Exotic fruit entremets

Delicious homemade exotic fruit desserts for the festive season!

Ready? 

EQUIPMENT

Mould

Bowl

Saucepan

Whisk

Parchment paper

INGREDIENTS

300g La Patelière exotic fruit coulis

70g caster sugar

3 sheets gelatin

300g very cold liquid cream

1 roll shortcrust pastry

Top tip

To anticipate the recipe, make your coulis ice cubes in advance!

Recipe

Let's get baking!

A few hours beforehand, use 150 g of coulis and make 4 exotic fruit ice cubes.

Place the gelatine in a bowl of cold water to soften. Gently heat the coulis with the caster sugar until it melts. Remove from the heat and add the wrung-out gelatine. Mix and leave to cool.

As soon as the mixture has cooled, whip the cream until stiff. Pour in the exotic fruit coulis and gently fold in with a pastry blender.

Garnish 7 cm-diameter domes, and place an ice cube of coulis in the center of each. Cover with remaining mousse and freeze for at least 6 hours.

Roll out the shortbread dough and cut out 4 circles the size of the domes you’ll be using. Place them on a baking sheet, cover with parchment paper and place a second baking sheet on top. Bake for 10 minutes at 180°C.

Unmold the domes, arranging them on the pastry circles, then leave to defrost in a cool place for 2 hours before serving.

Cuisine Actuelle recipe

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