Berry and coconut……..they are often used in cakes or entremets, but they are one of the best combination: the sweet coconut flavor with sourness of berry……..simply perfect.
The top of the cake is a mirror white chocolate and condensed milk glaze….to try.
Coconut - red berries entremet - serves 6/8
2016-06-27 09:53:21
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Ingredients
- - Red berries caprese -
- 7 tbs (100 g) soft unsalted butter
- ½ cup (100 g) superfine granulated sugar
- 3 medium (50 g) egg yolks
- ½ cup (100 g) egg whites
- 1 tbs + ½ tsp (20 g) extra granulated sugar
- 1.5 cups + 1.5 tbs (170 g) almond meal/flour
- 1.5 oz (40 g) melted white chocolate
- ½ cup less 1 tbs (100 g) red berries purée
- 1 tbs (15 ml) gin
- - Red berries cremoso -
- ¼ cup + 1 tbs (70 g) full fat milk
- ½ tsp (2 g) agar agar
- 1 tbs + 2 tsp (24 g) egg whites
- 2 tbs (28 g) superfine granulated sugar
- 1 tsp (6 g) invert sugar or honey
- 1 tbs (8 g) corn starch (maizena)
- 1 tbs (8 g) rice starch
- 1/3 cup + 1.5 tbs (94 g) red berries purée
- a scant tbs (12 g) unsalted butter
- - Coconut bavarian cream -
- a scant 1.5 cups (340 g) coconut purée (flesh)
- 6 medium (3.5 oz-102 g) egg yolks
- ½ cup (102 g) superfine granulated sugar
- 5 (10 g) gelatin sheets
- 1 cup + 4 tbs (270 g) whipping cream
- - White chocolate mirror glaze -
- 1/3 cup + 1.5 tbs (100 g) water
- 5 tbs + 2 tsp (83 g) superfine granulated sugar
- 4 oz (116 g) glucose syrup
- 2.5 oz (66 g) sweetened condensed milk
- 4 oz (120 g) chopped white chocolate
- 4 + ¼ (8,5 g) gelatin sheets
Instructions
- - Red berries caprese -
- Heat Fan oven to to 325 F - 170°C .
- In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar (7 tbs - 100 g).
- Add egg yolks, almond powder, red berries purée, gin and melted white chocolate.
- In another bowl, whisk egg whites with extra sugar (1 tbs + ½ tsp - 20 g).
- Gently fold the meringue in 2 or 3 batches into the batter with a scooping-and-folding motion.
- Line a baking tray (12x16 inches - 30x40 cm.) with baking paper
- Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 20 minutes.
- Let cool, remove baking paper and with a pastry ring cut out two rounds of 6.5 inches - 16 cm and set aside.
- - Red berries cremoso -
- Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
- In a bowl, mix agar agar with milk, then bring to a boil.
- In a separate bowl, mix egg whites, sugars and starches (maizena and rice starch).
- Pour the boiling milk on the mixture, and return to the stove and cook untili it tickens.
- Remove from the stove, add butter, mix to melt, then add red berries pulp and mix to combine.
- Pour the cremoso into the prepared ring and let cool for a while.
- Lay one cut round disc of caprese on the cremoso and freeze.
- - Coconut bavarian cream -
- Soak gelatin sheets in cold water.
- In a saucepan, heat coconut purée and in a madium bowl, mix egg yolks with sugar until you get a smooth mixture.
- Pour hot fruit purée over egg yolks, whisking constantly.
- Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
- When the mixture reaches 179.5 F - 82°C remove from the heat.
- Pour the mixture in a bowl and set the bowl over ice water bath to low temperature (150F - 65°C).
- Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
- When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
- - To assemble -
- Pour half the bavarian cream into the mold, fill in the frozen disc cremoso+caprese (with the caprese facing you) and press a little.
- Pour the remaining bavarian cream and freeze.
- - White chocolate mirror glaze -
- Soak gelatin in cold water.
- In a medium saucepan bring to boil water, sugar and glucose syrup.
- Remove from the stove, add condensed milk and mix to combine.
- When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate, wringed gelatin sheets and white food colour.
- Blend the mixture with a hand blender to combine.
- Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
- Cover with plastic wrap and refrigerate overnight.
- - To serve -
- The day ahead, or 12 hours before serving, remove the entremet from the freezer, remove the mould and invert cake on rack set over rimmed baking sheet.
- Heat the glaze to 90F - 32°C and glaze the cake.
- Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
- Garnish as you prefer, refrigerate to to allow the cake bring back to right temperature (as now the cake is still hardened stage).
- To serve to 40F / +4°C.
Notes
- I used silicone mould “Eclipse” by Silikomart.
- In lack of this mould, you can use any 7 inches-18 cm pastry ring.
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