Green tea, lime and mango mini entremet

Spring has sprung!

Hey, there, lurker, still remember me?! 

How's the situation in your side of the world? Hopefully, all is well and good, if not, take care! 

If you're into French pastry, you've probably tried or made an entremet. Entremet is a multi-layered mousse-based dessert with various complementary flavours and textural contrast. It's a bit time-consuming but actually pretty easy to make.

This refreshing East meets West dessert is made of green tea genoise sponge, lime cream cheese mousse, chunky mango gelée, green tea mirror glaze and the shortbread crust base. The shortbread crust is not a typical base layer for an entremet but I was to lazy to make a pâté sucrée/ sweet shortcrust pastry crust.

Rome wasn't built in a day and so as this entremet. You can make each component if you feel like it, leave it on the freezer for days while contemplating the meaning of life 🙄🤣 

Make  Green tea genoise sponge, you can use half of the recipe if prefer. Using a 5 cm/2 inches cookie cutter, cut 7 round sponge about 8 to 10 mm thick, freeze until needed.

Chunky Mango Gelée, recipe adapted from Indulgence Mousse cake, a bilingual book

50 grams mango purée

10 grams water  

10 grams caster sugar

1 gram gelatine leaf, soak until softened and squeeze off excess water

100 grams diced mangoes

* Combine water, sugar and softened gelatine in a small heat-proof bowl, place bowl in a saucepan with barely simmering water, stir until gelatine is completely melted. Stir in the mango purée and let cool at room temperature before adding in the diced mangoes. Divide evenly into the prepared mould (I used a copycat Silikomart mini truffle mould). Freeze until set. 

* Makes about 10 balls

Lime cream cheese mousse:

180 grams cream cheese, softened at room temp

180 grams dairy whipping cream, whipped and chill in the fridge until needed

90 grams caster sugar

8 grams gelatine leaf, soak until softened and squeeze off excess water

60 grams lime juice

lime zest, optional

* Melt softened gelatine until melted, keep warm.

* Whisk cream cheese and sugar until smooth and fluffy; add juice and zest. Stir in the melted gelatine and whisk until well-combined. Fold in the whipped cream into the cream cheese mixture, if you can't make the mixture smooth, use the electric whisk on low speed and beat for about 30 seconds. 

* Pour about 2/3 of the mixture into each cavity, gently add in the mango balls in the middle and pour in some mousse to cover it. Gently tap the mould on the counter to release air pockets. . Add in the sponge and gently push it down, use a spatula to smoothen the top.

* Makes 7 and 1/4 

Shortbread crust:

115 grams shortbread crumbs

25 grams melted butter

* Mix everything together until well combined. Use a 2.5 inch round cutter to form each crust at 19 grams each. 

* Makes 7 

Green tea mirror glaze, recipe adapted from Patisserie

Recipe here, I made 80% of the recipe. Mirror glaze mixture is more than enough to glaze about 15 pieces of these mini entremets. 

* Pour glaze several times to get the desired thickness. Use a baking pan lined with plastic wrap to catch the dripping glaze. 

* Keep leftover glaze for 3 days inside the fridge.

Assembly:

* Unmould the mousse and place it on top of a wire rack set over a plastic wrap-lined baking sheet. Pour glaze several times to get the desired thickness. Gently tap the wire rack to remove excess glaze. Carefully transfer each entremet onto the top of the shortbread crust. Place in the fridge to defrost for about 2 hours before serving.

* Decorate top with fresh mandarin leaves or you can make a (tempered) chocolate leaves.