An elegant layered dessert featuring a crisp toasted coconut base, a delicate Thai basil cream insert, and a light tropical mango mousse. Fresh, aromatic, and beautifully balanced — perfect for special occasions or refined dinner parties.
📝 Ingredients
For the Coconut Biscuit Base
- 3/4 cup graham cracker crumbs
- 1/3 cup toasted shredded coconut
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Thai Basil Cream Center
- 1/2 cup heavy cream
- 2 tablespoons whole milk
- 2 tablespoons sugar
- 6–8 fresh Thai basil leaves
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
For the Mango Mousse
- 1 1/2 cups mango puree (fresh ripe mango, blended smooth)
- 1/3 cup granulated sugar
- 1 tablespoon fresh lime juice
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 cup heavy cream, softly whipped
For Garnish
- Finely diced fresh mango
- Small Thai basil leaves
👩🍳 Instructions
1️⃣ Prepare the Coconut Biscuit Base
Mix graham cracker crumbs, toasted coconut, sugar, and melted butter until evenly combined and sandy in texture. Press firmly into the bottom of silicone entremet molds or ring molds lined with acetate. Chill in the refrigerator for 20–30 minutes until firm.
2️⃣ Make the Thai Basil Cream Center
Sprinkle gelatin over cold water and let bloom for 5 minutes.
In a small saucepan, gently heat heavy cream, milk, sugar, and Thai basil leaves until steaming but not boiling. Remove from heat and let steep for 10 minutes to infuse flavor. Strain out the basil leaves. Reheat slightly if needed, then stir in bloomed gelatin until fully dissolved.
Pour into small silicone inserts (smaller than your main molds) and freeze until completely solid, about 1–2 hours.
3️⃣ Prepare the Mango Mousse
Bloom gelatin in cold water for 5 minutes.
In a saucepan, gently warm mango puree with sugar and lime juice until just heated through (do not boil). Remove from heat and stir in bloomed gelatin until fully dissolved. Let mixture cool to room temperature.
Fold the softly whipped cream into the cooled mango mixture in two additions, using gentle folding motions to keep the mousse airy.
4️⃣ Assemble the Entremets
Pipe or spoon mango mousse halfway into each mold over the chilled biscuit base.
Unmold the frozen Thai basil cream insert and press gently into the center of each mold.
Cover with remaining mango mousse, smoothing the tops evenly. Freeze for at least 4 hours or overnight until completely firm.
5️⃣ Unmold & Garnish
Carefully unmold the frozen entremets. Allow to thaw in the refrigerator for 2–3 hours before serving.
Garnish with finely diced fresh mango and small Thai basil leaves for an elegant finish.
📊 Recipe Details
- Prep Time: 45 minutes
- Freeze Time: 4–6 hours
- Total Time: ~5 hours
- Servings: 6 individual entremets
- Calories: ~380 per serving