TROPICAL ENTREMET  RECIPE BY

JORDI BORDAS

With prominent flavours of mango and coconut, Jordi Bordas demonstrates his
Tropical Entremet that's both gluten free and lactose free. Guilt free we say!

ADVANCED

PASSION GLAZE
COCONUT MOUSSE
MANGO MOUSSE
MANGO COMPOTE

180 MINS
COCONUT BISCUIT

COCONUT CRUNCH

MAKES 4

COCONUT BISCUIT
METHOD
INGREDIENTS
Whisk the egg whites in the bowl of a stand mixer fitted
126g (4.44oz) pasteurised egg whites
with a whisk attachment. Turn the mixer off and add the
120g (4.23oz) caster (superfine) sugar
sugar. Whisk on medium speed for 10 minutes until soft
190g (6.7oz) Ravifruit coconut puree
peaks are formed. Mix the ground almonds, desiccated
66g (2.33oz) ground almonds
coconut and rice flour together in a bowl. Defrost the
66g (2.33oz) desiccated coconut
coconut puree. Fold the defrosted puree and the mixed dry
63g (2.22oz) rice flour
ingredients into the meringue with a spatula. Prepare a tray
with a sheet of baking paper and 4 entremet rings. Transfer
EQUIPMENT the mixture to a disposable piping bag and pipe 140g of the
mixture into each ring. Bake at 160°C for 10 minutes.
stand mixer
spatula
digital thermometer
disposable piping bag
4 entremet rings 180mm x 45mm
baking paper
half size aluminium baking tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
MANGO COMPOTE
METHOD
INGREDIENTS
Mix the sugar and pectin together in a bowl. Cut the mango
80g (2.82oz) caster (superfine) sugar quarters into 1x1cm cubes. In a saucepan, heat the purees
6g (0.21oz) pectin NH and mango pieces to 45°C, stirring with a whisk. Add in the
266g (9.38oz) mango quarters sugar and pectin mixture, whisking constantly, and heat to
231g (8.15oz) Ravifruit mango puree 80°C. Pour 140g over each of the baked coconut biscuits
48g (1.69oz) Ravifruit lemon puree and spread out with a palette knife. Place in the freezer.

EQUIPMENT

digital thermometer
whisk
small angled palette knife

COCONUT PRALINE

INGREDIENTS METHOD

90g (3.17oz) almonds Roast the almonds in the oven at 150°C for 10 minutes.
90g (3.17oz) icing (confectioners') sugar Remove from the oven and allow to cool. Transfer the
120g (4.23oz) desiccated coconut cooled almonds to a food processor and mix with the icing
sugar and desiccated coconut until a praline is formed.
EQUIPMENT

digital thermometer
food processor

COCONUT STREUSEL
METHOD
INGREDIENTS
In the bowl of a stand mixer fitted with a paddle
89g (3.14oz) desiccated coconut
attachment, mix all of the ingredients until they come
112g (3.95oz) caster (superfine) sugar
together as a dough. Prepare a square grid wire rack on top
134g (4.73oz) rice flour
of a lined baking tray. Remove the dough from the mixer
1g (0.04oz) salt
and push it through the wire rack so crumbs form
30g (1.06oz) water
underneath. Bake in the oven at 140°C for 25 minutes.
112g (3.95oz) coconut oil

EQUIPMENT

stand mixer
square grid wire rack
baking paper/silicon paper
half size aluminium baking tray

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
MANGO MOUSSE
METHOD
INGREDIENTS

Defrost the mango puree. Heat the gelatine solution to 45°C

535g (18.87oz) Ravifruit mango puree
and add to the puree, mixing vigorously. Set aside. Whisk
54g (1.9oz) gelatine solution 
the egg whites in the bowl of a stand mixer. Turn off the
174g (6.14oz) pasteurised egg whites
mixer and add the sugar. Whisk together on medium speed
80g (2.82oz) caster (superfine) sugar
for 10 minutes until soft peaks are formed. When the puree
54g (1.9oz) coconut oil, melted
starts to set slightly, add a small amount to a jug and add in
4.5g (0.16oz) liquid lecithin
the melted coconut oil and liquid lecithin. Add some more
puree and emulsify with a stick blender. Add the remaining
EQUIPMENT puree and emulsify again. Fold the puree mixture through
the mousse in two intervals.
stand mixer
stick blender Remove the frozen coconut biscuit with mango compote
digital thermometer from the freezer. Pour 135g of the mango mousse on top of
large angled palette knife the compote and spread out with a palette knife. Place in
the freezer.

 SUBSTITUTE
9g (0.32oz) gold gelatine sheets {for}
54g (1.9oz) gelatine solution

COCONUT CRUNCH
METHOD
INGREDIENTS
Transfer the coconut streusel to a bowl and crush it
185g (6.53oz) Coconut Praline (recipe above)
further. Mix the praline with the streusel then place it
360g (12.7oz) Coconut Streusel (recipe
between two sheets of baking paper. Use a rolling pin to
above)
flatten out the mixture. Line a tray with baking paper and
EQUIPMENT place a ring on top. Place 120g of the crunch mixture into
the ring and neaten it by pressing down with a spoon. Place
180mm x 45mm entremet ring in the freezer.
baking paper
half size aluminium baking tray
rolling pin

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
COCONUT MOUSSE

INGREDIENTS METHOD

324g (11.43oz) pasteurised egg whites Whisk the egg whites in the bowl of a stand mixer. Stop the
180g (6.35oz) caster (superfine) sugar mixer and add the sugar. Mix together on medium speed for
1152g (40.64oz) Ravifruit coconut puree 10 minutes until soft peaks are formed. Defrost the
144g (5.08oz) gelatine solution  coconut puree and bring to 15°C. Heat the gelatine solution
to 45°C and mix with the coconut puree. Line two rings with
a strip of acetate and place on top of a baking tray. Place a
EQUIPMENT silicon insert into the centre of each ring. When the cooled
coconut puree mixture starts to set slightly, fold in the
stand mixer meringue. Transfer to a disposable piping bag and pipe a
2 silicon inserts layer of mousse halfway into the rings, ensuring you pipe
200mm entremet ring around the side and top of the silicon inserts. Use a spoon
digital thermometer to push the mousse up the sides of the ring.
acetate strips
half size aluminium baking tray Remove the frozen mango compote/mousse from the
disposable piping bag freezer and place it into the mousse, with the biscuit side
up. Press it into the ring, so the coconut mousse flows over
the top of the biscuit. Level out the coconut mousse on top
with a palette knife. Finally, place the coconut crunch on top
cover with plastic wrap. Place a baking tray on top and press
down firmly. Remove the baking tray on top and place in
the freezer.

 SUBSTITUTE
24g (0.85oz) gold gelatine sheets {for}
144g (5.08oz) gelatine solution

WHITE PAINT

INGREDIENTS METHOD

150g (5.29oz) Callebaut Mycryo cocoa butter Melt the cocoa butter to 45°C. Add the white colouring and
12g (0.42oz) white titanium powder emulsify with a stick blender. Pass through a chinois into a
bowl and set aside.
EQUIPMENT

digital thermometer
stick blender
chinois

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
PASSION GLAZE

INGREDIENTS METHOD

3.6g (0.13oz) pectin NH Mix the pectin and sugar together in a bowl. Heat the
48g (1.69oz) caster (superfine) sugar passionfruit puree and the passionfruit pulp to 40°C,
222g (7.83oz) Ravifruit passionfruit puree whisking constantly. Add the pectin and sugar mixture and
25g (0.88oz) passionfruit pulp, with seeds sodium bicarbonate to the puree and heat to 80°C. Pour the
1.2g (0.04oz) sodium bicarbonate glaze into a bowl and use at 60°C when assembling.

EQUIPMENT

digital thermometer
whisk

ASSEMBLY

INGREDIENTS METHOD

neutral glaze Once the entremet is frozen, unmould and remove the
QS desiccated coconut silicon disc with a knife. Heat the neutral glaze to 70°C.
Using a pastry brush, paint the sides of the entremets with
EQUIPMENT some glaze and coat with desiccated coconut. Transfer the
white paint to a spray gun and spray the entremet. Transfer
pastry brush the passion glaze to a depositor and and fill the insert.
spray gun
depositor

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.