Lime, Mango, and Coconut Entremet
Cooking Time
Prep Time
Difficulty
Cuisine
Introducing our Lime, Mango, and Coconut Entremet, a culinary creation that promises a taste experience as rich as it is refined. Inspired by tropical flavors and the velvety sweetness of coconut, this recipe invites you on a sensory journey where the freshness of citrus meets the softness of mango, all wrapped in the creamy sweetness of coconut. Each layer of this entremet is designed to awaken your taste buds and offer a moment of pure delight.
The preparation of this entremet requires particular attention to the layering process. It is crucial to allow each layer to set in the refrigerator before adding the next one. This step ensures not only the clarity of the different strata but also contributes to the perfect final texture, where each layer fully reveals its flavors and creaminess. Patience is key, as each layer takes time to set before gracefully accommodating the next, thus ensuring the harmony and perfect balance of the dessert.
A special mention goes to agar-agar, the key ingredient in this recipe. Derived from marine algae, this natural thickener is vegan and known for its ability to gel liquids at low temperatures. Unlike animal gelatin, agar-agar offers a plant-based alternative without compromising the desired texture. Its principle is simple: once dissolved and brought to a boil, agar-agar solidifies preparations upon cooling, which is essential for achieving the firm and delicate layers of our entremet.
In sum, this entremet is more than a dessert; it’s a culinary work of art where each bite is a celebration of the senses. The meticulous construction of the layers, combined with the magical properties of agar-agar, creates a visually and tastefully harmonious ensemble, promising a spectacular end to your meal. Prepare to be enchanted by this symphony of flavors, where tradition meets innovation in perfect balance.
Lime, Mango, and Coconut Entremet
Equipment
- 1 springform (16 cm diameter circle)
Ingredients
Crunchy Nut Base:
- 70 g pitted dates
- 70 g mixed nuts (almonds, cashews)
- 50 g oat flakes
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- A pinch of salt
Lime and Mango Cream:
- 200 ml coconut cream
- 150 g fresh or frozen mango
- Juice and zest of 2 limes
- 40 g agave syrup
- 1.5 g agar-agar (about 3/4 teaspoon)
Coconut Mousse:
- 200 ml coconut cream
- 30 g agave syrup
- 1 teaspoon vanilla extract
- 1.5 g agar-agar (about 3/4 teaspoon)
Mango-Lime Glaze:
- 100 g mango purée
- Juice of 1 lime
- 2 tablespoons agave syrup
- 6 tablespoons almond milk
- 1 g agar-agar (1/2 teaspoon)
- zest of a lime
Instructions
Crunchy Nut Base:
- Line a springform pan with parchment paper.
- Blend the almonds and cashew nuts in a food processor until finely chopped.
- Add the oats, coconut oil, maple syrup, and salt to the food processor. Blend again until a homogeneous paste is formed.
- Spread and firmly press this mixture into the bottom of the pan.
- Refrigerate to harden the base.
Lime and Mango Cream:
- Blend the mango with the juice and zest of two limes in a blender to obtain a smooth purée.
- Pour the contents of a 400 ml can of coconut cream into a bowl. Mix the solid and liquid parts to get a homogeneous mixture, then divide this mixture into two 200 ml portions. Reserve 200 ml for the coconut mousse.
- In a saucepan, combine 200 ml of coconut cream, mango and lime purée, agave syrup, and agar-agar. Bring to a boil, stirring constantly, then simmer for 1 to 2 minutes, still stirring.
- Pour directly onto the crunchy base. Refrigerate to set.
Coconut Mousse:
- Pour the remaining 200 ml of coconut cream into a saucepan, add the agave syrup, vanilla extract, and agar-agar.
- Bring to a boil, stirring constantly, then simmer for 1 to 2 minutes, stirring.
- Pour directly over the lime and mango cream layer. Refrigerate to set.
Shiny Mango-Lime Glaze:
- Blend 100g of mango to obtain a purée.
- Add lime juice, agave syrup, and almond milk. Blend again.
- Transfer to a saucepan, add agar-agar, bring to a boil, then simmer for 2 minutes, stirring constantly.
- Pour over the coconut mousse. Refrigerate until set.
Finishing Touches:
- Decorate the entremet with lime zest and/or some crushed cashew nuts for an elegant final touch.
A recipe proposed by Maison Marmite
