Exotic entremets

  • 5 completion stages
Corman products used for this recipe


Coconut dacquoise

  • Beat the egg whites and stir in the egg white powder and 2/3 of the sugar whilst beating.
  • Mix the xanthan gum and the last 1/3 of sugar, then add at the last minute.
  • Combine the icing sugar, ground almonds, flour, corn starch and grated coconut, then fold into the egg mixture.
165 g egg whites 1,6 g powdered egg whites 0,3 g xanthan gum 65 g sugar 110 g ground almonds 150 g icing sugar 33 g flour 33 g corn starch 43 g grated coconut


Sculpture mango mousse

  • Heat 1/3 of the mango puree with the sugar.
  • Add the gelatine and allow to melt.
  • Pour over the remaining 2/3 of mango puree.
  • At 30 °C, add the whipped Sculpture.
90 g mango puree 10 g sugar 13 g gelatin mass 110 g Sculpture 30.2% fat


Sculpture coconut mousse

  • Heat the coconut puree with the sugar.
  • Add the hydrated gelatine.
  • Leave to cool in the refrigerator.
  • Whip the Sculpture and add to the previous mixture once cooled to 20°C.
85 g Coconut purée 10 g sugar 8 g gelatin mass 95 g Sculpture 30.2% fat


Fresh fruit garnish

  • 1 kg of your choice of fruits (strawberries, dragon fruit, kiwi, lychee, mango etc.)



  • Place an (ungreased) ring of 20 cm diameter, 3-4 cm in height on a baking sheet; around the outside of the ring, pipe 2.5 cm spheres of dacquoise mix, and finish in a (1 cm thick) spiral in the centre. Use a piping bag fitted with a No. 13 nozzle (260 g of mix per ring).
  • Bake in a fan-assisted oven at 150 °C for 30 mins. Chill in the freezer and then use a paring knife to turn it out of the mould.
  • Pipe 110 g of mango mousse into the base of the dacquoise. Place 50 g of dragon fruit diced into 1.5 cm cubes.
  • Use a Saint-Honoré tip on a piping bag to pipe flame shapes of coconut mousse around the dacquoise, finishing with a spiral in the centre.
  • Garnish the centre with a mixture of fresh fruits.