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Mango Passion Fruit Coconut Entremet

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Dive into pure tropical bliss! Our Mango Passion Fruit Coconut Entremet layers vibrant, tangy mousse over a chewy coconut dacquoise base. Recipe steps and nutritional info included.

Ingredients

  • Heavy cream: 2 cups (480ml)
  • Mango puree: 1 cup (240ml)
  • Passion fruit puree: 1/2 cup (120ml)
  • Desiccated coconut: 1/2 cup (50g)
  • Granulated sugar: 3/4 cup (150g)
  • Carrageenan sheets: 4 sheets (or 2 tsp powder)
  • Egg whites: 3 large (90g)
  • White chocolate: 4 oz (115g)

Instructions

  1. Step 1: **Prepare Coconut Dacquoise Base.** Whip 3 large egg whites to soft peaks, gradually add 1/4 cup (50g) of granulated sugar and whip to stiff peaks. Gently fold in 1/2 cup (50g) desiccated coconut. Spread the mixture thinly onto a baking sheet lined with parchment paper to form a disc (e.g., 8-inch round). Bake at 325°F (160°C) for 15-20 minutes until golden, then let cool and cut to fit your mold.
  2. Step 2: **Make Mango Passion Fruit Mousse.** Bloom 3 agar-agar sheets in cold water (or dissolve 1.5 tsp powder in 1 tbsp hot water). Gently heat 1 cup (240ml) mango puree with 1/4 cup (50g) granulated sugar until sugar dissolves. Squeeze excess water from agar-agar and stir into the warm mango puree until fully dissolved. Let cool slightly. In a separate bowl, whip 1.5 cups (360ml) heavy cream to medium peaks. Gently fold the cooled mango mixture and 1/4 cup (60ml) passion fruit puree into the whipped cream until combined.
  3. Step 3: **Assemble and Freeze Entremet.** Place the cooled coconut dacquoise base at the bottom of your chosen entremet mold (e.g., an 8-inch silicone mold). Pour the mango passion fruit mousse over the dacquoise base, ensuring an even layer and filling the mold. Gently tap the mold to release any air bubbles. Freeze for a minimum of 6 hours, or preferably overnight, until completely solid.
  4. Step 4: **Glaze and Serve.** Bloom the remaining 1 agar-agar sheet in cold water. For the glaze, gently melt the 4 oz (115g) white chocolate with 1/2 cup (120ml) heavy cream and the remaining 1/4 cup (50g) granulated sugar over low heat, stirring until smooth. Squeeze excess water from agar-agar and stir into the warm glaze until dissolved. Stir in the remaining 1/4 cup (60ml) passion fruit puree. Remove the frozen entremet from the mold and place it on a wire rack over a tray. Pour the slightly warm glaze over the frozen entremet, ensuring full coverage. Allow excess glaze to drip off, then transfer to a serving plate. Let thaw in the refrigerator for 2-3 hours before slicing and serving.

Notes

  • Once thawed, keep any leftover entremet well-covered in the refrigerator for up to 3 days to preserve its delightful texture and flavors.
  • This entremet is designed to be enjoyed chilled, so skip the reheating; if it was previously frozen, simply allow it to fully thaw in the refrigerator for 2-3 hours before serving for the best experience.
  • Elevate each slice by garnishing with fresh passion fruit seeds, a few slivers of toasted coconut, or a small dollop of whipped cream to complement its vibrant tropical profile.
  • For a flawless, glossy mirror glaze, make sure your entremet is completely frozen solid before pouring the *slightly* warm glaze over it, allowing the glaze to set beautifully upon contact.

Nutrition

Find it online: https://snackioo.com/mango-passion-fruit-coconut-entremet/