Passion Fruit and Coconut Entremets

Ingredients

• Coconut milk400g
• White chocolate200g
• Passion fruit purée250g
• Heavy cream500g
• Gelatin sheets10 sheets
• Eggs5
• Egg yolks4
• Sugar220g
• Butter120g
• Desiccated coconut80g
• Almond flour90g
• All-purpose flour60g
• Cornstarch20g
• Salt2g
• Mirror glaze gelatin6 sheets
• Glucose syrup80g
• Condensed milk80g
• Neutral mirror glaze base or white chocolate150g
• Yellow food coloringas needed

Method

1. 1.Toast desiccated coconut at 160°C until golden, about 8 minutes. Let cool completely.
2. 2.Whisk 3 eggs with 80g sugar until thick and pale. Fold in almond flour, 40g all-purpose flour, and toasted coconut. Spread onto a lined sheet pan and bake at 180°C for 12 minutes. Cool and cut to fit your 20cm entremet ring.
3. 3.Bloom 4 gelatin sheets in cold water. Heat 200g passion fruit purée with 40g sugar. Whisk 4 egg yolks with 20g sugar, then temper with hot purée. Cook to 82°C, stirring constantly. Off heat, add bloomed gelatin and 120g soft butter. Blend smooth and chill until set.
4. 4.Bloom 3 gelatin sheets. Warm 200g coconut milk, dissolve gelatin in it, then pour over chopped white chocolate. Emulsify. Whip 300g cream to soft peaks and fold into the cooled coconut mixture to make a coconut mousse.
5. 5.Line a 20cm ring mold with acetate. Pour half the coconut mousse into the mold. Place a disc of frozen passion fruit curd in the center, then the coconut sponge on top. Cover with remaining mousse. Level and freeze overnight.
6. 6.Bloom 6 gelatin sheets. Heat 80g sugar, glucose syrup, and 80g water to 103°C. Add condensed milk and bloomed gelatin. Pour over 150g chopped white chocolate, blend smooth, and tint with yellow coloring. Cool to 30°C.
7. 7.Unmold the frozen entremets onto a wire rack. Pour the glaze over in one smooth pass. Let set for 10 seconds, then clean the base with a palette knife.
8. 8.Transfer to a serving plate. Garnish with halved passion fruit, coconut flakes, and edible flowers. Thaw in the fridge for at least 4 hours before serving.