Thai Tropical Entrement

A creation by Jason Licker

Thai Tropical Entrement

For 10 - 12 portions.

Coconut & Lime Gelee

(total weight:1263g)

* For Gelatin: measured dry, softened in ice water, excess water squeezed out

In a medium-sized saucepan, boil the purees, lime juice and syrup.
Whisk in the bloomed gelatin. Pour into a medium- sized bowl, set aside to cool.
When cool, pour the gelee into the mold and freeze.
When frozen, remove from the mold and reserve the gelee in the freezer.
Refer to assembly below.

Guava Mousse

Whip the cream and icing sugar to soft peaks and reserve in the cooler.
Heat the purees till warm to touch and whisk in the bloomed gelatin.
Cool down the mixture in an ice bath. Mixture should be just thick enough to coat the back of a spoon. You don’t want it to get too cold or you wont be able to fold in the cream.
Fold the whipped cream in three batches until the mousse is well incorporated.
Refer to assembly below.

Mango Mousse

(total weight1263g)

In a medium-sized saucepan, boil the puree and lemon juice. Whisk in the bloomed gelatin until it dissolves. Pour into a medium-sized bowl.
Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.
Refer to assembly below.

Color Glaze

  • Water - 150 g
  • Sugar - 200 g
  • Glucose - 200 g
  • Condensed milk - 132 g
  • Gelatin(Silvergrade) - 16 g
  • White Chocolate 34% - 200 g
  • PCB Red and orange coloring
Boil the water, sugar and glucose.
Add the gelatin to dissolve, then pour over and blend with the white chocolate.
Add the condensed milk and colorings.
Glaze at 35 - 40 degree.

Macaron Daquoise

  • Almond flour - 188 g
  • Cake flour - 93 g
  • Sugar - 200 g
  • Egg white - 310 g
  • Sugar (Meringue) - 250 g
Sift almond flour, cake flour and sugar together in a medium-sized bowl.
In a stand mixer, make a French meringue with the second amount of sugar and egg whites.
Start by whipping the egg whites on medium until they are frothy, then gradually add the sugar while the volume increases. Finish by placing the mixer speed on high until stiff peaks are achieved.
Transfer the meringue to a medium-sized bowl. Fold the dry ingredients into the meringue in 3 increments to achieve a uniform cake batter.
Bake in a half sheet pan lined with parchment paper at 175 degree (347F) until the top of the cake lightly browns, about 10-15 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool to room temperature. Cut the cake 80% smaller than the diameter of the mould.
Refer to cake construction assembly.

Other ingredients

Garnish: mango dices

Assembly

Cut the macaron daquoise with a 5 inches cutter and set aside.
In a 5 inch pour the guava mousse in to the fill the bottom of the ring and place the frozen coconut- lime gelee in and pour enough guava mousse in to cover.
Place the frozen mousee/gelee inside and cover with a thin layer of mango mousse.
Place the or macaron dacquoise in and make sure the mould is to full capacity so you cant see the cake at all.
Freeze over night and remove the mousse dome and glaze with 35C – 40C and reserve in the refrigerator till you are ready serve.