Vanilla, Mango, Passion and Pineapple Entremet (Passionnément Exotique)

Ideally, make the glaze the day before and warm it in the microwave when ready to use.

Soak the gelatine in very cold water for 10 minutes.

Heat the water, sugar and glucose together until the temperature reaches 103°C / 217°F.

Pour the liquid cream into a bowl, then add the squeezed-out gelatine.

Pour the contents of the saucepan into the bowl. Mix well, then add the white chocolate cut into small pieces. Mix again.

Add the yellow food colouring and just a tiny amount of red, then blend with a hand blender to smooth the glaze — be careful not to incorporate air, as that will create unsightly bubbles.

Pass the mixture through a fine-mesh sieve and leave to cool.

Preheat the oven to 190°C / 375°F.

In a mixer bowl, whisk the whole eggs and egg yolks together. The mixture will increase in volume and become slightly foamy.

Meanwhile, whisk the egg whites to stiff peaks, adding the sugar in three additions to form a firm meringue.

Fold the two mixtures together and incorporate the sifted flour and lime zest.

Spread the batter onto a sheet of baking paper and bake for approximately 10 minutes, until a light golden colour appears on the surface of the sponge.

Cover and leave to cool.

Cut two 20 cm (7.9 in) diameter discs. Place one disc in a 20 cm (7.9 in) diameter ring and the other disc in a second 20 cm (7.9 in) diameter ring. Set aside. Note: I found the sponge came out rather thin. If making again, I would pour the batter directly into two 24 cm (9.4 in) entremet rings and then trim the baked sponge down to 20 cm (7.9 in) discs.

Soak the gelatine in very cold water for 10 minutes.

In a saucepan, heat the mango purée and lime juice, then add the well-drained gelatine.

Pour into one of the 2 rings to a depth of approximately 5 mm.

Set aside in the freezer for a few hours (or overnight).

Peel and cut the pineapple into a fine brunoise (small dice).

Zest the lime over the pineapple brunoise and gently mix with a spatula.

Pour the pineapple brunoise into the second 20 cm (7.9 in) ring to a depth of approximately 1 cm (0.4 in). Pack the pineapple down firmly so that the sponge underneath is no longer visible.

Set aside in the freezer for a few hours (or overnight). If you don’t have a second ring of the same diameter, that’s fine — simply place the pineapple brunoise carefully on the sponge and refrigerate.

Soak the gelatine leaves in very cold water.

Whisk the egg yolks with the sugar.

In a saucepan, heat the milk, the 120 g (4.2 oz) of liquid cream and the scraped vanilla pods, and bring to the boil.

When the milk and cream mixture is hot, pour it over the egg yolk and sugar mixture, stir well, then return everything to the heat.

Cook until the temperature reaches 85°C / 185°F, stirring constantly with a spatula. Be careful not to let the cream boil.

As soon as the temperature is reached, pour immediately over the passion fruit juice, stir, and add the well-drained gelatine.

Whip the 450 g (15.9 oz) of full-fat liquid cream into a chantilly, but don’t over-whip — it should be mousse-like and light.

When the first mixture has cooled to 45°C / 113°F, gently fold in the whipped cream and set aside.

Leave to cool.

Cover a 22 cm (8.7 in) diameter ring with cling film.

Remove the 2 discs (sponge + mango jelly, and sponge + pineapple brunoise) from the freezer.

Place a strip of acetate inside the cling-film-lined ring, then place the first disc (sponge + mango jelly) at the centre, sponge-side down.

Pour the vanilla passion fruit mousse to three-quarters of the height of the ring, running a spatula up the sides for a clean finish. Place in the freezer for 5 to 10 minutes to allow the mousse to set slightly.

Place the second disc (sponge + pineapple brunoise), sponge-side down, and press gently to push the mousse up around the sides. Cover with the remaining mousse. Smooth with an offset spatula, cover with cling film, and place the entremet in the freezer overnight.

Remove the entremet from the freezer. Remove the ring, then carefully peel away the acetate strip (if the ring won’t come off, warm the sides briefly with a hairdryer).

Place the frozen entremet on a wire rack set over a plate or dish to catch the excess glaze.

Warm the glaze until it reaches approximately 30°C / 86°F, then pour it gently over the entremet.

Transfer the entremet from the rack to a serving dish.

Allow to thaw in the refrigerator. Allow at least 6 to 7 hours of defrosting time (especially when the entremet contains fresh fruit).