These entremets are fresh and perfect for summer. They don’t contain a lot of sugar, most comes from the natural sugars of the pineapple. The white chocolate glaze add some extra sweetness, but if you want a healthier option substitute neutral glaze for the white chocolate one.
All of the components have been described briefly here, but you can look up their separate recipes for a more detailed instruction, for instance on what is meant with the bain marie and ribbon stage for the genoese.
For the coconut cake:
- 2 large eggs
- 35gr sugar
- 30gr flour
- 30gr dessicated coconut
For the pineapple:
- 1 pineapple
- 1.5 tbs pectin powder
For the concentrated passionfruit:
- 6 passionfruits
For the coconut mousse:
- 300gr full fat coconut milk
- 5 sheets of gelatin
- 200gr heavy cream
- 40gr sugar
For the white chocolate glaze:
- 50gr heavy cream
- 100gr milk
- 50gr glucose syrup
- 150gr white chocolate
- 2 sheets of gelatin
For the base cookies (sablée):
- 100gr flour
- 80gr cold butter in small cubes
- 40gr white muscovado sugar or icing sugar
- pinch of salt
- 1 egg yolk
- 1 tsp cold water (if required)
Makes 12 individual cakes
Make the coconut cake:
Beat the eggs in a bain marie to ribbon stage. Take the eggs off the flame.
Combine the sugar, flour and coconut. Fold it into the eggs gently, taking care not to beat out the air.
Pour in a baking tray which is lined with baking paper. It will become a very shallow cake.
Bake on 180°C for 10 minutes.
Make the pineapple jelly:
Cut the pineapple in small pieces. Place the pineapple in a sauce pan and heat until the pineapple is submerged in its own liquids. This takes about 8 minutes on a high flame. After a few minutes, take half a cup out of the pan.
Dissolve the pectin in a tablespoon of the cooled pineapple juice. Keep adding small amounts to make a paste.
Add the pectin, then boil until thick. Two minutes should do.
Pour in a 20cm cake tin lined with clingfilm. Leave to cool.
Concentrate the passionfruit juice:
Halve the passionfruits, scoop out the seeds. Blitz the juice with seeds in a blender at short pulses. You don’t want to pulverise the seeds but tear the juice from the seeds. Push the juice through a sieve.
In a small sauce pan, boil the juice until it’s very thick and sticky. It needs to hold it’s shape somewhat when piped and not run flat.
Make the coconut mousse after all previous components have been made and cooled:
Soak the galtin sheets in cold water for 5 minutes. Take half a cup of the coconut milk and heat it until almost boiling. Squeeze out the gelatin and stir this into the hot coconut milk.
Beat the heavy cream and sugar together until soft peaks form. Mix the gelatin coconut milk with the remaining coconut milk. Stir well and then fold it in with the whipped cream. Use immediately before it sets.
Combine it all:
Scoop the moulds – I use individual 6.5cm round moulds, silicone for easy unmoulding – half full with the mousse.
Add a good tablespoon of the pineapple to the mousse – approximately 6cm rounds, but the jelly won’t hold its shape during cutting or transporting which is fine. Top with some passionfruit juice, making sure you have enough for decoration on top. Cut 6cm discs from the coconut cake. Place this on the passionfruit and push down slightly. Fill the remainder of the moulds with coconut mousse.
Freeze until set, 3 hours should do.
Make the glaze:
Combine the cream, milk and glucose in a sauce pan. Bring to a rolling boil. Place the white chocolate chips in a bowl. Pour the milk over the chocolate. Stir well or use a stick blender to dissolve the chocolate.
Soak the gelatin in cold water for 5 minutes. Squeeze the gelatin and stir this into the chocolate glaze.
Leave to cool to 35°C before using.
Make the cookies:
Cream together the butter, sugar and salt with a mixer until small lumps remain. Add the egg yolk and stir with a wooden spoon to combine. Add the flour and briefly knead it into a combined dough. If required, add a little cold water.
Place the dough in a bowl, cover with cling film and place in the fridge for 30 minutes.
Roll on a floured work surface to 3-4mm thick. Cut out 7.5cm rounds. Place on baking paper on a baking tray and set it in the fridge for 15 minutes. Brush with egg wash.
Bake on 170°C for 8 minutes or until lightly browned. Leave to cool on a wire rack. Don’t taste, however simple they may seem, they’re addictive!
Finish the entremets:
Pop the frozen mousse out of their moulds. Place them on a wire rack.
Pour the cooled glaze over the domes.
With two palette knives, slice away the domes from the rack and place them on the cookie bases. Decorate with the remaining passionfruit concentrate. First check if the concentrate holds its shape, you don’t want to ruin the pretty domes you created.