Thursday 27 January 2011

Daring Bakers Jan. 2011 - Biscuit Joconde Imprime/Entremet



The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.


Not so easy, mine came out a bit faded actually. But the taste was wonderful! The print was suposed to be just simple diagonal stripes.
Inside I used a mango mousse and a coconut mousse. In the top and for decoration I just used some simple fresh mango stripes.


The recipe and indications to do the Biscuit Jaconde, you can find here.








For the Mango mousse:

200 gr of mango puree
1 tablespoon of sugar (my mangos where quite sweet so I just added a bit of sugar to beat the cream. Adjust accordingly)
100 mL of cream
3 gr of white gelatin powder

Hydrate the gelatin powder with enough cold water (2 or 3 tablespoons), and let it stand until swollen.
Heat the mango puree until it starts softly simmering. Dissolve the gelatin in the puree and let it cool down to room temperature.
eat the cream with 1 tablespoon of sugar until it starts forming peaks. Add the cream to the mango mixture until it is well mixed.
Pour it into the Entremet forms and place in the fridge to stiffen.




For the coconut mousse:


200 mL of coconut milk
1 egg yolk
2 + 1 tablespoons of brown sugar
100 mL of cream
3 gr of white gelatin powder.


Hydrate the gelatin powder with enough cold water (2 or 3 tablespoons), and let it stand until swollen.
Mix the coconut milk with the egg yolk and 2 tablespoons of sugar, place in a small pan and bring to heat whisking frequently until it thickens. Take from heat and mix in the hydrated gelatin, dissolving well. Let it stand to cool down to room temperature.
Beat the cream with 1 tablespoon of sugar until it starts forming peaks. When the coconut mixture cools down, mix in the cream until everything is well incorporated. Pour the coconut mousse on the top of the mango mousse (once the later has stiffen) and place in the fridge.


The ideal is to leave the Entremet in the fridge overnight. When serving decorate with some fresh mango.




PS: Got a new 50 mm lens that I tried out in this pictures. :)

12 comments:

  1. Let's make a deal. I'll buy the coffee at Moguntia on Saturday, you bring something like this to enjoy and devour....

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  2. That would be wonderful :)
    Let me check if I have somewhere to go on Saturday ( my organization skills are still not at a German level ah ah)

    I also made some with white chocolate and cherry... That my boyfriend already devoured.

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  3. Get baking, then.....

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  4. Just tell me when and where.
    I might be around the market between 10h and 12h.

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  5. Why don't you txt or call me on 0178 6905623 when you're there. Figure on 10-11. Meet at Caffe Moguntia for coffee? We're buying.

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  6. Perfect!
    I'll be the one with the cake

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  7. Today's version was excellent. (Bigger, too....)

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  8. And the rest was devoured by my german adoptive family

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  9. Rute, this looks delicious. How was Sicily?

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  10. Thank you Helen. Sicily was nice, at least for the change in weather. Unfortunately I didn´t had much chance of sight seeing as I was mostly locked in the Institute all day. But I´m going back in the 6th of February, and will hopefully enjoy the city a bit more.

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  11. Rute,
    Wonderfull recipe! I devoured it all only with my eyes!
    Sofia

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