Desserts/Desserts and Treats, Dolci/ Desserts, Cakes & Treats, Torte
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Coconut – red berries entremet

Berry and coconut……..they are often used in cakes or entremets, but they are one of the best combination: the sweet coconut flavor with sourness of berry……..simply perfect.
The top of the cake is a mirror white chocolate and condensed milk glaze….to try.

entremet coconut red berry

Coconut - red berries entremet - serves 6/8
  1. - Red berries caprese -
  2. 7 tbs (100 g) soft unsalted butter
  3. ½ cup (100 g) superfine granulated sugar
  4. 3 medium (50 g) egg yolks
  5. ½ cup (100 g) egg whites
  6. 1 tbs + ½ tsp (20 g) extra granulated sugar
  7. 1.5 cups + 1.5 tbs (170 g) almond meal/flour
  8. 1.5 oz (40 g) melted white chocolate
  9. ½ cup less 1 tbs (100 g) red berries purée
  10. 1 tbs (15 ml) gin
  11. - Red berries cremoso -
  12. ¼ cup + 1 tbs (70 g) full fat milk
  13. ½ tsp (2 g) agar agar
  14. 1 tbs + 2 tsp (24 g) egg whites
  15. 2 tbs (28 g) superfine granulated sugar
  16. 1 tsp (6 g) invert sugar or honey
  17. 1 tbs (8 g) corn starch (maizena)
  18. 1 tbs (8 g) rice starch
  19. 1/3 cup + 1.5 tbs (94 g) red berries purée
  20. a scant tbs (12 g) unsalted butter
  21. - Coconut bavarian cream -
  22. a scant 1.5 cups (340 g) coconut purée (flesh)
  23. 6 medium (3.5 oz-102 g) egg yolks
  24. ½ cup (102 g) superfine granulated sugar
  25. 5 (10 g) gelatin sheets
  26. 1 cup + 4 tbs (270 g) whipping cream
  27. - White chocolate mirror glaze -
  28. 1/3 cup + 1.5 tbs (100 g) water
  29. 5 tbs + 2 tsp (83 g) superfine granulated sugar
  30. 4 oz (116 g) glucose syrup
  31. 2.5 oz (66 g) sweetened condensed milk
  32. 4 oz (120 g) chopped white chocolate
  33. 4 + ¼ (8,5 g) gelatin sheets
  1. - Red berries caprese -
  2. Heat Fan oven to to 325 F - 170°C .
  3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter with sugar (7 tbs - 100 g).
  4. Add egg yolks, almond powder, red berries purée, gin and melted white chocolate.
  5. In another bowl, whisk egg whites with extra sugar (1 tbs + ½ tsp - 20 g).
  6. Gently fold the meringue in 2 or 3 batches into the batter with a scooping-and-folding motion.
  7. Line a baking tray (12x16 inches - 30x40 cm.) with baking paper
  8. Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 20 minutes.
  9. Let cool, remove baking paper and with a pastry ring cut out two rounds of 6.5 inches - 16 cm and set aside.
  10. - Red berries cremoso -
  11. Use clingfilm to fit the bottom of a pastry ring 6.5 inches - 16 cm. in diameter and set aside.
  12. In a bowl, mix agar agar with milk, then bring to a boil.
  13. In a separate bowl, mix egg whites, sugars and starches (maizena and rice starch).
  14. Pour the boiling milk on the mixture, and return to the stove and cook untili it tickens.
  15. Remove from the stove, add butter, mix to melt, then add red berries pulp and mix to combine.
  16. Pour the cremoso into the prepared ring and let cool for a while.
  17. Lay one cut round disc of caprese on the cremoso and freeze.
  18. - Coconut bavarian cream -
  19. Soak gelatin sheets in cold water.
  20. In a saucepan, heat coconut purée and in a madium bowl, mix egg yolks with sugar until you get a smooth mixture.
  21. Pour hot fruit purée over egg yolks, whisking constantly.
  22. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
  23. When the mixture reaches 179.5 F - 82°C remove from the heat.
  24. Pour the mixture in a bowl and set the bowl over ice water bath to low temperature (150F - 65°C).
  25. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
  26. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
  27. - To assemble -
  28. Pour half the bavarian cream into the mold, fill in the frozen disc cremoso+caprese (with the caprese facing you) and press a little.
  29. Pour the remaining bavarian cream and freeze.
  30. - White chocolate mirror glaze -
  31. Soak gelatin in cold water.
  32. In a medium saucepan bring to boil water, sugar and glucose syrup.
  33. Remove from the stove, add condensed milk and mix to combine.
  34. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate, wringed gelatin sheets and white food colour.
  35. Blend the mixture with a hand blender to combine.
  36. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  37. Cover with plastic wrap and refrigerate overnight.
  38. - To serve -
  39. The day ahead, or 12 hours before serving, remove the entremet from the freezer, remove the mould and invert cake on rack set over rimmed baking sheet.
  40. Heat the glaze to 90F - 32°C and glaze the cake.
  41. Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
  42. Garnish as you prefer, refrigerate to to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  43. To serve to 40F / +4°C.
  1. I used silicone mould “Eclipse” by Silikomart.
  2. In lack of this mould, you can use any 7 inches-18 cm pastry ring.
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  1. Maria S. says

    Arianna è fantastica questa torta! Da provare sicuramente, complimenti!

  2. Adriana says

    Potrei sostituire i frutti rossi con mango e frutto della passione? E in pari quantità’?

  3. Adriana says

    Potrei sostituire i frutti rossi con mango e frutto della passione ? E in pari quantita?

    • Gentile Adriana… cremoso con dei frutti gialli (mango e passione) ha una preparazione diversa……se guardi la torta esotica, potrai trovare le ricette adeguate.

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