Pina Colada Entremet

Pinacolada1

Another birthday, another entremet – it seems to be a running theme of late! I’m not complaining though, I love making layered mousse cakes :).  And what could be better than trying to make your husband’s favourite cocktail into his birthday cake?! I have to say this cake is like a little match made in heaven, it’s not too boozy and very refreshing, perfect for special occasions on sunny days!

Makes: 8 slices

Time:  6 hours + chilling

Equipment:

  • Pavoni Italia KE006 silicone cake mould or a 20cm cake ring
  • Silicone 24 x 1″ semi sphere mould – or you could use the cake ring below again
  • 15cm cake ring

Elements:

  • Pineapple mousse
  • Pineapple jelly
  • Coconut dacquoise
  • Coconut Malibu mousse
  • Mirror glaze
  • Decorations – descicated coconut & mini meringues

RECIPE: 

Pineapple puree: (This will make more than you need but you can freeze the leftovers)

  • 900g frozen pineapple
  • 90ml water
  • 70g caster sugar
  • 18ml lemon juice

Directions:

  • Blitz pineapple in a processer. Bring water and sugar to the boil and remove from heat to cool. Poor the warm syrup and lemon juice onto pineapple mix and then pass through a fine sieve. Leave to cool. The puree will be divided and used for the mousse and jelly.

Pineapple Mousse:

  • 7g Gelatine leaves
  • 150g Whipping cream
  • 150g Pineapple puree

Directions

  • Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.
  • Heat the pineapple puree in a saucepan until it starts to bubble.
  • Remove from the heat and add the gelatine leaves, whisking to ensure it has all dissolved.
  • Leave your puree mix to cool.
  • Whisk the cream until it is semi-firm then fold in your pineapple puree and a little yellow food colouring paste.
  • Put the mix into your semi-sphere mould and pop in the freezer for 1-2 hours

 Pineapple jelly:

  • 150g Pineapple puree
  • 20ml Water
  • 1 Tbsp sugar
  • 2g Gelatine sheet

Directions:

Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.

  • Heat the puree, water and sugar in saucepan until it starts to bubble away.
  • Remove from the heat and whisk in your gelatine.
  • Leave to cool down to room temperature.
  • Line the small cake ring on the bottom/outside with cling film and place on a flat tray or plate. Pour the jelly mix into your mould and put in the fridge to set for 1-2 hours until firm.

Coconut dacquoise:

  • 2 Egg whites
  • 25g Caster sugar
  • ¼ Tsp salt
  • 1 Tsp lime zest
  • 30g Desiccated coconut
  • 30g Ground almond
  • 50g Icing sugar

 Directions:

  • Pre-heat your oven to 160c (fan assisted).
  • In one bowl mix together the desiccated coconut, ground almond and icing sugar together.
  • In a second bowl, whip your eggs whites with a pinch of salt until you get stiff peaks. Add your caster sugar and lime zest until everything is mixed in and glossy.
  • Fold both mixtures together and then pop into a piping bag.
  • Pipe into a large circle, min 20cm – it needs to be the same width as your mould.
  • Bake for 15-18 minutes or until golden brown and crusty (if you notice it going brown or likely burn lower the temperature of your oven by 5-10 degrees).
  • Take out of the oven and leave to cool.

Coconut Malibu mousse:

  • 400ml Light coconut milk
  • 50ml Malibu rum
  • 7g Gelatine leaves
  • 1½ Teaspoons vanilla extract
  • 2 Egg whites
  • 120g Caster sugar
  • 60ml Water
  • 150ml Whipping cream

Directions:

  • Soak your gelatine leaves in water for a few minutes until they have softened. Squeeze out the excess water and put aside.
  • Heat half the coconut milk with the Malibu until bubbling away and the alcohol is cooked off, then add the remaining coconut milk and vanilla until warm.
  • Whisk in the gelatine and leave the mix to cool down to room temperature.
  • Bring your sugar and water to the boil in a saucepan, keeping a close eye on it – you want it to reach 116c exactly.
  • Whisk your egg whites until firm peaks whilst your sugar mix is turning into a syrup.
  • When the mix hits 116 pour the syrup over your egg whites in a continuous stream, whisking the mix until it is glossy and has cooled down completely.
  • Fold the whipped cream into the coconut milk and use immediately

Mirror glaze:

I made half the quantity of the Lakeland blog’s mirror glaze recipe and had enough leftover to freeze some for next time around – definitely no need to make up the full amount!

To assemble the entremet:

  • Put your silicon mould on a baking tray or flat plate.
  • Pour in half of your coconut Malibu mousse
  • Remove the semi-sphere mould from the freezer and pop out a few of the pineapple mousses and place them directly on the coconut malibu mousse. Push them down a little bit and cover with a little more of the coconut malibu mousse.
  • Remove your jelly from the fridge and demould, then place in the mould.
  • Pour the remaining Coconut Malibu mousse on top, leaving a small space for the dacquoise to go on top.
  • Trim the coconut dacquoise so that it fits neatly in the mould and the pop it in. Push down lightly and pour a little more mousse around the sides to ensure any gaps are filled.
  • Cover with cling film and freeze for 4-5hrs
  • Make your mirror glaze/bring to room temperature (should be exactly 28-30 degrees)
  • Remove the cake from the freezer and demould, placing on a cup or grill over a clean baking tray.
  • Carefully pour the mirror glaze over the cake and let it drip for a few minutes.
  • Transfer the cake on a plate or cake board and decorate as you wish – I put some desiccated coconut around the bottom edge and put some mini meringue kissed on top.
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