The sun is back and it feels good! So I’m offering you a recipe full of exoticism: a mango, passion fruit and banana entremets. A recipe found in the latest Fou de Pâtisserie, and it’s Julien Chamblas we have to thank for it. I only changed the shape of the entremets in order to try out one of my new moulds (thank you CuisineShop!) and I reduced the quantity of vanilla mousse.
It’s an incredibly fresh dessert, not too sweet — in short, a real delight! I’m becoming more and more of a fan of exotic entremets. They work every time! In this one, the banana flavour is fairly subtle, I find. I don’t know whether it’s there for the texture or whether you’re really supposed to taste it (but in the latter case, I think you’d need to add a little more…). This recipe has several steps and can be made over several days (which is what I do), but nothing insurmountable if you follow the recipe and the advice given 🙂
Ingredients & Method
6 components · Full recipe
Mango, Passion and Banana Insert
Ingredients
- 100 g (3.5 oz) mango purée
- 25 g (0.9 oz) banana purée
- 25 g (0.9 oz) passion fruit juice
- 10 g (0.4 oz) caster sugar
- 4 g (0.1 oz) NH pectin
- 4 g (0.1 oz) gelatine
Method
1
Soak the gelatine in very cold water for 10 minutes.
2
Warm the purées and juice, then add the sugar mixed with the pectin.
3
Bring to the boil, then add the drained gelatine.
4
Pour the compote into insert moulds (financier moulds work well) and freeze.
Coconut and Hazelnut Dacquoise
Ingredients
- 233 g (8.2 oz) egg whites
- 60 g (2.1 oz) caster sugar
- 49 g (1.7 oz) plain flour
- 69 g (2.4 oz) ground hazelnuts
- 60 g (2.1 oz) desiccated coconut
- 160 g (5.6 oz) icing sugar
Method
1
Preheat the oven to 200°C / 400°F.
2
Whisk the egg whites to stiff peaks with the caster sugar until they reach a meringue-like consistency.
3
Fold in the sifted dry ingredients gently.
4
Spread the mixture onto a silicone mat or baking paper.
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.
Vanilla Bavarian Mousse
Ingredients
- 200 g (7.1 oz) whole cream
- 200 g (7.1 oz) whole milk
- 80 g (2.8 oz) egg yolks
- 40 g (1.4 oz) caster sugar
- 1 vanilla pod
- 280 g (9.9 oz) whole cream
- 5.6 g (0.2 oz) gelatine
Method
1
Soak the gelatine sheets in very cold water.
2
Whisk together the egg yolks and sugar.
3
Heat the milk, 200 g (7.1 oz) of cream and the split and scraped vanilla pod in a saucepan and bring to the boil.
4
Pour the hot cream mixture over the egg yolk mixture, stir well, then return everything to the saucepan.
5
Cook to 85°C / 185°F, stirring constantly with a spatula — do not allow to boil.
6
Remove from the heat, add the drained gelatine, then strain the custard through a sieve into a large bowl.
7
Whip the 280 g (9.9 oz) of cream to soft peaks — do not over-whip; it should be light and mousse-like.
8
Once the custard has cooled to 40°C / 104°F, gently fold in the whipped cream and set aside.
Mango Passion Glaze
Ingredients
- 250 g (8.8 oz) mango purée
- 83 g (2.9 oz) passion fruit purée
- 166 g (5.9 oz) water
- 70 g (2.5 oz) caster sugar
- 10 g (0.4 oz) NH pectin
- 4 g (0.1 oz) gelatine
- gold powder
Method
1
Ideally, make the glaze the day before and reheat in the microwave just before use.
2
Soak the gelatine in very cold water for 10 minutes.
3
Heat the water, the fruit purées and the sugar (pre-mixed with the pectin).
4
Remove from the heat, add the drained gelatine and the gold powder, then blend with a stick blender, taking care not to incorporate air bubbles.
5
Cover with cling film pressed directly onto the surface and refrigerate until needed.
Assembly
Ingredients
- None
Method
1
Pour in half the vanilla mousse and place in the freezer for 5 to 10 minutes to allow the mousse to begin setting.
2
Place the mango, passion and banana inserts on top, pressing gently so the mousse rises slightly around the sides.
3
Place a strip of coconut hazelnut dacquoise the same size as the inserts on top.
4
Pour in the remaining vanilla mousse and finish with the large dacquoise base. Press down and smooth with an offset spatula, then freeze overnight.
Decoration
Ingredients
- 1 passion fruit
- 1 dried vanilla pod (used)
- lime zest
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
Reheat the glaze in the microwave to about 30°C / 86°F and pour gently to coat the entremet completely. A second coat of glaze is possible.
4
Leave to drain, then trim any set drips with a knife.
5
Remove from the rack, decorate the sides with desiccated coconut, then place on a serving dish and leave to defrost in the fridge — allow at least 5 to 6 hours (especially given the fruit insert).
6
Finish by decorating with tropical fruits: passion fruit pulp, lime zest, a dried vanilla pod and half a tropical fruit.
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