Thai Tropicalé Entremet Recipe (Mirror Glaze Cake)

Thai Tropicalé Entremet Recipe (Mirror Glaze Cake)

This entremet is inspired by Thailand's bountiful tropical fruits

November 7th, 2018

Photography courtesy of Jason Lang
Jason Licker

Winner of Iron Chef Thailand Pastry Edition and James Beard Nominated Author, Jason Licker is pushing pastry to another level. His time at Nobu Miami Beach as the executive pastry chef introduced him to Asian cuisine, inspiring a career of Asian-influenced, palate-challenging flavors. With over twenty years' experience in numerous executive pastry chef and consulting roles—including twelve years in Asia—Jason is debuting his greatest achievement, his first cookbook, Lickerland: Asian-Accented Desserts. This was the only self-published cookbook nominated for a James Beard Award in 2017. Lickerland was also named the #2 Asian Cookbook in the world at The World Gourmand Cookbook Awards in Yantai, China.

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Thailand is like Mother Nature’s fertile womb. Its vast countryside, northern mountainous regions and plush tropical climate means that pretty much anything grows here in abundance. When you walk through the markets of Bangkok or Chiang Mai, Thailand’s rich agricultural tradition is evident in every stall you pass.

Mango and coconut are two of my absolute favorites in Thailand. With the addition of Vietnamese lime, you have a dynamic tropical combination that is irresistible. Perfectly accented by a sweet but acidic coconut lime gelée, the bright mango mousse sits on a coconut dacquoise glazed in red and orange for stunning visual impact. This pastry is refreshing, ultra-light and a living showcase of Southeast Asian flavors at their best.  —Jason Licker


Makes 13-14 small entremet cakes

Coconut Lime Gelee
  • 300 grams coconut puréee (10.6 ounces), fresh or Boirin brand preferred
  • 200 grams lime purée (7.0 ounces), fresh or Boirin brand preferred
  • 75 grams sugar (2.6 ounces)
  • 75 grams water (2.6 ounces)
  • 17 grams gelatin (0.6 ounces)
Mango Mousse
  • 300 grams mango purée (10.6 ounces), fresh or Boirin brand preferred
  • 15 grams lemon juice (0.5 ounces)
  • 12.5 grams gelatin (0.44 ounces)
  • 60 grams icing sugar (2.1 ounces)
  • 250 grams heavy cream (8.8 ounces)
Mango Mousse
Macaron Dacquoise (1 half sheet pan)
  • 188 grams almond flour (6.6 ounces)
  • 93 grams cake flour (3.2 ounces)
  • 200 grams sugar for the cake (7.0 ounces)
  • 312 grams egg whites (11.0 ounces)
  • 250 grams sugar for the meringue (8.8 ounces)
Macaron Dacquoise (1 half sheet pan)
Orange-Red Mirror Glaze
  • 70 grams water (2.5 ounces)
  • 150 grams glucose (5.3 ounces)
  • 11 grams gelatin (0.4 ounces)
  • 160 grams white chocolate (5.6 ounces), Valrhona Opalys 33% preferred
  • 110 grams Valrhona Absolu Cristal Neutral Glaze (3.9 ounces)
  • 60 grams sweetened condensed milk (2.1 ounces)
  • Orange and Red food colorings
Orange-Red Mirror Glaze
Italian Meringue Garnish (Optional)
  • 90 grams egg whites (3.2 ounces), at room temperature
  • 270 grams sugar (9.5 ounces)
Orange Paper Garnish (Optional)
  • 100 grams whole oranges (3.5 ounces)
  • 25 grams simple syrup (0.9 ounces), made by equal parts sugar and water by weight
  • 1.25 grams (0.04 ounces) xanthan gum



This recipe must be made over two days to allow the molds enough time to freeze, or one day if starting early in the morning.

Italian Meringue Garnish (Optional)
  1. In a stand mixer, on medium speed, whip the egg whites until frothy while you begin to cook the sugar.
  2. In a small-sized saucepan, add just enough water into the sugar so it resembles wet sand. Cook it to 244°F (118°C), soft ball stage.
  3. Pour the soft ball sugar slowly, down the side of the stand mixer bowl. After all of the soft ball sugar is incorporated, change the speed of the machine to high speed.
  4. Whip until the meringue is shiny and stiff peaks are achieved.
  5. On a half sheet pan lined with silicon mat, spread a thin layer. Dry out in an oven at 125°F (52°C) until dry (about 1.5-2 hours) or until it is dry to the touch.
  6. After the meringue sheets have cooled, remove them from the silicon mat, break apart large chunks, and store in an airtight container.
Orange Paper Garnish (Optional)
  1. In a blender, puree the whole oranges, simple syrup and xanthan gum until a smooth mixture is achieved.
  2. On a half sheet pan lined with silicon mat, spread a thin layer. Dry out in an oven at 125°F (52°C) until dry (about 1.5-2 hours) or until it is dry to the touch.
  3. Break apart large chunks and store in an airtight container.
Coconut Lime Gelee
  1. In a medium-sized saucepan, boil the purees and simple syrup.
  2. Whisk in the bloomed gelatin. Pour into a medium-sized bowl, set aside to cool.
  3. When cool, pour the gelee into the mini sphere mold and freeze.
  4. When frozen, remove from the mold and reserve the gelee in the freezer.
Mango Mousse
  1. Bloom the gelatin in cold water. If using sheets, measure the sheets dry and let sit in cold water until very soft. If using powder, sprinkle the powder in 1/4 cup of cold water and quickly whisk together; let sit until stiff.
  2. In a medium-sized saucepan, boil the mango purée and lemon juice. Whisk in the bloomed gelatin until it dissolves. Pour into a medium-sized bowl.
  3. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
  4. Meanwhile, whip the heavy cream to stiff peaks with the icing sugar.
  5. When the mango mixture is cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.
  6. Pipe the mango mousse in the mold half way. Place the frozen coconut-lime gelee in the middle and fill the remainder of the mold.
Macaron Dacquoise
  1. In a medium-sized bowl, sift together the first 3 dry ingredients (almond flour, cake flour and sugar).
  2. In a stand mixer, make a French meringue with the second amount of sugar and egg whites. Start by whipping the egg whites on medium until they are frothy, gradually add the sugar while the volume increases. Finish by placing the mixer speed on high until stiff peaks are achieved and the surface is glossy.
  3. Transfer the meringue into a medium-sized bowl. Fold the dry ingredients into the meringue in 3 increments to achieve a uniform cake batter.
  4. Bake in a half sheet pan lined with parchment paper at 175°C (347°F) until the top of the cake lightly browns, about 10-15 minutes or until toothpick inserted in the center comes out clean.
  5. Let the cake cool to room temperature. Cut the cake into circles 80% smaller then the diameter of the mold.
Orange-Red Mirror Glaze
  1. In a medium-sized saucepan, boil the water and glucose. Add the bloomed gelatin and incorporate well.
  2. Pour the hot mixture over the white chocolate and with an immersion blender or a whisk, incorporate until the mixture is emulsified well.
  3. Blend in the Absolu Cristal and sweetened condensed milk until you have achieved a uniform consistency.
  4. Allow the glaze to cool to 95°F (35°C) before using, blending periodically until the temperature is uniform.
  5. Divide the glaze into two parts. Add the red coloring in one and orange coloring in the other and blend until each color is homogenous.
  6. Combine the red and orange glazes and roughly mix together form the marbled effect.
  1. Unmold the mousse and set them on a glazing rack. Smooth any imperfections using your hands on the frozen cakes.
  1. Remove the mousse from the rack and place it on top of the dacquoise cake rounds.
  2. Reserve in the refrigerator until ready to plate.
  3. Garnish with one shard of the orange paper and one shard of the meringue. Note that it is not necessary to serve immediately but the meringue will soften shortly after touching the glaze.

Reprinted with permission from Lickerland: Asian-Accented Desserts by Jason Licker, copyright © 2018. Photography courtesy of Jason Lang © 2018

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