Lemon and Coconut Entremet
Recipe by Once Upon a Time Pastry
An elegant entremet combining the tangy freshness of lemon with the sweetness of coconut, featuring a crunchy biscuit base. Made in the Florescence patterned mold, it consists of a lemon curd insert, a coconut mousse with white chocolate, and a final ganache, all served chilled.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
25h 51m
Prep
39m
Cook
3h 11m
Cleanup
29h 41m
Total
Cost Breakdown
Total cost:$15.10
Per serving:$1.89
Critical Success Points
- • Correct gelatin hydration
- • Thickening the lemon curd without overcooking
- • Incorporating gelatin into the hot ganache
- • Avoiding air bubbles when pouring the ganache
- • Delicate unmolding of the patterned mold
Safety Warnings
- • Beware of very hot liquids when preparing the ganache.
- • Handle the gelatin with clean hands to avoid contamination.
- • Use gloves or a cloth to handle the cold mold to avoid frostbite.
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