Classic French Vanilla Entremet

Ingredients

• 150 g Passion Fruit Pulp (fresh pulp, strained)
• 30 g Sugar (for passion fruit puree)
• 150 g Mango Flesh (peeled and diced)
• 30 g Sugar (for mango puree)
• 200 g Coconut Puree (thick canned coconut cream)
• 30 g Unsalted Butter (softened)
• 100 g Shredded Coconut (unsweetened)
• 80 g Almond Powder (finely ground almond flour)
• 120 g Sugar (for meringue)
• 4 large Egg Whites (≈120 g, at room temperature)
• 2 g Ground Vanilla Bean (Madagascar beans, scraped)
• 30 g Milk Powder (non‑fat dry milk)
• 200 ml Heavy Cream (chilled)
• 5 g Vanilla Paste (≈1 tsp)
• 40 g Sugar (for vanilla mousse)
• 5 g Gelatin (powdered, bloomed in 2 Tbsp cold water)
• 30 ml Yuzu Juice (fresh or bottled)
• 150 g White Chocolate (high‑quality, clear ivory, tempered)
• 100 g Sugar (for vanilla‑bean sugar frame)
• 1 pod Vanilla Bean (seeds scraped for frame and chocolate)

Instructions

1. Prepare Tropical Purees

   Blend the passion‑fruit pulp with 30 g sugar, blend mango flesh with 30 g sugar, and mix the coconut puree with the softened butter. Set each puree in separate bowls.

   Time: PT15M

2. Freeze Fruit Insert

   Combine the three purees into one mixture, pour into a shallow tray, and place in the freezer for about 10 minutes until firm enough to cut into a small block.

   Time: PT10M

3. Make Coconut‑Almond Meringue Ring

   In a clean bowl, whisk egg whites to soft peaks, gradually add 120 g sugar while continuing to whisk until stiff glossy peaks form. Gently fold in shredded coconut, almond powder, and 2 g ground vanilla bean until just incorporated.

   Time: PT20M

4. Pipe and Bake the Ring

   Line a baking sheet with parchment and place an acetate sheet on top. Pipe the meringue into a uniform ring about 2 cm high using a ring nozzle. Bake in a pre‑heated oven at 350°F for 20‑25 minutes until lightly golden and crisp.

   Time: PT22M

   Temperature: 350°F

5. Cool and Freeze the Meringue Ring

   Remove the ring from the oven, let it cool on a wire rack for 5 minutes, then place it in the freezer for 5 minutes to firm up quickly.

   Time: PT5M

6. Prepare White Chocolate Decorations

   Melt 150 g white chocolate in a heat‑proof bowl over simmering water, add the seeds of the vanilla bean, and temper by cooling to 84°F then reheating to 88°F. Spread a thin layer onto an acetate sheet, let set for a few minutes, then cut into desired shapes with a stainless‑steel tool.

   Time: PT15M

7. Make Vanilla Mousse

   Bloom 5 g gelatin in 2 Tbsp cold water for 5 minutes. In a bowl, whisk together milk powder, 40 g sugar, vanilla paste, and 200 ml heavy cream until smooth. Warm 30 ml of the mixture, dissolve the bloomed gelatin, then combine with the rest of the cream mixture. Whip the remaining heavy cream to soft peaks and fold gently into the gelatin‑infused base to create a light mousse.

   Time: PT15M

8. Assemble the Entremet

   Place the chilled coconut‑almond meringue ring into the silicone mold. Spoon the frozen fruit block into the centre, then fill the surrounding space with vanilla mousse, smoothing the top. Add a second thin meringue ring on top for stability, then return the whole assembly to the freezer for at least 20 minutes to set.

   Time: PT20M

9. Glaze the Outline

   Melt 50 g of the tempered white chocolate, stir in 30 ml yuzu juice and a pinch of vanilla seeds. Brush the glaze around the outer edge of the entremet, allowing it to set for a few minutes in the freezer.

   Time: PT10M

10. Final Chill and Serve

    Transfer the assembled entremet to the refrigerator for 10 minutes to firm the glaze, then unmold. Garnish with the remaining white‑chocolate decorations and a thin vanilla‑bean sugar frame around the base.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g