Crystelle’s Mango & Passion Fruit Entremets

Method

Step 1
Make the vanilla and coconut cremeux. Soak the gelatine leaf in a bowl of cold water for 5 minutes to soften. Place the coconut milk, double cream, coconut extract and vanilla seeds in a saucepan and place it over a medium heat. Heat until just below boiling point.

Step 2
Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together, then return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat, then drain the gelatine, squeezing out the excess water, and add it to the hot custard. Stir to melt the gelatine, then stir in the coconut rum to combine. Spoon the cremeux equally into the mini hemisphere moulds, leave to cool, then freeze for about 4 hours, until solid. Then, prepare the remaining elements.

Step 3
Make the mango bavarois. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the mango purée, milk and honey in a saucepan over a medium heat and heat until just below boiling point.

Step 4
Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together. Return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat, then drain the gelatine, squeezing out the excess water, and add it to the hot purée mixture. Stir to melt the gelatine, then leave the mixture to cool completely (about 1 hour).

Step 5
Make the passion fruit jelly. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the passionfruit pulp, lime juice and caster sugar in a saucepan set over a medium heat and stir until the sugar has dissolved. Drain the gelatine, squeezing out the excess water, and stir it into the hot purée until melted. Pour the liquid jelly on to the baking tray lined with cling film. Chill overnight or until set (about 4 hours).

Step 6
Finish the mango bavarois. Using an electric hand whisk, whisk the cream to soft peaks and fold in the cooled mango mixture until no streaks remain.

Step 7
Fill each entremets mould roughly three quarters full with the mango bavarois. Remove the frozen cremeux from their moulds and place one, flat-side up, in the centre of each bavarois dome. Chill for at least 4 hours, or overnight, until set.

Step 8
Heat the oven to 180°C/160°C fan/350°F/Gas 4 and, while the bavarois layer is setting, make the coconut sablé. Beat the butter and icing sugar in a stand mixer fitted with the beater, on medium speed for 3–5 minutes, until pale and creamy. Add the egg yolk, coconut extract and vanilla and beat until incorporated. Fold in the desiccated coconut, followed by the flour and salt and bring the mixture together to a dough.

Step 9
Roll the sablé dough between two sheets of baking paper to roughly 3mm thick. Place the sheet of dough on a baking sheet, still between the baking paper sheets, and chill it for 15 minutes.

Step 10
Remove the top sheet of baking paper from the dough and, using the 7cm cutter, cut out 12 discs, re-rolling the trimmings as necessary. Arrange the pastry discs over the lined baking sheets, leaving space between each disc to allow them to spread during baking. Bake the discs for about 10 minutes, until lightly golden at the edges, then remove the biscuits from the oven and leave them to cool completely (about 20 minutes).

Step 11
Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Brush the top of each biscuit with the white chocolate and leave to set.

Step 12
Make the mirror glaze. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the mango purée and glucose syrup in a saucepan set over a medium heat and heat the mixture until it reaches 103°C on the sugar thermometer. Remove the pan from the heat, then drain the gelatine, squeezing out the excess water, and add it to the hot purée. Stir to dissolve the gelatine.

Step 13
Tip the white chocolate into a large heatproof bowl. Stir the condensed milk into the hot mango and glucose mixture and then pour this over the white chocolate in the bowl until the chocolate has melted. Leave for 2 minutes, then stir until smooth.

Step 14
Spoon 3 tablespoons of the glaze into a small bowl and colour this red. Gently swirl the red glaze into the glaze remaining in the large bowl to create a marbled effect. Transfer the marbled glaze into a large jug and set it aside to cool to roughly 32°C.

Step 15
Using the 6.5cm cutter, cut out 12 discs of passionfruit jelly place 1 disc on top of each biscuit. Remove the entremets from the fridge and carefully release each one from the mould, placing it on top of a jelly-topped biscuit. Repeat for all the entremets and all the biscuits, the place them into the fridge to chill for 10 minutes.

Step 16
Arrange 6 entremets on a wire rack set over a baking tray. Using a ladle, pour half the glaze over the entremets to completely cover, then return them to the fridge to set firm. Repeat for the remaining 6 entremets.

Step 17
Gently press a little desiccated coconut around the base of each entremets to decorate.