Coconut Entremets

Preparation

Step 1

Prepare the coconut crunchy layer. Toast the shredded coconut in a dry pan until lightly golden and fragrant. Set aside. Melt the butter and mix it with the crumbled ladyfingers and half of the toasted coconut. Line the bottom of the entremets ring with this mixture, pressing firmly with the back of a spoon. Refrigerate for 30 minutes.

Step 2

Prepare the mousse base. Soak the gelatin sheets in a bowl of cold water for 10 minutes. Meanwhile, heat the coconut milk in a saucepan with the vanilla extract. In a bowl, whisk the egg yolks with the sugar until the mixture turns pale. Pour the hot coconut milk over the egg-sugar mixture while whisking constantly, then pour everything back into the saucepan.

Step 3

Cook the custard over low heat, stirring constantly with a spatula until it coats the back of a spoon (85°C). Do not let it boil or the eggs will curdle. Remove from heat, add the squeezed gelatin, and stir until completely dissolved. Let cool to room temperature, stirring occasionally. Fold in the remaining toasted coconut.

Step 4

Whip the thoroughly chilled heavy cream into stiff peaks using an electric mixer. When the coconut base is lukewarm (not completely cold to avoid lumps), gently fold in the whipped cream in three additions using a spatula, with gentle up-and-down motions to keep the mousse airy. The mixture should be homogeneous and light.

Step 5

Pour the coconut mousse into the ring over the set crunchy layer. Smooth the surface with a spatula and gently tap the ring to release any air bubbles. Refrigerate for at least 4 hours, ideally overnight. The mousse should be firm before unmolding.

Step 6

Carefully unmold the entremets by gently warming the edges of the ring with a blowtorch or a hot cloth. Place it on a serving plate. Decorate generously with toasted coconut flakes, fresh mango cubes, and lime zest. Serve well chilled. This light and fragrant entremets is perfect as a dessert or for a special occasion.