Mango Entremet
Recipe type: Dessert
  • 50 gm butter
  • 70 gm dark chocolate
  • 1 egg
  • ¼ cup sugar
  • ¼ cup all purpose flour
  • ¼ tsp baking powder
  • A pinch salt
  • 2 egg yolks
  • 1 cup milk
  • 2 tbsp sugar
  • A pinch of salt
  • ½ tsp vanilla essence
  • 1 pack (10 gm) gelatin
  • ¼ cup cold water
  • 1 cup whipping cream
  • ½ cup cashew nuts
  • ½ cup sugar
  • 2 tbsp water
  • Juice from half a lime
  • For mango mousse:
  • 1 cup freshly prepared mango puree
  • 2 tbsp sugar
  • ½ pack (5 gm) gelatin
  • 2 tbsp cold water
  • ½ cup whipping cream
  • ⅓ cup cream
  • ⅓ cup butterscotch chips
  1. We will start preparation of the brownie base. Preheat oven to 180 degrees. Grease an 8 inch spring-foam pan, cover bottom with parchment paper and grease the paper. (I conveniently forgot this step and my bottom got stuck! :( )
  2. Melt the butter and chocolate on low flame completely. Allow to cool slightly.
  3. Break in the egg and sugar in a bowl. Whisk vigorously till the sugar is well dissolved.
  4. Slowly add the egg mixture into the melted chocolate mixture and whisk till well combined.
  5. Mix the flour, baking powder and salt in a bowl.
  6. Slowly add the wet ingredients and fold well till the mixture is all moist and thick.
  7. Pour into the prepared pan and tap to make it even all across. Bake for 12 minutes or till the top is set. Allow to cool completely.
  8. Next let's do the Bavarian Cream while the brownie is baking! Sprinkle the gelatin into the cold water and set aside for it to bloom.
  9. Boil milk with the sugar and salt. Keep the egg yolks ready in a bowl.
  10. Slowly pour in the milk into the yolks, while continuously whisking. Since the milk is hot, there are chance of the egg curdling. Whisk vigorously so that the eggs don't curdle.
  11. Return back the mixture to the stove and cook on low flame till the custard thickens and coats the back of the spoon.
  12. Switch off the flame. Add the gelatin water and mix till the gelatin melts into the custard. Allow to cool.
  13. Meanwhile, whisk the whipping cream along with the vanilla essence till medium peaks form. It doesn't need to be stiff.
  14. Fold in the custard using a spatula till well incorporated.
  15. Spread this cream on top of the cooled brownie and level the top to make it flat. Keep it in the freezer till we prepare the praline.
  16. Time for the praline! Toast the cashew nuts on a hot tawa till done. Keep stirring to ensure that the nuts don't burn.
  17. In a plate, keep some parchment paper. Grease or spray with a cooking spray. Spread the toasted cashew nuts over it.
  18. Heat water and sugar on the stove top. Let it come to a rolling boil. Keep swirling the pan - do not stir.
  19. As soon as the sugar syrup starts turning amber in shade (do not allow it to boil for too long, or else it would burn!), switch off the flame and slowly add the lemon juice. Do be careful at this stage as it may splutter.
  20. Pour this syrup all over the roasted cashew nuts. Allow it to cool completely. It will harden.
  21. Crush the prepared praline using a rolling pin or pulse them in the grinder. Sprinkle on top of the cooled Bavarian cream.
  22. While the praline is cooling, let's make the mango mousse! Sprinkle the gelatin into the cold water to bloom. Heat the mango puree with the sugar till just hot.
  23. Add the gelatin water and mix till melted.
  24. Beat the whipping cream till medium peaks. Fold in the sweetened mango puree well. Pour on top of the praline base and return back to the freezer till well set.
  25. Now the butterscotch sauce...
  26. Heat the cream till the edges bubble. Switch off and add the  butterscotch chips. Mix well till melts. Allow to cool.
  27. Release the sides of the spring-foam pan. Pour the sauce from the centre allowing it to flow onto all sides. Cut and serve immediately.
The whipping cream I used was already sweet. If you are using unsweetened whipping cream, then add more sugar as required.
The egg mixture while preparing the Bavarian Cream may curdle. In this case, sieve and add into the whipped cream.
You can use almonds or pistachios for preparing the praline.
You can use a chocolate cake base instead of brownie.
Recipe by The Big Sweet Tooth at