Staying healthy doesn’t mean restricting yourself from enjoying a slice of heavenly patisserie. Young pastry genius, Talita Setyadi presents us with a cake recipe that ensures your sweet affairs endure – guilt free.
Armed with her knowledge of French pastry technique from Le Cordon Bleu Paris, Chef Talita Setyadi immediately impressed the Jakarta culinary scene with her lovely cakes and confections. In just a few months, she has become a pastry instructor and has been working on some cooking books.
Talita is now preparing to enter the business officially by opening her own pastry shop and cooking school soon in Jakarta. It’s a good start for this young chef and she has every right to be confident about it. “I am very optimistic for the coming future in Jakarta”, she said.
Talita also lets onlookers peek into her personality and her interests through her own food blog where she focuses on creating and designing her own cakes – an initiative energized from her favorite pastry wizards, Antonio Bachour and Clair Damon.
This month, Talita shares her own creation of a healthy confectionery that involves fresh fruits, gluten-free flour, calorie-free sweetener, and a touch of sophistication found beneath the cake’s rich textures. The moist upper layer with a mango sweet note complements the spongy interior which is further made interesting with the crunchiness from the dried coconut. Absolutely delish!
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COCO MANGO LASSI ENTREMET
Makes one 22 x 22 cm cake (can be cut to any size)
INGREDIENTS:
For GLUTEN, SUGAR FREE COCONUT SPONGE
- 4 eggs
- 80 g stevia powder
- 100 g unrefined coconut oil
- 1 vanilla bean pod, seeds scraped
- 200 g fresh grated coconut
- 180 g coconut cream
- 130 g brown rice flour
- 20 g corn starch
- 50 g arrowroot
- 1 ½ tsp baking powder
For HONEY MANGO LASSI MOUSSE
- 400 g Mango Gedong Gincu flesh – pureed (around 4 mangoes)
- 160 g thick unsweetened Greek yoghurt
- 40 g egg whites
- 60 g honey
- 30 ml water
- 6 sheets gelatin
For ORANGE, LEMON JELLY
- 340 ml freshly squeezed orange juice
- 60 ml freshly squeezed lemon juice
- 1 g agar agar powder
For HONEY-CANDIED ORANGE PEEL
- Julienned peel of 2 oranges
- 50 g sugar
- 100 ml water
- vanilla bean
For MANGO GEDONG GINCU FLUID GEL
- 100 g Mango Gedong Gincu flesh – pureed
- ¼ tsp agar agar powder
For MONTAGE
- Crystal jelly glaze
- Mint leaves
- Mango fluid gel
- Candied orange peels
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STEPS:
For GLUTEN, SUGAR FREE COCONUT SPONGE
- Heat the oven to 150 degrees C.
- Place eggs and stevia in the bowl.
- Using a whisk, mix until stevia has dissolved and eggs are slightly lightened in color.
- While whisking, drizzle in the melted coconut oil to make a smooth emulsion.
- Add in the vanilla bean seeds and whisk to disperse.
- Add in the grated coconut and coconut cream and whisk to combine.
- Sift and mix all the dry ingredients together, pour into the bowl and whisk until just combined.
- Line two baking trays with wax paper.
- Spread out onto two baking trays 5 mm thick.
- Bake for 10-12 minutes until set but not browned.
- Cool completely and cut into a square shape using a 22x22cm entremet ring.
For HONEY MANGO LASSI MOUSSE
- Place the gelatin into a bowl of icy water.
- Whisk egg whites in a mixer with a balloon whisk until soft peaks form.
- Heat up honey and water until it comes to a hard boil.
- Pour the honey syrup into the egg whites with the mixer on low speed.
- Put the mixer on medium/high speed and whisk until meringue is firm and shiny.
- Meanwhile, warm up mango puree until it comes to a simmer, take off heat.
- Squeeze the softened gelatin to remove excess water, add to the mango mixture, whisk until combined.
- When both the meringue and puree have cooled down to 35 degrees C, whisk in the Greek yoghurt into the puree.
- Add in the meringue and fold to incorporate silicon spatula or a large whisk
- Mixture will be quite runny, use immediately to achieve even layers.
For ORANGE, LEMON JELLY
- Combine all ingredients, bring to a boil, skim foam with a spoon.
- Strain and use while warm but not hot.
For HONEY-CANDIED ORANGE PEEL
- Bring julienne of orange peel in some cold water to a rolling boil.
- Strain and add more cold water, bring back to a boil and strain.
- Mix and boil the honey and water, add in the blanched orange peels.
- Simmer until orange peels are translucent, shiny and candied.
- Reserve in syrup until use.
For MANGO GEDONG GINCHU FLUID GEL
- Whisk to combine both ingredients, bring to a good boil .
- Pour into a small bowl, cling wrap and leave to set in the fridge.
- When the jelly has set, place in a food processor and puree again.
- Place into a piping bag, cut off the tip and use to decorate the cakes.
For MONTAGE
- Place a sheet of coconut sponge at the base of a 22 x 22 cm entremet ring.
- Pour in half of the mango mousse and tap onto the counter to level out the mixture.
- Place in the fridge/freezer until the mousse has set.
- Place the other sheet of coconut sponge on top of the mousse, press down firmly.
- Follow by pouring the other half of the mango mousse mixture, tap again to level out.
- Place again in the fridge/freezer until the mousse sets.
- Pour warm orange and lemon jelly mixture over of the mousse, freeze completely.
- Remove carefully from the ring, trim edges to expose the layers
- Give the top of the cake a light brushing of crystal jelly glaze for shine
- Cut into desired sizes (3 x 12 cm) or leave whole.
- Decorate with mint leaves, mango fluid gel, candied orange peel.
- Leave to defrost in the fridge before eating.
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Featured in THE FOODIE MAGAZINE January 2014 edition
Download it for free here via SCOOP!
Photos by: Dennie Benedict
RIAN FARISA 