Instructions
- 1
Press toasted coconut biscuit base into ring. Freeze.
- 2
Passion fruit insert: cook juice, yolks, sugar until thick. Add butter and gelatin. Strain. Freeze in insert ring.
- 3
Coconut mousse: warm coconut cream with sugar, dissolve gelatin. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour coconut mousse. Place passion fruit insert. Cover with mousse. Freeze 6 hours.
- 5
Passion fruit glaze: heat juice and sugar. Dissolve gelatin. Add orange-gold coloring. Cool to 32°C.
- 6
Unmold and glaze. Refrigerate 2 hours.
- 7
Scoop passion fruit pulp (with seeds) over top. Arrange fresh mint. Scatter toasted coconut.
- 8
Serve cold.
Baker's Tip
Reserve the passion fruit seeds from the fresh fruit for garnish — the small black seeds floating in the orange pulp create a beautiful, naturally decorative topping that signals the flavor inside and adds visual texture.
Frequently Asked Questions
How many passion fruits do I need for 200ml of juice?
Approximately 18-22 passion fruits depending on their size and juiciness. Halve them and scoop the pulp with seeds into a fine sieve. Press firmly to extract all juice — reserve seeds separately for garnish. Frozen passion fruit puree is a convenient alternative (available at specialty stores).
Can I add rum or coconut liqueur to this entremet?
Coconut rum (like Malibu) in the coconut mousse base adds a delightful tropical depth — use 2 tablespoons in place of equal coconut cream. Passion fruit liqueur (Passoã) in the glaze is excellent too. Both additions are subtle in the finished product.
The coconut mousse is slightly grainy — what happened?
The coconut cream and gelatin mixture may have been at different temperatures causing the gelatin to set in strands before the cream was fully incorporated. Ensure both components are at the same temperature (25°C) and work quickly but gently when folding in the whipped cream.
Can I use this recipe in summer without it melting?
Keep refrigerated until the last minute before serving. The gelatin structure holds at room temperature for about 45 minutes. In very hot weather (above 30°C / 86°F), serve on a chilled plate and get it to the table quickly. Never leave this type of entremet in direct sunlight.
About This Recipe
A vibrant tropical entremet with a coconut mousse surrounding an intensely tart passion fruit insert, on a toasted coconut base, under a brilliant orange-gold mirror glaze. Every component bursts with tropical sunshine flavor.
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