Executive Pastry Chef Anand Panwar, Roseate Hotels & Resorts shares his special coconut recipe to begin the New Year on a sweet note.
Photograph: Couleur/Pixabay
Tender Coconut Delight
Ingredients:
For the coconut crumble:
- 100 gm brown sugar
- 60 gm butter
- 80 gm flour
- 30 gm almond flour
- 50 gm coconut
- 1 egg yolk
For the coconut chocolate mousse:
- 200 gm white chocolate
- 100 gm coconut milk
- 100 gm whipping cream
- 150 gm coconut malai
- 7 gm gelatin leaf
For the pineapple filling:
- 150 gm pineapple, chopped
- 50 gm vodka
- 70 gm sugar
For the chocolate shell:
For the raspberry pips:
- 100 gm frozen raspberry puree
- 30 gm icing sugar
Method:
For the coconut crumble:
- Mix all the ingredients for the coconut crumble together and let it rest for 15 mins in freezer. Grate it and bake at 170°C for 16-17 mins. Crush it and use in the coconut shell.
For the coconut chocolate mousse:
- Make a ganache from the coconut milk and chocolate, add soaked gelatin leaf, let cool into 32°C. With a spatula add the whipped cream and tender coconut malai.
For the pineapple filling:
- Cook the pineapple with sugar till all the water evaporates. Take out from heat and add vodka.
For the chocolate shell:
- Melt and temper the chocolate. Now dip a balloon into the chocolate to get the desired shape. De-mould it and with brush rub it gently to get coconut texture.
For the raspberry pips:
- Mix the ingredients with a blender and use while plating.
For the assembly:
- Set the mould in tray. Pour the coconut mousse into the shell and fill entire shell. Let it set for an hour. Once mousse has set, scoop out coconut mousse from center so that it should look like a real coconut. Fill 2 tsp of coconut crumble into it followed by the pineapple filling. Let it set for 5 mins. Plate it in desired plate and garnish with a pineapple leaf and caramelised pineapple slice.
