Coconut, Passion Fruit and Raspberry entremet

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Using electric mixer whisk the whites until you obtain stiff peaks. Gently fold the egg whites into the mixture until just combine.

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.

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.

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.

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.

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.

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.