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Coconut Entremet with Pineapple, Mango & Passionfruit Centre
Dessert

Coconut Entremet with Pineapple, Mango & Passionfruit Centre

5 hPour 10Nutri-Score D€€€
par @thedonutdaddy2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • Desiccated coconut (unsweetened)Épicerie120 g
  • Eggs (at room temperature)Produits laitiers4 morceaux
  • Caster sugarÉpicerie150 g
  • Plain flour (sifted)Céréales80 g
  • Butter (melted)Produits laitiers60 g
  • Coconut milk (full fat)Épicerie400 ml
  • Gelatine sheets (bloomed in cold water)Épicerie12 morceaux
  • Pineapple (peeled and diced)Fruits et légumes200 g
  • Mango (peeled and diced)Fruits et légumes200 g
  • Passion fruit (pulp only)Fruits et légumes3 morceaux
  • Double cream (cold)Produits laitiers400 ml
  • White chocolate (chopped)Épicerie200 g
  • Dark chocolate (chopped, for the shell)Épicerie150 g
  • Cocoa butter (melted, for the shell)Épicerie30 g
  • Gold leaf (for decoration)Autres1 g

par portion

Nutrition

372kcal

Glucides
32 g
Protéines
5 g
Lipides
25 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Casserole ×2
  • Fouet
  • Plaque de cuisson
  • Moule à gâteau
  • Moule à charnière
  • Batteur électrique
  • Tamis
  • Blender
  • Spatule
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Bake the coconut sponge

    • Whisk the eggs with the sugar until pale and thick, then fold in the sifted flour, desiccated coconut and melted butter.
    • Spread the batter on a lined baking tray and bake at 180 °C until golden and springy.
    • Cool completely, then cut out a disc that fits the mould.
    Étape 1

  2. Make the coconut jelly

    • Warm part of the coconut milk with a little sugar and dissolve the bloomed gelatine into it.
    • Stir in the remaining coconut milk, then pour into a lined ring mould and chill until set.
    Étape 2

  3. Prepare the pineapple, mango & passionfruit centre

    • Blend the pineapple, mango and passion fruit pulp until smooth.
    • Warm a little of the purée and melt in the bloomed gelatine, then combine with the rest.
    • Pour into a smaller mould and freeze until firm.
    Étape 3

  4. Whip the coconut mousse

    • Melt the white chocolate and warm the coconut milk, then combine and dissolve the bloomed gelatine in the warm mixture.
    • Whip the cold cream to soft peaks and fold it into the coconut base once cooled to room temperature.
    Étape 4

  5. Assemble the entremet

    • Pour a layer of coconut mousse into the mould, then set the frozen fruit centre in place.
    • Add the coconut jelly layer and top with the sponge disc, pressing gently.
    • Fill any gaps with mousse and freeze the entremet until completely solid.
    Étape 5

  6. Coat with the chocolate coconut shell

    • Melt the dark chocolate with the cocoa butter and cool to coating temperature.
    • Unmould the frozen entremet, place it on a rack and pour over the chocolate to form a thin shell.
    • Let the shell set, then finish with a touch of gold leaf.
    Étape 6

  7. Serve

    • Transfer the entremet to a plate and let it temper slightly in the fridge before slicing.
    Étape 7
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