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


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


  • Tempered red chocolate decorations
  • Gold leaf


    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.

San Valentino 2023

San Valentino 2023



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