{MANGO KALAMANSI ENTREMET} – ENTREMET CU MANGO SI KALAMANSI

Ingredients:
Coconut Joconde:

• 70g ground almonds
• 70g desiccated coconut
• 70g powdered sugar
• 2 whole eggs
• 2 egg whites
• 1 pinch salt
• 20g white sugar
• 20g all-purpose flour
• 15g butter, melted

Coconut croustillant:

• 40g white chocolate, melted
• 10ml vegetable oil
• 20g desiccated coconut
• 20g pailette feuilletine

Mango cremeux:

• 125ml mango puree
• 3 egg yolks
• 30g white sugar
• 2g gelatin + 10ml cold water
• 80g butter, softened

Kalamansi mousse:

• 100g white chocolate
• 80ml kalamansi puree
• 3g gelatin + 10ml water
• 200ml heavy cream

Cream cheese mousse:

• 80g white chocolate
• 100g cream cheese, room temperature
• 2g gelatin + 10ml water
• 1 teaspoon vanilla extract
• 150ml heavy cream, whipped

Kalamansi glaze:

• 45ml kalamansi puree
• 100g white sugar
• 100g glucose syrup
• 8g gelatin + 45ml water
• 75ml sweetened condensed milk
• 100g white chocolate
• 1 drop orange food coloring

Directions:
Coconut Joconde:

1. Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
2. Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
3. Fold the meringue into the almond and egg mixture, alternating it with flour.
4. Drizzle in the melted butter and mix gently.
5. Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.

Mango cremeux:

1. Bloom the gelatin in cold water.
2. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
3. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
4. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
5. Remove from heat and stir in the gelatin.
6. Allow to cool down to 40C then add the butter, mixing well to incorporate it.
7. Pour the cremeux into small round silicone molds and freeze.

Coconut croustillant:

1. Combine all the ingredients in a bowl.
2. Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
3. Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.

Kalamansi mousse:

1. Bloom the gelatin in cold water for 10 minutes.
2. Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
3. Pour the hot puree over the chocolate and mix well.
4. Allow to cool down then fold in the cream.

Cream cheese mousse:

1. Bloom the gelatin in cold water.
2. Melt the chocolate and allow it to cool down then mix it with the cream cheese.
3. Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
4. Fold in the whipped cream.

Kalamansi glaze:

1. Bloom the gelatin in cold water.
2. Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.
3. Remove from heat and stir in the gelatin.
4. Add the condensed milk then pour the mixture over the chocolate.
5. Mix well with a hand blender until smooth and shiny.
6. Add the food coloring and combine well.
7. Use at 32C.
8. Read more please visit : pastry-workshop.com

Share this post