Pear, Coconut & Dulce de Leche Entremet

This is an airy, light and super fresh entremet, perfect to finish any meal on a light sweet note. The different flavours go so well together, with the light fluffy vanilla cake, the super sweet Dulce de Leche, the mousse-y subtle coconut bavaroise and the juicy poached pears, died pink to make this entremet look extra special.

This is a very simple cake to make, not so many preparations and you can do lots of the different bits in advance which is great like boiling the condensed milk a day before, baking the cake a day before and even poaching the pears a day before if you think you will be rushed for time on the day.

Ingredients

For the biscuit a la cuillère:

• 3 eggs, separated

• 1/2 teaspoon of salt

• 120 g caster sugar

• 60 g flour

For the layer of dulce de leche:

• 5 tablespoons of dulce de leche

For the coconut Bavarois:

• 6 gelatine leaves

• 200 ml double cream

• 40 g caster sugar

• 200 ml of coconut milk

• 2 eggs whites

• 1/4 teaspoon of salt

For the poached pears:

• 1/2 teaspoon red food colouring paste

• 200 g demerara sugar

• 300 ml of water

• 4 pears

• the juice of 1 lemon

• 1 teaspoon kirsch

Recipe

For the biscuit a la cuillère:

1. Preheat the oven to 180°C and grease a circle tin.

2. Beat the egg yolks with 40 g of caster sugar until light in colour.

3. In another bowl, whisk the egg whites with the salt until stiff peaks. Once soft peaks form, add in bit by bit the remaining caster sugar until stiff peaks.

4. Add the egg whites to the egg yolks, folding them in and then add in the flour, making sure to not knock out the air.

5. Place in the greased tin and in the pre-heated oven for 30-40 minutes or until a skewer comes out clean after being poked inside. Leave to cool and then reserve.

For the layer of Dulce de Leche:

1. Spread the dulce de Leche on the cake and reserve.

For the coconut Bavarois:

1. Place the gelatin leaves in a bowl of cold water to soften them.

2. Heat 50 ml of cream and then add in the softened gelatin. Mix until fully incorporated. Leave to cool.

3. Whip the remaining cream with the caster sugar and the coconut milk and then add in the gelatin cream mixture.

4. Whip the egg whites with the salt until stiff peaks and incorporate into the cream mixture.

5. Place the Bavarois onto the layer of Dulce de Leche and leave to set in the fridge for at least 3h.

For the poached pears:

1. Heat the sugar + water + food colouring.

2. Peel the pears and cut in half to remove the centre.

3. Place in a second saucepan and pour over the lemon juice.

4. Once the sugar and water syrup are boiling, pour over the pears and heat until simmering and then leave to cook for 15-20 minutes, or until the pears are tender.

5. Take off the heat, add the kirsh and leave to cool.

6. Strain the pears and then cut into slices.

7. Place onto the coconut Bavarois just before serving and it's ready!

To finish:

1. Run a knife along the sides of the cake to then unmold the cake. Place on a cake stand.

2. Place the pear slices on the cake and your cake is ready to serve!

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Bye Xxx