Mango and coconut egg
– a coconut dacquoise biscuit,
– a diced mango insert
– a coconut mousse,
– mango jelly,
– chocolate icing,
– chocolate puffed rice.
Materials used
– Silikomart secret mould 100ml – 8 cavities
– Ancel 210 bloom gelatine
– Silikomart small oven mould 15 cavities
– Silikomart half sphere mould – 24 cavities
Ingredients
Coconut dacquoise
50g egg whites30g grated coconut30g icing sugar5g caster sugar
Mango insert30g mixed mango10g caster sugara little vanilla powder1g gelatine50g diced mango
Coconut mousse5g gelatine200g coconut cream30g caster sugar180g single cream 30% fat
Mango jelly75g mango mix10g caster sugar1g gelatine
Puffed rice55g chocolate puffed rice50g milk chocolate
Chocolate icing150g white chocolate4-6 pistoles of milk chocolate10g neutral oila little vanilla powder
AssemblyDiced fresh mango
Bread roll
The recipe
For 6 desserts
Coconut dacquoise50g egg whites30g grated coconut30g icing sugar5g caster sugar
Whisk the egg whites with the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Poach the dacquoise on a sheet of baking paper about the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Using a cookie cutter, cut out circles the same diameter as your tin. Set aside.
Mango insert30g mixed mango10g caster sugara little vanilla powder1g gelatine50g diced mango
Place the gelatine in a large bowl of cold water. In a saucepan, heat the mango purée with the caster sugar until it boils. Remove from the heat, add the wrung-out gelatine, vanilla powder and diced mango, leave to cool slightly then pour halfway into your silikomart petits fours mould (about 15g). Chill for 1 hour, then freeze for at least 4 hours.
Coconut mousse5g gelatine200g coconut cream30g caster sugar180g single cream 30% fat
Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 200g coconut cream with the caster sugar until it comes to the boil. Turn off the heat and add the wrung-out gelatine. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Assembly
Fill the Silikomart secret mould with coconut mousse. Add the frozen mango insert. Top with the coconut mousse and then the dacquoise biscuit. Chill in the freezer overnight.
Mango jelly75g mixed mango10g caster sugar1g gelatine
Soften the gelatine in a bowl of cold water. In a saucepan, pour in the blended mango, caster sugar (to be measured according to your fruit) and 1 tablespoon of water if the mixture is too thick. Remove from the heat and add the wrung-out gelatine. Leave to cool (< 40°C) then pour into the silikomart half sphere 24 cavity mould. Place in the freezer.
Puffed rice55g chocolate puffed rice50g milk chocolate
Melt the milk chocolate. Add the puffed rice and mix well. Fill the base of an entremet ring, pressing down with the back of a teaspoon. Repeat the operation. Place in the freezer for a few minutes to allow the chocolate to set.
Chocolate icing150g white chocolate4-6 pistoles of milk chocolate10g neutral oila little vanilla powder
The next day, melt the white chocolate with the neutral oil. Add a few dabs of milk chocolate. Mix well. Add a little vanilla powder.
Unmould the frozen entremets and immediately apply the chocolate icing. Using a wooden skewer, dip each dessert into the icing. Scrape the underside of each dessert over the rim of your bowl to remove any excess chocolate.
Place each entremet on a disc of puffed rice.
Cut the fresh mango into small cubes and fill the hollow of the mould. Then add the half sphere of mango jelly.
I served my entremet with some mouillettes.
Mouillette in sliced bread
Cut a slice of sandwich bread or brioche. Fry in a pan with a little butter and caster sugar, turning well on all sides.
