Mango and coconut entremet composed of
– a coconut dacquoise biscuit,
– a coconut praline crunch,
– an insert of mango compote,
– a coconut mousse,
– grated coconut,
– a mango jelly.
Material used
– Micro perforated silicone baking mat
– Silikomart mini dot mould X6
– Silikomart small oven mould x15 cavities
Ingredients
Coconut praline
✔100g shredded coconut
✔50g caster sugar
Coconut dacquoise
✔45g egg whites
✔20g almond powder
✔20g shredded coconut
✔40g icing sugar
✔15g caster sugar
Praline crisp
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles
Mango compote
✔40g mango mix
✔40g diced mango
✔10g caster sugar
✔2g NH pectin
Coconut mousse
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 gelatine leaves (4g)
Mango jelly
✔60g ripe mango, mixed
✔1g gelatine
+ Grated coconut
The recipe
For 6 desserts
Coconut dacquoise (the day before)
✔45g egg whites
✔40g shredded coconut
✔40g icing sugar
✔15g caster sugar
Beat the egg whites with an electric mixer, gradually adding the caster sugar. Sift in the coconut powder and icing sugar. Stir gently. Spread on a baking sheet and bake at 170°C for 12 to 15 minutes. Once cooled, cut out the biscuit with a biscuit cutter to fit the diameter of your tin.
Coconut praline
✔100g shredded coconut
✔50g caster sugar
Pour the grated coconut onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the coconut and the caramel cut into pieces in the bowl of a blender and blend until you have a praline. You will have some praline left over for another recipe.
Mango compote
✔40g of mangoes, blended
✔vanilla powder
✔40g diced mangoes
✔10g caster sugar
✔2g NH pectin
In a saucepan, pour the blended mango and vanilla powder. Heat then add the sugar and pectin mixture. Stir for 2 minutes then turn off the heat. Add the diced mangoes. Allow to cool slightly then fill the Silikomart small oven insert mould X15 cavities. Place in the freezer for at least 3 hours.
Praline crisp (the day before)
✔30g Coconut praline
✔20g White chocolate
✔10g Crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Spread on the biscuits and place in the freezer.
Coconut mousse (the day before)
✔150g cold liquid cream
✔150g coconut cream
✔20g caster sugar
✔2 sheets of gelatine (4g)
Hydrate the gelatine in very cold water. In a saucepan, heat the coconut cream with the powdered sugar. Remove from the heat and add the gelatine. Mix and set aside. Whip the cold cream with a mixer and add it to the warmed mixture.
Assembly
Pour the coconut mousse into the Silikomart mini dot mould halfway up. Add the mango insert. Cover with the coconut mousse and finish with the dacquoise biscuit covered with the crisp with the crisp facing inwards. Place in the freezer overnight.
The next day, remove the cakes from the moulds and chill for at least 1 hour, then gently cover the edges with grated coconut.
Mango jelly
✔60g mango, mixed
✔1g gelatine
I blended 50g of mango. Pour into a saucepan and heat. Then add the wrung out and softened gelatine off the heat. Leave to cool slightly before pouring into the hollow of each dessert. Place in the fridge for at least 2 hours before serving.
