Coconut Passion Fruit Entremet

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I’ve developed an obsession (or maybe better said passion) for tropical flavors lately. Kalamansi, lime, coconut, passion fruit, pineapple or mango, they’re all on my list of ingredients that simply can’t go out of stock in my kitchen these days. It must be their delicate aroma, their color and their texture that keeps me hooked up. But a change in tastes is more than welcomed,I’m not complaining! Sure, chocolate it’s fun, but how much chocolate can one have?! (let’s be serious though, it’s chocolate we’re talking about!)

So this cake was born after buying too many passion fruits – I love their flavor, but too much passion fruit in the wrong mix can be slightly overwhelming. So I needed something to tame the passion fruit down – and the best (and safest at the end of the day) choice was to go with fruits and tastes that belong to the same category. So coconut and lime felt like the most suitable option – and boy, it was one of the best flavor combos I made lately. No wonder this coconut passion fruit entremet is so vibrant and delicious, it melts in your mouth, bursting with flavor and making your taste buds sing! It’s a cake that brought a lot of joy, from the very first beaten egg to the last bite!

Each cake I make starts with a sketch and a well-thought plan. If any of these aren’t in place, I know for sure my final cake won’t be as I imagined it. And truth be told, if you don’t have a plan beforehand, the chance of something going wrong is huge. And I’m not one to take risks when it comes to baking. First of all because I have respect for my ingredients – good quality chocolate, natural cream and many others are amazing as they are, even more combined into one amazing cake, like this coconut passion fruit entremet. Second of all, because this routine is part of my discipline – I’m always trying to improve my skills, always trying to learn and absorb as much information as possible and this kind of plans seem to be working. Plus, having a written plan allows me to make a few changes and remember them later on or be able to go back and check them out if needed. Not to mention the fact that the whole situation and hand-writing is extremely relaxing for me, it allows me to organize my ideas and thoughts and calm myself down. Somehow therapeutic, apart from the baking and cake assembly itself that is!

Coconut Passion Fruit Entremet

This coconut passion fruit entremet is the perfect dessert for a hot spring o summer day. The exotic fruits make this cake a feast for the taste buds!

Servings :1

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Ingredients

Coconut dacquoise:

2 egg whites
30 g white granulated sugar
0.5 g salt
2 g lime zest
30 g shredded coconut
30 g almond flour
60 g icing sugar (sifted)

Coconut croustillant:

60 g white chocolate (melted)
15 gl vegetable oil
30 g pailette feuilletine
30 g shredded coconut

Passion fruit cremeux:

80 g passion fruit juice
2 g gelatin + 12g cold water
50 g white granulated sugar
2 egg yolks
10 g cornstarch
60 g butter (softened)
5 g vanilla extract

Coconut mousse:

1 can coconut milk – approx 400g
10 g gelatin + 60g cold water
2 egg whites
120 g white granulated sugar
60 g water
8 g vanilla extract
150 g heavy cream (whipped to soft peaks)

Lime infused white chocolate ganache:

80 g heavy cream
2 g lime zest
1 g gelatin + 6g cold water
110 g white chocolate

Mirror glaze:

75 g water
150 g white sugar
150 g liquid glucose
12 g gelatin + 60ml cold water
100 g sweetened condensed milk
150 g white chocolate
15 g vegetable oil
Orange food coloring

Instructions

Coconut dacquoise:

Mix the shredded coconut, almond flour and sugar in a bowl.
In another bowl, mix the egg whites with a pinch of salt until stiff. Add the sugar and lime zest and continue mixing until fluffy and glossy.
Fold in the coconut mixture then spoon the batter in a pastry bag and pipe a small circle on a baking tray lined with parchment paper (20cm diameter).
Bake in the preheated oven at 350°F – 180°C for 15-18 minutes or until golden brown and crusty.
Place aside to cool down.

Coconut croustillant:

Combin the melted chocolate with the rest of the ingredients.
Spoon the mixture into an 18cm diameter cake ring and place in the freezer to set.

Passion fruit cremeux:

Bloom the gelatin in cold water.
Bring the passion fruit juice to the boiling point in a saucepan.
In the meantime, mix the egg yolks with sugar until pale. Add the cornstarch and mix well.
Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 82°C.
Remove from heat and stir in the gelatin.
Allow to cool down to 40°C then add the butter and mix well.
Pour the cremeux into an 18cm diameter cake ring and freeze for a few hours.

Coconut mousse:

Bloom the gelatin in cold water.
Heat up the milk just until warm then remove from heat and stir in the gelatin and vanilla.
When the milk is at room temperature, start making the meringue by boiling the sugar and water in a saucepan until it reached 118°C.
While the sugar syrup cooks, whip the whites until fluffy.
Pour the hot syrup over the whipped whites and continue mixing for a few more minutes until glossy and stiff.
To finish the mousse, fold the whipped cream into the coconut milk mixture then add the meringue.

Lime infused white chocolate ganache:

Bloom the gelatin in cold water.
Heat the cream in a saucepan until the boiling point.
Remove from heat and add the lime zest. Allow to infuse for 10 minutes then drain well.
Heat the cream once more then pour it over the chocolate in a bowl.
Mix well until smooth then add the melted gelatin.

Mirror glaze:

Bloom the gelatin in cold water.
Combine the water, sugar and glucose in a saucepan and bring them to 103°C.
Remove from heat and stir in the gelatin then pour in the condensed milk.
Pour this mixture over the white chocolate and allow to sit for 5 minutes.
Mix well with a spatula just until smooth then add the oil and food coloring and mix the glaze with an immersion blender, making sure not to incorporate too much air – air bubbles in the glaze are annoying and they take away the beauty of the glaze.
Allow the glaze to cool to 35-40°C before using.

To assemble the entremet:

Place the coconut dacquoise in a cake ring lined with acetate sheets.
Pour about 1/3 of the coconut mousse over the dacquoise and place the cake in the freezer for 15 minutes.
Remove the cake from the freezer, together with the cremeux and the croustillant.
Remove the cremeux and croustillant from their rings and place them over the coconut mousse.
Pour the remaining mousse into the cake ring and freeze for 1 hour at least.
After one hour the cake should look fairly set. Pour the final layer of ganache (it’s best to make the ganache before pouring it, but make sure it’s room temperature before using it).
Freeze the cake for a few hours, preferably overnight.
Remove the cake from its ring and place it on a cup or grill for glazing.
Carefully and evenly pour the glaze over the cake and allow it to drip off for a few minutes.
Transfer the cake on a platter and decorate as you wish.

Keyword Coconut, Mango, Passion fruit

Coconut Passion Fruit Entremet