This time, I was spoiled by the brand Silikomart, partner of the Sugar Paris show (it’s coming soon!). I don’t think I need to introduce this brand to you, but if you really don’t know it, I can guarantee you won’t find a better silicone mould. There are so many different shapes… for this dessert, I used the Abbraccio mould that was sent to me, as well as the white velvet spray (very handy when you don’t want to bother with a mirror glaze). I also received some red gel colouring and a jar of neutral glaze, which I didn’t use in this recipe.
The show is fast approaching… (from 20 to 22 April at the Parc Floral de Paris) and very soon, I’ll see you on the blog (and the FB page) for a great giveaway (a free ticket for the show, how about that? ^^). While waiting for the show, I got back in the kitchen to make this entremets, enjoyed with the family. At the moment, I’m not a big fan of chocolate and I much prefer exotic flavours (just look at the latest recipes published on the blog ^^). I was inspired by the entremets by Maxime from the blog Empreinte sucrée (for the vanilla mousse and the pineapple insert). I added a mango passion fruit crémeux and a coconut lime dacquoise. The result was fantastic! We all really enjoyed it: a light, fresh dessert to end a meal, what more could you ask for? 🙂
Ingredients & Method
6 components · Full recipe
Caramelised Pineapple with Ginger & Lime (make the day before)
Ingredients
- 350 g (12.3 oz) pineapple
- 10 g (0.4 oz) sugar
- zest of half a lime
- a little lime juice
- a little fresh or ground ginger (to taste)
Method
1
Cut the pineapple into small cubes and set aside the quantity needed.
2
Cook covered in a frying pan with the sugar. Check occasionally that the pineapple isn’t catching on the bottom (if it does, add a little lime juice).
3
After 5–10 minutes of cooking, add the ground ginger (or grated fresh ginger) and the lime zest. Stir well.
4
Line an 18 cm diameter ring with cling film. Place an 8 cm diameter cutter in the centre to create a ring shape.
5
Pour in the caramelised pineapple and pack it down as firmly as possible with the back of a tablespoon to spread it evenly.
6
Leave to cool, then transfer to the freezer.
Mango Passion Crémeux (make the day before)
Ingredients
- 75 g (2.6 oz) passion fruit juice
- 75 g (2.6 oz) mango purée
- 240 g (8.5 oz) eggs
- 190 g (6.7 oz) sugar
- 3 g (0.1 oz) gelatine
- 37 g (1.3 oz) butter
Method
1
Soak the gelatine in cold water.
2
In a saucepan, combine the fruit purées, eggs and sugar, whisking everything together.
3
Cook over a medium heat, stirring constantly, until the mixture reaches 83°C / 181°F — it will thicken like a crème anglaise. Do not exceed this temperature. If you don’t have a thermometer, use chef Michalak’s trick: whisk the mixture quickly then stop — if the “whirlpool” stops dead, the cream is at the right temperature.
4
Add the squeezed gelatine and stir to combine.
5
Pass through a sieve into a jug. Once cooled to about 35°C / 95°F, add the butter and blend with a hand blender until smooth and homogeneous.
6
Retrieve the ring from the freezer and pour a 1 cm layer of crémeux on top of the pineapple. Return to the freezer for at least 2 hours.
7
Reserve the remaining crémeux in a piping bag fitted with a 1 cm round nozzle and refrigerate for the decoration.
Coconut & Lime Dacquoise
Ingredients
- 75 g (2.6 oz) icing sugar
- 75 g (2.6 oz) desiccated coconut
- 15 g (0.5 oz) cornstarch
- 100 g (3.5 oz) egg whites
- 30 g (1.1 oz) sugar
- zest of one lime
Method
1
Preheat the oven to 200°C / 400°F.
2
Whisk the egg whites to stiff peaks, adding the sugar in 3 additions until the mixture reaches a meringue consistency.
3
Sift together the icing sugar, cornstarch and desiccated coconut, then add the lime zest.
4
Gently fold the dry mixture into the egg whites.
5
Transfer to a piping bag, cut the tip to a 1 cm opening, and pipe the dacquoise onto a sheet of baking parchment (a circle of at least 20 cm diameter, which you will trim to size afterwards).
6
Dust with icing sugar through a sieve.
7
Bake for 10–15 minutes. The dacquoise should be dry to the touch and lightly golden.
8
Leave to cool on a wire rack, then trim to fit the mould (in my case, a ring shape with a hole in the centre).
Vanilla Bavarian Mousse
Ingredients
- 100 g (3.5 oz) double cream
- 100 g (3.5 oz) milk
- 80 g (2.8 oz) egg yolks
- 40 g (1.4 oz) caster sugar
- 1 vanilla pod
- 6 g (0.2 oz) gelatine (3 sheets)
- 280 g (9.9 oz) full-fat whipping cream
Method
1
Soak the gelatine sheets in very cold water.
2
Heat the milk, cream, vanilla seeds and pods together. Leave to infuse for about 10 minutes.
3
Whisk the egg yolks with the sugar.
4
Reheat the milk-cream-vanilla mixture, then strain it over the yolk-sugar mixture while stirring. Whisk well and return to the heat.
5
Cook to 83°C / 181°F, stirring constantly with a rubber spatula. Do not allow the cream to boil.
6
Off the heat, add the well-squeezed gelatine. Leave to cool.
7
Whip the full-fat cream to soft peaks — it should be mousse-like, not stiff.
8
Once the crème anglaise has cooled to 40°C / 104°F, gently fold in the whipped cream and set aside.
Assembly
Ingredients
- None
Method
1
Pour the vanilla Bavarian mousse into the silicone mould, filling it to halfway. Blast in the freezer for 5 minutes.
2
Remove the crémeux-pineapple insert and press it gently into the mousse. Push down so the mousse rises up around it, then cover with another layer of mousse.
3
Finish with the coconut lime dacquoise. Press it in lightly, then smooth the surface with a spatula.
4
Cover with cling film and freeze for a minimum of 3 hours — ideally overnight.
Decoration
Ingredients
- white velvet spray
- lime zest
- remaining mango passion crémeux
Method
1
Either invest in a spray gun (which really only serves this purpose), or do as I do and use a ready-made velvet spray. Either way, there are a few rules to follow if you don’t want to redecorate your kitchen!
2
Remove the entremet from the freezer and place it on a wire rack.
3
Protect your work area as best you can. My trick: I place my rack on a sheet of baking parchment in the middle of my shower — there’s always a clean-up phase, so at least I’m already there! Cleaning cocoa butter off surfaces is a real pain. I’m still working on a better solution to avoid spray hitting the walls.
4
Apply a thin, even coat from a distance of 30–40 cm.
5
Pipe a ring of crémeux on top of the entremet and zest a lime over it.
6
Leave to defrost in the refrigerator for at least 5–6 hours.
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