{Cocoberry – Coconut and Berry Entremet} – Entremet cu fructe de padure si nuca de cocos

Coconut and berry entremet
coconut and berry entremet

ENGLISH!

Needless to say that entremets are my passion! I love to design them, to imagine every layer, to combine flavors and colors, to create textures and that feeling when I slice an entremet is truly priceless! Seeing a simple drawing come to life into a delicious dessert is so rewarding!
Genoise sponge:
  • 4 eggs
  • 85g sugar
  • 115g plain flour
  • 1 pinch salt
  1. Mix the eggs with sugar and salt at least 10 minutes until it triples its volume. Sift the flour and gradually incorporate it into egg mixture. Use a spatula for this task and make gentle moves.
  2. Pour the batter into a round cake pan lined with parchment paper and bake in the preheated oven at 170C for 20-30 minutes.
  3. When done, let the cake cool down then cut into two thin sheets.
  4. Cut one of the sheets into a 20-22cm round and place it into a cake ring. Set aside.
Yogurt and lime cremeux:
  • 150g plain yogurt
  • 40g powdered sugar
  • juice and zest from 1 lime
  • 4g gelatin
  • 20ml cold water
  • 200g whipped cream
  1. Mix the gelatin with the water and let it bloom for 10 minutes.
  2. Combine the yogurt with sugar, lime zest and lime juice in a bowl. Melt the gelatin in the microwave for a few seconds then mix it into the yogurt.
  3. Fold in the whipped cream and pour the mousse over the genoise you placed earlier in a cake ring. Refrigerate at least 10 minutes.
  4. Cut the second sheet of genoise into an 18-20cm round and place it over the cremeux. Refrigerate until the next layer is ready.
Berry mousse:
  • 2 egg whites
  • 70g sugar
  • 30ml water
  • 1 teaspoon lemon juice
  • 8g gelatin
  • 40ml cold water
  • 150ml berry puree
  • 250ml whipped cream
  1. Mix the gelatin with 40ml cold water and let it bloom 10 minutes.
  2. Combine the sugar with 30ml water and bring to a boil. Cook for 3-4 minutes until it becomes a thick syrup. In the meantime, whip the egg whites with the lemon juice until stiff. Gradually pour in the hot syrup, mixing all the time, until you get a stiff and glossy meringue.
  3. Melt the gelatin in the microwave for a few seconds and combine it with the berry puree.
  4. Mix the meringue with the berry puree then fold in the whipped cream.
  5. Pour the mousse over the genoise and refrigerate at least 20 minutes.
Berry jelee:
  • 200ml berry puree
  • 50g sugar
  • 7g gelatin
  • 50ml cold water
  1. Mix the gelatin with the cold water and let it bloom for 10 minutes.
  2. Combine the berry puree and sugar in a saucepan and bring to the boiling point. Remove from heat and pass the puree through a fine sieve.
  3. Melt the gelatin and mix it with the fruit puree.
  4. Allow the jelee to cool to room temperature then pour it over the mousse and refrigerate at least 30 minutes, but I highly recommend at least 1 hour just to make sure all the layers are well set.
Carefully remove the cake ring and place it around the cake leaving 2cm gap all around the cake for the coconut bavarois. Watch the entremet’s drawing above to see exactly what I mean.
Coconut bavarois:
  • 400ml coconut milk
  • 4 egg yolks
  • 60g sugar
  • 10g gelatin
  • 50ml cold water
  • 1 teaspoon vanilla extract
  • 50g coconut flakes
  • 450ml whipped cream
  1. Mix the gelatin with cold water and let it bloom 10 minutes.
  2. Pour the milk in a saucepan and bring to the boiling point.
  3. Combine the egg yolks with sugar and mix until creamy and stiff. Gradually pour in the milk then transfer the mixture back into the saucepan and cook over low heat until it begins to thicken, mixing all the time to make sure it doesn’t stick to the bottom of the pan and cooks evenly.
  4. Remove from heat and stir in the gelatin and coconut flakes. Allow the mixture to cool to room temperature then fold in the vanilla and whipped cream.
  5. Refrigerate the bavarois 10 minutes to set slightly as it is quite runny and might leak. Spoon the bavarois into a piping bag and carefully pour into the gap, all around the cake and above.
Refrigerate the cake overnight.
Milky pink glaze:
  • 180g sugar
  • 45ml water
  • 200ml heavy cream
  • 45ml milk
  • 60g liquid glucose (or honey)
  • 11g gelatin
  • 55ml cold water
  • 1 drop red or pink food coloring
  1. Mix the gelatin with cold water and let it bloom for 10 minutes.
  2. Combine the sugar with 45ml water and and bring to a boil over medium flame, cooking it until it turns into a thick syrup.
  3. In a different saucepan, mix the heavy cream with the milk and bring to the boiling point. Stir in the sugar syrup you just made then add the glucose and heat up just until melted.
  4. Remove from heat and stir in the bloomed gelatin and food coloring.
  5. Cover the glaze with plastic wrap and let it come to room temperature.
It’s not an easy to work with glaze and for best results I recommend freezing the cake at least 1 hour before glazing. Remove the cake from its ring and place it on a grill. Evenly pour the glaze over the cake, trying to cover it from one go. A second layer of glaze might yield and uneven layer.
White chocolate decoration:
  • 150g white chocolate
Melt half of the white chocolate in the microwave or over a water bath. Chop the remaining white chocolate into fine pieces then stir it into the melting chocolate. This is a very basic seeding chocolate tempering and while it doesn’t yield a perfectly tempered chocolate, it surely is better than no tempering at all, especially now that is summer.
Spread the melted chocolate in a thin layer over an acetate sheet and refrigerate 2 mintues then cut small rectangles with a warm knife. Refrigerate 10 additional minute then place the rectangles around the cake.
Finish the cake with freeze dried raspberries or fresh fruits if you prefer.
Enjoy!

ROMANA!

E destul de evident deja ca entremet-urile sunt pasiunea mea. Ador sa le proiectez, sa mi le imaginez si apoi sa le aduc la viata. Cel mai frumos sentiment e atunci cand feliezi un astfel de tort si vezi sectiunea, cea pe care ai transpus-o pe hartie prima oara, caci asa incepe orice entremet – un pix si o hartie plus multa imaginatie. De gustat nici nu mai spun, cred ca fotografiile vorbesc de la sine, nu-i asa?!

Acestea fiind spuse, iata o schita a acestui entremet pentru a vedea cat mai clar fiecare strat:
coconut and berry entremet
Blat genoise:
  • 4 oua
  • 85g zahar
  • 115g faina
  • 1 praf de sare
  1. Se mixeaza ouale cu zaharul si sarea cel putin 10 minute pana isi tripleaza volumul.
  2. Se incorporeaza treptat, cu miscari de jos in sus, faina cernuta.
  3. Se toarna blatul intr-o forma de tort (26cm diametru, insa oricum veti decupa acest blat mai tarziu) si se coace la 170C pentru 20-30 minute.
  4. Se lasa la racit apoi se taie doua foi subtiri care se dau deoparte.
  5. Una dintre foi se decupeaza pentru 20-22cm diametru si se monteaza intr-un inel de tort.
Cremeux de iaurt si lime:
  • 150g iaurt bine scurs
  • 40g zahar pudra
  • coaja si sucul de la 1 lime
  • 4g gelatina
  • 20ml apa rece
  • 200ml frisca batuta
  1. Se hidrateaza gelatina in apa rece pentru 10 minute.
  2. Se amesteca iaurtul cu zaharul pudra, sucul si coaja de lime. Se topeste gelatina cateva secunde la microunde apoi se amesteca cu iaurtul. Se incorporeaza frisca batuta. Se toarna cremeux-ul peste blat si se da la congelator 10 minute.
  3. Se taie cea de-a doua foaie de blat genoise pentru 18-20cm diametru si se aseaza cu grija peste crema de iaurt si lime. Se da din nou la rece.
Mousse de fructe de padure:
  • 2 albusuri
  • 70g zahar
  • 30ml apa
  • 1 lingurita suc de lamaie
  • 8g gelatina
  • 40ml apa rece
  • 150ml piure fructe de padure
  • 250ml frisca batuta
  1. Se combina zaharul si apa intr-un ibric si se fierb cateva minute pentru a forma un sirop gros.
  2. Se mixeaza albusurile cu zeama de lamaie pana devin pufoase. Cand siropul s-a ingrosat, se toarna treptat peste albusuri, mixand continuu pana obtineti o bezea ferma si lucioasa.
  3. Se topeste gelatina la microunde cateva secunde si se amesteca cu piureul de fructe.
  4. Se incorporeaza bezeau in piureul de fructe, lingura dupa lingura, apoi se adauga frisca batuta.
  5. Se toarna mousse-ul peste blatul genoise si se da din nou la rece.
Jeleu de fructe de padure:
  • 200ml piure fructe de padure
  • 50g zahar
  • 7g gelatina
  • 50ml apa rece
  1. Se combina apa cu gelatina si se lasa sa se hidrateze 10 minute.
  2. Se amesteca piureul de fructe cu zaharul si se incalzeste usor (daca doriti un jeleu fin, treceti compozitia printr-o sita). Se incorporeaza gelatina hidratata apoi se lasa compozitia sa se racoreasca. Se toarna jeleul peste mousse si se da din nou la rece cel putin 30 minute, insa pentru siguranta recomand cel putin 1 ora.
Cand jeleul e prins, se desface cu grija inelul si se monteaza pentru 26-28cm diametru.
Bavarois de nuca de cocos:
  • 400ml lapte de cocos
  • 4 galbenusuri
  • 60g zahar
  • 10g gelatina
  • 50ml apa
  • 1 lingurita extract de vanilie
  • 50g fulgi de nuca de cocos
  • 450ml frisca batuta
  1. Se hidrateaza gelatina cu apa rece intr-un pahar.
  2. Se infierbanta laptele de cocos intr-un vas cu fund dublu.
  3. Se mixeaza galbenusurile cu zaharul pana isi dubleaza volumul. Se toarna in fir subtire laptele fierbinte, apoi se transfera compozitia in vasul cu fund dublu si se pune pe foc. Se fierbe la foc mix pana se ingroasa.
  4. Se ia de pe foc si se adauga gelatina hidratata si fulgii de nuca de cocos. Se lasa sa se raceasca la temperatura camerei.
  5. Se incorporeaza vanilia si frisca batuta apoi se da crema la rece pentru 10 minute (e destul de lichida initial si s-ar putea sa curga pe sub inel, insa daca o dati la rece se mai incheaga). Se toarna crema intr-un pos si se umplu laturile tortului, iar restul de crema se toarna deasupra.
  6. Se da la rece peste noapte.
Glazura roz:
  • 180g zahar
  • 45ml apa
  • 200ml frisca lichida
  • 45mlΒ lapte
  • 60g glucoza (sau miere)
  • 11g gelatina
  • 55ml apa rece
  • 1 picatura colorant rosu/roz
  1. Se hidrateaza gelatina cu 55ml apa rece intr-un pahar.
  2. Se combina zaharul cu apa intr-un vas si se fierbe pana devine un sirop gros.
  3. Separat, se combina frisca si laptele si se aduc la punctul de fierbere. Se adauga in fir subtire siropul de zahar.
  4. Se incorporeaza glucoza si se tine pe foc doar pana se topeste uniform.
  5. Se ia de pe foc si se adauga gelatina si colorantul.
  6. Se acopera glazura cu o folie de plastic si se lasa sa se raceasca la temperatura camerei.
E o glazura destul de pretentioasa si nu e tocmai usor de lucrat cu ea. Va recomand sa congelati tortul cel putin 1 ora inainte de a-l glasa. Asezati tortul pe un gratar si turnati glazura cat mai uniform din prima incercare in caz contrar nu va mai arata la fel de bine.
Decoratiuni din ciocolata alba:
  • 150g ciocolata alba
Se topesc 80g ciocolata alba. Restul de ciocolata se toaca foarte fin apoi se incorporeaza in ciocolata topita. Aceste procedeu e o modalitate foarte rudimentara de a tempera ciocolata. Nu va asteptati la ciocolata perfect temperata, insa e bine sa o faceti pentru ca e vara si ciocolata netemperata e extrem de greu de lucrat.
Se intinde ciocolata in strat subtire pe o foaie de acetat si se da la frigider 2 minute doar cat sa inceapa sa se inchege.
Se taie dreptunghiuri cu un cutit incalzit si se da din nou la rece 10 minute.
Se decoreaza laturile tortului cu aceste dreptunghiuri.
Pentru a finisa tortul, eu am folosit zmeura uscata, insa va recomand chiar si fructe proaspete.
coconut and berry entremet
coconut and berry entremet
coconut and berry entremet

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  1. I’m extremely impressed together with your writing abilities and also with the layout for your weblog.
    Is this a paid theme or did you modify it your self?
    Either way stay up the excellent high quality writing, it’s uncommon to peer
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  2. This was my very first entremet, of which I thought it would be very complicated. Thanks to your clear and reasonable instructions it was a breeze and turned out wonderful! OK, except, to be honest, it was not quite as aesthetic as yours – I have to practice that a lot more to have it look half as good as yours πŸ™‚
    Thank you so much for the recipe and I am sure, I will test your other entremets as soon as possible!

    Best wishes,
    Judith

    • Judith, thank you so much for trusting my recipe. And congrats on your very first entremet, may this be just the start! I’m excited it turned out great and you liked it.

  3. Buna, Olguta! Ce are asa deosebit foaia de acetat si cu ce as putea sa o inlocuiesc?
    Am facut de Pasti entrementul cu afine si s-a bucurat de un succes foarte mare! (desi nu era la fel de estetic, norocul meu ca nu l-am aratat, ci le-am dus feliile deja taiate :)))

    Pe acesta vreau sa-l fac de ziua mea, in mai si trebuie sa arate bine, sa ma mandresc cu el, asa ca intentionez sa iti urmez instructiunile pana la capat.
    Multumesc!

    • Ma bucur ca cel cu afine a iesit foarte bine.
      Folia de acetat e o folie de plastic subtire, ai putea-o inlocui cu hartie de copt sau folie de aluminiu sau alta folie de plastic.

  4. Dear Chef,

    My name is Sophia. From Winnipeg, Canada.
    Thank you for yr experience about cake and entrenets. I just try yr recipe of Coconut, lime and berry entrenet. Everyone love it….Thank you again

    Love
    Sophia

  5. Hi, Chef!!
    I was thinking about making this cake for my mother’s birthday, but I was confused on the mL of whipped cream. Is that whipped cream already whipped? Or is it in it’s liquid state?

  6. Te rog, da-mi o veste buna si spune-mi ca ai folosit smantana naturala pt. frisca la acest tort. Nu de alta, dar m-am indragostit de el si ard de nerabdare sa-l fac, doar ca nu pot sa mananc Hulala, Meggle, Hopla etc., am si eu “problemele” mele πŸ˜‰

    Felicitari pt. blog, arata fantastic!

    • Nicoleta, prin frisca lichida mereu ma refer la frisca naturala. Din principiu, nici eu nu folosesc chestiile alea cu gust de aracet πŸ™‚ Asa ca poti sa-l faci fara probleme!

  7. This is beautiful I just feel like eating it now.I would like to try it but hey it takes for ever needs a lot of time.

  8. Buna Olguta !In primul rand vreau sa te felicit pentru toate retetele,de 3 saptamani nu ma decid ce tort sa fac de ziua mea,pentru ca toate sunt incredibile! πŸ™‚ Crezi ca la aceasta combinatie de creme ar merge si un blat cu seminte de mac?Ca la entremetul de mango si lamaie.Initial pe acela am vrut sa-l fac,dar la niciun supermarket din zona mea nu am gasit un mango bun si frumos πŸ™ si sunt innebunita dupa mac.
    Mersi mult si felicitari inca o data pentru arta dulce cu care ne incanti ! :*

      • πŸ™‚ Si-acum sa vedem ce mi-o iesi :))) vineri o sa-l fac,daca imi iese ok,revin cu poze.Mersi mult πŸ™‚

  9. Doar ce am facut reteta asta este GENIALAAA. Multumesc mult pentru reteta

  10. Olguta, hi!

    I’m planning on making this mirror glaze tomorrow morning, but I’m quite worried about the finishing on the side of your entremet.. I can’t see it very well from the picture. Is there all the mousse part really covered? Also, this is the only recipe I’ve found around the internet which doesn’t have white chocolate on it – and since I don’t have any white chocolate in the house, I’m willing to try it anyway!

    Thanks and congratulations on your beautiful work,

    Renata

  11. Super bun, foarte aromat si racoritor!!!!mi s-a cerut sa-l fac si de Paste, mai mult de atat ce sa spun?…multumesc Olguta!!!!

  12. Buna, as vrea sa fac acest tort de ziua baietelului meu, intr-o tava dreptunghiulara cu inel detasabil, dimensiuni 34cm x24 cm. Ma puteti ajuta cu cantitatile pentru tava dreptunghiulara? Multumesc.

    • Alina, cantitati exact nu as putea sa-ti dau, insa tind sa cred ca ar trebuie sa faci cel putin 1 portie si jumatate.