White chocolate and coconut mousse with passion fruit cream and mango jelly

Inspired by the ever-popular pina colada cocktail, group head pastry chef Rebecca Marsham has created a decadent dessert for her hospitality menu.

Makes 10 portions

Ingredients

Coconut crisps
500g water
300g caster sugar
1 coconut

Mini meringues
200g caster sugar
100g egg white

Toasted coconut sponge
4 eggs
120g sugar
120g flour
50g desiccated coconut

Mango jelly
500g Biron mango puree
100g water
100g light Muscovado sugar
9 gelatine
1 lime zest
1 orange zest

Mirror glaze
150g caster sugar
2 Gelatine leaf bronze
150g water
80g white chocolate
100g condensed milk
100g glucose
50g Valrhona glaze
1g yellow food colouring

Coconut mousse
100g Boiron coconut puree
100g Ivoire white chocolate
350g double cream
3 bronze gelatine leaves

Passionfruit cream
200g passion fruit puree
200g caster sugar
200g double cream
100g mascarpone
4g Pectin 325NH95

Shortbread cookie base
200g butter
200g caster sugar
1 egg
410g plain flour

Assembling
100g toasted desiccated coconut
10g gold leaf
5g micro coriander

 

Method
Coconut crisps

1. In a pan, place the water and sugar and bring to the boil. Once boiled leave to one side to cool.
2. Next take the whole coconut and break in half, remove the outer layer and discard. Using a peeler, peel shavings of the coconut. Place the coconut shavings into the syrup ensuring they are submerged.
3. Remove the shavings from the stock syrup, place each shaving into a small round silicon mould to create the curved shape. Leave to bake at 40° in the over overnight no fan and 0% humidity.

Mini meringues

1. Place the egg white into a kitchen aid mixer with a balloon whisk and place on a medium speed. Gradually add the caster sugar in intervals making sure all dissolves.
2. Once all of the sugar had been added, turn the mixer on high speed allowing the mixture to thicken, double in size forming stiff peaks.
3. Place the meringue into a piping bag with a size four small round nozzle size. Onto a silicon lined baking tray pipe small meringue dot using all of meringue mixture.
4. Place the tray of meringue into an oven at 50° no fan or lowest fan as possible with 0% humidity.
5. Bake the meringues for at least 3/4 hours until crunchy.

Toasted coconut sponge

1. Place the desiccated coconut on a tray and bake in the oven at 180° for around 4-6 mins until light golden brown in colour. Remove and leave to one side to cool.
2. In a mixer, place the egg and sugar and using a balloon whisk attachment, whisk until the eggs are tripled in size, forming a sabayon taken to ribbon stage.
3. Using a fine sieve, sieve the flour into the sabayon, folding in gently using a figure of 8 motion, until an incorporated smooth batter. Lastly fold in the coconut the same way until fully combined.
4. Next take a flat baking tray and place a silicon mat on top, pour coconut cake batter onto the tray. Using a pallet knife evenly distribute the sponge, covering the tray, bake the sponge at 165 ° for 8-10 minutes until golden brown.
5. Leave the cake to cool then using the Silkomart fashion éclair mould cutter cut out the sponge.

Mango jelly

1. Bloom the gelatine in cold water and leave to soak.
2. Next in a medium pan bring the sugar, puree, water and zests to the boil. Remove soaked gelatine squeezing excess water and add to the puree mix well to dissolve.
3. Then pour the jelly on a double layered cling film lined tray and place in the fridge to set.
4. Once the jelly is set use the thin side of the éclair cutter and cut out jelly. Take your pre-cut sponge and place the jelly on each piece of sponge, then place back in the freezer until completely frozen.

Mirror glaze

1. Add the water, glucose and sugar to a pan and place on the heat to boil.
2. Next add your gelatine to cold water so it’s covering the leaves. Remove from water when soft and squeeze out any excess water, add to boiling sugar.
3. Then take the Valrhona glaze and add to the pan and stir until all is melted.
4. Next pour the hot liquid over the white chocolate and condense milk, food colouring then blitz with a hand blender until smooth and pass. Leave to cool to one side.

Coconut mousse

1. Start by blooming the gelatine leaves by placing them in clod water making sure they are fully submerged.
2. In a heavy based saucepan, place the puree and bring gently to the boil. Remove the gelatine from the water, squeezing excess water and add to the puree and dissolve.
3. Pour the puree over the white chocolate, mix well until all the chocolate has melted, the texture is smooth and emulsified. Leave to one side to cool. Place cling film over to avoid a skin forming.
4. Next in a stand mixer with a balloon whisk, whip the double cream to soft peaks. Fold in the chocolate and coconut mix, using a spatula fold together to form a smooth mousse.
5. Take the silkomart mould, place on a tray, pour the mousse into a piping bag and pipe into each mould leaving a gap at the top to then put the sponge and jelly on top then repeat this process with the other mould spaces.
6. Place in the freezer to set fully.
7. Remove from freezer and moulds when fully set then place on a cooling rack and glaze.
8. Glaze must be between 35°-38°, allow to set.

Passionfruit cream

1. Thicken the puree in a bowl, by mixing the caster and pectin together.
2. In a small pan, warm the puree, add the pectin and sugar and mix well. Bring to the boil then leave to one side, allow to cool.
3. Next in the kitchen aid, whisk the double cream to soft peaks and leave to one side.
4. Then in a medium size bowl using a spatula soften the mascarpone. Add the thickened passion fruit and fold together till all is combined.
5. Finally fold in the whipped cream gently to form the mousse. Place the mousse into a small plastic container smoothing out all the edges to form a flat surface ready to rocher.

Shortbread cookie base

1. Start by mixing the butter and sugar together in the kitchen aid with a paddle until softened. The butter needs to be light in colour and doubled in size.
2. Next add the plain flour making sure you sieve it into the butter and then add the egg. Let the mix all incorporate and come together as dough.
3. When the dough has formed roll in cling film and place in the fridge for at least 1 hour.
4. Then when the dough is chill removed from the fridge a roll the dough to 0.5cm and using the éclair shape cutter cut the biscuit dough out.
5. Using a step pallet knife place the biscuits onto a flat tray lined with a silicon mat bake the biscuits at 160 for 11-12 mins until golden brown.

Assembling

1. Once you have glazed all the mousses, place each mouse onto a shortbread biscuit.
2. Next add mini meringues and the coconut shavings to the top of the bar.
3. Finish the top of the bar with small pieces of micro coriander and finally add a Rocher spoon of passion fruit cream on the side.