Valentine’s Day 2023

by | Feb 6, 2023 | Entremets e Single servings, Pastry | 0 comments

Valentine’s Day celebrates love and affection between people.
For this occasion, I created a dessert with classic flavors, coconut and raspberry, which perfectly match together.
“Valentine’s Day 2023” is a dessert to share with your partner or your beloved.
A delicious recipe for a dessert that surely will satisfy everyone.

Another gorgeous idea forValentine’s Day, click here.

San Valentino 2023

San Valentino 2023

San Valentino 2023

Valentine's Day 2023

Yield: serves 8

Ingredients

Light white chocolate coconut mousse

  • 5 tbsp (75 g) coconut puree
  • 3.5 oz (95 g) white chocolate 35%, Ivoire Valrhona
  • 1/4 cup (18 g) shredded coconut
  • 8.7 g cocoa butter (I used Mycryo)
  • 2.77 g gelatin, 200 bloom
  • 1/2 cup + 2 tbsp + 1 tsp (150 g) whipping cream

Soft coconut sponge

  • 1 large (40 g) egg white, room temperature
  • 2 tbsp ( 30 g) superfine granulated sugar
  • 2.5 tsp (10 g) dextrose (or superfine granulated sugar)
  • 1/4 cup (25 g) almond meal
  • 1/4 cup + 1tbsp + 1 tsp (25 g) shredded coconut
  • 2.5 tbsp (20 g) pastry flour
  • 4 tbsp + 1 tsp (65 g) coconut puree
  • A pinch of salt

Raspberries namelaka

  • 4.5 tbsp (75 g) raspberries puree
  • 1.5 tsp (7.5 g) superfine granulated sugar
  • 1 tsp (5.5 g) glucose syrup, 60 De
  • 3 g gelatin, 200 bloom
  • Scant 3.5 oz (95 g) Inspiration Framboise chocolate, Valrhona
  • 1/2 cup + 2 tbsp (150 g) whipping cream

White chocolate mirror glaze

  • 3 tbsp + 2 tsp (53 g) water
  • 1/2 cup (100 g) superfine granulated sugar
  • 3.5 oz (100 g) glucose syrup, 60 De
  • 3 tbsp + 1 tsp (67 g) sweetened condensed milk
  • 3.5 oz (100 g) white chocolate 34%, Zéphyr Cacao Barry
  • 6 g gelatin, 200 bloom (sheets or powder)
  • White colouring powder

Extra

  • Tempered red chocolate decorations
  • Gold leaf

Instructions

    Light white chocolate coconut mousse
    Soak gelatin in cold water.
    In a food processor blend the shredded coconut and set aside.
    Melt the chocolate with cocoa butter until 115F - 45°C.
    Heat coconut puree until 160F - 70°C.
    Out of the heat, add melted gelatin and stir to combine.
    Pour the mixture over the melted chocolate and cocoa butter.
    Mix to combine with a spatula.
    Pour the mixture into a jug and blend with a hand mixer.
    Add the shredded coconut and blend once again.
    When the mixture reaches about 95F - 35°C, add soft whipped cream.
    Pour 225 g of the mousse inside a 7 inches (18 cm) round mould.
    Refrigerate for a couple of hours to set.
    Meanwhile, prepare the coconut sponge.

    Soft coconut sponge
    Heat fan oven at 300F - 150°C.
    Lightly grease a silicon mat (or parchment paper) and lay a 8 inches (20 cm) cake ring
    In a food processor, blend almond meal, shredded coconut, flour and salt until you get a
    fine powder and set aside.
    In a bowl, whip the egg white with sugars until you get a soft and glossy meringue.
    Gently add coconut puree and mix to combine with a rubber spatula.
    Gradually add to the mixture the sifted powders with a rubber spatula.
    With a pastry bag, pipe 150/180 g of the mixture inside the prepared ring, smooth the surface if necessary and bake for 15/16 minutes.
    Let completely cool and get a round disc from the sponge using a 7 inches (18 cm) cake ring.
    Set aside to assemble.

    Raspberries namelaka
    Soak gelatin in water.
Partially melt chocolate and set aside.
    In a small saucepan, heat raspberries puree with glucose and sugar until 160F - 70°C.
Out of the heat, add melted gelatin and stir to combine.
With melted chocolate and raspberries puree, prepare a ganache, stirring well.
Pour the ganache into a jug and blend with a hand blender until smooth.
Add the cold whipping cream and blend to combine.
Pour 285 g of Namelaka over the coconut mousse and refrigerate for about 10 minutes.

    To assemble
    Lay the coconut sponge over the namelaka and press a little.
    Refrigerate for about 3 hours, then freeze for about 24/36 hours.

    White chocolate mirror glaze
    Soak gelatin sheets in cold water.
In a pitcher, pour sweetened condensed milk, chopped white chocolate and food coloring.
    Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add melted gelatin and mix with a hand blender until smooth and shiny, for at least 2 minutes.
Cover with clingfilm and refrigerate overnight.

    To serve
Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
    Remove the entremet from the mould and place on a wire rack.
    Glaze the dessert, decorate with tempered chocolate decorations and gold leaf.
Refrigerate for about 8 hours before serving.
Enjoy.


San Valentino 2023

San Valentino 2023

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Cherries clafoutis

Cherries clafoutis

Cherry clafoutis…..a classic French pastry dessert. A dense, rich and melting batter due to the almond powder, sour cream and whipping cream. A texture that I prefer compared to clafoutis prepared only with milk, eggs, sugar and flour. And then…. a mountain of...

Linzer Tart

Linzer Tart

In the northern part of Italy Spring makes you wait…… So why not delight yourself with a tart with warm and enveloping aromas like Linzer? A crumbly hazelnut shortcrust pastry, a pinch of cocoa, aromas and spices such as lemon, cinnamon and cloves. A cranberry jam to...

Yoghurt and strawberries tart

Yoghurt and strawberries tart

The yoghurt and strawberries tart is truly a spring dessert and tastes as good as it looks. The strawberries yoghurt mousse and the yoghurt namelaka is the perfect combo. Easy to make, light and fresh tasting,The yoghurt and strawberries tart is a treat that everyone...

Skip to Recipe

Pin It on Pinterest

Share This