{Mango Kalamansi Entremet}

This mango kalamansi entremet tastes just as good as it looks! The mango cremeux, kalamansi mousse, dacquoise and kalamansi glaze are a match made in heaven.

{Mango Kalamansi Entremet}

Coconut Joconde:
  1. 70g ground almonds
  2. 70g desiccated coconut
  3. 70g powdered sugar
  4. 2 whole eggs
  5. 2 egg whites
  6. 1 pinch salt
  7. 20g white sugar
  8. 20g all-purpose flour
  9. 15g butter, melted

Coconut croustillant:
  1. 40g white chocolate, melted
  2. 10ml vegetable oil
  3. 20g desiccated coconut
  4. 20g pailette feuilletine

Mango cremeux:
  1. 125ml mango puree
  2. 3 egg yolks
  3. 30g white sugar
  4. 2g gelatin + 10ml cold water
  5. 80g butter, softened

Kalamansi mousse:
  1. 100g white chocolate
  2. 80ml kalamansi puree
  3. 3g gelatin + 10ml water
  4. 200ml heavy cream

Cream cheese mousse:
  1. 80g white chocolate
  2. 100g cream cheese, room temperature
  3. 2g gelatin + 10ml water
  4. 1 teaspoon vanilla extract
  5. 150ml heavy cream, whipped

Kalamansi glaze:
  1. 45ml kalamansi puree
  2. 100g white sugar
  3. 100g glucose syrup
  4. 8g gelatin + 45ml water
  5. 75ml sweetened condensed milk
  6. 100g white chocolate
  7. 1 drop orange food coloring

Coconut Joconde:
  • Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
  • Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
  • Fold the meringue into the almond and egg mixture, alternating it with flour.
  • Drizzle in the melted butter and mix gently.
  • Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.