Coconut Bavarian Entremets with Mango Gelee: A Very Daring Bakers’ Challenge Recipe by Sandra

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Ingredients

12 oz mango puree (2 packages frozen mango 16 0z each)
2 tablespoons sugar (a little more if the mango is tart)
16 oz coconut milk (creamy type, not Coco Lopez type)
1 vanilla beans or 1 teaspoon vanilla extract
1/3 cup granulated sugar
16 oz heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
ï· Bowls
ï· Knives
ï· Offset spatula
ï· Regular spatula
ï· Pastry comb (optional)
ï· Rulers
ï· Spring form pan
ï· Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to mold individual desserts)
ï· Torte/ Entremets mold/ Springform pan/ Trifle dish (for larger desserts)
ï· Cling wrap
ï· Parchment paper
ï· Gel, paste or liquid food coloring (optional)
Joconde Sponge
YIELD: Two Â½ size sheet pans or a 13â x 18â (33 x 46 cm) jelly roll pan
Ingredients:
Â¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal â *You can also use hazelnut flour, just omit the butter
Â½ cup plus 2 tablespoons/ 150 ml/ 2â oz/ 75g confectionersâ (icing) sugar
Â¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs â about 5â oz/ 150g
3 large egg whites â about 3 oz/ 90g
2Â½ teaspoons/ 12Â½ ml/ â oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/