BALI ENTREMET
MANGO, PASSION FRUIT, COCONUT, LIME AND RICE
By Hans Ovando
In this post of the mousse recipe we want to share with you the Bali cake.
Bali is the summary of one of my experiences on a trip to Indonesia in which I had the opportunity to visit this beautiful country and enjoy its cultural and gastronomic wealth.
In this new mousse recipe we will find a summary of one of the most exquisite culinary experiences that I have experienced in my life which was the “Mango sticky rice” with coconut milk, which is nothing more than a rice pudding with coconut milk and diced fresh mango.
With this delicious mousse recipe I want to share with you my experience and leave a little bit of the experience lived on my trip to that country.
Here is this interesting mousse recipe so that you can enjoy it at home or in your pastry shop.
Ingredients
DAQUOISE DE COCO
95 g Clara de huevo
40 g Azúcar
65 g Azúcar lustre
65 g Coco rallado
20 g Harina
0,75 un Ralladura de lima
COCONUT PRALINÉ
50 g Grated- toasted coconut
25 g Grated coconut (1)
18 g Grated coconut(2)
18 g Palliete feullentine
30 g Dry caramel
30 g Sugar
EXOTIC COMPOTE
80 g Diced mango
80 g Mango pureé
80 g Diced pineapple
30 g Passion fruit purée
10 g Grated coconut
1 u Passion fruit
80 g Sugar
3 g Pectin NH
20 g Gelatin Mass
2 g Citric acid
1 u Lime zest
RICE PUDDING
500 gr Whole milk
50 gr Rice
40 gr Sugar
½ u Vanilla pod
1 u Lemon peel
24 gr Gelatine mass 220 Bloom
150 gr Semi whipped cream
MANGO MOUSSE
360 g Mango purée
65 g Gelatine Mass 220 Bloom
160 gr Italian meringue
192 gr Semi whipped Cream
PASSION FRUIT GLAZE
75 g Water
50 g Sugar
50 g Dextrose
150 g Glucose
66 g Gelatin mass
85 g Condensed milk
150 g Passion fruit chocolate
50 g Neutral nappage
1 g Yellow colouring (water based)
0,5 g Gold colouring
Preparation
COCONUT DAQUOISE
Beat the egg whites with the sugar until obtaining a merengue.
Mix the icing sugar, the grated coconut and the flour and pour them directly over the merengue.
Add the lime zest and put 80 g in a 16 cm silicone mould.
Bake at 175 ºC for 8-10 minutes.
COCONUT PRALINÉ
Put all the ingredients in the food processor and refine. Add the coconut (2) and the palliete feullentine.
EXOTIC COMPOTE
Put the pureés and the fruit in a saucepan mix the pectin with the sugar.
Warm the purée to 40ºC and add the sugar.
Take the mixture to boiling point and add the citric acid.
Add the gelatin and the lime zest.
Put in a mould and freeze.
RICE PUDDING
Mix rice, milk, vanilla and sugar and cook for 30 minutes.
Take the vanilla out and add the hydrated gelatine. Break with a blender and reserve in the refrigerator until it reaches 30 ºC. Add the semi whipped cream and put in moulds up to 1,5cm high. Reserve in the freezer.
MANGO MOUSSE
Put gelatine in water. Warm puree to 28ºC and add melted gelatine.
Add meringue at 30ºC and semi whipped cream.
PASSION FRUIT GLAZE
Warm the water with the sugars at 103°C. Add the gelatin, the condensed milk and the neutral nappage. Mix and pour over the pasion fruit chocolate. Add colourings and refine with the blender. Reserve in the fridge for at least 12 hours before use.
Use at 35 ° C.
ASSEMBLY
- Cut the cake with an 18cm diameter ring and reserve. Cover it with the crunchy coconut praline and reserve in the freezer.
- Prepare the rice pudding and dose into 16cm diameter rings and freeze.
- Once we have the gelling ready, spread over the surface of the rice pudding and reserve in the freezer for assembly.
- Prepare a ring 18cm in diameter and 4cm high with acetate.
- Dose the mango mousse and introduce the inside of rice and gelled exoctics.
- Cover with the mousse and close the cake with the sponge cake.
- Freeze completely and glaze, using the glaze at 35ºC.
Did you like this mousse recipe?
Do you want to know more about the entremets recipes course with Hans Ovando?
Visit the blog interview with the chef where he tells us the details of this fantastic online cake course.
