Mango and Passion Fruit Entremet

Method

Components

• Coconut sponge
• Mango insert
• Passion fruit mousse
• Mango glaze
• Fresh fruit garnish

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Coconut Sponge

Method

1. Preheat the oven to 175°C.
2. Whisk the eggs and sugar until pale, thick and increased in volume.
3. Sift together the flour and baking powder.
4. Fold the dry ingredients gently into the egg mixture.
5. Fold in the desiccated coconut.
6. Add a small amount of batter to the melted butter and mix.
7. Fold this mixture back into the remaining batter.
8. Spread approximately 1 cm thick onto a lined baking tray.
9. Bake for 8–10 minutes or until lightly coloured.
10. Cool completely.
11. Cut eight discs slightly smaller than the entremet moulds.

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Mango Insert

Method

1. Bloom the gelatine in the cold water for approximately five minutes.
2. Heat half of the mango purée with the sugar until the sugar has dissolved. Do not boil.
3. Remove from the heat and add the bloomed gelatine.
4. Stir until completely dissolved.
5. Add the remaining mango purée and lime juice.
6. Pour into small insert moulds approximately 1 cm deep.
7. Freeze until solid.

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Passion Fruit Mousse

Method

1. Bloom the gelatine in the cold water.
2. Heat approximately one-third of the passion fruit purée with the sugar.
3. Remove from the heat and add the gelatine.
4. Stir until dissolved.
5. Add the remaining passion fruit purée.
6. Allow the mixture to cool to approximately 28–30°C.
7. Whip the cream to soft peaks.
8. Fold one-third of the whipped cream into the passion fruit mixture.
9. Fold in the remaining cream in two stages until smooth.

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Assembly

1. Pipe passion fruit mousse into silicone entremet moulds until approximately half full.
2. Press a frozen mango insert into the centre of each mould.
3. Cover with additional passion fruit mousse.
4. Finish with a disc of coconut sponge, pressing gently so that it sits level with the top of the mould.
5. Scrape away excess mousse.
6. Freeze for at least six hours, preferably overnight.

Mango Glaze

Method

1. Bloom the gelatine in the cold water.
2. Bring the mango purée, water and sugar to approximately 80°C.
3. Remove from the heat.
4. Add the bloomed gelatine and stir until dissolved.
5. Pass through a fine sieve.
6. Allow the glaze to cool to approximately 28–30°C before use.

Finishing

1. Unmould the frozen entremets and place them on a wire rack.
2. Pour the mango glaze evenly over each dessert.
3. Allow excess glaze to drain.
4. Transfer carefully onto serving plates or individual pastry bases.
5. Defrost in the refrigerator for approximately four hours before service.
6. Garnish with fresh mango, passion fruit seeds, toasted coconut or micro herbs.

Chef’s Note

Temperature control is important when making the mousse and applying the glaze. If the passion fruit base is too warm when the whipped cream is incorporated, the mousse may lose volume. The entremets should be completely frozen before glazing to achieve an even finish.