Mango entremets kalamansi – chocolate

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Biscuit


    • Almond powder - 30g
    • Icing sugar - 30g
    • Cocoa (powder) - 13g
    • Egg white - 110g
    • Egg yolk - 90g
    • Sugar - 60g

    Mix the almonds with the icing sugar and cocoa powder
    Whisk the egg whites with the sugar.
    Fold in succession the egg yolk and the cocoa mixture
    Spread the dough on a sheet of baking parchment and bake in a preheated oven at 180°C.
    Allow the biscuit to cool. Rub with the melted chocolate.

  2. Kalamansi jelly


    • Frozen fruit purée 100% : Kalamansi - 70 g
    • Sugar - 12g

    Bring the puree and sugar to a boil. Add the gelatine. Allow to cool

    In this step

  3. Mango


    • Mango (dice)
    • Coriander (ground)

    Blend the mango with the jelly and season with freshly ground coriander.
    Place a circle biscuit of diameter 12 cm into a mold. Fill in the circle for fourth with mango. Allow te set.

  4. Mango crémeux


    • Frozen fruit purée 100% : Mango - 110 g
    • Frozen fruit purée 100% : Blood orange - 50 g
    • Egg
    • Egg yolk - 50g
    • Sugar - 23g
    • Butter - 50g

    Mix the yolks with the egg and sugar. Whisk until you obtain a sabayon. Add gelatine and whisk cold. Add the mango and orange purees. Allow to cool to 37°C. Add the butter and mix. Allow to set.
    Pour on the mango cubes and cover with a circle biscuit. Place in the freezer.

    In this step

  5. Chocolate mousse


    • Sugar - 35g
    • Crème fraîche - 140g
    • Egg yolk - 25g
    • Milk chocolate - 140g
    • Dark chocolate - 40g
    • Whipped cream - 220g

    Caramelize the sugar and add the hot cream. Add the yolk and pour on the chocolate. Stir until a homogeneous mass. Allow to cool to 37°C. Add the cream and fold.

  6. Glazing


    • Water - 33g
    • Maizena® - 8g
    • Crème fraîche - 120g
    • Sugar - 95g
    • White chocolate - 75g
    • Glucose - 55g

    Mix the lemon juice with the water and the cornstarch.
    Heat the cream. Caramelize the sugar. Pour the hot cream and lemon juice on. Pour through a strainer onto the white chocolate. Mix until a homogeneous mass. Dissolve the gelatine in it and stir in the neutral jelly.

  7. Assembly

    Place the desired shape on butter paper. Fill a third of the form with chocolate mousse Push in the mango circle. Put the tart in the freezer for 2 hours.

  8. Finish


    • Chocolate - 200g
    • Puffed rice - 30g

    Mix the rice krispies® with the melted chocolate and the candied orange. Cover the tart with the mixture. Put in the freezer for 1 hour.
    Take out of the shape. Spray the surface of the tart. Cover a part of the tart with the jelly

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