Coconut – red berries entremets

Instructions

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.