Coconut Raspberry Transparence
An original recipe from L’Ecole du Grand Chocolat
Soft Coconut Sponge
80 g ground almonds
80 g shredded coconut
70 g flour
160 g icing sugar
100 g egg whites
40 g whipping cream
320 g egg whites
180 g sugar
Combine the dry ingredients with 100g of egg whites and mix with a spatula.
Whip the 320g egg whites with the sugar to a stiff peak meringue.
Fold the meringue into the coconut mixture.
Bake at 180°C/ 360°F.
Light Manjari 64% Mousse
200 g milk
420 g whipping cream, lightly whipped
250 g VALRHONA MANJARI 64% CHOCOLATE
3.5 g gelatin
Soak the gelatin in cold water.
Bring the milk to a boil and stir in the drained gelatin.
Pour about a third of the hot milk over the melted chocolate and stir vigorously in order to obtain the beginning of a perfect emulsion.
Continue to add the rest of the milk, keeping the same consistency.
When the temperature of the ganache reaches 40°C /110°F fold in the lightly whipped cream.
Coconut Ivoire Chocolate Whipped Ganache
160 g coconut puree
50 g coconut milk
25 g glucose
190 g VALRHONA IVOIRE 35% CHOCOLATE
380 g whipping cream 35%
50 g coconut milk
20 g malibu coconut liquor
Heat the puree and 50g of coconut milk with glucose.
Gradually add the hot coconut mixture over the melted chocolate, stirring vigorously in order to obtain the beginning of a perfect emulsion.
Continue to add the rest of the coconut milk, the whipping cream and the Malibu coconut liquor, keeping the same consistency.
Set aside in the refrigerator to crystallize overnight.
When ready for use, whip the ganache to a texture sufficient to pipe.
400 g raspberry puree
270 g VALRHONA ABSOLU CRISTAL
40 g lemon juice
Mix together the raspberry puree, Absolu Cristal, and lemon juice with a hand blender.
Pour about 15g of coulis into a dome mold and freeze.
Assembly and Finishing
Pour about 35g of light Manjari mousse into each glass and top with a frozen raspberry dome.
Set aside to crystallize.
Whip the coconut ganache and pipe onto the top of the MANJARI 64% mousse.
Pour some raspberry coulis on the piped ganache and then arrange the coconut sponge, cut into (10g) 1cm squares, on top.