Mango and Banana Entremet with Faux Feullietine – Recipe
It's my parents' 30th wedding anniversary today: the pearl anniversary. Hence the abundance of sugar pearls in this post.
I haven't got any real feullietine on me, but since all they are are crunchy biscuity flakes, I just subbed them for cornflakes. It totally works! In the end you get a soft, pillowy mousse, a thin crunchy base and a dense, rich banana blondie at the bottom. A texture sensation.
Set aside a couple of days for freezing and setting for this one- like my strawberry chocolate entremet, it has several stages and requires patience. It also helps if you actually like washing up.
There will be lost of leftover banana blondie and two servings' worth of mango mousse leftover: enjoy! Also there's a LOT of glaze left over, which you can freeze and use another time. Don't be tempted to halve the glaze recipe: you will actually need all of it for even pouring.
Mango Mousse:
-300g mango, puréed
-100g sugar
-4tsp gelatine soaked in 70ml cold water
-2 egg whites
-200ml double cream, whipped to soft peaks
Crunchy Faux Feuilletine Base:
-200g cornflakes
-150g white chocolate, melted (not tempered)
Mirror Glaze:
-150ml mango juice
-300g sugar
-140g glucose syrup (a whole Dr Oetker tube of it)
-3/4 of a can of condensed milk
-2tbsp gelatine soaked in 125ml water
-250g white chocolate
-Orange food colouring
Banana Blondie:
-100g unsalted butter, softened
-100g caster sugar
-1 egg
-200g plain flour
-3 very ripe bananas, mashed
-100g white chocolate, melted
-Pinch of salt
Let's go!
Method:
1) Make the crunchy 'feullietine' base first: simply stir the ingredients together, and roll out thinly between two sheets of baking parchment. Set in the fridge, and stamp out circles that are as wide as your moulds.
2) Next, make the mousse. Dissolve the sugar in the mango on a low heat in a saucepan, and bring to the boil. Remove from the heat and dissolve your soaked gelatine in it. Leave to cool to room temperature: now whisk the egg whites until they form stiff peaks (like a meringue), fold the cooled mango mixture into the cream and carefully fold the egg whites in
3) Assemble the first part of the entremet by dividing the mousse up between the mould and firmly pressing down your feullietine circles on top (this will create a sturdy base when the entremets are turned out later). Freeze for at least four hours, or overnight.
4) Make the banana blondie next: preheat the oven to 180 degrees C. Cream the butter and sugar together in a bowl, beat in the egg and stir in the flour. Stir in the mashed bananas and melted chocolate, spread thinly into a lined 26x36cm baking tray and bake for 15-20 minutes until the top is turning gold and a skewer inserted in the middle comes out clean. Let cool completely and stamp out circles that are slightly bigger than your mousse domes.
5) Spray with edible gold spray!
6) To make the glaze, bring the mango juice, condensed milk, glucose syrup and sugar to a boil and remove from the heat. Dissolve your soaked gelatine and white chocolate in the hot mixture thoroughly, and add the food colouring last. Leave to cool to room temperature.
7) Remove your mousse domes and set them atop small glasses on a baking sheet (this will catch overflow). Pour a layer of cooled glaze over, and pop in the fridge for 15 minutes to set. Repeat until you have no more glaze/ until you have the desired effect.
8) Once set, use a knife dipped in hot water and dried to trim off the 'drippy bits' of the glazed domes.Set your domes atop a circle of banana blondie, and decorate as you like.
I also used raspberry coulis to decorate the plate and to give a little extra tang.
Enjoy, and happy anniversary, Mum and Dad!
I haven't got any real feullietine on me, but since all they are are crunchy biscuity flakes, I just subbed them for cornflakes. It totally works! In the end you get a soft, pillowy mousse, a thin crunchy base and a dense, rich banana blondie at the bottom. A texture sensation.
Set aside a couple of days for freezing and setting for this one- like my strawberry chocolate entremet, it has several stages and requires patience. It also helps if you actually like washing up.
 |
| A set of these is also handy so you have the right sizes. |
There will be lost of leftover banana blondie and two servings' worth of mango mousse leftover: enjoy! Also there's a LOT of glaze left over, which you can freeze and use another time. Don't be tempted to halve the glaze recipe: you will actually need all of it for even pouring.
Mango Mousse:
-300g mango, puréed
-100g sugar
-4tsp gelatine soaked in 70ml cold water
-2 egg whites
-200ml double cream, whipped to soft peaks
Crunchy Faux Feuilletine Base:
-200g cornflakes
-150g white chocolate, melted (not tempered)
Mirror Glaze:
-150ml mango juice
-300g sugar
-140g glucose syrup (a whole Dr Oetker tube of it)
-3/4 of a can of condensed milk
-2tbsp gelatine soaked in 125ml water
-250g white chocolate
-Orange food colouring
Banana Blondie:
-100g unsalted butter, softened
-100g caster sugar
-1 egg
-200g plain flour
-3 very ripe bananas, mashed
-100g white chocolate, melted
-Pinch of salt
Let's go!
Method:
1) Make the crunchy 'feullietine' base first: simply stir the ingredients together, and roll out thinly between two sheets of baking parchment. Set in the fridge, and stamp out circles that are as wide as your moulds.
2) Next, make the mousse. Dissolve the sugar in the mango on a low heat in a saucepan, and bring to the boil. Remove from the heat and dissolve your soaked gelatine in it. Leave to cool to room temperature: now whisk the egg whites until they form stiff peaks (like a meringue), fold the cooled mango mixture into the cream and carefully fold the egg whites in
3) Assemble the first part of the entremet by dividing the mousse up between the mould and firmly pressing down your feullietine circles on top (this will create a sturdy base when the entremets are turned out later). Freeze for at least four hours, or overnight.
4) Make the banana blondie next: preheat the oven to 180 degrees C. Cream the butter and sugar together in a bowl, beat in the egg and stir in the flour. Stir in the mashed bananas and melted chocolate, spread thinly into a lined 26x36cm baking tray and bake for 15-20 minutes until the top is turning gold and a skewer inserted in the middle comes out clean. Let cool completely and stamp out circles that are slightly bigger than your mousse domes.
5) Spray with edible gold spray!
6) To make the glaze, bring the mango juice, condensed milk, glucose syrup and sugar to a boil and remove from the heat. Dissolve your soaked gelatine and white chocolate in the hot mixture thoroughly, and add the food colouring last. Leave to cool to room temperature.
7) Remove your mousse domes and set them atop small glasses on a baking sheet (this will catch overflow). Pour a layer of cooled glaze over, and pop in the fridge for 15 minutes to set. Repeat until you have no more glaze/ until you have the desired effect.
 |
| Mine formed little dents: cheap mould alert! |
 |
| 1st coat of about 4 |
8) Once set, use a knife dipped in hot water and dried to trim off the 'drippy bits' of the glazed domes.Set your domes atop a circle of banana blondie, and decorate as you like.
I also used raspberry coulis to decorate the plate and to give a little extra tang.
 |
| So shiny <3 |
Enjoy, and happy anniversary, Mum and Dad!
Looks so yummy. Will definitely try it out as soon as good mangoes are available in the market.
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