Today, I wanted sunshine, freshness… So I went for an Entremet (Mousse Cake) with exotic fruits.
It is composed of a tangy Passion Fruit Mousse, a Mango and Passion Fruit Compote made with a beautiful fresh mango. I wanted us to find pieces of mango, and all this on a Coconut/Almond Financier sponge with the zest of a lime to bring some “pep”.
It was made with the Saturn mold from Silikomart, as well as the mini truffle and quenelle molds also from Silikomart for the decoration.
For a 20 cm Saturn mold or a 20 cm (or even 22 cm) pastry ring because I had some mousse left over. So I made 2 cups for the evening dessert.
Ingredients:
Mirror Glaze:
150 g glucose
150 g sugar
75 g water
150 g white couverture chocolate
100 g unsweetened condensed milk
5 sheets of gelatin (i.e., 10 g)
OR
10 g gelatin powder + 60 g hydration water
Yellow and orange coloring
Mango Passion Fruit Compote:
1 beautiful ripe mango
10 g butter
100 g passion fruit puree
30 g caster sugar (for me 25 g because my mango was very sweet)
8 g caster sugar + 4 g pectin NH
Coconut Lime Financier:
70 g butter
20 g grated coconut
20 g almond powder
2 egg whites (approx. 60 g)
75 g icing sugar
25 g flour
Zest of one lime
Passion Fruit Mousse:
320 g passion fruit puree
40 g caster sugar
40 cl whole cream (30% fat minimum)
5 sheets of gelatin (10 g)
Directions:
Mirror Glaze: to be made the day before
Refer to a standard mirror glaze recipe using the ingredients listed above (cook sugar, glucose, and water to 103°C, pour over condensed milk and chocolate, add gelatin and coloring, then blend).
Mango Passion Fruit Compote:
Peel your mango and cut it into a brunoise (small cubes).
Put the butter in a saucepan and melt it. Add the mango brunoise.
Then pour the sugar (30 g) in 3 times and compote until it becomes meltingly soft. Cover your saucepan to speed up cooking if necessary. It is important that your mango is well cooked (melting).
After cooking, pour in the passion fruit puree (see photo), heat it up.
Mix the sugar (8 g) with the pectin and add it all at once to the compote. Bring to a gentle boil for 2 minutes, mixing well.
Pour immediately into your insert mold, let cool, and place in the freezer for a minimum of 6 hours or preferably overnight.
Coconut Lime Financier:
Put all the powders in a bowl: flour, sugar, almond powder, coconut, and mix.
In parallel, melt the butter until it takes on a hazelnut color (brown butter).
Pour your egg whites (unwhipped) over the powders and mix. I always use my little magic spoon which is really very practical.
Pour the warm butter through a sieve (chinois) onto the preparation. Zest 1 lime to bring a little bit of pep and mix.
So on my side, I tweaked it for the mold. I took my Saturn mold and placed an 18 cm ring in it, so as not to have to cut the biscuit afterwards.
If your mold or ring is 20 cm, you need an 18 cm biscuit because it is incorporated into the mousse at the end during assembly.
Bake in a preheated oven at 190°C for 15/20 minutes depending on the oven.
Passion Fruit Mousse:
Put your bowl and your whisk in the freezer for one hour and 20 minutes for the cream.
Soak your gelatin sheets in a small bowl. Never put the 5 sheets at once! Always put them 1 by 1 in the water. Do this for 20 minutes.
Pour the passion fruit puree and the sugar into a saucepan and heat.
Attention! I put 40 g of caster sugar but if you want it sweeter you can add 10 g, so 50 g in total… It’s just a matter of taste.
As soon as it starts to boil, stop the heat and add your well-squeezed gelatin. Mix.
Let the temperature drop so as not to deflate your whipped cream.
Whip your cream into whipped cream but not too firm.
Put your passion fruit puree in a large bowl, incorporate a large spoonful of whipped cream, and mix vigorously.
Continue to incorporate the cream but this time mixing gently with a spatula.
Put immediately in a piping bag without a nozzle, and pour a part into your mold or ring.
If you opt for the ring, just film it well and place it already on a tray to handle it better.
Retrieve the insert (compote), place it on the mousse exerting slight pressure, to make the mousse rise on the sides.
Add a little more mousse and smooth with a spatula.
Finish with the biscuit, fill the surroundings with mousse, and smooth as well.
As you can see in the photo, I piped some mousse into mini truffle molds for my decoration.
Cover your mold with cling film and put it in the freezer for 24 hours or overnight.
If you have any mousse left, either put it in cups to enjoy the same day or in small molds that will also go in the freezer and will be used for another dessert.
On D-Day, reheat your glaze, no more than 40°C.
Wait for the temperature to drop back between 30 / 35°C and pour over the frozen entremet.
Place back in the refrigerator counting 5 to 6 hours for defrosting.
For the rim of the entremet, it is a chocolate band/collar, but you can finish with coconut too or pearls…
Final Touch & Tasting Tips
This Exotic Fruit Entremet brings a burst of tropical sunshine to your table, combining the tangy passion fruit with the sweetness of fresh mango chunks. The coconut financier base adds a delightful texture that complements the smooth mousse perfectly. Whether you use the Silikomart Saturn mold or a classic pastry ring, the result is a professional-looking French pastry that will impress your guests. Remember to let it thaw slowly in the fridge to preserve the glossy finish of the mirror glaze. Enjoy this refreshing and gourmet dessert! Happy tasting!
