Instructions
- 1
Press coconut biscuit base into cake ring. Freeze.
- 2
Passion fruit curd: whisk yolks, sugar and passion fruit juice over heat until thick. Add gelatin. Pour into flat insert mold. Freeze solid.
- 3
Mango mousse: warm mango puree with sugar, dissolve gelatin. Cool to room temp. Fold in whipped cream.
- 4
Pour half mousse into ring over biscuit base. Insert frozen passion fruit curd disc. Pour remaining mousse. Freeze 6 hours.
- 5
Make mirror glaze: heat mango puree, sugar and gelatin to 35°C.
- 6
Unmold entremet. Glaze on wire rack over tray.
- 7
Arrange fresh mango slices in a fan on top. Add passion fruit half.
- 8
Refrigerate 2 hours before serving.
Baker's Tip
The passion fruit insert must be completely frozen and very thin (no more than 1cm) for it to stay centered in the mousse layer rather than sinking. Freeze it flat in a ziplock bag or shallow dish.
Frequently Asked Questions
Can I use fresh passion fruit instead of passion fruit juice?
Yes — scoop seeds and pulp from about 8-10 passion fruits. Strain through a fine sieve to extract the juice, pressing firmly. Fresh passion fruit juice is more aromatic and intense. The seeds can be reserved and used as garnish for a beautiful decorative touch.
What is the best mango variety for this recipe?
Alphonso mangoes from India give the most intense, fragrant flavor — if available use them. Ataulfo (Champagne) mangoes are excellent and easier to find. Avoid Tommy Atkins which are fibrous and bland. Any very ripe, fragrant mango will work well.
My mirror glaze has bubbles on the surface — how do I fix it?
Pass the glaze through a fine sieve twice to remove air bubbles before using. Pour in a slow, steady stream from a low height to minimize splashing. Any bubbles that remain can be popped with a blowtorch or toothpick immediately after glazing.
How far in advance can I make this entremet?
The unglazed entremet can be frozen for up to 2 weeks. Apply the glaze the morning of serving and refrigerate for 4 hours to thaw properly. Serve within 12 hours of glazing for best presentation. Never refreeze after glazing.
About This Recipe
A tropical mousse cake with a coconut biscuit base, airy mango mousse, passion fruit curd insert and a brilliant orange mirror glaze. Cut open to reveal the vivid orange and yellow layers — a tropical sunset in every slice.
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