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Coconut Entremet with Pineapple, Mango & Passionfruit Centre
Dessert

Coconut Entremet with Pineapple, Mango & Passionfruit Centre

5 uVoor 10Nutri-Score D€€€
van @thedonutdaddy2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • Desiccated coconut (unsweetened)Voorraadkast120 g
  • Eggs (at room temperature)Zuivel4 stukken
  • Caster sugarVoorraadkast150 g
  • Plain flour (sifted)Granen80 g
  • Butter (melted)Zuivel60 g
  • Coconut milk (full fat)Voorraadkast400 ml
  • Gelatine sheets (bloomed in cold water)Voorraadkast12 stukken
  • Pineapple (peeled and diced)Groente en fruit200 g
  • Mango (peeled and diced)Groente en fruit200 g
  • Passion fruit (pulp only)Groente en fruit3 stukken
  • Double cream (cold)Zuivel400 ml
  • White chocolate (chopped)Voorraadkast200 g
  • Dark chocolate (chopped, for the shell)Voorraadkast150 g
  • Cocoa butter (melted, for the shell)Voorraadkast30 g
  • Gold leaf (for decoration)Overig1 g

per portie

Voedingswaarden

372kcal

Koolhydraten
32 g
Eiwitten
5 g
Vetten
25 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Steelpan ×2
  • Garde
  • Bakplaat
  • Taartvorm
  • Springvorm
  • Handmixer
  • Zeef
  • Blender
  • Spatel
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Serve

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