Redcurrant and coconut entremet

A beautiful and delicious entremet with a combination of flavours that work so well.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this delicious redcurrant and coconut entremet below!

RECIPE (12 servings):

INGREDIENTS: White chocolate mousse: – 130g white chocolate – 200g + 80 g full-fat crème fraiche Red fruits insert: – 160 g red fruit puree (containing redcurrants) – 5g gelatin sheets Coconut dacquoise: – egg whites from 2 eggs – 40g sugar – 55g almond powder – 15g icing sugar – 15g flour – 20g desiccated coconut Crunchy praline biscuit: – 85g praline paste – 75g Gavottes bisbuits – 60g white chocolate Red fruits mousse: – 370g red fruit puree (containing redcurrants) – 330g full-fat crème fraiche – 40g sugar – 11g gelatin sheets Decoration: – 50g desiccated coconut – A bunch of fresh redcurrants METHOD: White chocolate mousse: Melt the white chocolate using the bain-marie method. In a heavy saucepan, heat 80g of heavy whipping cream. When the chocolate is melts, pour a third of the cream over the chocolate and mix well and fast with a spatula. Incorporate the rest of the cream using the same method. Add the rest of the (cold) crème fraiche and use an electric mixer to smooth out the mixture. Refrigerate the mousse for at least 2 hours then use an electric mixer whisk it until you have a smooth cream. Pour the mousse into an 18cm round silicone mould and leave to solidify in the freezer for at least 2 hours. Red fruits insert: Bloom the gelatin in cold water for 10 mins. Heat 40g of the red fruit purée then take off heat and add in the gelatin. Mix this well with the rest of the red fruit purée then pour the mixture into a 15cm round silicone mould and leave to solidify in the freezer for at least 2 hours. Coconut dacquoise: Preheat the oven to 170C. Whisk the egg whites with an electric mixer. As they start getting mousse-y, add the sugar, bit by bit until soft peaks form. In a separate bowl, mix the almond powder, icing sugar, flour and desiccated coconut, then, using a rubber spatula, delicately incorporate the egg whites. Spread mixture as evenly as possible in a 20cm springform pan and bake in the oven for around 15 – 20 minutes. Once done, take out of oven and let it cool on a rack (do not remove from springform pan). Crunchy praline biscuit: Melt the white chocolate using the bain marie method. Crush up the the Gavotte biscuits (can easily be done with your hands). Once the chocolate is melted, mix the praline paste into it. Once fully mixed, pour mixture over the crushed biscuits, mix it all together well and then spread mixture evenly over the dacquoise. Reserve in the fridge. Red fruits mousse: Bloom the gelatin in cold water for 10 minutes. Whip the cold crème fraiche until soft peaks form then reserve in fridge. Heat up 70g of red fruit purée in a small saucepan with the sugar, on it starts simmering, remove from heat and add the gelatin. Mix well. Pour this mixture over the rest of the red fruit purée and mix well again. Incorporate the purée, in little quantities at a time, to the whipped cream delicately using a spatula. Assembly: Pour a small quantity of the red fruit mousse over the dacquoise and praline biscuit then place the frozen white chocolate mousse on top. Pour some more of red fruit mousse over, pressing down on the white chocolate mousse until is fully covered with the red fruit mousse. Then place the frozen red fruit insert on top. Pour the rest of the red fruit mousse over until all is fully covered then leave to set in the fridge for at least 3 hours. Decoration: Using your hands, take handfuls of desiccated coconut and carefully place them up the sides of the entremet, using the palm of your hands. Place the redcurrants decoratively on top of the entremet. TIP: you can dip some of the redcurrants in a sugar syrup then sprinkle with desiccated coconut so it sticks to them (as in picture).

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

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