An original recipe by Chef Antonio Bachour
Line three 21cm (8in) molds with acetate strips.
Build the entremet inside the mold, upside down in following order:
a) Pipe in a layer of mousse.
b) Place the compote on top of mousse.
c) Place some more mousse onto the compote.
d) Place the cake on top.
Freeze then glaze the entremets.
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