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Exotic Fruit & Raspberry Entremets
Serves : 6
Time: 3 hours (+ start 48 hours before serving)
Difficulty:
Published on :
18 May 2016
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Ingredients for 6:
- For the coconut biscuit: (make two days before)
- 60g icing sugar
- 45g almond powder
- 35g grated coconut
- 35g flour type 45
- 55g egg whites
- 40g whipping cream
- 135g egg whites
- 75g castor sugar
- For the pineapple marmalade: (make two days before)
- 1 fresh pineapple
- 30g castor sugar
- 20g orange juice
- 1/2 vanilla pod
- Zest of half a lime
- 2.5g pectin NH
- 2g castor sugar
- 30g coconut milk
- For the exotic fruit crémeux: (make two days before)
- 120g Capfruit passion fruit purée
- 30g mango
- 30g banana
- 80g egg yolks
- 100g whole eggs
- 90g castor sugar
- 90g unsalted butter
- 7g gelatin mass (see Chef's tip at the end of the recipe)
- For the raspberry mousse: (make two days before)
- 250g Capfruit raspberry purée
- 50g castor sugar
- 4 gelatine sheets (8 g)
- 250g whipping cream
- 6 fresh raspberries
- For the pineapple mousse: (make the day before)
- 375g Capfruit pineapple purée
- 75g castor sugar
- 6 gelatine sheets (12g)
- 375g whipping cream
- For the red icing:
- 50g water
- 100g sugar
- 100g glucose syrup
- 65g condensed milk, unsweetened
- 100g Zéphyr white chocolate couverture
- 8g powder gelatin
- 36g water (for the gelatine)
- Water-soluble tomato red colouring
- For the finish:
- 1 Velvet pearl white spray
- Utensils:
- Kitchenaid K45 stand mixer - Whole set
- Flexipan Entremets Non-Stick Baking Mat - 33.5 x 33.5 x ht 1.6cm
- Stainless Steel Cranked Spatula - Blade 31cm
- Microplane® Classic Zester Grater - Black
- Silpat® Non-Stick Baking Mat - 40 x 30cm
- Bamix Professional Hand Blender - Gastro 200 - Color
- Comfort Disposable Piping Bags - 59cm (x 10)
- Heart & Pillow Silicone Mould Kit - 10 x 10cm
- Carving Fork
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Method for Exotic Fruit & Raspberry Entremets:
1
Before starting this Exotic Fruit & Raspberry Entremets recipe, make sure you have organised the necessary ingredients for the coconut biscuit.
2
For the coconut biscuit: Place the icing sugar and grated coconut in a mixing bowl.
3
Add the flour...
4
... almond powder...
5
... whipping cream.
6
... 55 grams of egg whites...
7
... and combine with a spatula...
8
... until homogeneous.
9
Pour 135 grams of egg whites in the stand mixer recipient.
10
Start beating...
11
... until foamy.
12
Add the castor sugar...
13
... and beat until stiff. They should have a very creamy consistency.
14
Add half of the egg whites to the preparation.
15
Combine well with a whisk.
16
Add the remaining meringue...
17
... and combine gently with a rubber spatula.
18
Pour the preparation on a Flexipan Entremets baking mat (33.5 x 33.5 cm)...
19
... and spread into a regular layer using a cranked spatula.
20
Bake in a fan-assisted oven at 200°C (gas 6)...
21
... for 10 minutes.
22
When cooked, remove from the oven and let cool.
23
For the pineapple marmalade: Organise the necessary ingredients.
24
Peel the pineapple with a serrated knife. Make sure to remove the "eyes" with a paring knife.
25
Slice the pineapple vertically to a thickness of about 5 mm. Discard the core.
26
Cut the pineapple slices into sticks...
27
... then cut the sticks into small cubes.
28
You will need 350 grams of pineapple cubes to make the pineapple marmalade.
29
Tip the castor sugar in a non-stick frying pan.
30
Heat the pan to make a caramel, without adding any water.
31
When you obtain a brown caramel...
32
...deglaze with orange juice and vanilla seeds.
33
Reduce a little...
34
... and add the pineapple cubes...
35
... and cook for 5 or 10 minutes over medium heat.
36
In the meantime, combine the pectin NH powder and castor sugar together.
37
When the pineapple marmalade is caramelized...
38
... add the pectin and sugar mix.
39
Combine well and cook for a further 2 minutes.
40
Add the coconut milk...
41
Pour the marmalade on a Microplane Classic grater.
42
Pour the marmalade on a Silpat baking mat...
43
... and spread to a thickness of 0.5 cm...
44
... in the shape of a rectangle.
45
Cover with cling film and store in the freezer.
46
For the exotic fruit crémeux: Organise the necessary ingredients.
47
Pour the passion fruit purée into a bowl.
48
Add banana, cut into slices...
49
... and the mango cubes.
50
Transfer into a mixer...
51
... and process finely.
52
Transfer the fruit purée in a saucepan...
53
... and bring to a boil.
54
In a separate bowl, place the whole eggs and egg yolks. Add the castor sugar.
55
Blanch the ingredients with a whisk. Add the hot fruit purée...
56
... and combine with a whisk.
57
Transfer the preparation into the recipient used to cook the fruit purée...
58
... and cook over medium heat...
59
... until thick. Make sure you stir constantly while cooking.
60
Add the gelatin mass (gelatin powder hydrated with 5 times its volume in water). Combine well.
61
Pour the preparation in a deep recipient.
62
Mix with a Bamix hand blender.
63
Add the butter to the hot cream...
64
... and mix until completely incorporated.
65
Reserve in the fridge.
66
For the raspberry mousse: Organise the necessary ingredients.
67
Steep the gelatine sheets in cold water.
68
Place the whipping cream in the stand mixer recipient. The cream should have 35% fat content.
69
Beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
70
Pour the raspberry purée in a saucepan.
71
Add the castor sugar, then bring to a boil.
72
Strain the gelatine with your hand to extract as much water as possible. Add to the hot purée...
73
... and combine until the gelatine has dissolved completely.
74
Transfer the raspberry purée into a large baking sheet with raised edges so it cools down faster.
75
The purée should take a few minutes to cool down. (It should not jellify.) Transfer into a deep recipient.
76
Add the whipped cream...
77
... and combine well with a rubber spatula.
78
Transfer the preparation into a piping bag and fill halfway up 6 heart cavities from the Silikomart heart and pillow silicone mould kit.
79
Bury a fresh raspberry in each cavity.
80
Cover the raspberries with raspberry mousse and fill completely.
81
Even the surface with a cranked metallic spatula.
82
Cover the surface with cling film and store in the freezer.
83
Assembling the cake (1st part): Remove the frozen peach marmalade from the freezer and remove the cling film.
84
Place the exotic fruit crémeux over the peach marmalade...
85
...and spread over the whole surface to a thickness of 0.5 cm.
86
Cover with cling film and place in the freezer overnight.
87
The following day: Remove the rectangle from the freezer and remove the cling film.
88
Cut the rectangle into squares (7 x 7 cm). You will need a total of 6 squares. Reserve in the freezer.
89
Remove the coconut biscuit from the freezer. Gently release it from the silicone mat on your worktop surface.
90
Cut the coconut biscuit into squares (7 x 7 cm).
91
You will need a total of 12 squares.
92
Remove the 6 peach squares from the freezer...
93
... and place a coconut biscuit square on top of each. Press gently to make it stick.
94
For the pineapple mousse: Organise the necessary ingredients.
95
Steep the gelatine sheets in cold water.
96
Place the whipping cream in the stand mixer recipient. The cream should have 35% fat content. Beat the whipping cream until you obtain a whipped cream. Reserve in the fridge.
97
Pour the pineapple purée in a saucepan.
98
Add the castor sugar...
99
... and bring to a boil.
100
Strain the gelatine by squeezing in your hand to extract as much water as possible.
101
Add to the hot purée...
102
... and combine well until the gelatin is completely dissolved.
103
Transfer the pineapple purée into a large baking sheet with raised edges so it cools down faster. The purée should take a few minutes to cool down. (It should not jellify.) Transfer into a deep recipient.
104
Add one third of the whipped cream...
105
... and combine well with a whisk. Add the rest of the whipped cream...
106
... and fold gently with a rubber spatula. The pineapple mousse is now ready.
107
Transfer the preparation into a piping bag. Fill the bottom of 6 pillow moulds.
108
Arrange a 3-layer square (peach marmalade/exotic fruit crémeux/coconut biscuit) over the pineapple mousse.
109
Repeat the operation with all 6 pillow moulds.
110
Cover with pineapple mousse and fill the cavities completely.
111
Repeat the operation with all 6 pillow moulds.
112
Even the surface with a cranked metallic spatula.
113
Place a coconut biscuit square on top.
114
Even the edges with a metallic spatula.
115
Cover with cling film and place in the freezer overnight.
116
The following day: Organise all the necessary ingredients for the red icing.
117
Hydrate the gelatine with 36 grams of water.
118
Pour the water and sugar in a saucepan.
119
Add the glucose syrup. (It can be melted in the microwave for a few seconds to give it a liquid consistency that will be easier to work.)
120
Heat the preparation until the temperature reaches 103°C. This should not take long at all. Basically, the temperature is right when you reach a gentle boil.
121
Pour the unsweetened condensed milk and white chocolate pistoles in a separate recipient.
122
When the syrup is at 103°C...
123
... pour over the condensed milk and white chocolate...
124
... and combine with a whisk.
125
Add the rehydrated gelatine last. It will melt quickly in the warm icing.
126
Add some tomato red colouring powder with the tip of a knife...
127
... and mix with a hand blender. Colouring powders are very effective. I recommend working with very small quantities, then adjust the colour by adding more powder if needed. Set aside to cool.
128
Remove the raspberry hearts from the freezer and remove the cling film.
129
Arrange the hearts on a rack placed on top of a deep tray, then coat with the red icing (it should have a temperature of 28/30°C). Reserve in the fridge.
130
Remove the pillow moulds from the freezer. Remove the cling film.
131
Gently release the shapes from the moulds. At this stage, the pillow shapes should be completely frozen.
132
Gently lift the silicone mould...
133
... and arrange one pillow on a baking sheet.
134
Coat the pillow cake with white velvet pearl spray. Make sure you follow the instructions on the bottle.
135
Take the raspberry hearts out of the fridge. I recommend using a kitchen fork to lift the heart shapes carefully without damaging them.
136
Gently place one raspberry heart in the appropriate cavity on a pillow cake.
137
Repeat the same operation with the remaining cakes. Your raspberry and exotic fruit cakes are now finished. Let them defrost slowly in the fridge for at least 4 hours before serving.
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Thank you chef Philippe.
You are a genious