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
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
Looks fab..thanks for the recipes
Love the sound of this recipe… I cant wait to try it. What strength gelatin do you use?
thank you!
Dear Sheena, thank you so much. strength gelatin: 200 bloom, that is gold.
Let me know.
Aria
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
Dear Mary…You can use gelatin powder….the same grams of the recipe
Hi! It looks yummy! Can I know if I can replace coconut puree with coconut milk? Thank you.
Dear Sherlyn….I think you can.
Let me know.
A.