Tropical fruit mousse (coconut and passion fruit)

Overview

How to cook Tropical fruit mousse (coconut and passion fruit) at home

Tags

• dessert
• afternoon tea
• all-purpose flour
• almond flour
• butter
• coconut puree
• coconut wine
• egg yolk
• fine coconut paste
• frosting
• glucose syrup
• passion fruit puree
• sugar
• water-soluble orange toner
• whipping cream
• white chocolate
• whole eggs
• fine sugar
• gelatin tablets
• protein
• salt
• water

Ingredients

Steps

1. 1 Add sugar to egg whites and beat into peaks.

   

2. 2 Coconut flour frosting mixed with almond flour.

   

3. 3 Mix the meringue and coconut flour mixture until smooth.

   

4. 4 Pour into a square plate, spread it out with a scraper and sprinkle with a layer of coconut. Preheat the oven to 170°C and bake for 15 to 20 minutes. Let cool, then use a round mold to cut out 16 round bottoms and set aside.

   

5. 5 After the fruit puree is melted, add the white chocolate and stir until the chocolate is melted and mixed thoroughly. Remove from the heat and add the soaked gelatine.

   

6. 6 Pour into the mold and freeze overnight (I didn't have a suitable mold so I made it myself with tinfoil. Wrap it in tinfoil on a paper tube or mark the interface on a rolling pin. Use double-sided tape or transparent tape to stick it on, then wrap it in plastic wrap).

   

7. 7 Add whole egg yolks to fine sugar and beat until thick. Bring the puree to a boil over low heat. Pour in the beaten egg liquid until it becomes inverted and continue to beat. Then pour it back into the pot and cook over low heat until thick.

   

8. 8 Remove from heat and add gelatine. When the temperature drops to about 30 degrees Celsius, add softened butter, beat well with a whisk, pour into the mold and freeze overnight.

   

9. 9 Melt the coconut over low heat and heat to 50°C. Remove from the heat and add soaked gelatin and coconut wine. Stir evenly and set aside.

   

10. 10 Water and sugar protein are made into meringue (when the water and sugar are heated to more than 80°C, start beating the egg whites; when the temperature of the sugar water reaches 118°C, pour in the beaten egg whites and continue beating).

    

11. 11 Meringue and coconut puree mixed.

    

12. 12 Whip the whipped cream and mix it with the fruit puree protein mixture to make a mousse.

    

13. 13 Cut the frozen chocolate filling and cream filling into 16 pieces and set aside.

    

14. 14 Pour one-third of the coconut mousse liquid into the mold and add the chocolate passion fruit filling. Then squeeze in the mousse liquid and add the passion fruit cream filling.

    

15. 15 Pour eight to nine percent of the mousse liquid into it, cover with the cut dacquoise and place it in the refrigerator overnight.

    

16. 16 Mix all the ingredients except the egg liquid with a whisk, then add the egg liquid (I only added egg whites) to make a dough, roll it out to 2 to 3 mm thick and cut it into rounds with a 7 cm tart ring.

    

17. 17 Preheat the oven to 170°C and bake for 10 minutes. Let cool and set aside.

    

18. 18 Sugar water glucose syrup is heated.

    

19. 19 Heat to 103 degrees Celsius and remove from heat.

    

20. 20 Then add the white chocolate and soaked gelatin sheets and use a homogenizer to homogenize them. Add an appropriate amount of water-soluble orange toner, stir evenly, and refrigerate overnight with the plastic wrap attached to the liquid surface.

    

21. 21 After unmoulding, spray white chocolate sandblasting (mix white chocolate and cocoa butter 1:2 and add an appropriate amount of fat-soluble white coloring powder), then continue to freeze for half an hour, glaze the dough and return it to 35°C, pour half of it on the sandblasted mousse, place the mousse on the bottom of the cake, and finally decorate it with gold foil (because there is no orange 7 powder, I accidentally put too much red when mixing yellow and red, so it looks very red).