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Vanilla Mango Entremet

A luscious multi-layered dessert featuring fluffy vanilla sponge, a sweet mango insert, delicate crémeux, and light mousse that transports you to tropical paradise with each bite.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Treat
Cuisine: Fusion, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge
  • 100 g Eggs
  • 80 g Sugar (for sponge)
  • 80 g Flour
  • 20 g Melted butter
For the Mango Insert
  • 250 g Mango purée
  • 30 g Sugar (for mango insert)
  • 5 g Gelatine (for mango insert)
For the Vanilla Crémeux
  • 250 g Milk
  • 1 bean Vanilla bean Scraped
  • 60 g Egg yolks
  • 50 g Sugar (for crémeux)
  • 5 g Gelatine (for crémeux)
  • 150 g Cream Whipped
For the Vanilla Mousse
  • 250 g Milk (for mousse)
  • 8 g Gelatin (for mousse)
  • 300 g White chocolate
  • 400 g Whipping cream Semi-whipped
For the Mirror Glaze
  • 150 g Water
  • 300 g Sugar (for mirror glaze)
  • 300 g Glucose
  • 200 g Condensed milk
  • 300 g White chocolate (for glaze)
  • 18 g Gelatin (for glaze)
  • Yellow food color Splash

Method
 

Preparation of Vanilla Sponge
  1. Whip eggs and sugar until fluffy.
  2. Fold in flour and melted butter gently.
  3. Bake at 170°C for 12–15 minutes until golden.
Preparation of Mango Insert
  1. Heat mango purée with sugar until dissolved.
  2. Add bloomed gelatin and stir until dissolved.
  3. Pour into an insert mold and freeze until solid.
Preparation of Vanilla Crémeux
  1. Combine milk, vanilla bean, egg yolks, and sugar in a saucepan.
  2. Heat gently while stirring until thickened.
  3. Add gelatin and fold in whipped cream.
Preparation of Vanilla Mousse
  1. Warm milk with the remaining vanilla bean.
  2. Stir in gelatin until dissolved.
  3. Mix with white chocolate until smooth.
  4. Fold in semi-whipped cream.
Preparation of Mirror Glaze
  1. Boil water, sugar, and glucose.
  2. Add gelatin and condensed milk once boiling.
  3. Pour over white chocolate and add yellow food color.
Assembly
  1. Fill entremet mold with vanilla mousse.
  2. Place frozen mango insert with crémeux on top.
  3. Top with sponge base and freeze completely.
  4. Glaze the entire entremet once frozen.

Notes

Slice with a warm knife for perfect portions. Serve chilled for best flavor.