Updated: Dec 5, 2020
The first time I made an entremet, it didn't work well because I couldn't find any recipe using Agar Agar Powder for the cream and especially the glaze (all the available recipes use gelatin). So after several trials, I found out the appropriate amount of Agar Agar Powder I should add to an entremet at each step so it won't melt or be too sticky. However, marrying mango to lemon is the first trial. I always used to combine mango to passion fruit and I'm really satisfied with the freshness the lemon brings to the mango sweetness.
My name is Asma Ayari, I'm 32 years old. I'm from Tunisia and I have a Ph.D in immunology. I'm married and a happy mom of a 2 years old daughter. I lived for four years in France, where I discovered the French pastry. Since I came to the USA, I started making and sharing my vision of desserts on social media (Facebook & Instagram) which is mainly about French pastry, but sometimes I propose other countries' desserts.
Servings: 6-8 people.
Size of Container : 7.5 inches, round
Time : 2days 15hours.
Prep Time : 2days. Cooking Time : 3 hours.
Other Time : Freeze for 12 hours
Agar Agar Powder / Cocoa Powder / Almond Powder / Flour / Sugar / Egg / Butter / Heavy Whipping Cream Glucose / Sweetened Condensed Milk / Lemon juice / Water / Mango, cut into cubes / White Chocolate
COOKER / TOOL
Blender / Hand Blender / Round shaped mold
What is Entremet? 🇫🇷
It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. (Reference from : askchefdennis.com )
Step 1. Lemon Cream
1/2 tsp Agar Agar Powder
6 Tbsp Lemon Juice
4 Tbsp Sugar
6 Tbsp Butter
7 Tbsp Heavy Whipping Cream
1 Egg Yolk
Put the Agar Agar Powder and lemon juice to boil. Whisk the egg yolk and the sugar. Add it to the boiling mixture.
Stir until the mixture thickens.
Take off the heat and add the butter, cover and let cool to room temperature.
Whisk the heavy whipping cream, then add it gradually to the lemon cream.
Step 2. Mango Jelly
1/2 tsp Agar Agar Powder
6 Tbsp Sugar
3 Tbsp Water
1 Mango, cut into cubes
Cut the mango into cubes, add the sugar, water, Agar Agar Powder and cook until the mix becomes thick. Using a hand blender, mix to turn it into a purée.
Put half of the quantity of the mango jelly to freeze into the desired shape to make the insert.
★ TIP ★
Agar-Agar Powder (unlike gelatin) should always be boiled before adding it to the preparation. The entremet, as it is mainly made with cream should be kept at 39.2℉ (in a refrigerator) after the glazing step and could be consumed 2 hours after (the time it thaws).
Step 3. MANGO CREAM
10 Tbsp Mango Jelly (step 2)
7 Tbsp Heavy Whipped Cream
1) Whisk the heavy whipped cream.
2) Add it gradually to the remaining quantity of the mango jelly.
Step 4. COCONUT FINANCIER
2 Tbsp Butter
1 Tbsp Cocoa Powder
2 Tbsp Flour
2 Tbsp Sugar
2 Tbsp Almond Powder
1 Egg White
Mix all the ingredients and add the melted butter.
Put the mixture into a round-shaped mold and cook for 15 minutes at 350℉
Step 5. ENTREMET MOUNTING
Into a silicone mold, start by putting the mango cream, then the frozen mango insert, followed by a layer of lemon cream and finally the coconut financier.
Freeze for 12 hours.
Step 6. THE GLAZE
5 Tbsp Water
8 Tbsp Sugar
8 Tbsp Glucose
4 Tbsp Sweetened Condensed Milk
3/4 Tbsp Almond Powder
10 Tbsp White chcolate
Put the water, sugar, glucose, sweetened condensed milk, Agar Agar Powder to boil. While it is still hot, pour the mix on the white chocolate.
Mix using a hand-blender and pour the glaze (104℉) on the frozen entremet and decorate.
ENJOY! Your "Entremet Mangue-Citron"
from Asma Ayari
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