Bounty

by | Jan 10, 2018 | Entremets e Single servings, Pastry | 7 comments

Bounty … ..Who does not know the Bounty? A childhood snack.
A perfect combination of coconut and chocolate.
I wanted to offer you the classic tastes of this snack, but proposing it as an individual dessert.
In addition, a cocoa sablé for a crunchy layer.
Bounty, a greedy and simple dessert that will achieve you with every bite.

Bounty

Bounty

Bounty

Ingredients

Pasta sablée al cacao

  • 75 g di burro morbido
  • 15 g di polvere di mandorle
  • 50 g di zucchero a velo
  • 25 g di uovo intero
  • 0,5 g di Fior di sale di Guérande
  • 112,5 g di farina 00
  • 12,5 g di cacao amaro in polvere

Mousse al cioccolato al latte

  • 104,5 g di latte intero
  • 165 g di cioccolato al latte
  • 220 g di panna fresca
  • 3,9 g di gelatina in fogli

Biscotto al cocco

  • 128,5 g di albumi
  • 43 g di zucchero di canna (Demerara)
  • 34,5 g di polvere di mandorle
  • 120 g di zucchero a velo
  • 26 g di farina 00
  • 87 g di cocco rapé

Cremoso al cocco

  • 80 g di panna fresca
  • 52 g di purea di cocco
  • 32 g di latte di cocco
  • 8 g di zucchero semolato
  • 2 g di gelatina

Glassa al cacao

  • 175 g di acqua
  • 150 g di panna fresca
  • 225 g di zucchero semolato
  • 75 g di cacao in polvere
  • 8 g di gelatina

Instructions

Cocoa sablée

In the bowl of a stand mixer, fitted with paddle attachment, soften the butter.
Add all the ingredients, one by one, following the recipe order.
Wrap the dough in cling film and refrigerate.On a lightly floured surface, roll the dough out 2 mm thick.
With a 3.5 inches (9 cm) pastry ring, cut from the pastry out 6 rounds and refrigerate for 30 minutes.
Heat fan oven 340F - 170°C.
Place the rounds on a micro perforated baking sheet and micro perforated silpat.
Place another micro perforated silpat on top and bake for 10 minutes.
Remove the second silpat and bake for a further 2 minutes.Let completely cool and set aside.

Milk chocolate mousse

Soak gelatin sheets in cold water.Heat milk at 140F - 60°C, add wringed gelatin sheets and stir to melt.
Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula.When the mixture is about 95F - 35°C, add whipped cream in 2 or 3 batche

Coconut biscuit

Heat fan oven at 340F - 170°C.
Whip egg whites with Demerara sugar.
Then gradually add all the flours and powders sifted together.
Spread the mixture in a baking tray lined with baking paper and bake for 18 minutes.
Let cool, then with a pastry ring 2.7 inches (7 cm) cut 6 rounds and set aside.

Coconut curd

Soak gelatin sheets in cold water.
Heat all the ingredients (but the gelatin sheets) until 175F/80°C.
Out of the heat, add wringed gelatin sheets and stir to melt.
Pour 21 g of curd in silicone moulds 2.3 inches in diameter and freeze

Cocoa glaze

Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.
The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.
Remove from the heat and let cool.
Soak gelatin sheets in cold water.When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
Pass the mixture through a fine-mesh sieve and refrigerate for 12 hours.Use the glaze at 104 F / 40°C.

To assemble

In round silicone moulds 7 inches in diameter (7.5 cm) and 1 inch in high (2.5 cm) pour 31 g of milk chocolate mousse and let set for a few minutes.
Place the frozen round disc of coconut curd in the middle, pressing a little.
Pour 20 g of chocolate mousse, place the coconut biscuit and freeze.

To serve

Remove the desserts from the moulds, glaze them and garnish with shredded coconut at the bottom.
Pour a drop of glaze over the cocoa sablé and place in the middle the glazed bounty discs.
Garnish with chocolate and gold leaves (optional).Refrigerate for 6/8 hours before serving.

Notes

Biscuit al cocco: Con questa dose si ottengono 10 dischetti da 6 cm di diametro.Ricetta di Johan Martin.

Cremoso al cocco: io ho utilizzato tutta polpa di cocco.

Con questa dose, si ottengono 8 dischetti da 20 g cad.

Ricetta di M. SantinSablée: con questa dose si ottengono 10 dischi da 9 cm. di diametro.

Adattata da una ricetta di Pierre HerméMousse al cioccolato al latte: adattata da una ricetta di Pianeta Dessert.

Glassa al cacao: Ricetta di Faggiotto

 

BountyBounty

7 Comments

  1. Mon

    Looks fab..thanks for the recipes

    Reply
  2. Sheena Shah

    Love the sound of this recipe… I cant wait to try it. What strength gelatin do you use?

    thank you!

    Reply
    • Aria

      Dear Sheena, thank you so much. strength gelatin: 200 bloom, that is gold.
      Let me know.

      Aria

      Reply
  3. Mary

    It looks really delicious I can’t wait to try it can I use gelatin powder for instead of sheets .and if it is okay how many grams I should use ? Thank you so much

    Reply
    • Aria

      Dear Mary…You can use gelatin powder….the same grams of the recipe

      Reply
  4. Sherlyn

    Hi! It looks yummy! Can I know if I can replace coconut puree with coconut milk? Thank you.

    Reply
    • Aria

      Dear Sherlyn….I think you can.
      Let me know.

      A.

      Reply

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