Mango Coconut Entremet

Nina Baker (IG: @ninabakingshenanigans), Pleasanton, CA; Photo by Nina Baker

For the Coconut Sponge:
34g butter
66g sugar
1 egg white
24g greek yogurt
1/2 tsp. vanilla extract
1/8 tsp. coconut extract (optional)
48g coconut milk
5g shredded coconut
55g cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Method for the Coconut Sponge:
1. Preheat oven to 350°F, line a baking sheet with parchment paper. Set out all ingredients to come to room temperature.
2. Whisk cake flour, baking powder, baking soda, and salt together in a bowl until uniformly mixed.
3. Beat butter and sugar together smooth and creamy, for this scaled down recipe you can use a hand whisk or hand mixer.
4. Beat in the egg white until combined, then add yogurt and extracts, mix well.
5. Add the dry ingredients and mix on low speed/gently until just combined, then fold in shredded coconut.
6. Pour batter onto sheet pan (it’s quite thick), then use a spatula to spread out evenly, you’re aiming for just over 1/4″ thickness.
7. Bake for 10-12 minutes, until just done and starting to turn golden on the edges. The top will start looking a bit more dull and a toothpick will come out clean.
8. Let cake cool on the pan for a few minutes, then remove parchment and place on a rack to cool completely before cutting.
For the Orange Passion Fruit Gelee:
30g The Perfect Purée Orange Zest, thawed
30 g The Perfect Purée Passion Fruit Concentrate, thawed
60g sugar
105g water
215g orange juice
3 1/2 sheets of gelatin
Method for the Orange Passion Fruit Gelee:
1. Heat sugar and water to a boil.
2. Place gelatin sheets in a bowl of cold water until soft and pliable (this step is called blooming the gelatin).
3. Add orange zest, orange juice and passion fruit to the simple syrup.
4. Pull gelatin sheets from water and gently squeeze out any excess water, then add to the warm fruit mix and stir gently until dissolved.
5. Pour into a plastic lined or very lightly oiled pan (a quarter sheet pan works well for this amount) and chill in the fridge to set. Aim for 1/4″ thickness or a bit less, I had a bit of excess which I let set in a glass and it made for a great gelatin snack on its own.
For the Mango Mousse:
153g mango (roughly one medium very ripe mango, peeled and chopped)
20g sugar
1 packet of gelatin (equivalent to 3 sheets)
140g heavy whipping cream
Method for the Mango Mousse:
1. Puree and pass mango through fine mesh/sieve – this yielded about 1 cup of puree, if your fruit is very fibrous and you lose a lot to straining use a bit more fruit.
2. Bloom gelatin in water.
3. Warm up mango in a small saucepan, remove from heat before it simmers and melt bloomed gelatin in it. Let cool for 15-20 minutes.
4. Whip cream to soft peaks, then add sugar and continue whipping to medium-stiff peaks.
5. Gently fold cooled mango puree into whipping cream until no streaks remain.
For the Vanilla Sable Cookies:
20g powdered sugar
46g flour
12g corn starch
Small pinch of salt
1/4 tsp. vanilla paste (you can use jarred or scraped from 1/4 vanilla pod)
32g butter, room temp
12g egg (whisk a whole egg, then measure out 12g, which is about 1/4)
Method for the Vanilla Sable Cookies:
1. Combine powdered sugar, flour, corn starch and salt in a bowl.
2. Add the butter and vanilla paste/seeds and mix with your hands or a small spatula until the ingredients are well combined.
3. Add the egg and mix until the dough is smooth and the egg is fully incorporated. Do not overmix.
4. Wrap dough in a piece of plastic wrap and gently press into a disc. Place in fridge until firmed up, a minimum of 30 minutes.
5. Preheat oven to 350F and place a sheet of parchment on a sheet pan.
6. Roll out dough between two pieces of parchment. Add a bit of flour on both sides of the dough to ensure it doesn’t stick until very thin, about 1/8″. Cut out shapes that are slightly larger than your planned forms. If they are too soft to lift, place rolled out dough in the fridge a few more minutes to firm up again before transferring to baking sheet.
7. Bake in the oven for 12-15 minutes or until golden brown and set.
8. Let sit for a few minutes to cool slightly in the pan, then place on rack and let cool completely. This can be used the same day or stored at room temperature loosely covered for a couple of days until ready to use.
For the Ruby Chocolate Glaze:
100g ruby chocolate, chopped small
1 packet of gelatin (or 3 sheets)
40g milk
Method for the Ruby Chocolate Glaze:
1. Bloom gelatin in 40 ml of water (if using sheets, fill a bowl with cold water, then squeeze out excess before adding to milk).
2. Bring milk to a simmer in a small saucepan, then add bloomed gelatin, mix and immediately remove from heat.
3. Pour over chopped chocolate, then let sit a couple of minutes to heat through.
4. Mix gently to melt chocolate and get a uniformly smooth mixture. If mixing doesn’t quite get you there, an immersion blender can do the trick, but make sure to tap a few times to pop any air bubbles that it forms.
5. Let mixture cool to ~90F before using. If it gets too cool before use or between cakelets, you can microwave in 15-20 second increments to warm back up.
1. Spoon mousse into 6 silicone molds immediately after folding so the gelatin doesn’t set in the bowl. Leave 1/4″-1/2″ from the top.
2. Cut out circles from the set gelee (close shapes are ok too, I used hexagons as well) about 1/2″ smaller than the size of the forms and center on top of the mousse.
3. Repeat with the coconut sponge and place on top of the gelee, then press into mousse until level with the edge of the form.
4. Add a bit more mousse around the edges of the inserts if needed, then smooth with an offset spatula to fill any gaps and remove any excess over the top of the mold.
5. Freeze until set, a few hours or overnight.
6. Remove from freezer when set and the glaze is near 90F and ready to use.
7. One by one, unmold mousse forms and place on a rack over a tray or plate to catch excess glaze. Pour glaze evenly and slowly on top and around the edges to cover uniformly, then let it set for a few seconds before transferring to one of the sable cookies.
8. Repeat with remaining cakelets. Glaze in the catching plate or tray can be rewarmed and reused to cover the remaining desserts.
9. Serve immediately or store in the fridge for up to 2-3 days.