Mango and Coconut Dome

Hi everyone! The recipe of today is a very exotic and refreshing Entremet! It’s Mango and Coconut Dome made up of a Coconut Streusel, some Coconut Mousse and a Mango/Sponge Cake Insert 🥭 The coconut and mango combines so amazingly and the different textures add complexity to the Cake 😍

Organisation:

D-2: Make the Sponge Cake + Make the Mango Insert

D-1: Make the Coconut Mousse + Assemble the Dome

D-Day: Make the Glaze + Glaze + Make the Streusel

For 5 domes of 8cm in diameter:

Streusel:

  • 60g of butter
  • 60g of sugar
  • 72g of shredded coconut
  • 60g of flour
  • 1 pinch of salt

Coconut Mousse:

  • 48g of egg yolks (= 2,4)
  • 30g of sugar
  • 150g of coconut milk
  • 150g of full liquid cream
  • 4,8 of gelatin (powder or sheets)

Mango Insert:

  • 113g of mango coulis (= mixed mangoes)
  • 11g of sugar
  • 11g of lemon juice
  • 3g of gelatin
  • 70g of fresh mangoes

Sponge Cake:

  • 75g of eggs (= 2,5)
  • 17g + 12g of sugar
  • 12g of neutral oil
  • 12g of milk
  • 22g of flour
  • 0,5g of baking powder

Icing:

  • 100g of sugar
  • 70g of water
  • 82g of full liquid cream
  • 70g of white chocolate
  • 5,5g of gelatin

Deco:

  • Some shredded coconut
  • One mango

We’ll start with the sponge cake:

1. Preheat the oven to 175°C/347°F fan-assisted.

2. Separate the eggs.

3. Whisk the egg whites with the 17g of sugar until they form very soft peaks.

4. Whisk the egg yolks with the 12g of sugar until they whiten and become very fluffy.

5. Add the egg yolks to the egg whites. Gently combine.

6. Add the sifted flour and baking powder and mix.

7. In a separate bowl, whisk the milk with the oil. Add 30g of dough.

8. Add everything back to the original mixture.

9. Pour inside a 18cm mold and cook for around 10min. The cake must be golden.

10. Let it cool down.

For the Mango Insert:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Bring to boil the mango coulis with the sugar and lemon juice.

3. Off the heat, add the hydrated gelatin and the fresh mangoes cut into small cubes.

4. Take your 5cm half-spheres and pour 30-35g of mango coulis inside each hole.

5. Cut circles of 5cm in your sponge cake.

6. Place a disk of sponge cake over the mango insert. Slightly press.

7. Freeze overnight.

For the mousse:

1. Hydrate the gelatin.

2. Whisk the egg yolks with the sugar.

3. Bring to boil the coconut milk.

4. Pour the coconut milk in 3 times over the egg mixture.

5. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 84°C.

6. Off the heat, add the hydrated gelatin.

7. Pour into a dish and wait until it cools down to 25-30°C.

8. Whip the cream at medium speed until it forms soft peaks.

9. Gently combine the coconut cream to the whipped cream.

10. Pour the coconut mousse, halfway up, inside your 10cm half-sphere.

11. Unmold the mango insert and add them on top of the mousse (the mango side facing the mousse).

12. Cover with mousse.

13. Freeze overnight.

For the Streusel:

1. Preheat the oven to 175°C/347°F fan-assisted.

2. Cream the softened butter with the sugar.

3. Add the flour, the shredded coconut and the salt. Mix until it’s homogenous.

4. Spread 50g of dough inside 10cm pie rings.

5. Cook for ~10min. The biscuit must be golden.

6. Let it cool down before unmolding.

For the icing:

1. Hydrate the gelatin.

2. Heat the water and sugar until it reaches 103°C.

3. Add the cream and bring to boil to 103°C again.

4. Melt the chocolate in a bain-marie (or microwave).

5. Pour the syrup in 3 times over the melted chocolate.

6. Add the hydrated gelatin.

7. Pour into a dish and let it cool down between 20-24°C.

It’s time to assemble!

1. Unmold the dome and place them on a tray.

2. Pour the icing over the dome and tap the tray to remove the excess.

3. Raise the dome with a spatula and sprinkle with some shredded coconut.

4. Put the dome over a disk of streusel.

5. Decorate the edges with mango squares.

Your exotic Domes are ready! Let them thaw in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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