{Mango Kalamansi Entremet} - Entremet cu mango si kalamansi

Step 1

Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.

Step 2

Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.

Step 3

Fold the meringue into the almond and egg mixture, alternating it with flour.

Step 4

Drizzle in the melted butter and mix gently.

Step 5

Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.

Step 6

Bloom the gelatin in cold water.

Step 7

Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.

Step 8

In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.

Step 9

Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.

Step 10

Remove from heat and stir in the gelatin.

Step 11

Allow to cool down to 40C then add the butter, mixing well to incorporate it.

Step 12

Pour the cremeux into small round silicone molds and freeze.

Step 13

Combine all the ingredients in a bowl.

Step 14

Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.

Step 15

Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.

Step 16

Bloom the gelatin in cold water for 10 minutes.

Step 17

Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.

Step 18

Pour the hot puree over the chocolate and mix well.

Step 19

Allow to cool down then fold in the cream.

Step 20

Bloom the gelatin in cold water.

Step 21

Melt the chocolate and allow it to cool down then mix it with the cream cheese.

Step 22

Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.

Step 23

Fold in the whipped cream.

Step 24

Bloom the gelatin in cold water.

Step 25

Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.

Step 26

Remove from heat and stir in the gelatin.

Step 27

Add the condensed milk then pour the mixture over the chocolate.

Step 28

Mix well with a hand blender until smooth and shiny.

Step 29

Add the food coloring and combine well.

Step 30

Use at 32C.

Step 31

Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.

Step 32

Pour the cream cheese mousse over the cake and freeze for 10 minutes.

Step 33

Continue with a layer of coconut croustillant, followed by the mango cremeux.

Step 34

Pour the kalamansi mousse on top and freeze for at least 4 hours.

Step 35

When done, remove from the ring and place on a cooling rack.

Step 36

Pour the glaze over the cake evenly.

Step 37

Allow it to drip off then place on a platter.

Step 38

Decorate with isomalt shards.