Pineapple & Coconut Entremet by Marcel Ravin

# 1 - Genoise

Ingredients: 4 eggs, 125g sugar, 125g flour, 20g butter.

Method: Add the eggs and sugar to a pan and heat to 35°C. Transfer to a stand mixer and whisk. Continue until the mixture is cool and reaches the “ribbon stage”. Combine gently with the flour and melted butter. Spread the batter onto a parchment-lined baking tray and bake at 180°C for 7-8 minutes. Set aside.

# 2 - Pinapple cremeux

Ingredients: 100g pinapple (peeled and stoned), 30g egg yolks, 34g eggs, 25g sugar, 34g butter, ½ leaf of gelatine, ¼ lime.

Method: Soak the gelatine in cold water and squeeze out any excess. Transfer the softened gelatine to a bowl and add all other ingredients except the butter. Stir the mixture as you bring it to a gentle simmer, and continue until it reaches a gel-like texture. Remove from the heat and cool to 35°/40°C, then incorporate the butter and blend to an emulsion. Transfer to a ring and freeze immediately.

# 3 - Coconut mousse

Ingredients: 125g cream, 1/4 vanilla pod, 175g coconut puree, 60g egg whites, 50g sugar, 2 leaves of gelatine (softened), 14g Malibu.

Method: Start by heating the sugar with some water. Whisk the eggs, and add the sugar once it has reached 121°C. Leave to cool. Whisk the cream until light and fluffy. Heat the coconut puree and add the softened gelatine. Fold the meringue into the puree and finish by gently combining with the cream.

# 4 - Syrup

Ingredients:  150g water, 75g sugar, rum to taste

Method: Heat the ingredients together until they reach a syrupy consistency.

# 5 - Assembly

Method: Prick the genoise and soak it with the rum syrup. Place the genoise into a lined 14cm ring. Add the disc of pinaplle cremeux on top, then pour a little coconut mousse around the disc of genoise. Cover with coconut mousse.

Smooth and transfer to the freezer. Once frozen, remove the entremet and arrange with some pinapple slices. Decorate as desired.