----~ Season's Sweet ~---- (
January)
Tropical Entremet
Making entremets can often be a daring and scary process, involving a lot of elements and precision in the making. So my goal back when I first created this entremet was to have a pretty entremet, yet easy to assemble. And it is very easy to assemble. It's just a matter of stacking all the elements on top of each other, and even if you manage to do that wrong, you just stack them from the beginning again, it's a very forgiving desserts with a design meant to cover any bad spots.
As you can see compared to the last picture of this entry, this is a slightly revision, splitting the cake layers into two. It doesn't change much, still the same amount of ingredients just a more refined appearance in my opinion. If you want to stick with just one cake layer though, bake the cake in a small tray(but big enough to cut out 6 round cakes) and it'll give the cake a bit more height.
The combination of fresh juicy pineapple, bittersweet chocolate, and sweet and soft mango mousse is an explosion of flavours as it all melts in your mouth. You wont use all the chocolate mousse as it's difficult to make smaller batches, so just keep it in mind if you want to make more than 6 servings, you don't need to multiply the chocolate mousse as much.
~Recipe~
6 servings
Ingredients
6 slices of pineapple
Mango Mousse
150 g mango flesh
60 g sugar
3 sheets of gelatin
½ lemon
200 ml cream
Chocolate Spongecake
50 g sugar
30 g flour
7 g cocoa
Pinch of salt
2 eggs
20 ml warm cream
Chocolate Mousse
50 g 70% chocolate
100 ml cream
1 tbsp sugar
Directions
Mango Mousse
- Bloom the gelatin sheets in cold water for 15 minutes.
- Cut the mango into small pieces and blend with sugar. Pour into a large bowl. Set aside
- Whip the cream to soft peaks.
- Take the gelatin sheets out of the water and melt them together with lemon juice over a hot waterbath. Once melted, mix with the mango purée.
- Fold in 1/3 of the whipped cream, then gently fold the remaining whipped cream.
- Pour into the silicone mold and freeze for at least 4 hours or overnight.
Chocolate Spongecake
- Preheat the oven to 180°C. Prepare a cookie sheet with parchment paper and grease it..
- Beat the eggs, then gradually add the sugar. Continue beating till you reach soft ribbon stage (~5 minutes) .
- Take around 60 ml egg mixture and fold into the warm cream, then fold it all back into the whipped egg.
- Sift the dry ingredients into the eggs and fold gently. Pour on to the cookie sheet making sure that it covers an area large enough for 12 round cakes.
- Bake at 180°C for 10-12 minutes, or until the cake springs back when touched. Cool on wire rack.
- Use a 7 cm cookie cutter(it depends on the size of your silicone dome molds) to cut out 12 round cakes.
Chocolate Mousse
- Chop the chocolate fine and melt over a hot waterbath. Once melted, remove from the the bath to cool off slightly.
- Whip the cream and sugar into whipped cream.
- Pour the chocolate into the whipped cream while folding.
Assembly
- Place a round cake on a serving plate, fit the pineapple slice on top. Spoon chocolate mousse into the center of the pineapple slice and cover with the second layer of spongecake. Brush with some syrup which acts as a glue for the domes. Take out the mango domes from the freezer and place them firmly on top.
- Let them thaw in the refrigerator for 4 hours and decorate with freeze-dried pineapple or dyed coconut shreds.