Exotic kalamansi and mango entremet recipe by chef Gaël Etrillard

A light and exotic dessert, perfect for sharing new flavours during the holidays

Pastry chef Gaël Etrillard shares his exclusive fresh entremet recipe combining the tangy freshness of kalamansi with the spicy sweetness of mango. Made in a specially designed silicone mould, this refined dessert blends a soft almond sponge with a smooth mousse to offer a unique gourmet experience. Ideal for sharing moments, this entremet invites you to discover summer and exotic flavours.

This recipe is designed to make 5 entremets, each moulded in the 800 ml galet silicone mould (MAE reference 012125).

 

 

Step 1: Almond sponge with ginger and olive oil

Ingredients:

• 337g Marzipan
• 80g Candied ginger
• 240g Eggs
• 30g T45 flour (Super Violet – Tomizawa)
• 2g Baking powder
• 25g Potato starch
• 30g Mango powder
• 37g Butter (melted at 40°C)
• 90g Olive oil

Process:

Place the marzipan, ginger, and eggs in a mixer.
Blend until smooth, then transfer to a mixing bowl.
Whisk with the paddle attachment at medium speed for 4 minutes.
Sift the flour, baking powder, potato starch, and mango powder.
Add these dry ingredients to the almond mixture, then add the melted butter followed by the olive oil.
Pour the mixture into the silicone mould and bake in the oven at 160°C for 9 minutes.

Step 2: Almond base

Ingredients:

• 260g Basic almond streusel
• 16g Cocoa butter

Process:

Warm the streusel and add the cocoa butter.
Mix vigorously and spread over the almond and olive oil sponge.

Step 3: Spicy mango jelly

Ingredients:

• 278g Spicy mango purée Les Vergers Boiron
• 15g Ginger purée Les Vergers Boiron speciality
• 40g Gelatine mix

Process:

Heat 78g of spicy mango purée with the gelatine.
Add the remaining purées.
Pour into a plastic container and refrigerate until set.

Step 4: Kalamansi mousse

Ingredients:

• 750g Kalamansi cream (see below)
• 75g 100% Kalamansi purée Les Vergers Boiron
• 250g Italian meringue
• 500g Cream (35% fat)

Process: Smooth the kalamansi cream with the kalamansi purée.
Check the temperature to ensure it is 20°C.
Add some kalamansi cream into the whipped cream and some into the Italian meringue.
Gently fold everything together.

Step 5: Kalamansi cream

Ingredients:

• 190g Eggs
• 30g Egg yolks
• 230g Sugar
• 110g 100% Kalamansi purée Les Vergers Boiron
• 50g 100% Lemon purée Les Vergers Boiron
• 92g Gelatine mix
• 300g Butter

Process: Beat the eggs and sugar until pale. Add the purée and cook like a pastry cream.
Remove from heat and add the gelatine.
Cool to 45°C and add the butter.
Blend with a hand blender for 1 minute.

Step 6: Spicy mango glaze

Ingredients:

• 200g Spicy mango purée Les Vergers Boiron
• 15g 100% Bergamot purée Les Vergers Boiron
• 440g Neutral glaze

Process: Heat all ingredients to 55°C and use immediately.

Assembly and finishing:

Cut the sponge and almond base with an 11 cm cutter.
Stick the sponge onto the almond base with kalamansi mousse and freeze.
Spread kalamansi mousse into the mould and insert pieces of spicy mango jelly.
Cover with more mousse and close with the sponge and almond base.
Freeze and glaze.

Ingredients

Equipment and ustensils

• Mould for pebble entremet

Recipe steps

• Step 1: Almond sponge with ginger and olive oil

• Step 2: Almond base

• Step 3: Spicy mango jelly

• Step 4: Kalamansi mousse

• Step 5: Kalamansi cream

• Step 6: Spicy mango glaze

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