Peaches and mangoes are among my favourite fruits and whenever I receive them with my veggie box I am over the moon. Some I eat as a snack, and some usually end in a dessert. Today it’s an entremets, which is quite refreshing after the holidays.
Let me know whether you try to make this and if you have questions, either here or on instagram https://www.instagram.com/cake_files_/
The entremet is composed of several elements (as usual!):
-Panna cotta tourbillon
-chamomile peach mousse
-Almond vanilla sponge cake
Ingredients and methods:
20 icing sugar
20 rice flour
20 almond flour
16g coconut oil
Combine until the texture resembles breadcrumbs, then bake at 140C fan for 20 minutes.
50 almonds, some halved and some chopped
3g coconut oil
Combine water and sugar and heat until 115C. Throw the chopped almonds and stir with a spatula. Keep stirring until caramelised and when you are happy with the color, stir in the coconut oil. Spread evenly in the shape of the cake, and reserve the halved almonds to decorate.
100g self raising flour
15g almond flour
3/4 tsp baking powder
158ml almond milk
1/2tsp vanilla bean paste
Combine in a bowl the dry ingredients and set aside. In a glass, combine the wet ingredients and then incorporate in the dry ingredients, avoiding overmixing. Bake at 160C static for 50-60 minutes, or until a metal skewer inserted in the sponge will come out dry.
200g mango purée
Juice from 1/2 lemon
4g agar agar + 20g water
Heat the mango puree with the lemon juice and the sugar. Once it reaches ~40C, stir in the agar agar, which has been previously rehydrated with the cold water. Cook until the mixture startsboiling, then remove from heat and let cool a bit before pouring in your mold (in my case it was a baking tin lined with parchment paper and cling film!). Let cool in the fridge.
Peach and camomile mousse
3 g agar agar+15g water
72 g vegan white chocolate
75 g cocoa butter
120 g heavy cream – infused with 1 Tbsp chamomile at least 2h before using
120 g cream cheese
396 g peach puree
Melt the chocolate and the cocoa butter at 45C in the microwave or with a water bath/double boiler system. Heat the peach puree and the cream stir in the agar agar. Pour the hot puree on the chocolate and stir.
Blend in a blending glass and once cooled a bit add the cream cheese and blend again. Spread evenly in the mould. Then push the mango coulis in, the sponge and then the crumble layer. Freeze for at least 4-5h.
115g peach puree
40 g water
10g lemon juice
20 g+ 15g caster sugar
25g glucose syrup
2g NH pectin
Heat the peach puree with the lemon juice and the water together with the 20g caster sugar and the glucose syrup. Once warm add the 15g caster sugar and the pectin, stir constantly until the mixture reaches 90C. Transfer to a bowl and cover with cling film touching the surface and let rest for 6h.
190g heavy cream
1/2 vanilla bean paste
1.5 g agar agar + 1tbsp water
Heat the heavy cream with the sugar and vanilla bean paste. Add the agar agar and cook until the mixture reaches 90C (it is important to activate the agar properly). Pour in the mould (in my case the tourbillon mould) and let set in the fridge for at least 2h. Never freeze pannacotta!
Unmould the mousse and bring the peach glaze to 35C. It has to be glossy and very very smooth. Put the mousse cake on a cooling rack and pour the glaze all over it. Let set. Once set (~30min) put the panna cotta on top and decorate with a few mango cubes and caramelised almonds.
This entremet has such a delicate and fresh set of flavours, so it’s a joy to eat.
Let me know whether you try this dessert here or on Instagram @cake_files_ and if you have any questions/doubts feel free to ask!