Raspberry & Coconut Entremet by Farnoosh Barzegari

Pastry Chef, Farnoosh Barzegari Online Pastry

This entremet combines the delicate sweetness of coconut meeting the vibrant acidity of raspberry. For Chef Farnoosh Barzegari, it symbolizes a balance between freshness and softness.

Coconut Sponge Cake

• 60 g egg whites
• 20 g granulated sugar
• 100 g whole eggs
• 60 g icing sugar
• 70 g desiccated coconut
• 20 g all-purpose flour
• 20 g unsalted butter, melted

1. Whip the egg whites with the granulated sugar until soft peaks form.
2. In a separate bowl, whisk the whole eggs with the icing sugar and desiccated coconut until pale and aerated.
3. Sift in the flour and fold gently to combine.
4. Add the melted butter and mix until incorporated.
5. Fold in the whipped egg whites in two additions, maintaining lightness.
6. Pour the batter into a 6.3-inch (16 cm) round mold.
7. Bake at 365°F (185°C) for 20–25 minutes, or until lightly golden and set.
8. Cool completely before using.

Raspberry Confit

• 5 g pectin NH
• 55 g granulated sugar
• 300 g raspberry purée
• 40 g glucose syrup
• 5 g lemon juice

1. Combine the pectin NH and granulated sugar.
2. Heat the raspberry purée mixed with the glucose syrup to 104–113°F  (40–45°C).
3. Whisk in the pectin-sugar mixture, bring to a boil, and cook for 1-2 minutes.
4. Remove from heat, stir in the lemon juice, and pour into a shallow container.
5. Cover with plastic wrap and refrigerate until set.

Coconut Cream

• 6 g gelatin sheets
• Ice water, as needed
• 800 g heavy cream
• 30 g glucose syrup
• 60 g icing sugar
• 180 g coconut butter
• 130 g white chocolate
• 240 g mascarpone

1. Soak the gelatin sheets in ice water until softened; squeeze to remove excess water and set aside.
2. Heat 260 g of the cream with the glucose syrup, icing sugar and coconut butter in a saucepan, stirring until smooth.
3. Pour the hot mixture over the white chocolate and gelatin.
4. Blend until fully emulsified.
5. Add the mascarpone and the remaining 540 g of cream.
6. Blend again until homogeneous.
7. Cover and refrigerate for at least 6 hours, or overnight.

Assembly

• Fresh raspberries, as needed
• Desiccated coconut, as needed
• Equipment: 7-inch (18 cm) round mold × 2.75 inches (7 cm) height

1. Place the Coconut Sponge in a 6.3-inch (16 cm) ring.
2. Spread the Raspberry Confit evenly on top.
3. Freeze until firm to create the insert.
4. Gently whip the chilled Coconut Cream to soft peaks, taking care not to overwhip.
5. Fill the mold ½ to ¾ full with whipped Coconut Cream.
6. Insert the frozen sponge and raspberry layer into the center.
7. Cover with additional whipped Coconut Cream, reserving the remaining Coconut Cream for garnish.
8. Smooth the surface, and freeze until completely set.
9. Unmold the entremet.
10. Decorate with reserved Coconut Cream, fresh raspberries, and desiccated coconut.
11. Store in the refrigerator until ready to serve.

Photos by Saeideh Shaaf

(This recipe appeared in the Winter 30 issue of Pastry Arts Magazine)