Dare to get out of your comfort zone…
That’s what you do when you want to celebrate a special occasion: birthday, communion, baptism, Christmas, Easter and many more!
Today that’s the challenge I’m giving you in order to be ready for the end of the year celabrations.
Here is my mango and passion fruit entremet.
This recipe is a bit more demanding than the recipes already on the blog. I said demanding not difficult…
Indeed, each preparation taken separately doesn’t require incredible pastry skills! You can make them!! But you will need to be organized for sure.
This mango and passion fruit entremet is made with 4 different preparations: a passion fruit jelly, a mango mousse, a praline biscuit and a mirror glaze.
Here are my recommendations:
2 days before eating the mango and passion fruit entremet, make the passion fruit jelly and freeze it.
1 day before eating the entremet, make the mango mousse that you will freeze too, once you will have put the frozen passion fruit jelly in the center (as shown on the pics above).
On D day, make the praline biscuit and mirror glaze at least 5 hours before eating. You will spread the mirror glaze on the frozen mousse, then put the mousse on the biscuit and put the whole thing back in the fridge for a slow defrost.
Also let me strongly suggest to make your own praline paste, that you can prepare a few days before using it, you can keep it weeks and weeks at room temperature.
You get it, the recipe itself isn’t that hard, it’s just a long run.
This recipe can be made in individual portions of course. In such case, you will be able to make 8-10 desserts with Silikomart molds.
For decoration, I like to put meringues and pieces of passion fruit. But it’s not mandatory…
The main useful utensils:
A sauce pan with thick bottom (Affinity by De Buyer for me),
A food processor with whisk,
A hand mixer,
A food thermometer (less than 10 euros at the supermarket),
A 26 cm diameter mold for the mousse,
A 18 cm silicon mold for the jelly,
A pastry grid
And a spatula.
You can do it now!
The recipe, Chef!
My Mango and Passion Fruit Entremet
- 6 passion fruits (180 g passion fruit pulp) (for the sauce)
- 1/2 lemon (for the sauce)
- 50 g sugar (for the sauce)
- 2 tablespoons honey (for the sauce)
- 1/4 teaspoon ground ginger (for the sauce)
- 4 g gelatine sheets (for the sauce)
- 500 g peeled mango (1 mango and a half) (for the mousse)
- 40 g egg whites (for the mousse)
- 220 g cream (30% fat) (for the mousse)
- 70 g sugar (for the mousse)
- 35 g water (for the mousse)
- 10 g gelatine sheets (for the mousse)
- 90 g praline
- 65 g flour (for the crumble)
- 65 g almond powder (for the crumble)
- 65 g sugar (for the crumble)
- 65 g cold butter (for the crumble)
- 1 teaspoon baking powder (3-4 g) (for the crumble)
- 2 pinches of flower salt (for the crumble)
- 85 g crispy crepes (for the biscuit)
- 30 g butter (for the biscuit)
- 120 g water (for the glazing)
- 145 g sugar (for the glazing)
- Yellow or orange coloring powder (for the glazing)
- 8 g sheets of gelatine (for the glazing)
- 100 g liquid cream 30% fat (for the glazing)
Make the passion fruit sauce.
Place the 4 g gelatine sheets into cold water.
Squeeze the lemon. Remove the passion fruit pulp.
If you have a Thermomix, put the passion fruit pulp, the lemon juice, the sugar, honey and ginger in the bowl for 6 minutes, speed 5 at 80 degrees.
Then go to step 8.
If you don't have a Thermomix, put all the ingredients in a pan.
Cook gently for 8 minutes with a lid on your pan.
Mix your sauce.
Sift the sauce to take away the seeds. Add the gelatine sheets and mix.
Pour into your mold, let it cool down and freeze.
Make the mango mousse.
Place the 10 g gelatine sheets into cold water.
Mix the mango pulp to get a smooth texture.
Heat a third of the pulp.
When it's hot, add the gelatine sheets.
Mix with the rest of the mango pulp. Set aside in your fridge.
Heat the water and sugar.
In the meantime whip the egg whites.
When the sugar and water get to 118 degres (you should see little bubbles all over the surface), pour it on the egg whites and keep whipping.
Continue until it gets at room temperature.
Add to the mango mixture in 3 times with a spatula.
Set aside in the fridge.
Whip the cream into firm chantilly (don't add sugar).
Add this chantilly cream to the mango mixture in 3 times, gently with a spatula.
Pour into the mold, place the frozen passion fruit sauce in the center and place back in your freezer for a whole night.
Prepare the crumble.
Preheat your oven at 150-160 degrees.
Mix the flour, sugar, almond powder, baking powder and flower salt in a bowl.
Add the cold butter and mix (it's easier with your fingers).
Spread the crumble pastry on your baking mat.
Bake for 30 minutes (your crumble should be golden).
Let cool down.
Prepare the biscuit.
Pour the crumble in a bowl. Add 90 g of praline paste and mix. Then add the crumbled crispy crepes dentelles and melted butter. You will get a sticky mixture.
Place it in your pastry ring or mold. Press in order to have a compact and leveled surface.
Set aside in your fridge for at least 2 hours.
Prepare the glazing.
Place the sheets of gelatine in a bowl with cold water.
Pour the water, sugar, coloring powder and cream in a sauce pan. Heat until it boils whilst whisking.
Remove from the heat, sift and add the gelatine sheets. Mix.
Place a cling film on the surface of the glazing and let cool down (you will use it with a temperature of 30 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the glazing.
Make the final mounting (this is it!!).
Remove the pastry ring from the biscuit.
Get your mousse out of the freezer and place it on a grid. Below the grid, put a plate below.
Pour at once the icing (with temperature between 30 and 32 degrees maximum) on the frozen mousse.
Leave to rest 2-3 minutes and place the mousse on the biscuit.
Decorate as you like and set aside in your fridge until serving (3 hours at least so that the mousse can defrost).