Coconut Mousse Pineapple Confection

5
(1)
  • Cooking and Prep: 10 h
  • Serves: 8
  • Contains:

Composed of a coconut dacquoise, an airy coconut mousse, a caramelized pineapple rum center, a crunchy shell, and a mirror glaze.

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Ingredients (24)

Coconut Dacquoise

Roasted Pineapple Filling

Coconut Mousse

Crunchy Shell

Mirror Glaze

For Garnish

Start Cooking

Prepare the Coconut Dacquoise

  1. Beat the whites and sugar until stiff.

  2. Then, mix the powders, and add them to the whites while mixing gently.

  3. Use a pastry bag with a wide tip to pipe the dacquoise on a sheet of Gefen Parchment Paper. Sprinkle with powdered sugar, then bake at 180 degrees Celsius for 20 minutes. Cut into small, evenly sized rectangles.

Prepare the Roasted Pineapple Filling

  1. Cut the pineapple in cubes, then cook it in a pan, sprinkling lightly with brown sugar. To finish, deglaze with amber rum.

  2. Place the roasted pineapple cubes in a half-sphere silicone mold and place in the freezer for at least four hours.

Prepare the Coconut Mousse

  1. Pour the water over the gelatin, let it swell, then heat in the microwave until it becomes liquid.

  2. Whip up the whipped topping until stiff. Add the coconut cream then the gelatin and mix until well incorporated.

Prepare the Shell

  1. Melt the cacao butter in a heavy-bottomed saucepan over very low heat, then add the white chocolate, mixing gently, until it is well melted and homogeneous.

Prepare the Mirror Glaze

  1. In a saucepan, bring the soy milk, sugar, glucose, and water to a boil, then add the coloring.

  2. Pour the second portion of water on the gelatin, let it swell, then pour it into the pan. Mix together.

  3. Place the white chocolate in a separate bowl. Pour the syrup mixture over the chocolate and mix gently, taking care not to incorporate air.

Assemble

  1. Using a piping bag, fill the molds halfway up with the coconut mousse. Place half a sphere of frozen roasted pineapple in the center, cover with mousse. To finish, add small square of coconut dacquoise. Place the molds in the freezer for at least six hours.

  2. When removed from the freezer, the mousse should be hard. Using chopsticks, a large skewer, or the tip of a sharp knife, dip the spheres in the cacao butter/white chocolate mixture, then place on a silpat (silicone sheet) and let harden for a few minutes.

  3. Dip the spheres into the yellow mirror glaze.

  4. Take a small amount of yellow mirror icing, add a little brown coloring, then using a piping bag, draw small brown dots on your sphere. Finally, using tweezers, gently place small pineapple leaf stems.



  • tova gertel

    amazing
    Posted by tgertel |2022-01-17 16:59:47
    Replies:
    0
    0
  • E.

    Sarah, so happy to have you back! J'adores les filmes est les recepptes Bonne chance
    Posted by It's kitchen time |2022-01-13 15:48:10
    Replies:
    0
    0
  • Miriam Soifer

    Thank you for this amazing recipe! The mirror glaze uses soy cream. What is it or what can be used instead?
    Posted by msoi |2022-01-12 09:14:30
    Replies:
    Raquel Admin - Kosher.com Admin
    It is soy milk.
    Posted by raquel_kosher|January 12, 2022
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • tova gertel

    amazing
    Posted by tgertel |2022-01-17 16:59:47
    Replies:
    0
    0
  • E.

    Sarah, so happy to have you back! J'adores les filmes est les recepptes Bonne chance
    Posted by It's kitchen time |2022-01-13 15:48:10
    Replies:
    0
    0
  • Miriam Soifer

    Thank you for this amazing recipe! The mirror glaze uses soy cream. What is it or what can be used instead?
    Posted by msoi |2022-01-12 09:14:30
    Replies:
    Raquel Admin - Kosher.com Admin
    It is soy milk.
    Posted by raquel_kosher|January 12, 2022
    0
    1
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