MANGO, PASSION FRUIT & COCONUT ENTREMET

Directions

1. In a small saucepan, heat heavy whipping cream with lime zest. Just before boiling, remove from heat, cover and let steep for at least 15 min. 

2. Strain cream to remove lime zest, add a splash of Vainilla Molina and gently reheat without letting boil. 

3. Pour warm cream over melted white chocolate. Using a spatula, stir from center outward until you have a smooth, glossy ganache. 

4. Add remaining cold heavy whipping cream and mix until fully combined. Cover surface with plastic wrap, pressing directly onto ganache and refrigerate overnight. 

5. In a mixing bowl, sift together powdered sugar, almond flour, all-purpose flour and salt. 

6. Add cold butter cubes and quickly rub into dry ingredients with your fingertips until mixture resembles fine crumbs. 

7. Add beaten egg and a splash of Vainilla Molina. Mix gently with your hands just until dough comes together as a smooth, cohesive ball. Avoid overworking dough. 

8. Roll dough between two sheets of parchment paper to about 1/16-inch thickness. Freeze for 30 min. 

9. For Mango Passion Fruit: In a small bowl, whisk together granulated sugar and pectin NH. Heat mango purée in a saucepan to 105°F. Gradually whisk in sugar-pectin mixture and bring to a boil for 20 seconds. Remove from heat, stir in lime juice and let cool slightly. Fold in diced mango, passion fruit pulp and lime zest. Divide mixture among 6 molds and freeze for 40 min or until partially set. 

10. For Decorative Passion Fruit Hemispheres: Mix granulated sugar with pectin NH. Heat strained passion fruit juice to 105°F. Gradually whisk in sugar-pectin mixture and boil for 20 seconds. Remove from heat, stir in lime juice, pour in silicone hemisphere molds and freeze until completely firm. 

11. Preheat oven to 340°F. 

12. Beat egg and granulated sugar on high speed for about 3 min, until mixture is pale, thick and airy, reaching ribbon stage. 

13. Gently fold in sifted all-purpose flour and pinch of salt using a spatula, being careful not to deflate batter. 

14. Add milk and a splash of Vainilla Molina, folding gently until just combined. 

15. Spread batter on a parchment-lined baking sheet in an even layer about 1/4 inch thick. Bake at 340°F for 10 min. 

16. Let sponge cake cool completely, then cut out 1 1/2-inch circular pieces using a cookie cutter. 

17. Place one circular sponge cake pieceon top of each mold containing partially frozen mango compote, pressing down gently. Return molds to freezer until inserts are completely frozen. Unmold and keep frozen until ready to assemble. 

18. Preheat oven to 320°F. 

19. Remove pâte sucrée from freezer and cut out 2 1/2-inch circles. 

20. Place dough circles on a parchment-lined baking sheet or a perforated silicone baking mat. Bake for 15 min or until evenly golden brown. Remove from oven and let cool completely on a wire rack. 

21. Bloom unflavored powdered gelatin by sprinkling over cold water. Let stand until fully hydrated and spongy. 

22. Heat mango purée with granulated sugar to 140°F. Remove from heat, add bloomed gelatin and whisk until completely dissolved. Transfer mixture to a clean bowl and let cool to 90°F. 

23. In a chilled bowl, whip heavy whipping cream, coconut cream and a splash of Vainilla Molina to soft peaks. 

24. Gently fold whipped cream in mango mixture (at 90°F) in two additions, using light folding motions to maintain mousse's airy texture. 

25. Pipe or spoon about 2 1/2 tbsp of mousse into each of 6 silicone molds. 

26. Remove frozen sponge cake and mango compote inserts from freezer. Press one insert in center of each mousse-filled mold, with sponge cake facing up. Gently press until sponge is perfectly level with top of mold. 

*Freeze molds overnight, or until completely firm. 

27. Remove white chocolate lime ganache from fridge and whip on medium-high speed to the consistency of a firm, smooth whipped cream. Transfer to a piping bag fitted with a Mont Blanc tip (or a multi-opening grass tip). 

28. Unmold fully frozen mango coconut mousses and place each dome on a cooled pâte sucrée tart shell. 

29. Unmold frozen passion fruit compote hemispheres and place one in center of each mousse. 

30. Pipe whipped ganache around passion fruit hemisphere, creating a delicate nest-like design with Mont Blanc piping tip. 

31. Finish by garnishing with fresh mint leaves, small diced mango and a piece of edible gold leaf. 

32. Refrigerate finished entremets for at least 1 hour before serving. This allows frozen center to thaw to a smooth, creamy texture while keeping pâte sucrée base crisp.