Mango Coconut Entremet - The Perfect Puree of Napa Valley
For the Coconut Sponge: • 34g butter • 66g sugar • 1 egg white • 24g greek yogurt • 1/2 tsp. vanilla extract • 1/8 tsp. coconut extract (optional) • 48g coconut
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Cooking tools:
- Immersion blender
- Hand mixer
- Fine-mesh sieve
- Cookie cutter
- Rolling pin
- Candy mold
- Kitchen scale
- Cooling rack
- Kitchen timer
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- Stove
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- Refrigerator
- Baking sheet
- Baking pan
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Toothpick
- Parchment paper
- Plastic wrap
- Glass
- Spoon
Ingredients
- 34g butter
- 66g sugar
- 1 egg white
- 24g greek yogurt
- 1/2 tsp. vanilla extract
- 1/8 tsp. coconut extract (optional)
- 48g coconut milk
- 5g shredded coconut
- 55g cake flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 30g The Perfect Purée Orange Zest, thawed
- 30 g The Perfect Purée Passion Fruit Concentrate, thawed
- 60g sugar
- 105g water
- 215g orange juice
- 3 1/2 sheets of gelatin
- 153g mango (roughly one medium very ripe mango, peeled and chopped)
- 20g sugar
- 1 packet of gelatin (equivalent to 3 sheets)
- 140g heavy whipping cream
- 20g powdered sugar
- 46g flour
- 12g corn starch
- Small pinch of salt
- 1/4 tsp. vanilla paste (you can use jarred or scraped from 1/4 vanilla pod)
- 32g butter, room temp
- 12g egg (whisk a whole egg, then measure out 12g, which is about 1/4)
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