Mango Sticky Rice Entremet
A French-inspired entremet built around mango sticky rice – coconut mousse, mango crémeux, passion fruit gel, and a draped mango veil. Technical but worth every step.
Mango Sticky Rice Entremet
A composed entremet built around the flavours of mango sticky rice – coconut mousse, crunchy rice puff base, mango crémeux, passion fruit gel, and a draped mango veil. Multi-component and technical – a certain way to wow your friends.
Equipment
- 2 small pot reuse for coconut mousse, mango cremeux, mango veil, passionfruit gel
- 8 6cm disc rings for rice bubble discs
- 1 silicon disc moulds (6cm) for coconut mousse
- 1 10cm tart ring for cutting mango veils
- 1 large flat stainless steel tray for setting mango veil
- 1 fine-mesh sieve
- 1 hand mixer or stand mixer for whipping cream
- 1 precise scale for measuring agar at 0.x gram precision
- 2 piping bags
- 1 stick blender for blending passionfruit gel
Ingredients
Coconut Mousse Disc
- 200 ml coconut cream
- 40 g caster sugar
- 3 g agar-agar
- 150 g thickened cream whipped to soft peaks before use
Crunchy Rice Puff Base
- 100 g puffed rice
- 150 g white chocolate chopped, melted in microwave at 50% power
- 30 g shredded coconut
Mango Crémeux
- 200 g mango pulp
- 30 g cornstarch mix with small splash of water to form slurry before adding
- 30 g unsalted butter
Passion Fruit Gel
- 2 tins 170g each passion fruit in syrup
- 1.7 g agar-agar 1% of strained juice weight (weigh juice first, then calculate)
Mango Veil
- 100 g mango pulp
- 200 g water
- 2.5 g agar-agar
- 0.6 g xanthan gum gives the veil flexibility
Garnish
- 1 fresh mango finely diced
- fresh coconut slivers
Instructions
Coconut Mousse Disc
- Pour thickened cream into a bowl and whip to soft peaks.
- Refrigerate the whipped cream while you prepare the agar base.
- Whisk coconut cream, caster sugar, and agar-agar together in a small pot.
- Bring to a rolling boil and hold for a full 60 seconds.
- Remove from heat and cool, whisking occasionally, until the mixture reaches 35–40°C (just above body temperature).
- Gently fold the whipped cream into the agar base with a spatula until just combined.
- Pour into 6cm silicone disc moulds and freeze for a minimum of 2 hours until completely solid.
The tips should flop over when the whisk is lifted.
Use a timer to ensure the agar is activated.
The 35–40°C window is critical. Below 32°C the agar begins to set and will cause lumps; above 45°C the cream will melt and lose volume. If the mixture seizes before folding is complete, whisk it briefly over a bain-marie until smooth, then continue.
Crunchy Rice Puff Base
- Melt white chocolate in a microwave at 50% power in 30-second bursts, stirring between each, until smooth.
- Fold in the puffed rice and shredded coconut until evenly coated.
- Place 8cm entremet rings on a tray lined with baking paper.
- Spoon the mixture into each ring and press firmly to a maximum thickness of 1cm
- Refrigerate until fully set before assembling.
Keep it thin or the base will overpower the other layers and will be unpleasant eating experience.
Mango Crémeux
- Heat mango pulp in a small pot over medium heat until it begins to simmer.
- Whisk in the cornstarch slurry.
- Continue cooking over medium heat, whisking constantly, until the mixture is thick and glossy.
- Remove from heat and stir in the butter until fully incorporated.
- Transfer to a piping bag and allow to cool completely to room temperature before using.
Passion Fruit Gel
- Strain both tins of passion fruit through a fine-mesh sieve into a bowl, pressing the pulp firmly to extract all juice.
- Weigh the strained juice on a precision scale and calculate 1% of that weight in agar-agar (e.g. 80g juice = 0.8g agar).
- Combine the juice and measured agar in a small pot and bring to a rolling boil for exactly 60 seconds.
- Pour into a container and refrigerate until fully set and firm.
- Blend or mash firmly with a fork until the gel is completely smooth and fluid.
- Transfer to a small piping bag.
The 1% ratio is intentional – it allows the set gel to be broken down into a smooth fluid gel after chilling.
Under-boiled agar will not set – always time the boil.
Mango Veil
- Whisk mango pulp, water, agar-agar, and xanthan gum together in a small pot.
- Bring to a rolling boil for exactly 60 seconds.
- Place a clean flat stainless steel tray on a completely level surface before the liquid is ready.
- Pour the hot mixture through a fine-mesh sieve directly onto the centre of the tray.
- Immediately tilt the tray side-to-side to spread the liquid into a thin, even layer across the surface.
- Leave undisturbed on the bench for 5 minutes to set.
- Use a 10cm tart ring to cut out individual veils once fully set.
Assembly
- Place a frozen coconut mousse disc onto each set rice puff base.
- Pipe a thick ring of mango crémeux around the edge of the mousse disc, leaving a small well in the centre.
- Fill the centre well with a small dot of passion fruit gel.
- Drape a mango veil over the assembled entremet, letting it fall naturally over the sides.
- Garnish with finely diced fresh mango and coconut slivers.
- Store in the fridge for 10 minutes before serving.
Notes
Storage
Assembled entremets can be refrigerated for up to 24 hours, though the mango veil will lose some of its sheen. Store unassembled components separately — frozen mousse discs keep for up to 2 weeks, crémeux and gel keep refrigerated for up to 3 days.Key pitfalls:
- The rice puff base must be pressed to no more than 1cm thick — any thicker and it dominates the entire composition.
- Folding the cream into the agar base must happen in the 35–40°C window. A few degrees either side and you’ll either get lumps or a flat mousse.
- The 60-second boil for agar is non-negotiable – under-boiled agar will not set regardless of how long you chill it.
- The passion fruit agar quantity must be calculated by weight of strained juice, not estimated – use a precision scale.
- The crémeux must be fully cooled to room temperature before piping onto the frozen disc, or it will melt the surface.
- The stainless steel tray for the mango veil must be perfectly level before you pour – once the liquid hits the tray there is no time to adjust.
