It’s a simple recipe full of freshness that I’m offering you today. Generally, I make individual entremets after making a large one, because there’s always a little of this or a little of that left over. That’s the case with this exotic entremets with mango, passion fruit and vanilla flavours, which I made in a superb flower-shaped silicone mould (from my partner Silikomart).
In this dessert, I made a mango jelly insert in the form of small cubes, but you can of course make this insert as a disc with a smaller diameter than the mould. I was also able to try the velvet spray bought from CuisineShop, my other partner. The result is fantastic!!! The velvet effect is really very pretty, but it’s not easy to work cleanly. I hope one day to manage to build myself a screen to make the post-baking clean-up easier 😉
Ingredients & Method
5 components · Full recipe
Mango Jelly Insert
Ingredients
- 200 g (7.1 oz) mango purée
- 10 g (0.4 oz) lime juice
- 1 g (0 oz) agar-agar
Method
1
In a saucepan, combine the mango purée, lime juice and agar-agar and bring to the boil, stirring well.
2
Leave to cool slightly.
3
Pour into a rectangular mould and place in the freezer.
Coconut and Lime Dacquoise
Ingredients
- 75 g (2.6 oz) icing sugar
- 75 g (2.6 oz) desiccated coconut
- 15 g (0.5 oz) cornflour
- 100 g (3.5 oz) egg whites
- 30 g (1.1 oz) caster sugar
- zest of 1 lime
Method
1
Preheat the oven to 200°C / 400°F.
2
Whisk the egg whites with the caster sugar in three additions until you have a stiff meringue consistency.
3
Sift together the icing sugar, cornflour and desiccated coconut, then add the lime zest.
4
Gently fold the dry ingredients into the meringue.
5
Transfer to a piping bag with a 1 cm (0.4 in) opening and pipe 6 discs of dacquoise the size of your mould (or 1–2 cm (0.8 in) larger — I like to trim them afterwards).
6
Dust with icing sugar through a fine sieve.
7
Bake for 10 to 15 minutes, until the dacquoise is dry to the touch and lightly golden.
8
Leave to cool on a wire rack.
Vanilla and Passion Fruit Mousse
Ingredients
- 60 g (2.1 oz) passion fruit juice
- 1 vanilla pod
- 2 egg yolks
- 60 g (2.1 oz) whole cream (1)
- 60 g (2.1 oz) whole milk
- 225 g (7.9 oz) whole cream (2), very cold
- 50 g (1.8 oz) caster sugar
- 4 g (0.1 oz) gelatine leaves
Method
1
Soak the gelatine leaves in very cold water.
2
Whisk the egg yolks with the sugar.
3
In a saucepan, heat the milk, cream (1) and the split and scraped vanilla pod together and bring to the boil.
4
Once the milk and cream are hot, pour onto the egg yolk and sugar mixture, stir well, then return everything to the heat.
5
Cook to 85°C / 185°F, stirring constantly with a spatula. Take care not to let the cream boil.
6
Once the temperature is reached, immediately pour onto the passion fruit juice, stir well, then add the well-drained gelatine.
7
Whip the cream (2) until mousse-like — do not over-whip.
8
Once the mixture has cooled to 45°C / 113°F, gently fold in the whipped cream. Set aside.
9
Leave to cool.
Assembly
Ingredients
- None
Method
1
Pour three-quarters of the vanilla passion fruit mousse into the moulds and place in the fridge for 5–10 minutes to allow the mousse to begin setting.
2
Remove the mango jelly insert from the freezer, unmould and cut into small cubes.
3
Take the moulds from the fridge and scatter the mango cubes here and there — they should gently sink into the mousse.
4
Fill with the remaining mousse to within 5 mm of the top, then finish with a dacquoise disc (I recommend cutting it with a cutter so it is slightly smaller in diameter than the mould). Press down lightly so the mousse rises slightly around the edges. Smooth with an offset spatula.
5
Place the moulds in the freezer overnight.
Decoration
Ingredients
- 1 neutral white velvet spray
- passion fruit pulp
Method
1
Whether you use a paint spray gun (used only for this purpose!) or a ready-to-use velvet spray as I do, there are a few rules to follow if you don’t want to redecorate your kitchen. Protect the work surface with cardboard, packaging, a plastic bag or baking paper, and spray in a well-ventilated area.
2
Remove the entremets from the freezer, unmould and place on a wire rack. Spray a thin, even coat from a distance of 30–40 cm (15.7 in).
3
Add a little passion fruit pulp and leave to defrost in the fridge for 5 to 6 hours.
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