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. :)