Description
A stunning layered tropical entremet featuring a soft vanilla sponge, silky coconut mousse, and a vibrant mango-passion fruit center, finished with a glossy glaze. This elegant dessert is perfect for celebrations and special occasions.
Ingredients
1 small round layer vanilla sponge cake
250 g mango puree
150 g passion fruit puree
120 g granulated sugar
12 g gelatin powder
60 ml cold water
250 ml coconut milk
400 ml heavy cream
150 g white chocolate
3 egg yolks
30 g unsalted butter
1 tsp lime zest
1 tsp vanilla extract
200 g neutral glaze
100 g fresh mango cubes
50 g passion fruit pulp
30 g shredded coconut
Instructions
- Bloom the gelatin powder in the cold water for 5 minutes.
- Heat the mango puree, passion fruit puree, and 60 g of the sugar until warm, then stir in half of the bloomed gelatin until dissolved.
- Fold in the fresh mango cubes and passion fruit pulp, pour into insert molds, and freeze until solid.
- Whisk the egg yolks with the remaining sugar.
- Heat the coconut milk and gradually whisk it into the egg yolk mixture.
- Return the mixture to the saucepan and cook gently until slightly thickened.
- Remove from the heat and stir in the remaining gelatin, white chocolate, unsalted butter, vanilla extract, and lime zest until smooth.
- Cool the mixture to room temperature.
- Whip the heavy cream to soft peaks and gently fold it into the cooled coconut mixture to create the mousse.
- Fill entremet molds halfway with mousse, place the frozen fruit insert in the center, and cover with more mousse.
- Place the vanilla sponge cake on top and gently press it into the mousse.
- Freeze for at least 6 hours or overnight until completely firm.
- Warm the neutral glaze, allow it to cool slightly, and pour it evenly over the frozen entremets.
- Decorate with shredded coconut and extra mango pieces if desired.
- Refrigerate for 2 to 3 hours before serving.
Notes
Prepare the entremet a day ahead for the best texture and easier glazing.
Frozen mango can be used if thawed and well drained.
Use a vegetarian gelling agent instead of gelatin if preferred, adjusting quantities as needed.
For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
Store refrigerated for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Garnish with toasted coconut, edible flowers, or fresh passion fruit seeds for an elegant finish.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 95 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
