Here is a new entremets that I came up with using leftover preparations. After making my Dulcey passion fruit tart, I had some passion fruit confit and passion fruit crémeux left over, which I poured into half-sphere moulds (ideal for making individual entremets afterwards).
So I imagined a vanilla, passion fruit and coconut entremets starting from this passion fruit insert.
I also had some orange mirror glaze left over after making some peach, apricot, vanilla and rosemary entremets. I just had to add some yellow colouring when reheating the glaze to get a mirror glaze more in keeping with exotic flavours.
Passion fruit obviously goes very well with vanilla, so I made a vanilla ivoire mousse. I prefer this type of mousse to the bavarian, it’s simpler and quicker (and no need for eggs). I then recycled some well-known recipes: the coconut sponge from the snowman entremets and the reconstituted shortbread from Christophe Michalak’s lemon tart.
Generally, I make a pâte sucrée base on which to set my little entremets (you’ll easily find the recipe on the blog, under the “tarts and tartlets” section). But here I used pâte sucrée that had been baked but broken. Instead of throwing it away, I simply ground it into a powder to use it in the preparation of the reconstituted shortbread (but as indicated in the recipe, you can also use shop-bought biscuits).
These little vanilla, passion fruit and coconut entremets didn’t take me much time to make. That’s really the advantage of entremets, some preparations can be made in advance and kept in the freezer. Eating them was even quicker, as you can imagine 😛 It’s fresh, light, perfect for finishing a hearty meal (or not).
Ingredients & Method
8 components · Full recipe
Yellow Mirror Glaze (make the day before)
Ingredients
- 75 g (2.6 oz) water
- 150 g (5.3 oz) sugar
- 150 g (5.3 oz) glucose
- 100 g (3.5 oz) unsweetened condensed milk
- 150 g (5.3 oz) white chocolate
- 10 g (0.4 oz) gelatin
- yellow food colouring
Method
1
Ideally, make the glaze the day before (or in advance) and reheat it in the microwave before use.
2
Rehydrate the gelatin in the water.
3
In a saucepan, combine the water, sugar and glucose and heat to 103°C / 217°F.
4
Meanwhile, in a jug, place the white chocolate cut into pieces, the unsweetened condensed milk, the rehydrated gelatin and the yellow food colouring.
5
When the water/sugar/glucose mixture reaches 103°C / 217°F, pour it into the jug then blend with an immersion blender to smooth the glaze — be careful not to incorporate air, as this would create unsightly bubbles.
Passion Fruit Cremeux (make the day before)
Ingredients
- 60 g (2.1 oz) passion fruit purée
- 35 g (1.2 oz) sugar
- 1 large egg
- 45 g (1.6 oz) butter
- 1.5 g (0.1 oz) powdered gelatin
- 9 g (0.3 oz) water (to rehydrate the gelatin)
Method
1
Rehydrate the gelatin in the water.
2
In a saucepan, combine the passion fruit purée, egg and sugar and whisk together.
3
Heat to 83°C / 181°F, stirring constantly. The cream will thicken. Like a crème anglaise, do not exceed this temperature. If you don’t have a thermometer, here is Chef Michalak’s tip: whisk the mixture quickly then stop. If the “whirlpool” stops immediately, the cream is at the right temperature.
4
Off the heat, add the rehydrated gelatin and stir.
5
Pass through a sieve into a jug. When it has cooled to around 40°C / 104°F, add the butter and blend with an immersion blender.
Passion Fruit Confit (make the day before)
Ingredients
- 50 g (1.8 oz) passion fruit purée
- 10 g (0.4 oz) sugar
- 1 g (0 oz) NH pectin
Method
1
In a small saucepan, gently warm the passion fruit purée.
2
Add the sugar and NH pectin, mixed together beforehand. Bring to a boil while stirring with a whisk, and maintain the boil for one minute.
Coconut Sponge (recipe by Claire Heitzler)
Ingredients
- 55 g (1.9 oz) desiccated coconut powder
- 25 g (0.9 oz) icing sugar
- 75 g (2.6 oz) egg whites (30 + 45 g (1.6 oz))
- 5 g (0.2 oz) single cream
- 25 g (0.9 oz) caster sugar
Method
1
Preheat the oven to 160°C / 325°F.
2
Using a small food processor, blitz the desiccated coconut and icing sugar to a fine powder.
3
Add the 30 g (1.1 oz) of egg whites and the cream, then mix.
4
Whisk the remaining 45 g (1.6 oz) of egg whites to stiff peaks, adding the sugar gradually, then fold in the first mixture gently with a spatula.
5
Pour the batter into an 18–20 cm (7.9 in) diameter ring placed on a sheet of parchment paper. Bake for about 16 minutes.
Crumble Base
Ingredients
- 200 g (7.1 oz) shortbread biscuits (Breton sablés, palets bretons, shortbreads…)
- 60 g (2.1 oz) desiccated coconut
- 90 g (3.2 oz) melted butter
Method
1
Lower the oven to 150°C / 300°F.
2
Spread the desiccated coconut on a parchment-lined baking tray.
3
Toast in the oven for a few minutes — it can go very quickly (5 minutes was enough for me).
4
Melt the butter in the microwave.
5
Crush the biscuits to a powder, then add the toasted coconut and the melted butter. Mix with your hands until you get a wet sand consistency.
6
Press the mixture into 7 cm (2.8 in) diameter rings to about 5 mm thickness, pressing firmly.
Vanilla Ivory Mousse
Ingredients
- 100 g (3.5 oz) full-fat whipping cream
- 100 g (3.5 oz) white chocolate
- 1 vanilla pod
- 2.15 g (0.1 oz) powdered gelatin
- 13 g (0.5 oz) water (to rehydrate the gelatin)
- 215 g (7.6 oz) full-fat whipping cream
Method
1
Rehydrate the gelatin in the water.
2
Make a ganache: melt the white chocolate in a bain-marie until it just begins to melt.
3
Heat the cream with the vanilla seeds and pod. Leave to infuse for about ten minutes, covered.
4
Reheat the cream, then off the heat add the well-drained gelatin.
5
Pour the cream over the white chocolate in 3 additions, emulsifying each time. The chocolate should be smooth and glossy.
6
Whip the full-fat cream but don’t over-whip — it should be light and airy.
Assembly
Ingredients
- None
Method
1
Fill the Stone moulds with vanilla mousse to three-quarters full. Use a small spoon to push the mousse up the sides of the mould for a clean finish and to fill every gap. Place in the freezer for 5 minutes if needed to let the mousse set slightly.
2
Press the insert (cremeux and passion fruit confit) in, cremeux side down against the mousse, and gently push to bring the mousse up.
3
Add a small amount of vanilla mousse to cover the confit, then finish with the coconut sponge.
Decoration of the Vanilla, Passion Fruit and Coconut Entremet
Ingredients
- None
Method
1
Warm the mirror glaze to approximately 30°C / 86°F.
2
Remove the entremets from the freezer and unmould them.
3
Place the frozen entremets on a wire rack set over a plate or tray to catch the excess.
4
Carefully pour the mirror glaze over to coat each entremet fully. Gently tap the rack. I melted some white chocolate, placed it in a small paper cone (or a small piping bag, or even a small freezer bag will do), and made zigzag patterns on the glaze, then placed a sugar paste flower on top. Using a small offset spatula, carefully place each entremet onto a crumble base disc, making sure to centre it.
Gallery
