Coconut, Passion Fruit and Raspberry entremet | How to make Coconut, Passion Fruit and Raspberry entremet

By Rashmi Ahuja  |  25th Sep 2016  |  
4.5 from 4 reviews Rate It!
  • Coconut, Passion Fruit and Raspberry entremet, How to make Coconut, Passion Fruit and Raspberry entremet
Coconut, Passion Fruit and Raspberry entremetby Rashmi Ahuja
  • Prep Time

    2

    Hours
  • Cook Time

    60

    mins
  • Serves

    8

    People

31

4

About Coconut, Passion Fruit and Raspberry entremet Recipe

Sunshine and berries

Coconut, Passion Fruit and Raspberry entremet, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconut, Passion Fruit and Raspberry entremet by Rashmi Ahuja will definitely help you in its preparation. The Coconut, Passion Fruit and Raspberry entremet can be prepared within 120 minutes. The time taken for cooking Coconut, Passion Fruit and Raspberry entremet is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Coconut, Passion Fruit and Raspberry entremet step by step. The detailed explanation makes Coconut, Passion Fruit and Raspberry entremet so simple and easy that even beginners can try it out. The recipe for Coconut, Passion Fruit and Raspberry entremet can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconut, Passion Fruit and Raspberry entremet from BetterButter.

Coconut, Passion Fruit and Raspberry entremet

Ingredients to make Coconut, Passion Fruit and Raspberry entremet

  • For almond and hazelnut sponge (Joconde)
  • 1 egg
  • 1 egg yolk
  • 62g caster sugar
  • 30g hazelnut meal
  • 35g almond meal
  • 2 egg Whites
  • 1tbsp. butter, melted
  • 50g all-purpose flour
  • For raspberry jelly
  • 100g frozen raspberries
  • 3-4 tbsp. sugar
  • 1 gelatin sheet
  • For passion fruit cremeux
  • 80-100ml passion fruit juice
  • 1 gelatin sheet
  • 50g white sugar
  • 2 egg yolks
  • 1 tbsp. cornstarch
  • 60g butter, softened
  • 1 teaspoon vanilla extract
  • For coconut mousse
  • 1 can coconut milk (400ml)
  • 1 tbsp corn starch
  • 5 gelatin sheets
  • 2 eggs, white and yolk separated
  • 100g white sugar
  • 1 tsp. vanilla extract
  • 200ml heavy cream, whipped
  • For Passion fruit glaze
  • 100 ml passion fruit syrup
  • 2 gelatin sheets
  • 2 tbsp sugar

How to make Coconut, Passion Fruit and Raspberry entremet

  1. To make sponge. Preheat the oven at 175-180 C and line a flat baking tray with parchment paper. In a bowl whisk together egg, egg yolks, sugar, almond and hazelnut meal until the mixture turns pale.Place the egg whites in a bowl.
  2. Using electric mixer whisk the whites until you obtain stiff peaks. Combine whisked egg whites into egg yolk mixture in 3 batches. Fold it gently. Using a spatula gently fold in the flour and melted butter.
  3. Pour the mixture into prepared baking tray and bake at 180-190 C for 12-15 minutes. Check that it is cooked through. Remove pan from the oven and let it cool down. Cut it into 20 cm round shape.
  4. For raspberry jelly. Take a 18cm round container/cake ring and place cling film in it. Place the gelatin in cold water and let it bloom for 5-7 minutes. Place the raspberries and sugar in a pan on medium-high heat.
  5. When it starts to boil reduce the heat and let it simmer for 5-7 minutes. Add in little water if needed. Strain the mixture. Stir in the gelatin. Place the mixture in prepared container. Leave it in the fridge until set.
  6. For passion fruit cremeux. Place the gelatin in cold water and let it bloom for 5-7 minutes. Place the egg yolks and sugar in a bowl. Using a whisk beat until pale. Add the corn starch and mix well. Set aside.
  7. Bring the passion fruit juice to the boiling point in a saucepan. Pour the hot passion fruit puree over the egg yolk mixture then return back on heat and cook on low just until thickened and it reaches 85C.
  8. Remove from heat and stir in the gelatin. Allow to cool down to 40C then add the butter and mix well. Pour the cremeux into an 18cm round container (cake ring). Let it set in the fridge for a few hours.
  9. For coconut mousse. Place the gelatin in cold water and let it bloom for 5-7 minutes. Place the egg yolks and sugar in a bowl. Using a whisk beat until pale. Add the corn starch and mix well. Set aside.
  10. Place the coconut milk in a pot and bring it to boil. As soon as it starts to boil pour it over the beaten eggs, adding one ladle at a time, while stirring it. continuously. Put it back to the stove.
  11. Put it back to the stove. Cook until it thickens, then stir in vanilla and gelatin. Let it cool. Gently fold in the whipped cream, in 2-3 parts, until completely combined. Place the egg whites in a bowl.
  12. Using electric mixer whisk the whites until you obtain stiff peaks. Gently fold the egg whites into the mixture until just combine.
  13. For Passion fruit glaze. Place the gelatin in cold water and let it bloom for 5-7 minutes. Bring the passion fruit juice to the boiling point in a saucepan. Stir in the sugar and gelatin sheets. Remove it off the heat and let it cool down.
  14. To assemble the entremet Place the almond and hazelnut sponge in a 20 cake ring lined baking paper. Pour around ¼ of the coconut mousse over the sponge and place the cake in the fridge for 15 minutes.
  15. Remove the cake from the fridge, together with the cremeux and the raspberry jelly. Gently remove the raspberry jelly from the ring and place them over the coconut mousse.
  16. Pour ¼ of the mousse into the cake ring and place it in the fridge for 30 minutes at least. Remove the cake from the fridge, together with the cremeux.
  17. Gently remove cremeux from the ring and place them over second layer of the coconut mousse. Pour remaining mousse on the cremeux layer and place it back in the fridge for one hour.
  18. After one hour the cake should look fairly set. Pour the final layer of passion fruit glaze. Let it set in the fridge for few hour. Before serving remove the cake from its ring and decorate with passion fruit seeds and fresh raspberries.

Reviews for Coconut, Passion Fruit and Raspberry entremet (4)

Sweta Shet2 years ago

Reply

Anju Bhagnari2 years ago

I find entremets pure work of Arts and urs is just Sheer Beauty...I can just imagine how delish it must be..Congratulations on ur win
Reply

Anuradha sharma2 years ago

totally delish!
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Evelyn Shilpa2 years ago

looks too pretty to eat :)
Reply