"The Coconut Raspberry Mousse comprises of a layer of raspberry gel, coconut mousse, and almond crumble. Each spoonful comes with a multi-textural enjoyment. As for the Champagne Jelly, it is a light and refreshing dessert, with the candied orange peel giving it a citrusy lift."
Raspberry Coconut Mousse at Tablescape Singapore
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- Recipe Card
Prep time 40mins
Cook time 2hrs
Serves or Makes: 8
Recipe Card
Raspberry Cremeux
ingredients
- Raspberry Puree 500g
- Egg Yolk 150g
- Egg 190g
- Sugar 125g
- Gelatine sheet 4g
- Soft butter 200g
Coconut Mousse
ingredients
- Coconut Puree 500g
- Sugar 50g
- Gelatine sheet 8g
- Cream 400g
Raspberry Cremeux
Method
Step 1
Bloom gelatine in ice water.
Step 2
Warm puree and sugar together. Once boiled, reduce to slow fire. Using a whisk, temper the puree into the egg mixture. Cook to thicken sauce.
Step 3
Squeeze out excess water from the gelatine. Using a whisk, stir the gelatine into the warm mixture. Cool it down to 40 degree Celsius.
Step 4
Add in soft butter into the mixture. Blend till well mixed.
Step 5
Portion desired amount and chill it.
Coconut Mousse
Step 1
Bloom gelatine in ice water.
Step 2
Warm puree and sugar together to 70 degree Celsius (don't need to boil). Stir till all sugar is dissolved.
Step 3
Squeeze out excess water from the gelatine. Using a whisk, stir the gelatine into the warm mixture. Cool the mixture to 30 degree Celsius
Step 4
Whip cream to soft peak. Fold the whipped cream into the cooled mixture.