Coconut Raspberry Transparence

Plated desserts

Made with: Manjari 64%

Steps: 4

An original recipe from L’Ecole Valrhona

Recipe steps

Soft Coconut Sponge

  • 80gground almonds
  • 80gshredded coconut
  • 70gflour
  • 160gicing sugar
  • 100gegg whites
  • 40gwhipping cream
  • 320gegg whites
  • 180gsugar
  1. Combine the dry ingredients with 100g of egg whites and mix with a spatula.
  2. Whip the 320g egg whites with the sugar to a stiff peak meringue.
  3. Fold the meringue into the coconut mixture.
  4. Bake at 180°C/ 360°F.

Light Manjari 64% Mousse

  • 200gmilk
  • 420gwhipping cream, lightly whipped
  • 250gManjari 64%
  • 3.5ggelatin
  1. Soak the gelatin in cold water.
  2. Bring the milk to a boil and stir in the drained gelatin.
  3. 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.
  4. Continue to add the rest of the milk, keeping the same consistency.
  5. When the temperature of the ganache reaches 40°C /110°F fold in the lightly whipped cream.

Coconut Ivoire Chocolate Whipped Ganache

  • 160gcoconut puree
  • 50gcoconut milk
  • 25gglucose
  • 190gIvoire 35%
  • 380gwhipping cream 35%
  • 50gcoconut milk
  • 20gmalibu coconut liquor
  1. Heat the puree and 50g of coconut milk with glucose.
  2. Gradually add the hot coconut mixture over the melted chocolate, stirring vigorously in order to obtain the beginning of a perfect emulsion.
  3. Continue to add the rest of the coconut milk, the whipping cream and the Malibu coconut liquor, keeping the same consistency.
  4. Set aside in the refrigerator to crystallize overnight.
  5. When ready for use, whip the ganache to a texture sufficient to pipe.

Raspberry Coulis

  1. Mix together the raspberry puree, Absolu Cristal, and lemon juice with a hand blender.
  2. 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.

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