Try this tropical-inspired entremet recipe from the team at the Snooty Fox at the Fern Hill Hotel in the KZN Midlands
Banana sponge, banana crème, pineapple jelly, yellow mirror glaze and white chocolate and coconut mousse all feature in this delicious tropical-inspired entremet.
Tropical-inspired Entremet Recipe
- For the banana sponge
- 3 ripe bananas, mashed
- 1 cup sugar
- ½ cup oil
- 2 eggs
- 1¾ cups flour
- 1 tsp vanilla essence
- ¼ cup milk
- 1 tsp baking powder
- For the banana crème
- 5g silver gelatine sheets
- 250g banana purée
- 30g granulated sugar
- 13g lemon juice
- For the pineapple jelly
- 6g silver gelatine sheets
- 225g pineapple purée (strained)
- 40g granulated sugar
- 23g (1.5 tbsp) water
- For the yellow mirror glaze
- 19g (1.2 tbsp) powdered gelatine
- 100mℓ cold water
- 200g water
- 300g granulated sugar
- 200g condensed milk
- yellow colouring
- 1½ tsp vanilla extract
- 350g white chocolate
- For the white chocolate and coconut mousse
- 7½g silver gelatine sheets
- 65g desiccated coconut
- 400g heavy cream
- 75g egg yolks
- 40g granulated sugar
- 500g white chocolate
- 400g heavy cream, whipped to soft peaks and placed in the fridge
- For the banana sponge, preheat the oven to 170°C. Line a large baking sheet with parchment paper.
- Mix the bananas in the mixer with half the sugar until blended. Keep the mixer running at low speed and add oil and remaining sugar.
- Add eggs one at a time, then the flour and vanilla essence and lastly the milk and baking powder.
- Pour onto lined sheet and bake for 10-15 minutes. Allow to cool and cut out circles with a diameter of 16cm each.
- For the banana crème, soak the gelatine in ice water until softened, squeeze out the excess water and set aside until needed.
- Place the remaining ingredients in a small pot over a medium heat. Heat until it just starts boiling. Remove from the heat and mix in the softened gelatine.
- Pour the mixture into a 16cm round mould. Allow to cool and then freeze until ready for use.
- For the pineapple jelly, prepare the gelatine as before. Place the remaining ingredients in a pot and place over medium heat. Remove from heat and stir in softened gelatine and bring to the boil.
- Pour into a 16cm round mould, allow to cool and freeze until ready to use.
- For the yellow mirror glaze, bloom the gelatine in cold water. Place the water, sugar, and condensed milk in a saucepan, bring to a boil and turn off the heat. Stir in the vanilla and bloomed gelatine until it is fully dissolved.
- Place the chocolate in a bowl and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted.
- Using an immersion blender (or whisk), process until it is very smooth. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. For the same reason, strain the glaze through a sieve to remove any stray particles.
- When the glaze has cooled to 32°C, it is ready to pour over your entremets. Use a stand or cooling rack to position the entremet and collect the excess below. You can save this and use it for future pours.
- For the white chocolate and coconut mousse, prepare the gelatine as before. In a pot place coconut and cream and bring to a simmer. Allow to infuse for 15 minutes and then pass through a fine sieve, into another pot.
- In a bowl, cream the egg yolks and sugar. Bring the cream to a simmer, temper the yolk mixture with the hot cream and cook until the mixture reaches 82°C. Stir in the gelatine.
- Melt the white chocolate and stir the cream mixture into it little by little until completely combined. It will seem grainy at first, but will become smooth once all the cream is added. Allow the mixture to cool to 30°C and then fold in the whipped cream.
- To assemble the entremet, line a 20cm mould with acetate strips. Build the entremet upside down by piping in a layer of mousse, followed by a disc of the banana crème and pineapple jelly. Pipe in some more mousse to cover the jelly and ensure it is evenly distributed. Place a disk of sponge on top of the mousse. Freeze the entremets overnight. Remove from moulds and glaze once the glaze has reached 32°C. Garnish with small meringues, white chocolate garnishes and fresh fruit.
Wine Suggestion: Môreson Miss Molly MCC
Wine Suggestion: Tamboerskloof Syrah
Executive chef Alex Poltera worked his way up the ranks at Fern Hill Hotel by starting out washing dishes before running the hotel’s Snooty Fox. Read more about his journey to the top in our Country Chef interview.
Photography Craig Scott