Gluten-free!
By Dira ambassador Anton Emonds
A light, tropical dessert combining layers of coconut financier,
mango-passion fruit coulis, passion fruit crémeux, and coconut mousse
— finished with a delicate marshmallow and coconut flake decoration.
Coconut financier
Ingredients
| Weight | Ingredient |
| 350g | egg white |
| 105g | sugar |
| 160g | coconut flakes |
| 190g | almond powder |
| 140g | icing sugar |
| 70g | cornstarch |
Preparation method
In the bowl of a stand mixer, whip the egg white and slowly add the sugar.
In a separate bowl, sift together the coconut flakes, almond powder, icing sugar, and cornstarch.
Gently fold the dry mixture into the whipped egg whites until homogenous.
Pour the mix on a baking plate (1cm) and bake at 170°C for 15 minutes.
Mango & Passion Fruit Coulis
Ingredients
| Weight | Ingredient |
| 250g | Dira mango puree |
| 250g | Dira passion fruit puree |
| 80g | glucose |
| 150g | sugar |
| 17g | pectin NH |
| 25g | lemon juice |
| pineapple pieces | |
| lemon zest |
Preparation method
In a pot, heat the Dira mango and passionfruit puree and the glucose until 60°C.
In a separate bowl mix the sugar and the pectin NH and add it to the pot. Bring the mix to a boil while whisking.
Add the lemon juice and cool down to room temperature. Once cooled, use a burr mixer or thermomix to mix it smooth.
Cut the pineapple in little pieces and and mix it with the smooth coulis.
Add the lemon zeste. Divide the mix in a stainless steel ring and freeze it.
Passion fruit crémeux
Ingredients
| Weight | Ingredient |
| 126g | passion fruit coulis |
| 88g | sugar |
| 101g | eggs |
| 147g | butter |
| 2,2g | gelatin |
Preparation method
In a pot, heat the passion fruit puree, sugar and eggs to 85°C.
Add the bloomed gelatin and let the mixture cool down to 40°C.
Once cooled, mix the soft butter into the mix until it’s homogeneous.
Place a bigger stainless steel ring around the frozen coulis with pineapple and divide the crémeux until you can’t see the coulis anymore. Freeze it again.
Coconut mousse with vanilla
Ingredients
| Weight | Ingredient |
| 560g | coconut puree |
| 225g | sugar |
| 1 | vanilla bean |
| 23g | gelatin |
| 1115g | cream |
Preparation method
In a pot heat the coconut, sugar and vanilla beans to 40°C. let the vanilla infuse for 20 minutes.
Then add the melted and bloomed gelatin.
Whip the cream and mix it with the coconut when it reaches 30°C.
Place a bigger stainless steel ring around the passionfruit crémeux. Using a piping bag, fill in the ring with the coconut mousse to three quarters. Place a coconut financier on top and fill the ring until it’s full. Then freeze.
Marshmallow (decor)
Ingredients
| Weight | Ingredient |
| 325g | sugar |
| 40g | glucose |
| 100g | water |
| 105g | egg white |
| 16g | gelatin |
| SQ coconut flakes |
Preparation method
In a pot, cook the sugar, water and glucose to 119°C.
In the bowl of a stand mixer, whisk the egg whites on medium speed until the full volume is attained.
Then slowly add the cooked sugar. Allow it to cool down to 50°C.
Add the melted and bloomed gelatin while whisking and continue the cooling process until the desired consistency is reached.
Using a piping bag, pipe straight lines on a plate with coconut flakes. Sprinkle coconut flakes on top and refrigerate. Decorate the entremet with the marshmallow.
