Coconut and Yuzu entremets … .a recipe with a fantastic Japanese citrus: the Yuzu, which tastes of lime, grapefruit and clementines ……
I was curious to try this fruit…you read about this almost everywhere…..
To dampen the sourness of this citrus, nothing more suitable than something very sweet: coconut.
So, this way the Coconut and Yuzu entremets is born.
A light dessert, fresh and sour thanks to the creamy Yuzu.
A gorgeous soft coconut biscuit lwith a stunning texture and a yuzu and lime sablée
In short, all the ingredients for a modern dessert: creamy, soft, crunchy, sweet and sour.
It would seem the perfect combination.
What do you think about it?
You can find yuzu juice here:https://www.meilleurduchef.com/fr/achat/epicerie/sucre/sirop-jus/nis-jus-yuzu-sauvage.html
Coconut and Yuzu entremets
Yield:
8
Ingredients
Yuzu and lime pate sablée
- ¼ cup (60 g) soft unsalted butter
- 2 tbsp (12 g) almond meal
- 1/3 cup (40 g) icing sugar
- ½ small (40 g) whole egg
- 3/4 cup (100 g) pastry flour
- pinch of salt
- grated zest from 1 lime
- 3 tsp Yuzu juice
Coconut buscuit
- 1 medium (30 g) egg white
- ¼ cup + 1 tbsp + 1 tsp (70 g) superfine granulated sugar
- 1 cup (70 g) shredded coconut
- 3 tbsp (45 g) coconut milk
Yuzu custard
- ¼ cup + 1 tsp (64 g) Yuzu juice
- 2 medium (106 g) whole eggs
- ¼ cup +1 tbsp+2 tsp (77 g) superfine granulated sugar
- ½ cup + 1 tbsp (123 g) unsalted butter, cubed
- 1.7 g gelatin sheets, 200 bloom , (0.46%)
Coconut mousse
- 1 cup + 4 tbsp (305 g) coconut puree
- ¼ cup + 2 tbsp (82 g) superfine granulated sugar
- 6.7 g gelatin sheets, 200 bloom , (1.02%)
- 1 cup + 3 tbsp + 2 tsp (275 g) heavy cream
Extra
- shredded coconut
Instructions
Yuzu and lime pate sablée
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with sugar, almond meal and lime zest.
- Add the lightly beaten egg and Yuzu juice and mix to combine.
- Add flour with salt and mix to combine.
- Shape the dough into a ball and refrigerate for 8 hours.
- Then, roll the dough gently until you have an even 2-3 mm thickness and cut a six inches (16 cm) round disc.
- Refrigerate for about 2 hours.
- Heat fan oven at 325 F - 160°C.
- Place the round disc on a micro perforated baking sheet and micro perforated silpat.
- Place another micro perforated silpat on top and bake for 10 minutes.
- Remove the second silpat and bake for a further 6 minutes.
- Brush the surface with melted cocoa butter (optional), let completely cool and set aside.
Coconut buscuit
- Heat fan oven at 340F - 170°C.
- On a low heat, heat egg whites with a small amount of sugar until 125F - 50°C, stirring constantly.
- With an electric mixer, whip the egg white with sugar until foamy.
- Add the remaining sugar, shredded coconut, coconut milk and mix to combine.
- Pour the mixture into a six inches (16 cm) silicone mould, 3-4 mm thick and bake for 15 minutes.
- Letr completely cool the biscuit into the mould and set aside (then you will pour over the Yuzu custard).
Yuzu custard
- Soak gelatin sheets in cold water.
- In a small bowl, combine eggs with sugar.
- Bring the Yuzu juice to a boil, pour over eggs/sugar mixture and mix to combine.
- Cook on a low heat, stirring constantly, until 180F - 82°C.
- Add wringed gelatin sheets and cool quickly.
- When the mixture reaches 105F - 40°C, add the butter and mix with a hand blender until soft and smooth.
- Pour the custard over the coconut biscuit (1.5 cm thick) and freeze
Coconut mousse
- Soak gelatin sheets in cold water.
- On medium saucepan, heat coconut puree until 135F-60°C, add sugar and stir to melt.
- Add wringed gelatin sheets and mix to combine.
- Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the coconut mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
To Assemble
- In a 7 inches pastry ring (18 cm) and 1.7 inches (4.5 cm) in high, lined with acetate strips and cling film, fill up the coconut mousse to half the mold.
- Chill for a while and place the frozen disc (coconut biscuit/Yuzu custard) with Yuzu custard downward and push a little.
- Pour other mousse till 2 mm from the edge of the ring, then add the Yuzu and lime sablée disc.
- Smooth if necessary with a small spatula, then freeze.
To serve
- Remove the dessert from the ring.
- Brush all over the cake with neutral glaze and completely cover with shredded coconut.
- Garnish as you prefer.
- Refrigerate for 8 hours before serving.
- Enjoy.
Hello! I would like to know what to use for the coconut purée? The only one I can beside the purectpuree brand on Amazon. Don’t know if that is the right thing or can I just use coconut cream? Thank you! Hope to hear from you!
Dear Emily, you can use coconut cream, instead.
A.