Tropical Entremet

 Mango, passion fruit and banana - what a combination! When you add coconut to it... yes, tropical flavour lands in my top 5 flavors ever.  Surely mind picture of palm trees, white sand and crystal clear turquoise water has got something to do with it right? 

Coconut dacquoise, vanilla mousse and heavenly fruit insert make this desert super attractive.

 DACQUOISE  ( it is plenty to spread across 2 baking sheets)

233g egg whites

60g caster sugar

49g pastry flour

69g ground almonds

60g grated coconut

130g icing sugar

Whisk together egg whites and caster sugar to the stiff peaks. Combine all dry ingredients and combine gently with whisked whites, being extremely careful not to over mix it. Bake for about 8-10min in 200C or till slightly brown. 

MANGO - BANANA - PASSION FRUIT CONFIT

100g mango puree

40g banana puree

40g passion fruit puree

10g caster sugar

4g pectin

5g gelatine

Bloom gelatine. Heat all the purees and sugar to 50C and then add pectin. Boil slightly and take it off the heat. Add gelatine. Pour it in the mould(s) and put it in the freezer.

VANILLA MOUSSE

250g cream

250g whole milk

100 egg yolks

50g caster sugar

2 vanilla pods ( or 2tsp vanilla paste)

350g whipped cream

7g gelatine

Put milk and cream together in a pan and bring to boil. If you will use vanilla pods - split them in half, take the seeds out and put everything in a pan with milk, you will fish the pods out later. Whip egg yolks and sugar slightly and pour it over boiling milk. keep in on the heat until thickens slightly. That is your cream anglaise. Take it off the heat and add gelatine. Cool it down to 25C and add whipped cream gently. 

To assemble: pour half of the vanilla mousse into the mould first, put the fruity insert on the top and cover it with remaining mousse. Close it with dacquoise on the top and put it in the freezer for at least 3h or until ready to unmould. 

GLAZE

350g mango puree

125g passion fruit juice

250g water

100g caster sugar

15g pectin

7g gelatine

Boil first 4 ingredients together. Add pectin, it will thicken slightly. Take it off the heat and add gelatine. Let it cool and use it at 35C.  I had plenty leftover for the next dessert. Enjoy!