Coconut Mango Entremet
– a coconut dacquoise biscuit,
– a mango insert
– a coconut mousse,
– mango jelly,
– white velvet spray.
Materials used
– Silikomart secret mould 100ml – 8 cavities
– Ancel 210 bloom gelatine
– Silikomart petits fours mould – 15 cavities
– White velvet spray
Ingredients
Coconut dacquoise
50g egg whites30g grated coconut30g icing sugar5g caster sugar
Mango insert80g mixed mango10g caster sugar1g gelatine20g diced mango
Coconut mousse
✔5g gelatine
✔180g coconut cream
✔30g caster sugar
✔150g liquid cream 30% fat content
Mango jelly
✔60g mango mix
✔10g caster sugar
✔1g gelatine
Assembly
✔White velvet spray
✔Edible gold leaf
✔Sliced bread doughnut
The recipe
For 5 desserts
Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g icing sugar
✔5g caster sugar
Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a cookie cutter, cut out circles the same diameter as your tin. Set aside.
Mango insert
✔80g mixed mango
✔10g caster sugar 1g gelatine
✔1g gelatine
✔20g diced mango
Place the gelatine in a large bowl of cold water. In a saucepan, heat the mango purée with the caster sugar until it boils. Remove from the heat, add the wrung-out gelatine, leave to cool slightly then pour into your silikomart petits fours mould. Chill for 1 hour, then freeze for at least 4 hours.
Coconut mousse
✔5g gelatine
✔180g coconut cream
✔30g caster sugar
✔150g single cream 30% fat content
Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 150g coconut cream with the caster sugar until boiling. Turn off the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Assembly
Fill the Silikomart secret mould with coconut mousse. Add the frozen mango insert. Top with the coconut mousse and then the dacquoise biscuit. Chill for at least 30 minutes, then freeze overnight.
The next day, remove the frozen desserts from the moulds and immediately apply the white velvet spray.
Mango jelly
✔60g mixed mango
✔10g caster sugar
✔1g gelatine
Soften the gelatine in a bowl of cold water. In a saucepan, pour in the blended mango, caster sugar (to be measured according to your fruit) and, if necessary, 1 tablespoon of water if the mixture is too thick. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour into the hollows of the desserts.
I decorated with a little edible gold leaf. Chill until ready to eat.
Mousillette in sliced bread
Cut a slice of sandwich bread. Fry in a pan with a little butter and caster sugar, turning well on all sides.
