Apricot, coconut and passion fruit entremet - recipe with step-by-step photos

Ingredients for the chocolate layers:

• 120 grams of dark chocolate
• 70 grams of sugar
• 40 grams of butter
• 4 eggs

Ingredients for the coconut mousse:

• 100 grams of white chocolate
• 100 milliliters of coconut milk
• 100 grams of fresh cream
• 2 grams of gelatin

Ingredients for the passion fruit jelly:

• 6 passion fruits
• 2 spoons with sugar
• 1.5 grams of gelatin

Ingredients for the apricot mousse:

• 350 grams of fresh apricots
• 300 milliliters of yogurt
• 3 spoons with sugar
• 2.5 grams of gelatin
• 2 spoons with water

Ingredients for the glaze:

• 1 mango
• 150 milliliters of water
• 50 grams of chocolate 
• 1 spoon with sugar
• 2 grams of gelatin
• 2 homemade crepe dentelles

First make the passion fruit jelly:
In a pot, add the inside part of the passion fruit and the sugar.
Let it simmer over a slow fire for 5 minutes at slow fire.

Meanwhile hydrate the gelatin sheets in a bowl.

While still warm (not hot) add the hydrated gelatin into the passion fruit and mix until well incorporated.

Pour the jelly in a plate with a round circle (15 diameter) and put it in the fridge.

Now, make the chocolate layers:
Preheat the oven at 180 Celsius degrees.

Chop the chocolate and put it in a pot together with the butter. Melt it at slow fire and let it aside to cool before using it.

Separate the egg whites from the egg yolks.

Whisk the egg whites with half of the sugar.
Beat the egg yolks with the other half of the sugar.

Add the cooled chocolate in the beaten egg yolks and mix until well incorporated.

Incorporate slowly the whisked egg whites in the chocolate mix.

Divide the composition as follows: one half and two quarters.

Let each of the 3 the layers bake for 5-6 minutes. Put them aside to cool.

Prepare the coconut mousse:
Mix the white chocolate with the coconut milk and put it at slow fire until the chocolate melts.

Meanwhile hydrate the gelatin with a bit of water.
 
While the milk is still warm add the hydrated gelatin and mix until well incorporated. If needed strain the composition.

When the milk composition is cooled, incorporate slowly the beaten fresh cream.

Put it aside until needed.

Prepare the apricot mousse:
Cut the apricots in half, remove the kernel and put them in a pot together with the water and the sugar at slow fire, for 10 minutes or until tender.

Mash the apricots and while still warm add the hydrated gelatin and mix until well incorporated.
Strain the composition and let it cool.

When cooled, add the yogurt and mix until well incorporated.

Assembling the cake:
On a plate, in a round circle, add the big chocolate layer.

Above, add the coconut mousse, then add one of the two thinner chocolate layers and above add the passion fruit jelly.

Add the last thin chocolate layer and above the apricot mousse.

Put the cake in the fridge over night.

The next day, cut the mango in small cubes and put it in a pot together with the sugar and the water.
Let it simmer until tender.

Mash the composition and add the hydrated gelatin. Strain the composition and put it aside to cool.
When it starts getting thicker it means it's ready to use.

Pour the glaze over the cake and remove the extra that poured down on the plate.

We also melted some chocolate and tried to make some nice forms on the cake. You can do whatever you desire or you imagine.

You can also decorate with the crepes dantelles.