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🌴 Exotic Entremet — Coconut, Pineapple & Passionfruit

A tropical entremet featuring a tender coconut sponge, tangy pineapple compote infused with lemongrass and ginger, and a luscious coconut mascarpone mousse. Finished with a passionfruit glaze and a velvet spray for an elegant presentation.
This recipe brings sunshine to the winter table with bold flavors and bright colors. Exotic fruits are at their best during the cold season in Europe, making this dessert a perfect way to bring warmth to grey days.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings 8 people

Ingredients
  

🍍 Pineapple Compote

  • 100 g brown sugar
  • Juice of 1 lime
  • 100 g passionfruit purée
  • 2 stalks lemongrass
  • 30 g fresh ginger
  • 300 g pineapple flesh diced
  • 4 gelatin sheets

🥥 Coconut Biscuit

  • 1 egg
  • Pinch of salt
  • 25 g sugar
  • 12 g spelt flour type 630
  • 12 g desiccated coconut
  • 30 g white chocolate for brushing

🥥 Coconut Mascarpone Mousse

  • 300 g coconut purée
  • 1 tsp vanilla extract
  • 30 g sugar
  • 2 egg yolks
  • 2 gelatin sheets
  • 250 g mascarpone

✨ Passionfruit Glaze

  • 2 gelatin sheets
  • 60 g passionfruit purée
  • 25 g sugar
  • 50 g glucose syrup
  • 30 g heavy cream
  • 50 g white chocolate
  • Yellow gel food coloring
  • Final Decoration
  • 1 can white velvet spray
  • Fresh pineapple rounds or discs cut out

Instructions
 

Pineapple Compote (Day 1)

  • Caramelize brown sugar in a saucepan. Deglaze with lime juice.
  • Add passionfruit purée. Bruise lemongrass and slice ginger, then add both. Simmer for 5 minutes.
  • Peel and dice pineapple into small cubes (about 0.5 cm).
  • Strain the infusion. Return liquid to pot, add diced pineapple, and simmer again.
  • Strain again and reserve both liquid and fruit.
  • Soften gelatin in cold water. Warm reserved liquid and dissolve gelatin.
  • Line a 16 cm ring with plastic wrap. Distribute pineapple, then pour in the warm gel.
  • Freeze for 2 hours until firm.

Coconut Biscuit

  • Preheat oven to 200°C.
  • Whip egg with sugar and salt. Fold in sifted flour and coconut.
  • Spread 1 cm thick on parchment, bake for 10 minutes.
  • Cool, then cut out a 16 cm disc. Brush with melted white chocolate.

Coconut Mascarpone Mousse (Day 2)

  • Heat coconut purée with sugar and vanilla.
  • Soften gelatin in cold water.
  • Whisk yolks in a bowl, then slowly pour in the hot mixture. Return to pot and cook to 85°C while stirring.
  • Remove from heat, stir in gelatin. Blend with immersion blender.
  • Cover with plastic wrap and chill overnight.
  • Next day, whip with mascarpone until creamy.

Assembly

  • Fill Eclipse mold two-thirds with mousse.
  • Insert frozen pineapple compote, then place biscuit (chocolate side up).
  • Smooth surface with more mousse to fill any gaps.
  • Freeze overnight.

Passionfruit Glaze

  • Soften gelatin in cold water.
  • Boil purée, sugar, and glucose. Add cream.
  • Pour over white chocolate. Add gelatin and yellow color. Blend until smooth.
  • Chill until use.

Finishing

  • Unmold frozen entremet. Place on an inverted bowl or rack over parchment.
  • Spray evenly with white velvet spray from ~30 cm distance (outdoors if possible).
  • Warm glaze to body temperature. Drizzle over entremet from ~20 cm height in thin lines.
  • Garnish with fresh pineapple discs.

🕰 Serving & Storage:

  • Defrost in fridge for 3–4 hours before serving. Consume within 3–4 days.