Lemon and Coconut Entremet

Ingredients

• 80 ml Fresh lemon juice (Obtained by pressing 2 lemons)
• 100 g Granulated sugar (For the lemon curd)
• 2 pcs Eggs (Whole, for the lemon curd)
• 2 pcs Sheet gelatin (For the lemon curd and coconut mousse)
• 200 g High-quality white chocolate (To coat the coconut mousse)
• 200 ml Heavy cream (For the white chocolate ganache)
• 200 ml Thick coconut cream (Different from coconut milk, thicker)
• 50 g Grated coconut (Incorporate into the coconut mousse)
• 200 g Mascarpone (To incorporate into the coconut mousse before final assembly)
• 200 g Saint-Michel biscuits (or ladyfingers) (Biscuit base)
• 100 g Unsalted butter (Mixed with the biscuits for the base)
• 1 pinch Fleur de sel (For the biscuit base, adds crunch)
• optional Non-stick release spray (velvet) (Facilitates release from the patterned mold)

Instructions

1. Soak the gelatin

   Place the gelatin sheets in a bowl of cold water and let them hydrate for 5 minutes.

   Time: PT5M

2. Press the lemons

   Press 2 lemons to obtain about 80 ml of fresh juice.

   Time: PT5M

3. Prepare the lemon curd

   In a saucepan, combine the lemon juice, sugar and eggs. Heat over medium heat while stirring constantly until it reaches a boil, then continue for 1 minute to thicken.

   Time: PT5M

   Temperature: boil

4. Filter and cool

   Remove the saucepan from the heat, strain the lemon curd through a sieve to remove cooked egg white pieces, then let cool to room temperature.

   Time: PT32M

5. Incorporate gelatin into the lemon curd

   Add the squeezed gelatin to the cooled lemon curd and mix well until fully dissolved.

   Time: PT2M

6. Pipe the lemon insert

   Transfer the lemon curd into a pastry bag fitted with a #14 tip and pipe a 12 cm diameter circle at the bottom of the Florescence mold.

   Time: PT5M

7. Freeze the insert

   Place the mold in the freezer for 1 hour so the insert solidifies.

   Time: PT1H

8. Soak the second gelatin

   Repeat soaking the gelatin (2 sheets) in cold water for 5 minutes.

   Time: PT5M

9. Heat the heavy cream

   In a small saucepan, bring the heavy cream to a simmer (just before boiling).

   Time: PT2M

   Temperature: just below boiling

10. Melt the white chocolate

    Pour the hot cream over the chopped white chocolate, stir gently until a smooth ganache forms.

    Time: PT3M

11. Incorporate gelatin into the ganache

    Add the squeezed gelatin to the white chocolate ganache and mix until fully dissolved.

    Time: PT1M

12. Add the coconut cream and grated coconut

    Incorporate the cold coconut cream then the grated coconut, mix until homogeneous.

    Time: PT2M

13. Pour the coconut mousse over the insert

    Pour the mixture over the already frozen lemon insert, smooth the surface with a spatula.

    Time: PT2M

14. Refrigerate the mousse

    Place the mold in the refrigerator for at least 4 hours (or overnight) for the mousse to set.

    Time: PT4H

15. Whisk the mousse

    The next day, whisk the mousse on low speed until it thickens, then fold in the mascarpone and whisk again for a few seconds.

    Time: PT7M

16. Pour the final ganache

    Pour the remaining ganache (white chocolate + cream) over the mousse, smooth and lift the mold edges.

    Time: PT2M

17. Freeze the ganache

    Return the mold to the freezer for 1 hour so the ganache solidifies.

    Time: PT1H

18. Prepare the biscuit base

    Crush the Saint-Michel biscuits, add the melted butter and a pinch of fleur de sel, then mix until you obtain a homogeneous paste.

    Time: PT5M

19. Spread the base in the mold

    Spread the biscuit paste at the bottom of the mold and press firmly with the back of a tablespoon.

    Time: PT2M

20. Freeze the base

    Place the mold in the freezer overnight (minimum 12 hours) for the base to solidify.

    Time: PT12H

21. Unmold the entremet

    On the day, gently detach the mold edges then invert onto a serving plate.

    Time: PT5M

22. Rest in refrigerator before serving

    Leave the entremet in the refrigerator for at least 7 hours (or overnight) to thaw gently and allow the flavors to stabilize.

    Time: PT7H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh lemon juice: Bottled lemon juice (unsweetened)
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Eggs: Egg yolks only (adjust sugar)
• Instead of Sheet gelatin: Agar-agar (adjusted amount)
• Instead of High-quality white chocolate: White couverture, Low-sugar white chocolate
• Instead of Heavy cream: Whipping cream, Pastry cream
• Instead of Thick coconut cream: Thick coconut milk, Canned coconut cream
• Instead of Grated coconut: Coconut flakes, Toasted coconut
• Instead of Mascarpone: 0% fat cream cheese (adjust sugar)
• Instead of Saint-Michel biscuits (or ladyfingers): Graham crackers, Petit beurre cookies
• Instead of Unsalted butter: Vegetable margarine
• Instead of Fleur de sel: Sea salt
• Instead of Non-stick release spray (velvet): Neutral oil

Equipment Needed

• Florescence entremet mold
• Saucepan
• Stainless steel or glass bowl
• Whisk
• Pastry bag with #14 tip
• Silicone spatula
• Mixer (stand mixer) or freezer bag (optional)
• Sieve or fine strainer (optional)
• Kitchen scale
• Plastic film (optional)

Critical Steps — Do Not Skip

• Correct gelatin hydration
• Thickening the lemon curd without overcooking
• Incorporating gelatin into the hot ganache
• Avoiding air bubbles when pouring the ganache
• Delicate unmolding of the patterned mold

Chef Tips from the Video

• Use organic lemons for a more aromatic juice.
• For an even lighter mousse, gently fold in a beaten egg white just before the final whisk.
• Lightly sprinkle grated lemon zest on top before serving for a touch of color.

Troubleshooting

Storage

Refrigerator: Store the entremet in the refrigerator for up to 3 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the lemon insert and coconut mousse the day before and freeze them separately.
• The biscuit base can be made several days ahead and kept in the freezer.
• The entremet tastes best after a 7‑hour refrigeration.