Mango and Coconut Entremet - A sweet dessert for a light meal!

Ingredients: (8 parts)

For the coconut dacquoise

90gr of egg whites

65gr of Semolina sugar

35gr of icing sugar

35gr of almond powder

20gr of Flour

 25gr grated Coconut

 

For the mango mousse

225gr of mashed Mango

5cl of exotic fruit juice

the juice of 1/2 Lime

20gr of Semolina sugar

20cl of Fleurette cream

3 slices of Mango cut into cubes

2.5 sheets of gelatin

 

For the coconut mousse

15cl of Crème fleurette

15cl of coconut cream

1 sheet of gelatin

40gr of icing sugar

 

For the mangel puck

10cl of mango juice

30gr of Semolina sugar

3 sheets of gelatin

100g of mango puree

 

Progression:

For the coconut dacquoise:

Preheat the oven to 180 ° (th6).

Mix the flour, almond powder, grated coconut and icing sugar.

Beat the egg whites until they are frothy, whisk until stiff and add the flour / almond / coconut / icing sugar mixture.

Pour the mixture into a hinge pan or pastry rack and bake for 10 minutes. Let cool.

 

For the mango mousse:

Put the whipping cream in the freezer in a large bowl with the beater whips.

Immerse the gelatin in a large volume of cold water.

Mix mango puree, half exotic fruit juice and half lemon juice. Heat the other half of the exotic fruit juice and dissolve the gelatin previously wrung out. Add to the mango / fruit juice / lemon mixture and set aside for a few minutes.

Remove the cream from the freezer and turn it into firm whipped cream. Add it delicately to the fruity mixture.

Place the mango cubes on the coconut dacquoise and pour the mango mousse. Allow to cool for at least 1 hour.

 

For the coconut mousse:

Put the whips in the freezer with the whipping cream in a large bowl.

Put the gelatin sheet to soak in a large volume of cold water.

Whip cream with whipped cream and squeeze with icing sugar.

Whisk the coconut cream. Melt the gelatine juice in the microwave, let cool and add it to the whipped coconut cream.

Mix the whipped cream and the coconut cream and pour over the mango mousse of the dessert. Smooth with the spatula.

Allow to cool for at least 1 hour.

 

For the mangel puck:

Immerse the gelatin in a large volume of cold water.

Mix the mango juice and the sugar and dissolve the softened and previously dewatered gelatin.

Add the mango puree and pour over the entremet.

 

Put the entremet to cool all night.

On the day, pass a thin knife all around the cake and carefully unmold the dessert. Then decorate according to the inspiration.

My Salt Grain !!

* If you can not find mango puree, buy fresh mangoes and mix them! Prefer the "airplane" mangoes that were picked at maturity and did not make 30 days of cargo fridge before arriving on the display! They are more expensive (you will pay by kg and not by the piece) but they are good and ripe!

And if you do not find fresh mangoes either, you still have the option of mango syrup ...

* Prefer the coconut cream with coconut milk, much more creamy.

* Depending on the size of your hinge mold, if you have a small portion of the preparations of the mousses, pour them in a verrine and let take as the advancement of the dessert, you will have a small dessert individual!

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