I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own though and that is one side of the things that I enjoy. I can easily remove one of them from the equation and still be left with an ingredient capable of standing out in the crowd.
Me and entremets are no strangers, not at all, but I take every opportunity to practice and try new recipes or techniques. For this particular occasion I really wanted to try out my new silicone mold, but also a new glaze recipe that has kalamansi juice as an ingredient. And I believe it was all a success. First of all because the mold delivered the delicate result I expected and second of all because the glaze was not only shiny, but also tasty. The trouble with these shiny glazes, beyond their trending clips on Facebook or Instagram, is that they tend to be a bit too sweet for some tastes. But a touch of kalamansi juice solves that problem with this particular recipe. Now, I don’t mind the sweetness, but I’m always up for a challenge and this was an assignment I took gladly. Who am I to say no to an occasion of whipping up something as delicious as this mango kalamansi entremet?!
- 70g ground almonds
- 70g desiccated coconut
- 70g powdered sugar
- 2 whole eggs
- 2 egg whites
- 1 pinch salt
- 20g white sugar
- 20g all-purpose flour
- 15g butter, melted
- 40g white chocolate, melted
- 10ml vegetable oil
- 20g desiccated coconut
- 20g pailette feuilletine
- 125ml mango puree
- 3 egg yolks
- 30g white sugar
- 2g gelatin + 10ml cold water
- 80g butter, softened
- 100g white chocolate
- 80ml kalamansi puree
- 3g gelatin + 10ml water
- 200ml heavy cream
- 80g white chocolate
- 100g cream cheese, room temperature
- 2g gelatin + 10ml water
- 1 teaspoon vanilla extract
- 150ml heavy cream, whipped
- 45ml kalamansi puree
- 100g white sugar
- 100g glucose syrup
- 8g gelatin + 45ml water
- 75ml sweetened condensed milk
- 100g white chocolate
- 1 drop orange food coloring
- Combine the almonds, coconut, sugar and eggs in a bowl and mix with a hand mixer for 5-7 minutes until double in volume.
- Combine the egg whites with a pinch of salt in another bowl and mix until fluffy. Add 20g sugar and mix until glossy and stiff.
- Fold the meringue into the almond and egg mixture, alternating it with flour.
- Drizzle in the melted butter and mix gently.
- Pour the batter in a small pan - it needs to be a quite thin layer - and bake in the preheated oven at 350F for about 10 minutes or until golden brown and it passes the toothpick test.
- Bloom the gelatin in cold water.
- Bring the mango puree to the boiling point over low heat - be careful as it tends to stick to the bottom of the pan, especially if it's a thick puree.
- In the meantime, mix the egg yolks with the sugar in a bowl until pale. Pour the mango puree over the egg yolks and mix well.
- Return to the pot and place over low heat - cook until it reaches 82C and it looks thickened.
- Remove from heat and stir in the gelatin.
- Allow to cool down to 40C then add the butter, mixing well to incorporate it.
- Pour the cremeux into small round silicone molds and freeze.
- Combine all the ingredients in a bowl.
- Spread the mixture on a baking paper sheet. Cover with another sheet of paper and roll it into a thin sheet.
- Freeze for a few hours then cut a circle that fits your cake ring - I used a silicone mold that has around 18cm diameter.
- Bloom the gelatin in cold water for 10 minutes.
- Heat the kalamansi puree in a saucepan and stir in the gelatin. Mix until melted.
- Pour the hot puree over the chocolate and mix well.
- Allow to cool down then fold in the cream.
- Bloom the gelatin in cold water.
- Melt the chocolate and allow it to cool down then mix it with the cream cheese.
- Melt the gelatin and mix it with the cheese. Stir in the vanilla as well.
- Fold in the whipped cream.
- Bloom the gelatin in cold water.
- Combine the kalamansi juice, sugar and glucose in a saucepan and bring to 103C.
- Remove from heat and stir in the gelatin.
- Add the condensed milk then pour the mixture over the chocolate.
- Mix well with a hand blender until smooth and shiny.
- Add the food coloring and combine well.
- Use at 32C.
- Place layer of Joconde cake at the bottom of a cake ring lined with acetate sheets.
- Pour the cream cheese mousse over the cake and freeze for 10 minutes.
- Continue with a layer of coconut croustillant, followed by the mango cremeux.
- Pour the kalamansi mousse on top and freeze for at least 4 hours.
- When done, remove from the ring and place on a cooling rack.
- Pour the glaze over the cake evenly.
- Allow it to drip off then place on a platter.
- Decorate with isomalt shards.
ROMANIAN
Sunt intrebata foarte des cat de des fac prajituri si daca chiar le mananc. Si mereu raspund ca prajiturile le fac cat de des pot si da, mai si mananc din ele. Pentru ca daca nu exersezi ceva, iti iesi din mana si daca nu gusti, nu ai cum sa stii ca a iesit cum vroiai de la bun inceput. Asa ca acum nu mai am nevoie de ocazii speciale sa fac un tort. Ma pregatesc insa din timp pentru orice tort – planuri, ingrediente, decor – totul e de obicei bine gandit. Si intotdeauna gust ceea ce fac pentru ca dincolo de placerea de a realiza tehnica cap-coada sta si placerea de a manca prajituri si de a ramane uimit cum din cateva ingrediente poti scoate un tort cu adevarat delicios!
Motivatia acestui tort a pornit de la a incerca o noua tava de silicon, dar si pentru a pune la incercare o noua reteta de glazura, una putin mai acrisoara, usor mai echilibrata la gust, dar la fel de lucioasa.
Profilul de arome e unul pe care il ador – mango si kalamansi. Nu doar ca cele doua fac echipa buna, dar si luate separat au un gust extraordinar. Ambele sunt delicate, dar separat sunt capabile sa straluceasca la fel de bine! Asa ca am tras linie si am trecut acest tort la categoria reusite!
Eu am montat tortul intr-o forma de silicon, incepand montajul de la mousse, terminand cu blatul, dar un inel de tort de 18cm tapetat cu folie de acetat e la fel de eficient. In al doilea caz insa, montajul se incepe de la blat, terminand cu mousse.
- 70g migdale pudra
- 70g nuca de cocos
- 70g zahar pudra
- 2 oua intregi
- 2 albusuri
- 1 praf de sare
- 20g zahar alb
- 20g faina alba
- 15g unt topit si racit
- 40g ciocolata alba, topita
- 10ml ulei vegetal
- 20g nuca de cocos
- 20g pailette feuilletine
- 125ml piure de mango
- 3 galbenusuri
- 30g zahar alb
- 2g gelatina + 10ml apa rece
- 80g unt, temperature camerei
- 100g ciocolata alba, topita si racita
- 80ml suc de kalamansi
- 3g gelatina + 10ml apa rece
- 200ml smantana pentru frisca, batuta
- 80g ciocolata alba, topita si racita
- 100g crema de branza, temperature camerei
- 2g gelatina +10ml apa
- 1 lingurita extract de vanilie
- 150ml smantana pentru frisca, batuta
- 45ml suc de kalamansi
- 100g zahar alb
- 100g sirop de glucoza
- 8g gelatina + 45ml apa
- 75ml lapte condensate indulcit
- 100g ciocolata alba
- 1 picatura colorant portocaliu
- Combinati migdalele, nuca de cocos, zaharul si ouale intr-un bol. Mixati pana isi dubleaza volumul.
- Combinati albusurile cu un praf de sare in alt bol si mixati pana devin spumoase. Adaugati 20g zahar si mixati pana obtineti o bezea ferma si lucioasa.
- Incorporati bezeaua in amestecul de oua si migdale, alternand-o cu faina.
- Incorporati si untul topit.
- Turnati blatul intr-o tava suficient de mare, astfel incat sa obtineti o foaie subtire de blat.
- Coaceti in cuptorul preincalzit la 180C pentru 8-10 minute pana devine auriu si trece testul scobitorii.
- Lasati sa se raceasca apoi taiati o foaie care sa se potriveasca inelului de tort pe care iti veti folosi. Eu am folosit o tava de silicon, insa orice inel de tort cu un diametru de aproximativ 18cm merge.
- Hidratati gelatina in apa rece.
- Incalziti piureul de mango pana la punctual de fierbere.
- Intre timp, mixati galbenusurile cu zahar pana se deschid la culoare. Turnati siropul fierbinte peste galbenusuri apoi intoarceti inapoi pe foc.
- Gatiti pana atinge 82C si obtineti un sirop gros si fin.
- Luati de pe foc si adaugati gelatina.
- Lasati sa se racoreasca la 40C apoi incorporati untul topit.
- Turnati cremeux in forme mici de silicon si congelati cateva ore.
- Combinati toate ingredientele intr-un bol.
- Puneti amestecul intre doua foi de hartie de copt si intindeti o foaie subtire.
- Congelati 10 minute apoi taiati o foaie putin mai mica decat inelul de tort.
- Lasati la rece pana veti avea nevoie de stratul crocant.
- Hidratati gelatina in apa rece pentru 10 minute.
- Incalziti piureul de kalamansi intr-un vas si adaugati gelatina dupa ce-l luati de pe foc.
- Turnati amestecul peste ciocolata si amestecati pana la omogenizare.
- Lasati sa se racoreasca la temperature camerei apoi incorporati smantana batuta.
- Hidratati gelatina in apa rece.
- Combinati ciocolata topita si racita cu branza intr-un bol.
- Adaugati gelatina si amestecati pana la omogenizare.
- Incorporati vanilia apoi smantana batuta.
- Hidratati gelatina in apa rece.
- Combinati suucl de kalamansi cu zaharul si glucoza intr-un vas si incalziti la 103C.
- Luati de pe foc si adaugati gelatina, apoi incorporati laptele condensate si turnati amestecul peste ciocolata.
- Omogenizati bine cu o spatula, avand grija sa nu incorporati aer.
- Adaugati colorantul si lasati sa se raceasca la 32C inainte de folosire.
- Puneti blatul intr-un inel de tort tapetat cu folie de acetat.
- Turnati mousse-ul de crema de branza deasupra si congelati 10 minute.
- Continuati cu un strat crocant si cremeux de mango.
- Turnati deasupra mousse-ul de kalamansi si congelati tortul cel putin 4 ore.
- Scoateti tortul din inel, asezati-l pe un gratar si turnati glazura deasupra, avand grija sa-l acoperiti uniform.
- Transferati tortul pe un platou.
- Decorati cu isomalt.
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Buna Olguta,daca nu te superi as avea cateva intrebari.De unde se cumpara izomalt si cum se lucreaza,si nu inteleg cum de are forma din poza si ultima intrebare ce gust are kalamansi?
Multumesc frumos,am inercat cateva din retele tale si toate mi-au iesit.
Buna. Eu il cumpar de la desertonline.ro, incolor. Isomalt e un fel de zahar. Ca sa obtii forma aceea se topeste si se intinde pe o foaie de copt apoi se foloseste.
Kalamansi e o combinatie reusita intre lime si mandarina 🙂
Multumesc pentru incredere!
Multumesc mult Olguta,totusi ramane o intrebare fara raspuns,cum de are tortul o asa forma?Iti urmaresc cu mare atentie siteul si mi se pare ca esti magnifica.Am facut 3 retete si mi-au iesit foarte bine,le-am facut si fotografii.As vrea sa stiu daca faci si prajituri speciale ?
A fost montat intr-o astfel de forma 🙂
Buna! Extraordinar de frumos! Si gustos sunt sigura! Insa nici eu nu inteleg cum de are tortul acesta forma! Ca sa poata avea forma aceata imi imaginez ca ai inceput asamblarea de sus in jos, intr-o forma de silicon, si ai incheiat cu blatul, apoi ai rasturnat tortul? Mersi!
Da, exact! 🙂
Arata superb tortul!Felicitari pt tot ceea ce faci!
Oh lovely lady, you have done it again. I can wait till I have a few days off to attempt this entremet.
My one question is what can I replace the Kalamansi with, would I be right in thinking Mandarin or even lime.
Thank you
Noreen.
Thank you, Noreen!
Yes, you can replace with mandarin and lime 🙂
Hi dear. .This recipe is a must try in a few days..Can you help.me by letting me know from where can 8 get these silicone moulds?
Sadia, I believe Amazon has these molds as well. Try looking for Silikomart Savarin mold.
As dori sa stiu de unde se pot lua acele PAILLETÉ FEUILLETINE sau cum se pot face.
Felicitari pentru toate retetele tale ! Sunt absolut minunate si prezentate magnific!
Manuela
Eu le cumpar de la http://www.desertonline.ro
buna,
tortul arata mai mult decat minunat 🙂
mi-ai putea spune, te rog, de unde ai cumparat forma pt el?
multumesc
Hi , with regards to the gelatin you used, if I have gold gelatin leaves, how many do you think I should use for the cremeux, mousses and glaze? Thanks.
You need to make sure your sheets have the same bloom as the gelatin I use. Mine has 200-230 bloom. You have to use the same quantity, regardless of being sheets of powder. What it matters is the bloom.
Hi, Can i use kalamansi fruits instead of kalamansi puree? Like how much gram do i need to use for this batch?
Another one is the mango too. Whats the gram for mango fresh fruits?
Elaine, use the kalamansi juice instead, same quantity. As for mango, puree the mango first in a blender then weight it down – same quantity.
Tortul arata fantastic. Te-as ruga sa- mi spui ce este acea crema de branza, nu stiu ce as putea folosi. Multumesc.
At the risk of sounding quite confused it looks to me the assembly is upside down. If I put the cake in the mold first and follow with the next layers as stated won’t it come out from the ring with the cake on the top and all layers in reverse order? What am I missing here?
You are actually right, it is supposed to happened like that. You then turn the cake upside down and glaze it 🙂
In these silicone moulds, it is the only way you can actually do this – reverse assembling.