|
|
|
I am glad to share with you this amazing recipe for Raspberry Coconut Mousse Cake, an elegant dessert bursting with summer flavor. Raspberries and coconut are always making such a good pair and they definitely shine in this stunning cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top. The combination of flavors and textures in this cake is absolutely delightful and makes it one of the best summer desserts ever.
0:00 - Intro
0:50 - Coconut Sponge Cake
2:06 - Coconut Crunch
3:23 - Coconut Mousse
4:47 - Assemble the cake
5:30 - Add raspberry jelly
5:44 - Decorate the cake
Ingredients
Makes 10-12 servings
Coconut Sponge Cake
2 eggs
1/3 cup (70g) sugar
1 tsp 5g (5g) vanilla extract
1/4 tsp (1g) salt
2/3 cup (35g) coconut flakes
2 tbsp (20g) all-purpose flour
Coconut Crunch
3.5 oz (100g) almonds, toasted
2 tbsp (16g) powdered sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
2 oz (60g) white chocolate , melted
1 tbsp (15ml) coconut milk
2/3 cup (50g) pailleté feuilletine
1/3 cup (20g) coconut flakes
Coconut Mousse
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 ½ cup (360g) whipping cream (35% fat) , chilled
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk
4 oz (120g) fresh raspberries
Raspberry Jelly
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (3g) gelatin powder
1 tbsp (15ml) water
For Decoration
Whipped cream
Coconut slices
Fresh raspberries
Coconut flakes