Mango Coconut Entremet

This mango coconut entremet marked an idyllic Sunday in the latter half of February 2020. Half disappeared in perfect brunch company, a slice was sneaked into the cinema, and the rest shared alongside our favorite (non-virtual!) pub quiz that evening. It’s now month four of the extended hiatus my “one week away from the blog” turned into, but somehow that day feels even longer ago.

As always, it took a few tries to get to the recipe below. But if i learned anything from science it’s that unless you’re extremely lucky no great discovery occurs without endless trial and error.

Maybe I’m just biased by the memory, but this recipe is now exactly what I hoped it would be.

Mango Egg Yolk Cream

• 1.3 leaves of Platinum Grade gelatine (conversion factors here)
• 20ml cold water
• 250g mango puree
• 10g lime juice (0.5 limes)
• 6 egg yolks
• 40g sugar
• 80g softened butter

1. Bloom the gelatine by placing it in the water for 5 minutes
2. Bring the mango puree and lime juice to a boil
3. Separately beat yolks and sugar until pale and fluffy
4. Keep beating as you pour in the hot mango puree, then return the mixture to the heat
5. Heat the cream until it thickens and reaches 82 degrees Celsius
6. Remove the cream from the heat and stir through the bloomed gelatine
7. Cool to 40 degrees Celsius before mixing through the softened butter
8. Pour the cream into your mould of choice and freeze for 4 hours

I use two Silikomart Savarin moulds for this cake, but other moulds should work just as well. I’ve struggled to find shops selling good silicone cake moulds so now just get most of my Silikomart ones through Amazon.

Coconut White Chocolate Croustillant

• 80g white chocolate
• 20g neutral oil
• 40g desiccated coconut
• 40g feuilletine (sometimes hard to find, Amazon can help)

1. Melt the chocolate
2. Combine all ingredients in a bowl
3. Using a rolling pin, roll the croustillant mix between two sheets of baking paper to an area large enough for two rings for your mould
4. Freeze for 30 minutes until solid
5. Cut out two rings (or whichever shape fits your mould)
6. Press one of the rings on top of the mango egg cream in its mould as it sets (so it will be underneath the cream when it comes out of the mould). Keep the other ring in the freezer until assembling the cake

Mango Mousse

The cream+croustillant layer needs to be frozen as you finish the mousse so make sure to leave a few hours before this next step of the recipe.

• 1.5 sheets platinum-grade gelatine
• 20ml cold water
• 145g good quality white chocolate
• 55g lemon juice (I use the juice of one lemon and one lime)
• 65g mango puree
• 260ml double cream

1. Chop the chocolate into small pieces and set aside
2. Bloom the gelatine in the water for 5 minutes
3. Separately heat the mango puree and lemon juice until hot but not boiling
4. Take the juice off the heat and stir in the gelatine until dissolved
5. Pour the hot juice over the chopped chocolate
6. Stir the ganache until smooth and allow to cool to room temperature
7. Whip up the double cream and carefully fold it into the cooled ganache
8. Half fill your larger mould with the mousse, then press in the frozen mango cream/croustillant layer, and cover with the remainder of the mousse
9. Freeze the cake for 3 hours or until the mousse is solid

Coconut Joconde

• 70g ground almonds
• 75g desiccated coconut
• 70g powdered sugar
• 2 eggs
• 2 egg whites
• Pinch of salt
• 20g sugar
• 20g flour
• 15g melted butter

1. Preheat oven to 180 degrees Celsius
2. Beat the almonds, coconut, sugar, and whole eggs for 5 minutes until double in volume
3. Separately beat egg whites and salt to stiff peaks, gradually adding in the sugar as you do so
4. Fold the meringue, the nut mix, and the flour together
5. Gently fold in the melted butter
6. Spread the sponge mixture thinly across a baking pan
7. Bake for 12 minutes until 180 degrees Celsius or until a knife inserted into the centre comes out clean
8. Cut a ring of the sponge for the base of your cake and place in a serving plate

Lemon Mirror Glaze

Ensure the cake is frozen before glazing

• 2 2/3 sheets of platinum grade gelatine
• 45ml cold water
• 30g lime juice
• 15g mango puree
• 60g sugar
• 100g glucose syrup
• 75g double cream
• 100g white chocolate
• Orange food coloring (2 drops red to 7 drops yellow)
• Desiccated coconut (for decoration)

1. Chop the white chocolate into small pieces and set aside
2. Bloom the gelatine in the water
3. Separately combine the lime juice, mango puree, sugar, and glucose syrup in a saucepan and heat to 103 degrees Celsius
4. Remove from the heat and stir in the bloomed gelatine
5. Stir through the double cream
6. Pour the hot mixture over the chopped chocolate
7. Stir until smooth and shiny
8. Add in the food coloring until you reach the desired color
9. Cool to exactly 31 degrees Celsius before pouring over the frozen mousse cake
10. Set the glazed cake onto the ring of sponge
11. To finish, stick some desiccated coconut around the sides of your cake, place your second ring of croustillant on top. Allow your mango coconut entremet to unfreeze before eating 🙂