Mango and coconut egg
– a coconut dacquoise biscuit,
– a mango and passion fruit filling,
– a coconut mousse,
– white velvet spray,
– diced mango.
Equipment used
– Silikomart Egg mould, 30ml – 12 cavities
– Ancel gelatine, 210 bloom
– Striped Egg silicone mould (illDesign)
(Paid Amazon links)
Ingredients
Coconut dacquoise
✔45g egg whites
✔35g desiccated coconut
✔20g sugar
Mango and passion fruit filling
✔120g mango and passion fruit coulis
✔1g gelatine
✔15g caster sugar
Coconut mousse
✔3g gelatine
✔200g coconut cream
✔20g caster sugar
✔80g single cream (30% fat)
Assembly
Diced fresh mango
White velvet spray
La recette
Makes 4 desserts
Coconut dacquoise
✔45g egg whites
✔35g desiccated coconut
✔20g caster sugar
Whisk the egg whites with the caster sugar until stiff. Sift the desiccated coconut and icing sugar over the mixture. Fold in gently. Pipe the dacquoise onto a sheet of baking paper roughly the length of your tin and bake at 170°C for 12 to 15 minutes. Leave to cool. Cut out circles using a cookie cutter the same diameter as your tin. Set aside.
Mango and passion fruit filling
✔120g mango and passion fruit purée
✔1g gelatine
✔15g caster sugar
Place the gelatine sheet in a large bowl of cold water. In a saucepan, heat the mango and passion fruit purée with the caster sugar until it comes to the boil. Remove from the heat, add the squeezed gelatine, leave to cool slightly, then pour into your Silikomart Eggs mould. Chill for 1 hour, then freeze for at least 4 hours.
Coconut mousse
✔3g gelatine
✔200g coconut cream
✔20g caster sugar
✔80g single cream (30% fat)
Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 200g coconut cream with the caster sugar until it comes to the boil. Remove from the heat, add the squeezed gelatine. Stir and set aside. Whip the very cold single cream with an electric whisk. Pour in the previous mixture and stir gently.
Assembly
Fill the striped egg-shaped silicone mould halfway with coconut mousse.
Add the frozen mango and passion fruit mixture. Top with coconut mousse.
Finish with the dacquoise biscuit.
Place in the freezer overnight.
The next day, turn the desserts out of their moulds and immediately apply the white velvet spray. Place each egg on a serving plate and chill for at least 4 hours to allow it to thaw.
Dice some fresh mango into small cubes and arrange them around your egg.
I added a white chocolate flower on top.
