Mango and Passion Fruit Entremets

Exquisite domes of mango bavarois, vanilla and coconut crèmeux and passion fruit jelly set on a coconut sablé biscuit. You'll need to make these individual entremets in advance, because there are various setting stages, which makes the process quite a long one. As a result, they are perfect, though, for a dinner party - spend the time beforehand and whip out a truly impressive dessert before your guests very eyes.

Vanilla and Coconut Crèmeux:
1 platinum-grade gelatin leaf
full-fat coconut milk (75 mL)
double cream (100 mL)
1 tsp. pure coconut extract
1 vanilla pod, seeds scraped out
2 large egg yolks
2 tsp. caster sugar
1 Tbsp. coconut rum

Mango Bavarois:
3½ platinum grade gelatin leaves
mango purée (150 g)
whole milk (225 mL)
runny honey (35 g)
3 large egg yolks
caster sugar (55 g)
double cream (225 mL)

Passion Fruit Jelly:
4 platinum-grade gelatin leaves
passion fruit pulp (400 g)
1 lime, freshly squeezed
2 Tbsp. caster sugar

Coconut Sablé:
unsalted butter (165 g)
confectioners' sugar (70 g)
1 egg yolk
1 tsp. pure coconut extract
1 tsp. vanilla paste
desiccated coconut, plus extra to decorate (70 g)
all-purpose flour, unbleached (270 g)
½ tsp. kosher or sea salt
white chocolate, broken into pieces (100 g)

Mango Mirror Glaze:
7 platinum-grade gelatin leaves
mango purée (125 g)
glucose syrup (280 g)
white chocolate, broken into pieces (210 g)
condensed milk (210 mL)
red food colouring paste

Equipment:
3.5 cm mini hemisphere moulds x 12
6.5 cm entremet moulds x 12
baking tray lined with heatproof clingfilm
2 baking sheets lined with baking paper
7 cm round cutter
sugar thermometer
6.5 cm round cutter

Make the Vanilla and Coconut Crèmeux.
Soak the gelatin leaf in a bowl of cold water for 5 minutes to soften. Place the coconut milk, double cream, coconut extract and vanilla seeds in a saucepan and place it over a medium heat. Heat until just below boiling point.

Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together, then return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat, then drain the gelatin, squeezing out the excess water, and add it to the hot custard. Stir to melt the gelatin, then stir in the coconut rum to combine. Spoon the crèmeux equally into the mini hemisphere moulds, leave to cool, then freeze for about 4 hours, until solid. Then, prepare the remaining elements.

Make the Mango Bavarois:
Soak the gelatin leaves in a bowl of cold water for 5 minutes to soften. Place the mango purée, milk and honey in a saucepan over a medium heat and heat until just below boiling point.

Meanwhile, whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk mixture over the eggs and whisk together. Return the custard to the pan and cook until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat, then drain the gelatin, squeezing out the excess water, and add it to the hot purée mixture. Stir to melt the gelatin, then leave the mixture to cool completely (about 1 hour).

Make the Passion Fruit Jelly:
Soak the gelatin leaves in a bowl of cold water for 5 minutes to soften. Place the passionfruit pulp, lime juice and caster sugar in a saucepan set over a medium heat and stir until the sugar has dissolved. Drain the gelatin, squeezing out the excess water, and stir it into the hot purée until melted. Pour the liquid jelly on to the baking tray lined with cling film. Chill overnight or until set (about 4 hours).

Finish the Mango Bavarois:
Using an electric hand whisk, whisk the cream to soft peaks and fold in the cooled mango mixture until no streaks remain.

Fill each entremets mould roughly three qters full with the mango bavarois. Remove the frozen crèmeux from their moulds and place one, flat-side up, in the centre of each bavarois dome. Chill for at least 4 hours, or overnight, until set.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the coconut sablé while the bavarois layer is setting. Beat the butter and icing sugar in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, until pale and creamy. Add the egg yolk, coconut extract and vanilla and beat until incorporated. Fold in the desiccated coconut, followed by the flour and salt and bring the mixture together to a dough.

Roll the sablé dough between two sheets of baking paper to roughly 3 mm thick. Place the sheet of dough on a baking sheet, still between the baking paper sheets, and chill it for 15 minutes.

Remove the top sheet of baking paper from the dough and, using the 7 cm cutter, cut out 12 discs, re-rolling the trimmings as necessary. Arrange the pastry discs over the lined baking sheets, leaving space between each disc to allow them to spread during baking. Bake the discs for about 10 minutes, until lightly golden at the edges, then remove the biscuits from the oven and leave them to cool completely (about 20 minutes).

Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Brush the top of each biscuit with the white chocolate and leave to set.

Make the Mirror Glaze:
Soak the gelatin leaves in a bowl of cold water for 5 minutes to soften. Place the mango purée and glucose syrup in a saucepan set over a medium heat and heat the mixture until it reaches 103°C on the sugar thermometer. Remove the pan from the heat, then drain the gelatin, squeezing out the excess water, and add it to the hot purée. Stir to dissolve the gelatin.

Tip the white chocolate into a large heatproof bowl. Stir the condensed milk into the hot mango and glucose mixture and then pour this over the white chocolate in the bowl until the chocolate has melted. Leave for 2 minutes, then stir until smooth.

Spoon 3 Tbsp. of the glaze into a small bowl and colour this red. Gently swirl the red glaze into the glaze remaining in the large bowl to create a marbled effect. Transfer the marbled glaze into a large jug and set it aside to cool to roughly 32°C.

Using the 6.5 cm cutter, cut out 12 discs of passionfruit jelly place 1 disc on top of each biscuit. Remove the entremets from the fridge and carefully release each one from the mould, placing it on top of a jelly-topped biscuit. Repeat for all the entremets and all the biscuits, the place them into the fridge to chill for 10 minutes.

Arrange 6 entremets on a wire rack set over a baking tray. Using a ladle, pour half the glaze over the entremets to completely cover, then return them to the fridge to set firm. Repeat for the remaining 6 entremets.

Gently press a little desiccated coconut around the base of each entremets to decorate.

Makes 12 servings.