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

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

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