A tropical treat for you this summer.
For the coconut crunchy, preheat oven to 160C. Mix butter, coconut, sugar in a stand mixer. Add flour and salt, (on low speed). Add feuilletine and mix. Roll the dough between two baking paper sheets (5-6 mm thick). Put in freezer for 40-60 min. Cut 10 discs. Put them in the flexipan. Bake for 12 min.
For the coconut lime dacquoise, preheat oven to 180°C. Whisk egg whites, egg white powder and half the sugar on medium speed in a stand mixer. Sift the dry ingredients in a mixing bowl (icing sugar, almond flour, salt, plain flour, coconut). Add the rest of the caster sugar when eggs are fluffy. When the whites reach medium peak, slow speed and add lime zest. Fold half of the dry ingredients, then add the rest. Spread the mix into a silicon mould. Bake for 14 minutes. Cool. Cut 20 discs.
For the exotic cremeux, combine puree in a saucepan (slow heat), add sugar and eggs until light simmer, stirring. When it’s starting to boil remove from stove and add gelatine, stirring. Add butter in two steps. Move the mixture into a jug and mix well with a stick blender. Cool to 45°C. Put mixture into 10 rings in a flexipat mat. Place one dacquoise disc on top and press down gently. Add small amount of exotic confit on the dacquoise and add baked coconut crunchy on top. Freeze until set.
For the glaze, in a saucepan bring water and mirror glaze to a simmer. Add the neutral glaze and bring to simmer. When it’s starting to boil, transfer to a bowl. Add food colouring. Mix and set aside to cool. Use when it’s 35-40C.
For the lime mousse, soften gelatine in water. Meanwhile whisk cream to soft peaks. Put in the fridge.
Whisk whites with sugar in a bowl over a pan of simmering water to 60°C whisk till you get medium peak. place 220g of mixture into a bowl. Add sugar and pectin.
Heat 1/2 lime juice to 40C. Add pectin and sugar mix. On stove till it will boil. Add rest of lime juice and gelatine
Cool it down to 28-30C (in ice bath). When it’s 28C mix it with the cream, then fold with meringue
Put in piping bag and put it on the bottom on the moulds.
For the assembly, place mousse half way in the moulds. Spread it up the sides. Add dacquoise layer. Add another layer of mousse. Place exotic cremeux into the moulds (coconut crunchy on level with the base of the mould). Place in freezer to set. Remove the cakes from moulds. Pour the glaze. Sprinkle with passionfruit powder and freeze dried mandarins
Mojito entremet, for the mint sponge, preheat the oven to 180°C. Blend for mint and oil in a mini chopper with stick blender. Pour the mint mix into a stand mixer and add eggs and sugar, and whisk to combine. Add milk slowly to the mint mixture. Add flour. Pour the batter into a tray and cook for 10-12 min. Remove it from the oven.
When it’s cold, cut small circles.
For the mojito cremeux, make the crème anglaise by putting the cream and vanilla in a pan over low heat. Soak the gelatine in cold water. In a separate bowl whisk the yolks. When the cream is simmering, pour 1/3 of it into the yolks and whisk it very well. Pour the yolk mixture into the pan with the cream and cook until you reach 82°C. Add gelatine into the hot cream, and mix very well.
Put chocolate in another bowl and strain the hot crème anglaise over the chocolate. Wait a few minutes until the chocolate is all melted. Using a stick blender, blend until smooth. Add mint and rum and blend until you get a nice smooth cream. Pour the cremeux in the moulds. Put it in the freezer for 1 hour.
For the lime mousse, soak the gelatine in cold water. Whisk cream in a stand mixer to soft peaks. Refrigerate.
Whisk whites with sugar in a bowl over a pan of simmering water. When it reaches 60C whisk till you get medium peak. Take 220g of this meringue. Add sugar and pectin. Heat ½ lime juice to 40C. Add pectin and sugar mix into the hot lime juice, and bring it to boil. Add rest of lime juice and gelatine. Cool it down to 28-30°C over a bowl of iced water. When it’s 28C mix it with the cream, then fold with meringue. Put in piping bag and put it on the bottom on the moulds.
To assemble, place lime mousse half way in the moulds. Spread it up the sides. Add the mojito cremeux on top of the mousse (with the dome facing down). Add another thin layer of lime mousse. Finally top it with the mint sponge. Using a spatula level the cream around the mint sponge. Place in freezer to set (min 1 hour).
Remove the cakes from moulds. Pour the glaze on top of it. Put desiccated coconut on the bottom of the entremets. And finally decorate it with fresh mint.
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