This entremets is a refreshing dessert with a soft coconut base topped with a smooth mango mousse. It takes a while to make because it consists of a mango/passion fruit insert and a glaze. This means there's a waiting period while the layers are stacked. But it's a melt-in-your-mouth, exotic dessert, perfect for ending a meal. The flourless dacquoise is made with egg whites, sugar, and shredded coconut. The mango mousse is made with mango puree, a little gelatin, and whipped cream. The insert contains mango puree and passion fruit, and the final glaze is made with mango puree set with agar-agar and white chocolate. After a few hours in the refrigerator, the texture becomes light and melts in your mouth. This dessert is best enjoyed chilled, decorated with mango cubes and coconut flakes. A perfect balance of fruitiness, sweetness, and lightness. I made this dessert in several stages to bring to a friend's house. I froze the entremets without any problems and took it out in the morning for the evening. I decorated it a little before taking it.
Ingredients
Coconut dacquoise
Mango passion fruit insert
Mango mousse
Mango mirror
Preparation
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For the Dax woman
Preheat the oven to 180 degrees.
Dry-roast the coconut in a pan for a few minutes until it browns, stirring regularly.
Mix together the toasted coconut, almond flour and sugar.
Whisk the egg whites with a mixer. As soon as they start to stiffen, add the sugar to stabilize them.
Gently mix the beaten egg whites with the powders using a wooden spoon or silicone spatula.
Spread the dacquoise onto parchment paper, in a pastry ring approximately 25 cm in diameter. If you want to ensure it doesn't stick, brush with a non-stick cooking spray.
Bake the dacquoise for about ten minutes, until golden brown. Set aside and retrieve the pastry ring for later (insert)
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For the mango-passion fruit insert
Blend the mango flesh and the inside of the passion fruits.
Mix the sugar and pectin.
Heat the mango/passion fruit puree, then add the pectin/sugar mixture. Bring to a boil while continuing to stir for about 30 seconds.
Pour the mango/passion fruit insert into the pastry ring, onto parchment paper. Let it cool, then freeze for at least 2 hours.
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For the mango mousse
Soften the gelatin sheets in a little cold water.
Blend the mangoes
Heat the mango puree, 20g of sugar, and lemon juice. Drain the gelatin and add it to the mango puree. Heat for a few minutes without boiling, until the gelatin is dissolved.
Whip the very cold cream into whipped cream.
Gently mix the mango puree with the whipped cream. Chill.
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Assembly
I used a springform pan (like the kind used for cheesecake) which I lined with plastic wrap. Alternatively, you can use a pastry ring, with plastic wrap on the bottom to hold the entremet in place and acetate strips on the sides. Place your dacquoise inside, pour in two-thirds of the mango mousse, add the mango/passion fruit insert, pressing it down slightly, and cover with the remaining mango mousse.
I made the dessert in advance and kept it in the freezer until I poured the mango glaze. Otherwise, chill it for several hours before pouring the glaze.
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For the mango mirror glaze
Blend the mango. Add the lemon juice and white chocolate. Heat gently until the chocolate is melted, then add the agar-agar. Bring to a boil for 2 minutes, then remove from the heat and let cool.
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Finishing the dessert
Pour the mirror glaze over the entremet and let it set for at least 3 hours in the refrigerator. If you had frozen the entremet, pour the glaze over it in the morning for the evening and leave the dessert in the refrigerator.
