entremet

[Sussan Estela Olaya]

Hi Angie, thank you for your question.

To better assist you, could you please let us know which specific preparation you’re referring to?.

Could you also tell us which recipe you’re using or which course you’re following? That way, we’ll have a clearer idea of the context and can give you a more accurate answer. And if you have a photo of the result, even better — it would really help us analyze what might be happening.

In general, an entremet can sink in the middle for several reasons, such as:
▪️The sponge base or layers might not have enough structure
▪️The mousse or filling may not have set or stabilized properly
▪️Or the freezing process might not have been done evenly

But with the details of your recipe and course, we’ll be able to give you a more precise recommendation. We’ll be on the lookout for your reply!
Best regards.