White Chocolate & Tropical Entremet

Name: White Chocolate & Tropical Entremet
Yield: Makes 2 (each serves 4)
Cuisine: French
Ingredients: 20 g (¾ oz) lime juice; ½ quantity of Fruit Glaze made with passion fruit; mango cubes to decorate; 4 mangoes peeled; 1 quantity of White Spraying Chocolate; 1 quantity of Sesame Tuile; 1 lime, zested; ½ quantity of Genoise; 500 g (1 lb 2 oz) Fruit Purée made with passion fruit; 3 g (⅛ oz) leaf gelatine; 125 g (4½ oz) white chocolate (29% cocoa solids) chopped; 15 g (½ oz/1 tbsp) caster (superfine) sugar; 190 ml (6½ fl oz/¾ cup) whipping (pouring) cream; 30 g (1¼ oz) egg yolks (about 1-2 eggs); 125 ml (4½ fl oz/½ cup) full-fat milk; 120 g (4½ oz) egg yolks (6 eggs); 50 g (1¾ oz) whole egg (1 egg); ½ quantity of Coconut Dacquoise; 100 g (3½ oz/½ cup) caster (superfine) sugar; icing (powdered) sugar for dusting; 1 quantity of Simple Syrup; 20 g (¾ oz) fresh ginger peeled and finely grated

Preparation info

Makes 2 (each serves
4
)

Difficulty
Medium

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I’m not the biggest fan of white chocolate but this entremet is one of my exceptions. The acidity and flavour intensity of tropical fruit cuts through the sweetness of the white chocolate.

Ingredients

½ quantity of Coconut Dacquoise
icing (powdered) sugar for dusting
½ quantity of Genoise

Europe
France
Cake
Mediterranean

Method

First, prepare the crème brûlée

Preheat the oven to 140°C (275°F/Gas 1) and place a non-stick baking mat with sides on a baking tray (sheet). Put the passion fruit purée in a saucepan, bring to the boil, then take off the heat