Coconut mousse and Lemon mousse Recipe

Coconut mousse

Ingredients for 10 people (25cm diameter removable rim shape):

Mousse base:

140g sugar

G 140g dry grated coconut

25g wheat flour

Claras 3 egg whites

Mousse:

30g unflavored gelatin powder (2 and a half bags)

150ml of water

400ml fresh cream

Claras 8 egg whites

150g sugar

400ml coconut milk

Decoration:

150g dry golden shredded coconut

150g coconut strips, egg yarn bought ready

Procedures to prepare it:

Place the coconut strips (they sell at the fair) in the preheated oven. After 7 min stir and return to the oven another 4 min. Remove from the oven, place on a cold plate or baking sheet (to stop cooking) and set aside. Line the bottom of the pan with parchment paper and make the base: beat the egg whites with 25g of sugar until soft (not too hard). Remove from the mixer and with a hard bread add the remaining sugar, wheat flour and grated coconut to this sigh. Place in the pan on the baking paper and bake in a preheated oven for 13 minutes (until golden). When cold, REMOVE the sheet of parchment paper (turn the base on a plate, remove the paper and put it back in the same way).

Prepare the mousse: moisturize the gelatin with water. When it has hardened in water (1 minute) put it in the microwave for 15 seconds only until it is liquid. Do not boil. Reserve. Beat the cream (no sugar, only the cream) until creamy, but still soft (falling from the spoon). Reserve. In a small saucepan, heat the egg whites with sugar only until they are warm (approx. 1 minute low heat) and put them directly in the mixer and beat until they form a shiny meringue, but do not beat too much. Reserve.

Mix the already hydrated and liquid gelatine (strain if it is lumpy) with coconut milk. Place this mixture (coconut milk and gelatin) in the meringue, stirring with a crusty bread until incorporated. Add the whipped cream and stir gently from inside to outside until incorporated. Put the whole mixture in the pan over the base. Place in the freezer for 1 1/2 hrs. After this time, pass a knife around the shape, remove and decorate according to the video.

Lemon mousse with white chocolate, delicious made at sister restaurant

Ingredients for 20 people:

Ganache:

400g white chocolate in drops or chopped bar

200g canned cream, juice of 3 lemons (strained)

juice of 6 tahitian lemons (strained)

Mousse:

1.5 liters of cream for whipping cream uht

750g canned cream

Decoration:

1 200g white chocolate bar

1 lemon, 1 tahiti lemon and strawberries

Procedures to prepare it:

Prepare the ganache: put the chopped white chocolate in a bowl. Heat the cream in a frying pan and as soon as it boils place this hot cream on top of the white chocolate. Stir well with a fouet until the chocolate dissolves (no problem if a few drops are left without melting completely, it feels good to feel pieces of chocolate). Add the juice of the two lemons and stir to incorporate. Reserve. Whip the whipped cream. First beat 500ml in firm point then beat 1 liter making it more creamy. First add the creamy whipped cream to the ganache, stirring from bottom to top with crusty bread. The mixture will have a cut look (that's right). Add firm whipped cream and incorporate.

Now put the cream in the box and stir with the fouet to return it to be smooth and lose the cut appearance. Place on the serving platter and smooth with a spatula. Place the chocolate in a bar for 20 to 25 seconds in the microwave and remove zest using a mandolin. Place the zest to decorate the mousse. Remove the lemon zest and sprinkle the mousse. Finely slice a lemon and a tahiti and use to decorate. Place the strawberries to finish. Take to the refrigerator for at least 3 hours to firm and freeze. Always serve chilled.