Hi everyone! I’m so excited to share with you one of my creation. I’ve been eagerly waiting for the mango season to start so I can realise this entremet that I had in a mind for a long time. The base of this entremet is a thin layer of sweet crust with a mango Madeleine Cake, then there is some mango mousse, a vanilla rice pudding insert and a shiny mango glaze ? For the glaze I’ve used no condensed milk, no pigment and no glucose. I’m so happy with how this entremet turned out. The combination of flavors is delicious and there are a lot of different textures!
For a 20cm diameter and 6cm high Entremet:
- 100g of flour
- 50g of icing sugar
- 50g of butter
- 20g of whole eggs (half a small egg)
- 1/2 pinch of salt
- 25g of butter
- 50g of whole eggs
- 50g of granulated sugar
- 13g of whole milk
- 37g of neutral oil
- 60g of flour
- 2g of baking powder
- 80g of fresh mangoes
- 375g of mango coulis (= mixed fresh mangoes)
- 11g of powdered gelatin (or sheets)
- 15g of granulated sugar
- 300g of full liquid cream
Rice Pudding Insert:
- 650g of semi-skimmed milk
- 80g of short-grain rice
- 45g of granulated sugar
- 3 vanilla beans (or 3 pinches of vanilla seeds)
- 1 pinch of salt
- 145g of granulated sugar
- 100g of water
- 70g of mango coulis (= mixed fresh mangoes)
- 120g of full liquid cream
- 100g of white chocolate
- 8g of powdered gelatin (or sheets)
- A hint of curry
- 50g of white chocolate
- 2 large mangoes
Let’s start with the rice pudding:
1. Place the rice in a saucepan and cover with water. Bring to boil. Then, filter the rice to remove the water. This step helps removing the starch from the rice.
2. Return the rice to the pan and add the milk, the sugar and the vanilla seeds.
3. Bring to boil and then reduce the heat until the milk simmers. Let it cook at this heat until most of the liquid is absorbed by the rice. You have to stir from time to time. When the rice begins to be apparent it means that it is almost cooked and you can taste it to check. It has to be creamy and melty but slightly firm.
4. Keep the rice in a bowl until it cools down.
5. Wrap the bottom of a 18cm diameter mold and pour the cold rice pudding inside. Smooth the surface and freeze overnight.
For the sweet crust:
1. Cream the softened butter with the sugar. The butter must be out of the fridge at least 1h-1h30 before beginning so it becomes very soft.
2. Add the egg and mix.
3. Then, add the flour and salt and mix until it forms a nice ball, not more. Wrap it with cling film and refrigerate at least 1h (you can make it a day ahead).
4. When the dough is a bit harder, roll it out between two parchment paper to a 3mm thickness and cut a 18cm diameter circle.
5. Preheat the oven to 180°C/356°F (fan-assisted) and cook the dough for 10-12min. The crust must have a nice golden color. Keep aside until use.
For the Madeleine cake:
1. Preheat the oven to 180°C/356°F (fan-assisted).
2. Melt the butter and let it cool down.
3. Whisk the eggs with the sugar until it whitens.
4. Add the milk and the oil and whisk again.
5. Incorporate the sifted flour with the baking powder and salt. Gently mix with a spatula.
6. Finish off by adding the melted butter and mix gently until everything is perfectly combine.
7. Pour the mixture into a 18cm mold. Add the mangoes cut into small cubes. Cook for ~15min. It must have a nice golden color.
8. Unmold when it has cooled down.
Now for the mango mousse:
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Mix the fresh mangoes to have 375g of coulis. Place this coulis in a saucepan with the sugar.
3. Bring to boil. Fruit coulis may start to bubble even though they haven’t reached the boiling point, therefore make sure that your coulis is really hot.
4. Add the hydrated gelatin off the heat.
5. Pour into a wide dish and let it cool down to 25-30° (you can place it in the fridge or in the freezer).
6. Whip the full liquid cream by increasing the speed gradually. It should not be too firm. The texture should look like shaving foam.
7. When the coulis has reached the right temperature, gently combine it to the whipped cream in several times. Use a spatula to mix.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold with cling film. Add a rhodoid strip on the edges (you can also use a strip of plastic sheet).
2. Pour half of the mango mousse.
3. Unmold the rice pudding and place it over the mousse.
4. Pour the rest of the mousse.
5. Pipe a small dot of mousse over the sweet crust and then add the Madeleine cake on top of it.
6. Place these over the mousse with the Madeleine cake side in contact with the mousse. Slightly press so the biscuit and the mousse are at the same level.
7. Freeze overnight.
For the icing:
1. Hydrate the powdered gelatin.
2. Melt the white chocolate in a bain-marie (or microwave).
3. Mix the mangoes so you get 70g of coulis. Place it in a saucepan with the sugar and water.
4. Bring to boil and let it cook over medium heat until it reaches 103°C. It takes some time to go from 102°C to 103°, it is normal.
5. Add the cream and let it reach 103°C again.
6. Pour this mixture in 3 times over the melted white chocolate and mix vigorously. Add the hydrated gelatin.
7. You can add some curry if the color is not yellow enough.
8. Pour the icing into a high container. You can mix with a hand mixer. However make sure that the hand mixer is a bit tilted. This will prevent from creating too much bubbles.
9. Wait until the icing goes down to 22-24°C. If you have some bubbles on the surface, you can place a piece of cling film over the surface. When you remove the cling film, the bubbles will be also removed.
10. When the icing is at the right temperature, unmold the entremet and place it over something so you can glaze it (I use the back of a bowl and add 2 layers of aluminum sheets at the bottom to catch the excess).
11. Glaze the entremet. Start with the edges and then finish in the center.
12. Cut the excess of icing under the entremet with a knife.
For the decoration:
1. Melt the white chocolate in a bain-marie.
2. Cut a strip of 30cm long and 2,5cm wide in a rhodoid sheet (or plastic sheet).
3. Pour some white chocolate over the strip and spread it with a spatula. Try to smooth the surface as much as possible since it will be the visible part.
4. Let it cristallise at room-temperature. Wait until the chocolate does not stick to your finger when you touch it. At this moment, you can roll it around a round object (a glass jar or a ring for exemple). The edges should be touching.
5. Place the chocolate in the fridge until it hardens completely.
6. Then, unmold the chocolate very (very) carefully. Place it in the middle of the entremet.
7. Peel and cut the mangoes into small cubes. Place some inside the chocolate circle and add the rest around it.
Your Mango and Rice pudding is ready! Let it thaw in the fridge for 3h or at room-temperature for 1h30.
Don’t forget to send an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!