This recipe was provided and performed by Kirsten Tibballs at the 2018 Cake Bake & Sweets Show!
- 195 g egg whites
- 10 g egg albumen powder
- 85 g icing sugar
- 175 g caster sugar
- 130 g shredded coconut
- 100 g plain flour
- 40 g Bulla Thickened Cream 35% Fat
- Whisk the egg whites and egg white powder to a medium to firm peak.
- Gradually add the caster sugar in a slow and continuous stream. Continue to whisk for 1 minute until the sugar dissolves.
- Gently fold in the dry ingredients with a spatula.
- Warm the cream to 40°C and fold into the mixture. Spread into the Flexipan 166mm disc mould (ref: P00118).
- Bake at 210°C for 8-10 minutes. Once cool, remove the skin from the sponge.
Appareil à bomb:
- 60 g egg yolks
- 60 g honey
- 94 g egg whites
- 130 g honey
- 363 g Bulla Thickened Cream 35% fat, semi-whipped
- 11 g gold gelatine sheets
- 33 g desiccated coconut
- Create the appareil a bombe by whisking the honey and egg yolks over a double boiler until it reaches 85°C.
- Separately, create the Italian meringue by boiling the honey to 120°C and pouring it into the egg whites that have been whisked to a soft peak.
- Continue to whisk until it reaches room temperature.
- Mix the Italian meringue with the appareil a bombe, then fold through the semi-whipped cream.
- Add the pre-soaked and melted gelatine, followed by the coconut. Use immediately.
- 1 large mango
- ½ Heilala vanilla bean
- 1 g freshly grated nutmeg
- 15 g unsalted butter
- 15 g caster sugar
- Dice the mango and place in a saucepan with the cut and scraped vanilla bean, nutmeg, butter and sugar.
- Place on a medium heat and sauté for a few minutes until the sugar dissolves.
- Allow to cool.
Condensed Milk Glaze
- 390 g water
- 780 g caster sugar
- 780 g liquid glucose
- 520 g condensed milk
- 312 g gelatine solution
- 780 g Callebaut W2 white chocolate 28%
- Combine the water, sugar and glucose in a saucepan and cook to 103°
- Add the condensed milk and gelatine solution and combine.
- Pour over the chocolate and emulsify with a stick blender, ensuring there are no bubbles.
- Use the glaze at 32°
Makes 20 pieces
- 300 g Callebaut W2 white chocolate 28%
- 20 g red oil soluble colour
- Temper the white chocolate.
- Add the red colour and mix thoroughly.
- Cut a strip of acetate to your desired length and shape.
- Using a palette knife, spread some of the tempered chocolate over the acetate. Carefully remove acetate from surface and place onto a clean area. Allow to set slightly as it still needs to be flexible enough to fold.
- To create the bow tail, cut the acetate to the desired length and shape, ensuring one end resembles a pointed tail.
- Carefully remove the acetate from surface and place onto a clean area. Allow to set slightly as it still needs to be flexible enough to shape.
- To create the bow curl, hold one end of the acetate flat on the bench and join with the other open end. Gently press down.
- Repeat until all the pieces are made.
QS cool spray
- Once the skin has been removed from the sponge and the mango compote has cooled down, spread an even layer of the mango compote on top of both sponges and freeze.
- Transfer your coconut mousse to a piping bag and pipe the mouse halfway into the Universal mould.
- Spread the mousse up the sides of the mould with a spoon, this will eliminate any air bubbles.
- Unmould the frozen sponge layer and place in the mango side facing the mousse.
- Add another layer of mousse, leaving enough room for the final sponge layer, pressing down on it slightly to ensure it is in place.
- Freeze for 6-7 hours or 24 hours if possible. It will take up to 90 minutes in a blast freezer.
- Assemble the bow on top of the entremet by placing the chocolate tail and first layer of bow curls directly to the glaze.
- Continue to place on chocolate curls by layer, joining them together using melted chocolate and setting with cool spray.