Mango Kalamansi Entremet
This mango kalamansi entremet is gorgeous in terms of flavors, the right fit if you like exotic flavors!
Servings :1 cake
Ingredients
Coconut Joconde:
- 70 g ground almonds
- 70 g desiccated coconut
- 70 g powdered sugar
- 2 whole eggs
- 2 egg whites
- 1 pinch salt
- 20 g white sugar
- 20 g all-purpose flour
- 15 g butter (melted)
Coconut croustillant:
- 40 g white chocolate (melted)
- 10 ml vegetable oil
- 20 g desiccated coconut
- 20 g pailette feuilletine
Mango cremeux:
- 125 ml mango puree
- 3 egg yolks
- 30 g white sugar
- 2 g gelatin + 10ml cold water
- 80 g butter (softened)
Kalamansi mousse:
- 100 g white chocolate
- 80 ml kalamansi puree
- 3 g gelatin + 10ml water
- 200 ml heavy cream
Cream cheese mousse:
- 80 g white chocolate
- 100 g cream cheese (room temperature)
- 2 g gelatin + 10ml water
- 1 teaspoon vanilla extract
- 150 ml heavy cream (whipped)
Kalamansi glaze:
- 45 ml kalamansi puree
- 100 g white sugar
- 100 g glucose syrup
- 8 g gelatin + 45ml water
- 75 ml sweetened condensed milk
- 100 g white chocolate
- 1 drop orange food coloring
Instructions
Coconut Joconde:
- Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
- 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.
- Fold the meringue into the almond and egg mixture, alternating it with flour.
- Drizzle in the melted butter and mix gently.
- 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:
- Bloom the gelatin in cold water.
- 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.
- 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.
- Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
- Remove from heat and stir in the gelatin.
- Allow to cool down to 40°C then add the butter, mixing well to incorporate it.
- Pour the cremeux into small round silicone molds and freeze.
Coconut croustillant:
- Combine all the ingredients in a bowl.
- Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
- Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm Ø.
Kalamansi mousse:
- Bloom the gelatin in cold water for 10 minutes.
- Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
- Pour the hot puree over the chocolate and mix well.
- Allow to cool down then fold in the cream.
Cream cheese mousse:
- Bloom the gelatin in cold water.
- Melt the chocolate and allow it to cool down then mix it with the cream cheese.
- Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
- Fold in the whipped cream.
Kalamansi glaze:
- Bloom the gelatin in cold water.
- Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103°C.
- Remove from heat and stir in the gelatin.
- Add the condensed milk then pour the mixture over the chocolate.
- Mix well with a hand blender until smooth and shiny.
- Add the food coloring and combine well.
- Use at 32C.
To assemble the cake:
- Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.
- Pour the cream cheese mousse over the cake and freeze for 10 minutes.
- Continue with a layer of coconut croustillant, followed by the mango cremeux.
- Pour the kalamansi mousse on top and freeze for at least 4 hours.
- When done, remove from the ring and place on a cooling rack.
- Pour the glaze over the cake evenly.
- Allow it to drip off then place on a platter.
- Decorate with isomalt shards.