Lemon grass - mango entremet

Mango mousse and candied mango

Ambassador Frank Haasnoot Lemon crumble

Frank Haasnoot

Pastry chef


För 3 portioner

Lemon crumble

146 g flour

109 g Debic Butter Constant

121 g ground almonds

121 g sugar

2 limes, the zest

Lemon grass biscuit

117 g egg yolk

59 g sugar (1)

59 g oil

313 g egg white

117 g sugar (2)

78 g lemon grass juice (+/- 500 g lemon grass pressed in the slow juicer)

157 g flour

Exotic mango compote

390 g fresh mango

75 g passion fruit purée

1 lime, the zest

15 g corn starch

18 g Malibu

1 Tahiti vanilla pod

Ganache montée of lemon grass

445 g Debic Stand & Overrun

34 g lemon grass

18 g gelatine mixture

89 g white chocolate

15 g sugar

Mango mousse

331 g Debic Stand & Overrun

294 g mango purée

61 g passion fruit purée

61 g gelatin mixture

61 g egg white

61 g sugar

31 g water

Candied mango

469 g mango purée

234 g passion fruit juice

156 g sugar

1 vanilla pod

8 g agar

31 g gelatin mixture

Assembly and finish

Roasted almond sticks

150 g Debic Stand & Overrun

10 g sugar

gold leaf

1 lime, the zest


Lemon crumble

Mix the butter, sugar, lemon zest, and the ground almonds to a smooth dough.

Then mix in the flour to form a crumbly structure.

Bake in rings (14 cm diameter) at 160°C for 25 minutes.

Lemon grass biscuit

Beat the egg yolk together with the sugar (1).

Add the oil.

Beat the egg white together with the sugar (2) until light and airy.

Gradually mix in the lemon grass juice.

Fold both mixtures into each other and add the sifted flour.

Bake at 200°C for 7 minutes.

Exotic mango compote

Mix the passion fruit purée, the Malibu, the scraped vanilla pod, the sugar and the corn starch in a saucepan.

Add the brunoise of fresh mango and cook for several minutes.

Save the compote in the refrigerator.

Ganache montée of lemon grass

Bring half of the Debic Stand & Overrun together with the finely chopped lemon grass and sugar to the boil.

Leave to infuse for 1 hour.

Heat the cream again and dissolve the gelatin mixture in it.

Pass through a fine sieve and pour on the white chocolate to make a ganache.

Add the rest of the Debic Stand & Overrun, mix with the hand mixer and leave to stand for a night in the refrigerator.

Beat the ganache until light and airy.

Mango mousse

Beat the Debic Stand & Overrun until firm.

Bring the water with the sugar to the boil at 120°C.

Beat the egg whites.

Trickle in the sugar syrup and beat vigorously until cooled.

Mix the 2 fruit purées, heat a small part to 80°C and melt the gelatine mixture into it.

Add the mixture to the rest of the fruit purées and leave to cool to 25°C.

Add the fruit purées to the beaten egg white.

Fold in the whipped cream.

Mango confit

Heat the passion fruit juice together with the mango purée to 40°C.

Mix the sugar, the scraped vanilla pod and the agar and add this to the liquid when still cold.

Bring to the boil and leave to boil for 30 seconds.

Melt the gelatine mixture in this.

Pour the confit out on a Silpat and leave to set.

Cut out rings (20 cm diameter).


Place the lemon crumble in the bottom of a cake mould.

Pipe a thin layer of the ganache montée and a thin layer of the mango mousse on top.

Sprinkle the finely chopped almond sticks on top and finish with the lemon grass biscuit.

Pipe a full circle of the mango mousse all around and scoop the exotic mango compote in the middle.

Place a 16 cm diameter ring around and fill the ring with the mango mousse.

Spread smooth.

Place in the refrigerator.

Remove the ring from the mousse using a torch and lay the mango confit on top.

Beat the Debic Stand & Overrun together with the sugar until light and airy.

Dress in a ring on top of the entremet and lay the mango compote on top.

Remove the ring by heating it on the outside with a torch.


Finish with the lime zest, the circles of mango confit and the gold leaf.