16.1.14

Coco Mango Lassi Entremet


Happy New Year valued readers! I hope you've all had a lovely holiday season with your loved ones. A new year usually means new resolutions to live healthier lives. Though I always try to balance my sweet toothed tendencies with a relatively active lifestyle, due to Jakarta's gridlocked traffic and being in the car for hours everyday this is not always easy. So when Rian from The Foodie Magazine asked me to come up with a guilt-free dessert, I jumped at the opportunity to do so. I thought it would be good for me to start to find ways to limit my use of sugar and flour and still make a visually appealing and tasty cake to satisfy my cravings.



I am pretty happy with the cake that I came up with. It's great to be able to use local mangoes and freshly grated coconut flesh in this cake for added nutritional value and fiber. To replace the sugar I used stevia, and used honey to lightly sweeten the mango mousse. My friends have commented that the resulting cake did not taste "healthy" at all, and that they couldn't believe that it was guilt-free. Well though the cake is certainly not "calorie-free" it is free of refined sugar and processed white flour. That alone for me, is a pretty cool achievement. So try this cake out for yourself at home, and let me know what you think!



x Tal



COCO MANGO LASSI ENTREMET
by Talita Setyadi
Makes one 22 x 22 cm cake - can be cut to any size (mine is 12 x 3 cm)

GLUTEN, SUGAR FREE COCONUT SPONGE
4 eggs
80 g stevia powder
100 g unrefined coconut oil
1 vanilla bean pod, seeds scraped
- - -
200 g fresh grated coconut
180 g coconut cream
- - -
130 g brown rice flour
20 g corn starch
50 g arrowroot
1 1/2 tsp baking powder

Heat the oven to 150 degrees C
Place eggs and stevia in the bowl
Using a whisk, mix until stevia has dissolved and eggs are slightly lightened in colour
While whisking, drizzle in the melted coconut oil to make a smooth emulsion
Add in the vanilla bean seeds and whisk to disperse
Add in the grated coconut and coconut cream and whisk to combine
Sift and mix all the dry ingredients together, pour into the bowl and whisk until just combined
Line two baking trays with wax paper
Spread out onto each tray 5 mm thick
Bake for 10-12 minutes until set but not browned
Cool completely and cut into square sheets using a 22 x 22 cm entremet ring

HONEY MANGO LASSI MOUSSE
400 g Mango Gedong Gingcu flesh - pureed (around 4 mangoes)
160 g thick unsweetened greek yoghurt
- - -
40 g egg whites
60 g honey (I used Javara Mango Blossom Honey)
30 ml water
- - -
6 sheets gelatin

Place the gelatin sheets into a bowl of icy water
Whisk egg whites in a mixer with a balloon whisk until soft peaks form
Heat up honey and water until it comes to a hard boil
Pour the honey syrup into the egg whites with the mixer on low speed
Put the mixer on medium/high speed and whisk until meringue is firm and shiny
Meanwhile, warm up mango puree until it comes to a simmer, take off heat
Squeeze the softened gelatin to remove excess water, add to the mango puree, whisk until combined
When both the meringue and puree have cooled down to 35 degrees C, whisk in the greek yoghurt into the puree
Add in the meringue and fold to incorporate silicon spatula or a large whisk
Mixture will be quite runny, use immediately to achieve even layers

ORANGE, LEMON JELLY
340 ml freshly squeezed orange juice
60 ml freshly squeezed lemon juice
1 tsp agar-agar powder

Combine all ingredients, bring to a boil, skim foam with a spoon
Strain and use while warm but not hot

HONEY-CANDIED ORANGE PEEL
Julienned peel of 2 oranges
50 g honey
100 ml water
vanilla bean

Bring julienne of orange peel in some cold water to a rolling boil
Strain and add more cold water, bring back to a boil and strain
Mix and boil the honey and water, add in the blanched orange peels
Simmer until orange peels are translucent, shiny and candied
Reserve in syrup until use

MANGO GEDONG GINCHU FLUID GEL
100 g Mango Gedong Gingcu flesh - pureed
1/4 t agar agar powder

Whisk to combine both ingredients, bring to a good boil
Pour into a small bowl, cling wrap and leave to set in the fridge
When the jelly has set, place in a small food processor and puree again
Place into a piping bag, cut off the tip and use to decorate the cakes

MONTAGE
Crystal jelly glaze
Mint leaves
Mango fluid gel
Candied orange peels

Place a sheet of coconut sponge at the base of a 22 x 22 cm entremet ring
Pour in half of the mango mousse and tap onto the counter to level out the mixture
Place in the fridge/freezer until the mousse has set
Place the other sheet of coconut sponge on top of the mousse, press down firmly
Follow by pouring the other half of the mango mousse mixture, tap again to level out
Place again in the fridge/freezer until the mousse sets
Pour the warm orange and lemon jelly mixture over of the mousse, freeze completely
Remove carefully from the ring, trim edges to expose the layers
Give the top of the cake a light brushing of crystal jelly glaze for shine
Cut into desired sizes (3 x 12 cm) or leave whole
Decorate with mint leaves, mango fluid gel, candied orange peel
Leave to defrost in the fridge before eating

3 comments:

  1. Anonymous18.1.14

    hi Talita,
    Can i use gelatin instead of agar2 for the Mango Gedong Fluid Gel ? How much gelatin leaf needed if i use gelatin leaf?

    ReplyDelete
  2. Hi,

    Just found your site while I was researching mirror glazes. What a small world, I am a pianist from Auckland. I'm obsessed with French patisserie at the mo and love your recipes! Will definitely try some!

    Thanks

    Monica

    ReplyDelete
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