After asking for your opinion on the look of this dessert on Facebook, here is the recipe at last. And it’s the yellow entremets that won (almost) all the votes. I’ve still put a photo of the other look at the end of the article. It’s an entremets I made for a friend’s birthday a few weeks ago (it’s actually the speckled entremets I brought that day, the yellow one having been enjoyed on another occasion). You’ve probably noticed if you follow the blog’s news a little, I’m right in the middle of a calamansi phase at the moment. Since I discovered this Filipino citrus fruit a few months ago (I started with calamansi vanilla and lime macarons, then I paired calamansi with milk chocolate), I tend to put it just about everywhere in my desserts ^^
I wanted an entremets with exotic flavours, with calamansi of course. I paired it with mango and coconut. I drew my inspiration from another blog and made a mix with my own recipes. And the result lived up to expectations, as this dessert was a huge hit! Those who didn’t know calamansi were delighted with the discovery. It’s one of my favourite exotic entremets so far, which says a lot! The coconut is fairly subtle, but that doesn’t bother me much (I like it in small, discreet touches). For coconut lovers, you could imagine replacing the base with a coconut dacquoise to strengthen its flavour. The choice is yours 🙂
Ingredients & method
8 components · Full recipe
Yellow Mirror Glaze (can be made ahead)
Ingredients
- 75 g (2.6 oz) glucose syrup
- 75 g (2.6 oz) water
- 150 g (5.3 oz) sugar
- 100 g (3.5 oz) unsweetened condensed milk
- 150 g (5.3 oz) white chocolate
- 10 g (0.4 oz) powdered gelatine
- 60 g (2.1 oz) water (to rehydrate the gelatine)
- yellow food colouring
Method
1
Rehydrate the gelatine in the cold water.
2
In a saucepan, heat the glucose, water and sugar to 103°C / 217°F. Meanwhile, in a tall jug, place the white chocolate and condensed milk.
3
Pour the hot syrup over the white chocolate and condensed milk, then add the rehydrated gelatine. Blend with a hand blender, taking care not to incorporate air bubbles.
4
Add yellow food colouring (or a combination of yellow and a touch of orange for a mango shade), and blend again. Strain through a fine sieve if needed. Cover with plastic wrap directly on the surface and refrigerate.
5
To use: reheat to approximately 30°C / 86°F and pour over the frozen entremet.
Mango Kalamansi Jam (make the day before)
Ingredients
- 90 g (3.2 oz) mango purée
- 60 g (2.1 oz) kalamansi purée
- 12 g (0.4 oz) sugar
- 3 g (0.1 oz) powdered gelatine
- 18 g (0.6 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in the cold water.
2
In a saucepan, heat the fruit purées with the sugar to 83°C / 181°F. Remove from the heat and add the rehydrated gelatine. Stir to dissolve.
3
Pour into a small insert mould (or a 16 cm (6.3 in) ring lined with acetate) and freeze until solid.
Coconut Cremeux (make the day before)
Ingredients
- 100 g (3.5 oz) coconut cream
- 100 g (3.5 oz) coconut milk
- 45 g (1.6 oz) egg yolks
- 35 g (1.2 oz) sugar
- 3 g (0.1 oz) powdered gelatine
- 18 g (0.6 oz) water (to rehydrate the gelatine)
- 90 g (3.2 oz) butter
Method
1
Rehydrate the gelatine in the water.
2
Whisk the egg yolks with the sugar. Heat the coconut cream and coconut milk together in a saucepan. Pour over the egg yolk mixture, then return to the saucepan and cook over low heat to 83°C / 181°F, stirring constantly.
3
Remove from the heat, add the rehydrated gelatine and stir. Strain through a sieve into a tall jug. When the temperature drops to around 40°C / 104°F, add the cold butter (cut into pieces) and blend with a hand blender until smooth.
4
Pour over the frozen mango kalamansi jam insert (in the same mould) to create a layered insert. Freeze overnight.
Streusel
Ingredients
- 115 g (4.1 oz) butter
- 100 g (3.5 oz) light brown sugar
- 5 g (0.2 oz) fleur de sel
- 115 g (4.1 oz) flour
- 65 g (2.3 oz) almond flour
Method
1
Mix all ingredients together with your fingertips or a stand mixer until a crumbly, sandy dough forms.
2
Press the mixture into a 16 cm (6.3 in) ring placed on a baking-paper-lined tray, to form a flat disc.
3
Bake at 160°C / 325°F fan-assisted for 15–17 minutes until golden. Leave to cool completely before removing the ring.
Lime Sponge Cake
Ingredients
- 70 g (2.5 oz) butter
- 90 g (3.2 oz) light brown sugar
- 1 pinch salt
- 20 g (0.7 oz) lime zest
- 2 eggs
- 100 g (3.5 oz) flour
- 1 sachet baking powder
Method
1
Melt the butter. Mix together the brown sugar, salt and lime zest. Add the eggs, then the melted butter, and mix well. Fold in the flour and baking powder.
2
Spread the batter in a 16 cm (6.3 in) ring on a baking-paper-lined tray (or in a 16 cm (6.3 in) cake tin). Bake at 160°C / 325°F fan-assisted for 15–17 minutes. Leave to cool.
Kalamansi Vanilla Mousse
Ingredients
- 160 g (5.6 oz) kalamansi purée
- 100 g (3.5 oz) whole milk
- 40 g (1.4 oz) sugar
- 5 g (0.2 oz) powdered gelatine
- 30 g (1.1 oz) water (to rehydrate the gelatine)
- 20 g (0.7 oz) vanilla purée (or 2 vanilla pods)
- 300 g (10.6 oz) heavy whipping cream
Method
1
Rehydrate the gelatine in the cold water.
2
In a saucepan, heat the kalamansi purée, milk, sugar and vanilla purée (or scraped vanilla seeds) together. Bring to a gentle simmer. Add the rehydrated gelatine and stir to dissolve. Strain through a sieve into a bowl and leave to cool to around 35°C / 95°F.
3
Whip the cold cream to soft peaks. When the kalamansi mixture is at around 35°C / 95°F, gently fold in the whipped cream.
Assembly
Ingredients
- None
Method
1
Place a 18 cm (7.1 in) entremet ring on a flat surface lined with acetate. Pour half the kalamansi vanilla mousse into the ring, spreading it up the sides.
2
Unmould the frozen insert (mango kalamansi jam + coconut cremeux) and press it gently into the mousse, smooth side facing down (it will become the visible top once unmoulded). The mousse should rise up around the edges.
3
Add the second layer of kalamansi vanilla mousse to cover the insert and come level with the ring.
4
Place the lime sponge on top, pressing gently. Freeze for at least 5 hours (or overnight).
5
Unmould the frozen entremet and place on a wire rack. Reheat the yellow mirror glaze to approximately 30°C / 86°F and pour over the entremet, covering it completely. Transfer to the streusel base. Refrigerate for at least 4 hours to defrost before serving.
Decoration
Ingredients
- fresh mango slices
- fresh kalamansi or lime slices
- desiccated coconut or coconut flakes
- edible gold leaf (optional)
Method
1
Decorate the top of the glazed entremet with slices of fresh mango, kalamansi or lime, coconut flakes and a few gold leaf flakes if desired. Finish with a small amount of desiccated coconut around the base where the entremet meets the streusel.
2
Refrigerate until ready to serve. The entremet is best served well chilled. Keep refrigerated and consume within 2–3 days.
Gallery
