I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own though and that is one side of the things that I enjoy. I can easily remove one of them from the equation and still be left with an ingredient capable of standing out in the crowd.

Me and entremets are no strangers, not at all, but I take every opportunity to practice and try new recipes or techniques. For this particular occasion I really wanted to try out my new silicone mold, but also a new glaze recipe that has kalamansi juice as an ingredient. And I believe it was all a success. First of all because the mold delivered the delicate result I expected and second of all because the glaze was not only shiny, but also tasty. The trouble with these shiny glazes, beyond their trending clips on Facebook or Instagram, is that they tend to be a bit too sweet for some tastes. But a touch of kalamansi juice solves that problem with this particular recipe. Now, I don’t mind the sweetness, but I’m always up for a challenge and this was an assignment I took gladly. Who am I to say no to an occasion of whipping up something as delicious as this mango kalamansi entremet?!

{Mango Kalamansi Entremet} Print Author: Olguta - Pastry Workshop Ingredients: Coconut Joconde: 70g ground almonds

70g desiccated coconut

70g powdered sugar

2 whole eggs

2 egg whites

1 pinch salt

20g white sugar

20g all-purpose flour

15g butter, melted Coconut croustillant: 40g white chocolate, melted

10ml vegetable oil

20g desiccated coconut

20g pailette feuilletine Mango cremeux: 125ml mango puree

3 egg yolks

30g white sugar

2g gelatin + 10ml cold water

80g butter, softened Kalamansi mousse: 100g white chocolate

80ml kalamansi puree

3g gelatin + 10ml water

200ml heavy cream Cream cheese mousse: 80g white chocolate

100g cream cheese, room temperature

2g gelatin + 10ml water

1 teaspoon vanilla extract

150ml heavy cream, whipped Kalamansi glaze: 45ml kalamansi puree

100g white sugar

100g glucose syrup

8g gelatin + 45ml water

75ml sweetened condensed milk

100g white chocolate

1 drop orange food coloring Directions: Coconut Joconde: Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume. Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff. Fold the meringue into the almond and egg mixture, alternating it with flour. Drizzle in the melted butter and mix gently. Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test. Mango cremeux: Bloom the gelatin in cold water. Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree. In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well. Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened. Remove from heat and stir in the gelatin. Allow to cool down to 40C then add the butter, mixing well to incorporate it. Pour the cremeux into small round silicone molds and freeze. Coconut croustillant: Combine all the ingredients in a bowl. Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet. Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter. Kalamansi mousse: Bloom the gelatin in cold water for 10 minutes. Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted. Pour the hot puree over the chocolate and mix well. Allow to cool down then fold in the cream. Cream cheese mousse: Bloom the gelatin in cold water. Melt the chocolate and allow it to cool down then mix it with the cream cheese. Melt the gelatin and mix it with the cheese. Stir in the vanilla as well. Fold in the whipped cream. Kalamansi glaze: Bloom the gelatin in cold water. Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C. Remove from heat and stir in the gelatin. Add the condensed milk then pour the mixture over the chocolate. Mix well with a hand blender until smooth and shiny. Add the food coloring and combine well. Use at 32C. To assemble the cake: Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets. Pour the cream cheese mousse over the cake and freeze for 10 minutes. Continue with a layer of coconut croustillant, followed by the mango cremeux. Pour the kalamansi mousse on top and freeze for at least 4 hours. When done, remove from the ring and place on a cooling rack. Pour the glaze over the cake evenly. Allow it to drip off then place on a platter. Decorate with isomalt shards. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Sunt intrebata foarte des cat de des fac prajituri si daca chiar le mananc. Si mereu raspund ca prajiturile le fac cat de des pot si da, mai si mananc din ele. Pentru ca daca nu exersezi ceva, iti iesi din mana si daca nu gusti, nu ai cum sa stii ca a iesit cum vroiai de la bun inceput. Asa ca acum nu mai am nevoie de ocazii speciale sa fac un tort. Ma pregatesc insa din timp pentru orice tort – planuri, ingrediente, decor – totul e de obicei bine gandit. Si intotdeauna gust ceea ce fac pentru ca dincolo de placerea de a realiza tehnica cap-coada sta si placerea de a manca prajituri si de a ramane uimit cum din cateva ingrediente poti scoate un tort cu adevarat delicios!

Motivatia acestui tort a pornit de la a incerca o noua tava de silicon, dar si pentru a pune la incercare o noua reteta de glazura, una putin mai acrisoara, usor mai echilibrata la gust, dar la fel de lucioasa.

Profilul de arome e unul pe care il ador – mango si kalamansi. Nu doar ca cele doua fac echipa buna, dar si luate separat au un gust extraordinar. Ambele sunt delicate, dar separat sunt capabile sa straluceasca la fel de bine! Asa ca am tras linie si am trecut acest tort la categoria reusite!

Eu am montat tortul intr-o forma de silicon, incepand montajul de la mousse, terminand cu blatul, dar un inel de tort de 18cm tapetat cu folie de acetat e la fel de eficient. In al doilea caz insa, montajul se incepe de la blat, terminand cu mousse.

