Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets

Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets

Ingredients for approx. six 12 cm diameter by 2 cm high entremets

Peanut sablée paste

Used products: Peanut sablée paste

Preparation: Peanut sablée paste

Using the paddle attachment, mix the flour together with peanut and sugar, salt and butter cut in cubes until a sandy mixture is obtained.
Add the eggs.
Mix just until the mixture becomes uniform and store in the fridge (rolled out and covered) for about 24 hours.
Roll out the dough to a thickness of 3.5 mm and cut out 12 cm diameter discs.
Leave to rest for about 20 minutes and bake in the oven at 160°C until desired doneness.
Sprinkle the Mycryo® cocoa butter over it when it comes out of the oven.

Peanut praliné emulsion

Used products: Peanut praliné emulsion

  • 200 g
    whipping 35% cream
  • 75 g
  • 75 g
    glucose syrup DE 44
  • 150 g
    peanut paste
  • 1 g
    fine salt

Preparation: Peanut praliné emulsion

Bring the cream to the boil with the sugars and salt. Pour over the peanut paste.
Emulsify and store in the cooler.

Esmeralda panna cotta

Used products: Esmeralda panna cotta

  • 200 g
  • 40 g
    glucose syrup
  • 1 pod(s)
  • 8 g
    gelatin leaves
  • 250 g
  • 310 g
    whipping 35% cream
  • 100 g

Preparation: Esmeralda panna cotta

Boil the milk with the glucose syrup and add the vanilla pod to infuse.
Strain and add the gelatine sheets.
Pour the liquid over the chocolate, emulsify and finally add the whipping cream and cold water.
Cool to 28/30°C and pour a thin layer of 0.5 cm in 12 cm diameter silicone moulds. 

Coconut sponge

Used products: Coconut sponge

  • 700 g
    coconut puree
  • 25 g
    coconut powder
  • 0,7 g
    xanthan gum
  • 25 g
  • 6 g
  • 225 g
    half whipped cream 35%

Preparation: Coconut sponge

Mix the coconut purée with the powdered coconut milk and xanthan gum, and blend.
Take out a part and heat. Dissolve the sugar and gelatine sheets in it.
Mix with the semi-whipped cream.
When the temperature is around 20°C, add the half-whipped cream and pour into 2 cm diameter by 10 cm long tube moulds.

Coconut crisp

Used products: Coconut crisp

  • 250 g
    coconut puree
  • 10 g
    coconut milk
  • 50 g
    corn starch
  • 100 g

Preparation: Coconut crisp

Create a pastry cream with all the ingredients.
Spread out in a thin layer on a Silpat and dehydrate.
Store in an airtight container.

Lime and lemongrass jelly

Used products: Lime and lemongrass jelly

  • 200 g
    lime juice
  • 100 g
    lemongrass juice
  • 50 g
  • 80 g
    atomised glucose
  • 2 g
  • 4 g
    gelatin leaves
  • 8 g
    lime zest

Preparation: Lime and lemongrass jelly

Heat the juices and add the sugar and agar-agar and bring to the boil.
Incorporate the bloomed gelatine.
Store in the cooler. Once cold, add the lime zest and break the gel with a blender.



Unmould the panna cotta discs and spray with dark chocolate to create a velvet effect.
Place on the peanut biscuit and place a strip of peanut emulsion in the centre and top with the coconut sponge tube.
Then place two dots of lime and lemongrass jelly on each side and cover with coconut dust on top.
Finish with the tuile of coconut crisp and fresh fennel sprigs and citron cress sprigs.