Nathaniel Reid, adapted by JojoM

Tropical entremet bars with passion fruit–banana crémeux, strawberry gelée, soft almond sponge, and white-chocolate chantilly—finished with a clear glaze.
These Paradise Bars are pure tropical luxury — think layers of passion fruit–banana crémeux, strawberry gelée, and soft almond sponge, all capped with a white-chocolate chantilly and a whisper-thin clear glaze. 🌴☀️ Every bite offers a play of silkiness, fruit acidity, and nutty sweetness — a modern French entremet that’s as refreshing as it is refined.
When Nathaniel Reid worked in Florida, the local strawberries and passion fruit inspired him to merge their brightness into a single dessert. The result? A harmonious tropical bar layered with fruit, cream, and crunch — perfect for sunny gatherings or elegant plated service.
Each bar is a celebration of contrast:
This dessert showcases the balance of fruit acidity, nutty depth, and creamy lightness. The gelée is set firm for clean slicing, the crémeux adds luxurious silkiness, and the chantilly provides contrast both in flavour and visual softness.
For the best results:
One of the best things about this entremet is how well it holds up in the freezer.
You can assemble and freeze the entire slab up to two weeks in advance, then glaze and garnish the day before serving. Perfect for party prep or professional patisserie production!
Serve chilled, topped with coconut flakes, sugar-dusted raspberries, and a playful yellow chocolate wave. Pair with a glass of prosecco or a mango iced tea for a tropical afternoon indulgence. 🥂
This is not just a dessert — it’s a journey through the tropics. From the tangy fruit layers to the creamy finish, every component sings in harmony. Whether for an afternoon tea, celebration, or fine-dining finale, these Paradise Bars embody modern patisserie elegance at its most vibrant. 🌸💛
Tropical entremet bars with passion fruit–banana crémeux, strawberry gelée, soft almond sponge, and white-chocolate chantilly—finished with a clear glaze.

Freeze the strawberry gelée and the assembled slab fully; gelatin reaches full strength after resting overnight.
Use gold-strength gelatin; if using powdered, bloom in 5x its weight in cold water.
Trim bars with a warm, dry knife for sharp edges; wipe between cuts.
UK bakers: follow metric grams/ml; US measures provided for convenience.
Whip chantilly just to medium peaks for clean piping without graininess.
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Warm cream (part 1) with vanilla seeds to a boil; strain.
Emulsify over white chocolate until smooth.
Stir in cold cream (part 2). Cover and chill overnight.
Line a frozen frame on a silicone mat. Keep in freezer.
Boil half the purée with sugar and raspberries; whisk in softened gelatin.
Stir in the remaining cold purée. Cool, pour into frozen frame, and freeze solid.
Whisk icing sugar, almond meal, yolks, and whole eggs until pale and airy (about 4 minutes).
Whip whites with granulated sugar to glossy medium peaks.
Fold meringue into the almond base, then sift in and fold the flour.
Spread ~263 g batter into each of two framed slabs over lined trays.
Bake at 185°C/350°F for 9–11 minutes. Cool on a rack; unmould.
Warm fruit purées and cream together.
Whisk sugar and yolks; temper with warm mixture.
Cook to 80°C/176°F while stirring. Off heat, dissolve gelatin.
Cool to 30°C/86°F before pouring.
Temper white chocolate; tint yellow, spread thinly on acetate, score 12.5 x 4.5 cm wave shapes; set cool.
For glaze, mix sugar with pectin. Heat water and lemon juice to 45°C/113°F; whisk in dry mix. Boil 3–5 minutes, strain, cool.
In a lined frozen frame, pour half the crémeux; lay one sponge. Add half of the remaining crémeux, then the frozen strawberry gelée.
Pour remaining crémeux; top with second sponge. Freeze solid overnight.
Unmould, invert, trim edges, and cut into 12.5 x 3 cm bars.
Warm-clear-glaze the tops; sprinkle fine coconut.
Whip chantilly to medium peaks; dust raspberries with icing sugar and set three per bar with chantilly drops between.
Garnish with yellow chocolate waves; thaw in fridge before serving.
10/12/2025
Used powdered gelatin (bloomed in 5x water) and it set cleanly. Loved the passion fruit punch.
10/12/2025
Cut beautifully after an overnight freeze. Chantilly piped like a dream—medium peaks were key.
10/12/2025
Bright, tropical flavours and the texture contrast are perfect. The coconut sprinkle on top seals it. A showpiece!
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Serving Size: 1 bar (1/10 of recipe)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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