Ingredients
Coconut lime sponge
200g whole eggs
300g caster sugar
150g whipping cream
200g TSS soft flour
80g desiccated coconut
5g baking powder
100g unsalted butter
10g lime zest
Lime syrup
300g caster sugar
150g water
150 lime juice
20g lime zest
Coconut passionfruit brulee insert
330g coconut milk
45g passionfruit puree
50g whole eggs
75g egg yolks
70g caster sugar
10g Malibu rum
6g gelatine
Pineapple aerated meringue insert
250g pineapple puree
10g Malibu
12g gelatine
50g egg whites
90g caster sugar
40g yoghurt crispies
Alphonso mango mousse
250g alphonso mango puree reduced to 200g
10g whole milk
60g egg yolks
6g gelatine
200g whipping cream
25g egg whites
50g caster sugar
20g water
Yellow spray
250g Valrhona Opalys white chocolate
100g cocoa butter
25g yellow colour
Method
Coconut lime sponge
Whisk the whole eggs and sugar to a thick cold sabayon, adding the sugar gradually in two stages. Once at ribbon stage, pour in the whipping cream, then pour in the warm melted butter and lime zest.Fold in the sieved flour, coconut and baking powder. Spread onto a silicone baking mat. Bake at 155°C for 10 minutes and then 165°C for 6 minutes. Take out of the oven and soak with the lime syrup (see below).
Lime syrup
Bring everything to the boil and cook with the refractometer to 48 Brix. Use the syrup to soak the sponge.
Coconut passionfruit brulee insert
Bring the coconut milk, Malibu and passionfruit puree to the boil. Whisk together the whole eggs, egg yolks and sugar. Pour the boiling liquid over the egg mix, pass through a fine chinois.Place in a tray and bake at 90°C for 25 minutes until set. Remove from the tray and place the set bruless mix into a bowl, add the bloomed gelatine and whisk well. Leave to cool to 30°C then pour into an entremet mould to set.
Pineapple aerated meringue insert
Bring the pineapple puree and Malibu to the boil, add the bloomed gelatine and stir well. Leave mix to cool to 20°C. Make an Italian meringue, once cooled fold into the pineapple base.Fold through the crispies, then pipe into the entremets mould and freeze.
Alphonso mango mousse
Reduce the puree with the milk to 200g. Whisk the egg yolks well then pour the puree over the yolks. Return to the pan and cook to 75°C, stirring constantly.Add the bloomed gelatine and whisk well.Leave mix to chill to 25°C. Whip the cream to soft peak stage.Make an Italian meringue with the remaining ingredients. Once cool, fold into the mango base, then fold in the whipped cream last.Pipe into the entremet mould.
Yellow spray
Melt the white chocolate to 45°C. Melt the cocoa butter, add the colour and stir well.Add to the chocolate and pass through a muslin cloth.Use at 35°C to spray the cake.
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