Today I'm sharing with you a recipe full of freshness which I hope will bring back Spring, because we must admit, this year we are really not spoiled by the weather! It’s been a while since I’ve made desserts! It was the Culinarion brand that challenged me to make a dessert with spring and healthy flavors using this pretty Primavera mold from Silikomart.
This dessert is composed of a crispy coconut praline and lace crepes, a soft vegan coconut biscuit (this biscuit is a marvel), a red fruit confit and a very light coconut mousse. We obtain a super light dessert with a good taste of coconut and red fruits! I can tell you that it rained a lot!
For the finish, I chose to keep it simple by flocking the dessert using a white velvet spray for the petals and a yellow velvet spray for the heart of the flower. Start by protecting the petals with cling film, also use a cookie cutter the size of the heart of the flower in order to pipe it without difficulty. Once made, wrap the top of the cookie cutter, remove the cling film and flock the petals with white velvet spray.
I hope you like the recipe :) I'll let you discover it and also share the video I made for this lovely partnership. Don't hesitate to give me your feedback :)
Ingredients for 10-12 people :
Primavera mold from Silikomart
Red fruit confit (to make the day before):
50g raspberries
50g blueberries
100g strawberries
2.4g of NH pectin
16g of sugar
A few drops of lime juice
1- In a saucepan, compote the raspberries, blueberries and previously washed strawberries.
2- Add the sugar mixed with the pectin in a thin stream while mixing, as well as a few drops of lime juice. Bring everything to a boil for 2-3 minutes. Mix using a hand blender.
3- Then pour the confit into a container while it cools.
The coconut biscuit (to make the day before):
112g of flour
56g grated coconut
72g coconut sugar
70g of natural coconut yogurt (I use Alpro)
100g coconut milk
56g coconut oil
3g of baking powder
1- In a salad bowl, sift the flour and add the grated coconut, coconut sugar and baking powder. Mix everything together.
2- Mix the coconut yogurt, milk and oil together.
3- Add the liquid ingredients to the dry ingredients and mix.
4- Pour the mixture into a circle of 18 cm in diameter and bake for 20 minutes at 180°C.
5- Uncircle and let cool completely before cutting the biscuit using a 16 cm diameter circle. Also cut the biscuit into pieces, keeping about 1.5 cm thick.
6- Leave the biscuit in the 16 cm circle and pour the red fruit confit on top.
7- Bloquez au congélateur plusieurs heures voire jusqu'au lendemain.
The coconut crisp (to make the day before):
100g grated coconut
100g whole almonds
70g caster sugar
20g lace crepes
1- Roast the almonds for 20 minutes at 150°C and the grated coconut for around ten minutes.
2- Make a dry caramel with the 70g of sugar then pour the caramel onto a plate covered with a silicone mat or parchment paper. Let the caramel cool completely.
3- In the bowl of your mixer, place your almonds and grated coconut and the caramel pieces. Mix until you obtain a praline.
4- In another container, pour 70g of coconut praline and add the crepe lace.
5- Arrange the crisp in a thin layer on the coconut biscuit, place in the freezer.
Coconut mousse (to make the day before) based on an Empreinte Sucrée blog recipe:
320g coconut cream
8g gelatin sheets (or powder + 48g water if powder used)
28g egg white
48g of sugar
24g of water
160g of whole cream
1- Put the gelatin to soften in a large bowl of cold water.
2- In a saucepan, bring 100 g of coconut cream to the boil.
3- In a large salad bowl, pour the hot coconut cream and the drained gelatin then mix. Add the remaining coconut cream (220 g) then mix again.
4- Make an Italian meringue: pour the 24 g of water and the 48 g of sugar into a small saucepan and cook everything at 121°C.
5- Meanwhile, beat the egg white using a small electric whisk.
7- Whip the cold whole liquid cream into a very foamy whipped cream.
8- Add the Italian meringue to the coconut cream and mix gently using a whisk.
9- Add the whipped cream and mix gently until you obtain a very homogeneous mixture. Reserve 20 minutes in the refrigerator until the cream takes on a little consistency (it should not be too liquid for assembly).
10- In the mold, pour 3/4 of the coconut mousse, making it rise well over the edges.
11- Gently place the candied/biscuit/crispy insert in the center of the mold, candied side against the mousse, pressing lightly so that the mousse comes out. Smooth and freeze in the freezer overnight.
Assembly and finishes:
White velvet spray
Yellow velvet spray
QS of cornflower flowers
1- Unmold the dessert and flock the center using the yellow velvet spray using a cookie cutter the size of the center of the flower then the rest using the white velvet spray.
2- Decorate with a few cornflower flowers.
3- Let defrost for at least 4 hours in the refrigerator.
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