Mango Entremet composed of
– a coconut dacquoise biscuit,
– a mango compote insert,
– a mango mousse,
– yellow and orange velvet sprays,
– a mango jelly,
– a tuile,
– a mango sorbet quenelle,
– edible flowers.
Equipment used
– Silikomart mini Raggiio X6 mould
– Ancel 210 Bloom gelatine (gold quality)
– Yellow and orange velvet sprays
Ingredients
Mango compote filling
✔10g sugar
✔1g NH pectin
✔100g diced mango
✔Vanilla powder
Tuile leaf
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g caster sugar
✔5g caster sugar
Mango jelly
✔100g mango
✔1 tablespoon water
✔10g sugar
✔3g gelatine
Mango mousse
✔120g mango
✔2.5g gelatine
✔20g caster sugar
✔100g single cream (30% fat)
Assembly
✔Yellow velvet spray
✔Orange velvet spray
The recipe
For 4 desserts
Mango compote filling
✔10g sugar
✔1g NH pectin
✔100g diced mango
✔Vanilla powder
In a small bowl, mix the sugar and pectin. Cut the mango into very small cubes. Pour the 100g of diced mango and vanilla powder into a saucepan. Heat over a low heat for a few minutes, stirring occasionally. Increase the heat and, as soon as it starts to boil, add the sugar and pectin mixture. Cook for 2 minutes, stirring regularly. Remove from the heat, leave to cool slightly, then set aside for assembly.
Coconut dacquoise
✔50g egg whites
✔30g grated coconut
✔30g caster sugar
✔5g caster sugar
Beat the egg whites with the caster sugar. Sift the coconut powder and sugar over the mixture. Stir gently. Pipe the dacquoise onto a sheet of baking paper approximately the length of your mould and bake at 170°C for 12 to 15 minutes. Leave to cool. Cut out circles using a cookie cutter the same diameter as your mould. Set aside.
Mango mousse
✔120g mango
✔2.5g gelatine
✔20g caster sugar
✔100g single cream (30% fat)
Place the gelatine leaves in a large bowl of cold water.
Blend the mango.
Pour into a small saucepan with the caster sugar.
Heat while stirring. As soon as it starts to boil, remove from the heat. Add the drained and softened gelatine. Set aside.
Whip the well-chilled liquid cream with an electric mixer. Fold into the previous mixture once it has cooled slightly (below 30°C) to prevent the whipped cream from collapsing.
Mix gently with a spatula and proceed with assembly.
Assembly
Fill the Silikomart Mini Raggio mould halfway with mango mousse, making sure to smooth the edges with a spoon.
Add the mango compote.
Top with the remaining mango mousse.
Finish with the coconut dacquoise biscuit.
Place in the freezer overnight.
Mango jelly
✔100g mango
✔1 tablespoon water
✔10g sugar
✔3g gelatine
Place the gelatine in a large bowl of cold water.
Pour the 100g of blended mango into a saucepan with a little water and caster sugar and heat.
Turn off the heat as soon as it starts to boil, add the softened and well-drained gelatine. Pour into your silicone mould. Place in the fridge until the gelatine sets, then in the freezer to make it easier to remove from the mould.
The next day, remove the frozen desserts from their moulds. Immediately apply the velvet sprays. I used yellow and orange.
Place the mango jelly and mango dessert on your serving plate. Keep in a cool place while they defrost. Allow at least 4 hours.
Sheet tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Fill the Pavoni feather mould. Smooth with an angled spatula to remove any excess. Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care. Place the tuiles on the plate just before serving.
I decorated it with an edible flower and a quenelle of mango sorbet (Philippe Faur) moulded in a Silikomart quenelle mould.
