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Friday, May 31, 2019

Mango entremet


Suffer in silence.

Taking advantage of the cheap mangoes we have here in smoggy Hong Kong. Started freezing some of them lately, just in case. There is no such thing as overdosing on Philippine mangoes, right?! 😁


This entremet is made of matcha genoise sponge, mango mousse, mango pudding, mango cream cheese (supposedly cheesecake but I forgot to add some crumbs)  and mango glaze. It was a bit time-consuming to make with all those layers crammed in a 6x2-inch mousse ring but with mangoes so sweet and abundant right now, what better way to showcase this delicious fruit?!

It's actually a bigger version, if you can call 6x2-inch big 🙄, of these Mango pomelo and matcha petit gateaux that I made last year. I tweaked the recipe a bit to fit a 6-inch mousse ring and used a different glaze. The glaze on that minis looks much better compare to this version, maybe because of the shape of the mould.....

No step by step photos on how I constructed the layers though as my mood is as gloomy as the weather lately.....


The matcha genoise sponge is actually scraps from the letter cakes that I've made earlier this month. I just fused 3 scraps together to make a 5.5-inch round sponge and it's way faster than baking a new one. If you have some excess sponge, freeze it, you'll never know when you need one....

Just like the sponge layer, you can make  the mango pudding a day ahead and just freeze it.

The day you construct your entremet layers, you'll only need to make the mousse and mango cream cheese filling. These 2 layers are actually very easy to make. It"s very important to freeze the cake several hours preferably, overnight or it'll wilt as you pour the glaze. 

The glaze is made of store-bought neutral glaze gel, gelatine and mango purée. This kind of glaze is not as viscous as a chocolate-based one and I had a hard time glazing the sides. You can see that glaze along the sides is very thin. I should have trimmed the top edges slightly so that the glaze will flow freely along the sides *sigh*

For the decorations, the round balls are excess mango cheesecake, I poured the batter in a silicone mould (photo below) to create some balls.

The matcha chocolate feathers are diy, a cheat's way of tempering actually 😁I added Callebaut Mycryo cocoa powder to the tempered white chocolate thus eliminating the re-heating step before it can be used. Still needs lots of practice when it comes on making these chocolate feathers but still happy that I made 8 passable pieces out of 36 lol And using just a small amount of white chocolate means the mixture will solidify quiet fast so I had to re-heat the chocolate again.....


Matcha genoise sponge , you can make half of the recipe and bake it in 6 or 7-inch round pan. You need 1/2-inch thick sponge for this cake.

Mango pudding, make this a day ahead

10 grams whipping cream
15 grams coconut milk
70 grams mango purée
20 grams sugar
10 grams milk
4 grams gelatine sheets
85 grams fresh, diced mangoes

* Soak gelatin in cold water until softens, about 5-10 minutes. Squeeze off excess water, set aside.

* Pour cream, coconut milk and mango purée in a small mixing bowl, mix well.

* Combine milk, sugar and softened gelatine in a small heat-proof bowl; place bowl in a pot of barely simmering water, stir until sugar and gelatin are completely melted. Take bowl off heat and add the purée mixture, stir until well-combined.

* Pour pudding mixture in a 5.5 or 5-inch round silicone pan or a mousse ring lined with plastic wrap at the bottom. Let cool at room temperature then add in the diced mangoes. Freeze until needed.

Line the baking sheet with a 7-inch parchment paper and place the 6-inch mousse ring on top. 

Place a 5.5-inch sponge cake at the bottom of the mousse ring.

Mango mousse:

4 grams gelatin sheets
30 grams milk
100 grams whipping cream
30 grams sugar
100 grams mango purée
5 grams calamansi juice

* Soak gelatin in cold water for about 5-10 minutes, squeeze off excess water, set aside.

* Combine softened gelatin and milk in a small bowl; place bowl in a pot of barely simmering water. Stir until gelatin is completely melted, keep it warm.

* Whip cream and sugar until medium peaks, add in mango purée and mix well. Stir in melted gelatin and mix on low speed until incorporated.

* Place mousse in a piping bag and piped it around and over the matcha genoise sponge, make sure to fill in the gap between the sponge and the mousse ring. Gently tap the baking sheet to eliminate air pockets along the sides of the ring.

* Take out frozen pudding from the mould and gently place it on top of the mango mousse. If the mousse is too soft, freeze for about 15 minutes before you put the pudding layer. Chill in the fridge until needed.

Mango cream cheese filling:

4 grams gelatin sheet
80 grams (Philadelphia) cream cheese, softened
85 grams whipping cream
35 grams sugar
50 grams mango purée
5 grams calamansi juice

* Soak gelatin in cold water until soft, 5-10 minutes, squeezed off excess water, set aside.

* Beat cream until medium peaks; chill in the fridge until needed.

* Melt gelatin in a pot or barely simmering water, keep it warm.

* Beat cream and sugar until smooth, fold in the whipped cream until well-combined. Add in the melted gelatin and mix thoroughly.

* Pour cream cheese mixture on top of the pudding, make sure to fill in the gap along the sides. Smooth the top with a spatula. Excess filling can be place in any small silicone mould or any desired small cookie cutter to be used as decoration. Freeze for at least 6 hours or overnight.

Unmould the cake by running the hair dryer along the sides of the mousse ring. Freeze for another 30 minutes before glazing.

Matcha white chocolate feathers:

100 grams Callebaut white chocolate callets (33% cocoa)
2 grams matcha powder
1 gram Callebaut Mycryo cocoa powder

* Please check instructions at Meilleurduchef

* Matcha powder is added to white chocolate before tempering.

* Please check this Youtube video on how to make chocolate feathers.

Mango glaze, recipe below will nicely covered an 8-inch cake 

18 grams gelatin sheets
200 grams neutral glaze gel
140 grams mango purée
3 drops of  lemon yellow Americolor gel

* Soak gelatin in cold water until soft, 5-10 minutes, squeeze off excess water and set aside.

* Place the mirror glaze in a small saucepan and stir over low heat, don't let it boil. Add in the softened gelatin and stir until completely melted, turn off heat and add in the mango purée, mix well. Strain glaze over a fine sieve and use glaze at 34ºC.

Pour glaze all over the cake. Chill in the fridge for about 15 minutes until glaze is set. Use a metal spatula to scrape off excess glaze at the bottom. 

De-frost the cake for an hour or 2 in the fridge  before serving. Decorate the top with mango cream cheese balls, matcha chocolate feathers and strawberry crisp pearls.

Consume within 2 days.



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