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.
Valentine's Day 2023
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.
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