Hi everyone! Here is a traditional French recipe, the entremet. I’ve chosen the coconut and lemon flavors because it’s such a nice combination. This dessert is made of a coconut dacquoise (a French biscuit), a lemon cream and a coconut mousse. On the top I did a transparent icing with lemon zest. The recipe of the lemon cream comes from Philippe Conticini, a French pastry chef, and the icing’s recipe is from Christophe Felder, another French Pastry chef.
You can prepare this recipe over several days, like that:
D-2: coconut dacquoise and lemon cream
D-1: Coconut mousse and assemble the cake
D-Day: Icing and defrosting of the cake
For an entremet of 24cm in diameter and 6cm high:
- 150g of icing sugar
- 66g of powdered almond
- 66g of powdered coconut
- 160g of egg whites
- 50g of sugar
- the zest of one lemon
- 80g of butter
- 120g of honey (or sugar if you prefer)
- 165g of whole eggs
- 110g of lemon juice
- the zest of 2 lemons
- 4,5g of powdered gelatin
- 500mL of coconut cream
- 500mL of liquid full cream
- 19g of powdered gelatin
- 150g of honey
- 10g of powdered gelatin
- 150g of water
- 150g of sugar
- the zest of 2 lemons
We’ll sart with the coconut dacquoise:
1. Beat the egg whites and add the sugar at the end when it begins to form, but it mustn’t be too firm.
2. In a bowl, mix the powdered almond with the icing sugar. Gently add the beaten egg whites and mix carefully.
3. Add the lemon zest.
4. Spread this mixture in the shape of a 24cm diameter circle on a baking tray.
5. Cook in a 170°C preheated oven (fan-assissted) for 15 minutes until it has a nice golden color.
6. Let it cool and wrap with aluminium foil so it doesn’t dry out.
For the lemon cream:
1. Hydrate the gelatin in 6 times its weight in water, so in 27g of very cold water. Let it sit for 15 minutes.
2. In a saucepan, melt the butter. Add the lemon juice, the eggs, the honey and the lemon zest and bring to boil while whisking. When the cream’s boiled, add the gelatin off the heat.
3. Cover the bottom of a 22cm diameter mold with cling film and pour the lemon cream into it to a 1,5cm thickness. Freeze it minimum 5 hours, the best is to keep it one night in the freezer.
For the coconut mousse:
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 15min.
2. Bring to boil the coconut cream and the honey. Off the heat, add the gelatin and let it cool a bit.
3. In a bowl, whip firmly the liquid full cream.
4. Gently add the whipped cream to the coconut cream. Mix delicately until everything is well-combined and smooth. Freeze until it begins to harden (10-15 minutes).
5. Take a 24cm diameter mold and wrap the bottom with cling film. Place a piece of acetate inside.
6. Put your dacquoise at the bottom.
7. Pour the coconut mousse half way to the top and place the lemon cream disk on top of it. Cover with the rest of the coconut mousse. If the mousse is too liquid to put the lemon cream disk on the top, you can freeze a while until it slightly hardens. Smooth the surface.
8. Freeze the entremet one night.
Last preparation, the transparent icing:
1. Hydrate the gelatin in 6 times its weight in cold water.
2. Bring to boil the water with the sugar.
3. Off the heat, add the lemon zest and the gelatin.
4. Let it cool until it reaches 37°.
5. Unmold the entremet and smooth the top if needed. Pour the icing on the top, you don’t need to glaze the borders. Decorate the borders with shredded coconut.
6. Defrost in the refrigerator for 4 hours or at room temperature for 2 hours.
The entremet is done and ready to be served!
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