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With Kumiko Matcha we have already created more than thirty recipes, all different from one another. I have explored many different flavor pairings and I am delighted to see that I can still keep reinventing myself. The recipe I am sharing with you today combines two flavors I had never dared to mix before: matcha with tropical fruits.
These are small entremets made up of a coconut matcha Trocadéro biscuit, a mango mousse, and a mango/pineapple coulis insert.
It's a light, refreshing recipe, and the matcha fits perfectly alongside the mango and pineapple — I loved it. And what about that fruity molten center revealed when you cut into it… It's to die for, and on top of that it creates a truly delightful little surprise effect.
The recipe is for 10 matcha and tropical fruit entremets made in the 125ml Russian Tale silicone molds. You will use 5 cm half-sphere molds for the inserts. For this recipe, you will need organic culinary-grade matcha.
Because of the mango/pineapple coulis insert, these small entremets are quite fragile. To fully enjoy their textures and keep them from compacting slightly, you will need to plan the finishing and thawing 4 hours before serving! 🙂
The matcha and tropical fruit entremets recipe
The mango/pineapple coulis inserts
- 5g of organic gelatin (two sheets + 1/2 sheet)
- 130g of organic pineapple purée
- 130g of organic mango purée
- 20g of organic granulated sugar
- 30g of organic lime juice
The mango mousse
- 11g of organic gelatin (5 sheets + 1/2 sheet)
- 305g of organic mango purée
- 25g of organic granulated sugar
- 10g of organic lime juice
- 270g of organic full-fat heavy cream, whipped into chantilly
The coconut and matcha Trocadéro biscuit
- 45g of organic egg whites
- 30g of organic ground almonds
- 30g of organic shredded coconut
- 60g of organic powdered sugar
- 10g of organic cornstarch
- 8g of organic culinary-grade matcha
- A good pinch of organic salt
- 50g of melted organic butter
- 40g of organic egg whites
- 10g of organic granulated sugar
+ sugar paste flowers for decoration
How to make the matcha and tropical fruit entremets
The mango/pineapple coulis inserts
Rehydrate the gelatin in cold water.
Heat the mango and pineapple purée with the granulated sugar and lime juice. Off the heat, add the squeezed-out gelatin and pour the exotic coulis into the 5 cm half-sphere molds. Freeze for at least 7 hours.
The mango mousse
Rehydrate the gelatin in cold water.
Heat the mango purée with the granulated sugar and lime juice; off the heat, add the gelatin and let cool to 37°C before folding in the full-fat heavy cream whipped into chantilly.
Proceed immediately with assembling the entremets: pour mango mousse into the bottom of the Russian Tale silicone molds to about 1/3, then place in the frozen coulis inserts, pressing them in slightly, and cover everything with mousse, right up to the rim. Place in the freezer for at least 8 hours.
The coconut and matcha Trocadéro biscuit
Mix the 45g of egg whites with the ground almonds, shredded coconut, powdered sugar, cornstarch, salt, and matcha. Then add the melted butter.
At the same time, whip the 40g of egg whites, adding the 10g of granulated sugar as soon as they start to foam.
Gently fold the two mixtures together and pour the batter into a 17×17 cm frame.
Bake the coconut matcha Trocadéro biscuit for 15 minutes at 165°C. Remove it from the baking tray as soon as it comes out of the oven, let it cool slightly, then unmold.
Then flip the biscuit over and cut out 4.5 cm circles using cookie cutters.
Finishing the matcha and tropical fruit entremets
Unmold the mango mousse entremets with their coulis inserts and spray them with the yellow velvet effect spray, holding the can at least 20 cm away. Be sure to protect your work surface — cocoa butter is a real pain to clean up.
Then carefully transfer them onto the coconut matcha biscuits, decorate with a small sugar paste flower, and let them thaw in the fridge for 4 hours before serving. 🙂
Happy baking!
Olivia is passionate about what she does — she is 21 years old and loves music, drawing, and pastry.
