Mango-Pear Entremets, Hazelnut and Chocolate Dacquoise Recipe

Ingredients:

• For the Mango-Pear Entremets:
• 1 large ripe mango, peeled and diced
• 2 ripe pears, peeled and diced
• 1/3 cup sugar
• 2 tbsp lemon juice
• 1 tbsp gelatin powder
• 1/3 cup hot water
• 1 cup heavy cream
• For the Hazelnut and Chocolate Dacquoise:
• 1 cup hazelnuts, toasted and skinned
• 1 cup confectioner’s sugar
• 1/2 cup all-purpose flour
• 3 egg whites
• 1/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped

Instructions:

For the Mango-Pear Entremets:

1. In a large saucepan, combine the diced mango, diced pears, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar has dissolved, about 10 minutes.
2. Remove the pan from the heat and puree the fruit mixture using an immersion blender or food processor. Return the mixture to the saucepan and set aside.
3. In a separate bowl, whisk together the gelatin powder and hot water until dissolved. Add the gelatin to the fruit puree and stir until well combined.
4. In a large mixing bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the fruit mixture until well incorporated.
5. Pour the mixture into a silicone mold or individual glass dishes. Chill in the refrigerator for at least 2 hours, or until set.

For the Hazelnut and Chocolate Dacquoise:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse the hazelnuts until finely ground but not paste-like.
3. In a medium mixing bowl, sift together the confectioner’s sugar, flour, and cocoa powder. Add in the ground hazelnuts and mix until well combined.
4. In a separate large mixing bowl, beat the egg whites until soft peaks form. Gradually add in the granulated sugar while continuing to beat until stiff peaks form.
5. Gently fold the hazelnut mixture into the beaten egg whites until just combined.
6. Spread the mixture onto the prepared baking sheet and smooth it out with a spatula. Bake in the preheated oven for 12-15 minutes, or until lightly browned.
7. Allow the dacquoise to cool completely in the pan before removing it and gently cutting it into shapes.
8. In a small saucepan, heat the heavy cream until it comes to a boil. Remove from the heat and add in the chopped chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
9. Arrange the dacquoise on serving plates and spoon the chocolate ganache over the top. Serve alongside the chilled mango-pear entremets.

Verdict:

This elegant dessert combines the tropical flavors of mango and pear with the rich taste of hazelnut and chocolate. The mango-pear entremets have a smooth and creamy texture that balances perfectly with the crunchy dacquoise. The chocolate ganache adds a touch of indulgence to the dish. This recipe is perfect for special occasions and will impress all your guests.

Serving Suggestions:

This dessert can be served chilled or at room temperature. You can garnish the plates with fresh berries or edible flowers for a more sophisticated look. Pair with a glass of crisp white wine or a cup of coffee to complete the dining experience.