspberry Jam

350g Fresh Raspberries
150g Sugar
5g Apple Pectin

Mix the sugar and pectin together.

Cook the raspberries along with the sugar mix on high heat until the raspberries break down. Reduce the heat to low until it reaches the desired consistency.

Pour in to the Red Tart Sablé.


Strawberry Inspiration Crémeux

6g sugar
2.8g Pectin X58
372g Whole Milk
30g Invert Sugar

Mix the sugar and the pectin together.

Warm the milk and invert sugar. Whisk in the sugar mixture and then bring to a boil while stirring.

Gradually add the hot liquid mixture into the melted STRAWBERY INSPIRATION and with the help of an immersion blender, mix to obtain a smooth emulsion.

Pour the emulsion into the Tart lined with the Raspberry Jam.


Strawberry Set Cream

435g Whipping Cream
6g Gelatin Sheets

Soak the gelatin in iced water and reserve.

Bring the heavy cream to a boil. Take the cream off the stove and add the gelatin until dissolved, then pour into the STRAWBERRY INSPIRATION.

With the help of an immersion blender, process the emulsion until smooth and pour into a Pavoni Coral Mold and let it set in the freezer overnight.


Raspberry Fluid Gel

500g Rasberry purée
150g Sugar
1ea Lime
5g Agar Agar
AN Citric acid

Mix the sugar and agar.

In a saucepan, combine this sugar mixture with the raspberry purée and lime and bring to a boil. Boil for 30 seconds, then take the mixture off the heat.

Pour the mixture into a clean sheet pan and let it set in the refrigerator for at least two hours.

Add the citric acid then process in a Vita-Prep.

Assembly and finishing


Add the Raspberry Jam into the Tart shell. Then add the Strawberry Crémeux. Top with the Strawberry Set Cream and pipe the Raspberry Fluid Gel on the coral holes. Decorate with fresh raspberries & strawberries.