It’s a recipe I made months ago already that I’m sharing with you today. A little entremets with mango and coconut flavours (a pairing that needs no introduction ^^). It gave me the chance to use my new moulds, from my partner CuisineShop (if you’re looking for professional-quality silicone moulds, go and take a look at their website, I recommend it with my eyes closed!). I already had the large Pillow mould (see the recipe for Julien Chamblas’ mango, passion fruit and banana entremets) which I love. This is the individual version, just as cute!
So yes, you’re going to tell me that it’s a tiny entremets with a lot of preparations. That’s not wrong! But with a bit of organisation, it’s entirely doable. When I make an entremets (whether small or large), I spread the preparations over several days. With my back problems, it’s much more manageable that way. The inserts can be made a few days in advance. The sponge can be made the day before (keep it wrapped in cling film in the fridge or in the freezer too). The next day, you make the mousse and do the assembly (and maybe even prepare the mirror glaze) and the day after, all that’s left is to glaze and decorate your entremets! So with a bit of organisation, it’s possible 🙂
Ingredients & Method
6 components · Full recipe
White Mirror Glaze (can be made ahead)
Ingredients
- 150 g (5.3 oz) glucose
- 150 g (5.3 oz) caster sugar
- 75 ml (2.5 fl oz) water
- 150 g (5.3 oz) white chocolate
- 100 g (3.5 oz) unsweetened condensed milk
- 10 g (0.4 oz) powdered gelatine
- 60 g (2.1 oz) water (to hydrate the gelatine)
- white food colouring
Method
1
Ideally, make the glaze the day before (or well ahead) and reheat in the microwave just before use.
2
Hydrate the gelatine in the water.
3
In a saucepan, combine the water, sugar and glucose and heat to 103°C / 217°F.
4
Meanwhile, place the chopped white chocolate, condensed milk, hydrated gelatine and white food colouring in a tall jug.
5
Once the sugar mixture reaches 103°C / 217°F, pour it into the jug and blend with a stick blender to smooth the glaze — take care not to incorporate air bubbles.
6
If needed, strain through a fine sieve and refrigerate.
Mango Jelly Insert (make the day before)
Ingredients
- 200 g (7.1 oz) mango purée
- 10 g (0.4 oz) lime juice
- 2 g (0.1 oz) pectin
- 10 g (0.4 oz) caster sugar
Method
1
In a saucepan, heat the mango purée to around 40°C / 104°F.
2
Add the sugar and pectin (pre-mixed together to avoid lumps) and whisk well.
3
Bring to the boil and cook for 1 minute.
4
Off the heat, add the lime juice.
5
Pour the jelly into insert moulds suited to your entremet shape (I use small rectangular financier moulds) and freeze.
Coconut and Hazelnut Dacquoise
Ingredients
- 116 g (4.1 oz) egg whites
- 30 g (1.1 oz) caster sugar
- 25 g (0.9 oz) plain flour
- 35 g (1.2 oz) ground hazelnuts
- 30 g (1.1 oz) desiccated coconut
- 80 g (2.8 oz) icing sugar
Method
1
Preheat the oven to 200°C / 400°F.
2
Whisk the egg whites with the caster sugar to stiff peaks, as for a meringue.
3
Fold in the sifted dry ingredients gently.
4
Spread the mixture onto a sheet of baking paper or a silicone mat.
5
Bake for about 6 minutes (the dacquoise should be dry to the touch and lightly golden).
6
Leave to cool on a wire rack.
Coconut Mousse
Ingredients
- 125 g (4.4 oz) coconut milk
- 4 g (0.1 oz) gelatine
- 125 g (4.4 oz) whole cream
- 40 g (1.4 oz) caster sugar
Method
1
Soak the gelatine sheets in very cold water.
2
Heat the coconut milk with the sugar.
3
Off the heat, add the well-drained gelatine. Leave to cool.
4
Whip the cream until mousse-like — do not over-whip.
5
Once the coconut milk has cooled to 40°C / 104°F, gently fold in the whipped cream. Set aside.
Assembly
Ingredients
- None
Method
1
Pour half the coconut mousse into the moulds and place in the freezer for 5 minutes to allow the mousse to begin setting.
2
Place the mango jelly insert on top, pressing gently so the mousse rises slightly around the sides.
3
Fill with the remaining coconut mousse to within 5 mm of the top, then finish with a dacquoise rectangle (slightly smaller than the mould). Press down gently and smooth with an offset spatula.
4
Freeze overnight.
Decoration
Ingredients
- desiccated coconut
- white chocolate shavings
- yellow-tinted neutral glaze
Method
1
Remove the entremet from the freezer and unmould.
2
Place the frozen entremet on a wire rack set over a plate or tray to catch the excess glaze.
3
Warm the white mirror glaze to about 30°C / 86°F and pour gently to coat the entremet completely.
4
Remove from the rack and decorate the sides with desiccated coconut.
5
Place on a serving dish and leave to defrost in the fridge — allow 2 to 3 hours for individual-sized entremets.
6
Decorate as you like — I scattered white chocolate shavings and added small dots of yellow-tinted neutral glaze.
7
As you can see in some of the photos, you can also fill the moulds right to the top and then place the frozen entremet on the dacquoise base (in those photos I used a hazelnut biscuit I had left in the freezer).
Gallery
