Entremets Smith, a recipe characterized by the flavor of Granny smith apple, that matches well with the sweet mango.
Entremets Smith, a fresh dessert, crunchy and colorful, perfect for ending an autumn meal.
In the centre, a beautiful tourbillon that draws your attention …
For this dessert, I used a mousse and a custard with particular interesting structures.
I recommend you to try Entremets Smith to enjoy all the nuances.

Entremets Smith

Entremets Smith


Entremets Smith

Porzioni 8
Chef Aria


Orange biscuit

  • 1.5 medium whole eggs 3 oz (75 g)
  • ½ cup + 4 tsp (120 g) superfine granulated sugar
  • zest from 1 orange
  • ¼ cup (60 g) sour cream
  • 2/3 cup + a scant tbsp (90 g) pastry flour
  • 1.5 g baking powder
  • 2 tbsp (30 g) olive oil

Granny Smith mousse

  • 1 tbsp + 2 tsp (23 g) lemon juice
  • 1 cup + 2 tbsp (315 g) Granny smith purée
  • 4.5 tbsp (57.5 g) heavy cream
  • 2 tbsp + 1 tsp (34.5 g) superfine granulated sugar
  • 3 tbsp (23 g) corn starch (Maizena)
  • a scant oz (25.3 g) cocoa butter
  • 8.05 g gelatin sheets (1.17%)
  • 2 tbsp + 1 tsp (34.5 g) Manzana (Granny smith liquor)
  • ¾ cup (172.5 g) heavy cream, whipped

Mango curd

  • 6 medium egg yolks (90 g)
  • 2 tbsp + 4 tsp (41 g) water
  • 2 tbsp + 2 tsp (41 g) superfine granulated sugar
  • 2/3 cup less 4 tsp (147 g) mango purée
  • 7 g gelatin sheets (1.4 %)
  • 2/3 cup less 2 tsp (147 g) heavy cream
  • 1.5 oz (41 g) glucose syrup

Granny Smith brunoise

  • Generous 2.5 oz (75 g) brunoise cut Granny Smith (3 mm per side)
  • 1/3 cup (75 g) water
  • 1/3 cup (75 g) fresh orange juice
  • 2 tbsp + 1 tsp (36 g) superfine granulated sugar
  • 4 g gelatin sheets (2.15%)

Green glaze

  • ¾ cup + 1 tbsp + 1 tsp (187.5 g) water
  • 1 cup less 1 tbsp (187.5 g) superfine granulated sugar
  • 6.6 oz (187.5 g) glucose syrup
  • 4.5 oz (125 g) sweetened condensed milk
  • 6.6 oz (187.5 g) white chocolate
  • 12.5 g gelatin sheets (1.44%)
  • ¼ cup + ½ tbsp (62.5 g) water for gelatin
  • a pinch green food colour
  • a pinch yellow lemon food colour


Orange biscuit

  1. Heat oven at 340 F - 170°C (I used fan oven 320 F - 160°C).

    In the bowl of a stand mixer, whisk whole eggs with sugar and orange zest until double in size.

    Add the sour cream and mix with a rubber spatula.

    Gently add the flour sifted with baking powder and then olive oil.

    Spread the mixture 1 cm thick on a baking tray lined with baking paper and bake for 15 minutes.

    Out of the oven place the biscuit on a baking sheet, let completely cool, then cut a 6.3 inches – 16 cm round disc and set aside or freez

Granny Smith mousse

  1. Soak gelatin sheets in cold water.

    In a medium sauce pan, over a low heat, combine lemon juice with Granny smith purée and heavy cream.

    Add sugar with Maizena and bring to a boil for 2 minutes, stirring constantly.

    Pour the mixture over chopped cocoa butter, add wringed gelatin sheets and blend with a hand blender.

    Let cool until 78F (25°C), then add Manzana and whipped cream, mixing gently with a rubber spatula.

Mango curd

  1. Soak gelatin sheets in cold water.

    Line with acetate strips and cling film a 6 inches pastry ring (16 cm.).

    Prepare a syrup boiling sugar, water and glucose syrup.

    Then pour the mixture in a slow steady stream over egg yolks.

    Cook the mixture over a low heat until 180F (82°C), stirring constantly.

    Out of the heat, add wringed gelatin sheets and mango purée.

    Blend with a hand blender.

    Add heavy cream and blend once again.

    Pour into the prepared ring the mango curd, 1.5 cm thick, and the remaining curd in “Tourbillon 100” by Silikomart.


Granny smith brunoise

  1. Soak gelatin sheets in cold water.

    Heat until 180F (80°C) water with orange juice and sugar.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Let completely cool.

    Diced the apple in small cubes (brunoise cut).

    Place an even layer of brunoise over the mango curd, pour enough syrup to cover apple brunoise and freeze (I got 60 g leftovers syrup).

Green glaze

  1. Soak gelatin sheets in water.

    Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

    Out of the heat, add condensed milk and pour the mixture over chopped chocolate (or melted).

    Add wringed gelatin sheets, food colours and mix with a hand blender until smooth and shiny.

    Refrigerate overnight.

To assemble

  1. Line a 7 inches - 18 cm with cling film and acetate strips.

    Pour some Granny smith mousse and freeze a few minutes to set.

    Place in the middle the frozen round disc (brunoise downward) and press a little.

    Cover with other mousse, place the orange biscuit and freeze.

To serve

  1. Remove the dessert from the ring (do not forget to remove acetate strips) and place on a rack.

    Heat the glaze at 85F (30°C) and glaze the dessert.

    Lay on top the frozen Tourbillon and garnish as you wish.

    Refrigerate for at least 12 hours before serving.


Entremets Smith

Entremets Smith

Entremets Smith

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