Apricots and coconut

Aug 10, 2016 in apricot, apricot mousse, baking, coconut, coconut cake, entremet, jelly, recipe. Read the original on: Dessert hungry

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Last year I made a roasted peach mousse entremet and it was absolutely delicious. This year I tried the same recipe but with apricots. I love apricots, they are especially delicious roasted with a little sugar and butter.
I used the roasted apricots in two ways. I made a roasted apricot mousse and a roasted apricot jelly. The jelly has a really intense flavor and a hint of acidity that balances the whole dessert.

For a tropical feel I added three coconut components. Coconut and lemon grass mousse, coconut crispy and coconut biscuit. The coconut crispy is my new favorite element. It's full of flavor and it gives a much needed texture to otherwise soft dessert.

I made two versions of this dessert. One was natural and one was glazed. I used the leftover caramel glaze, you can find the recipe here. I preferred the natural version, you can clearly see the layers and the colors are beautiful. The glazed version is more refined but it adds an additional sweet component.

Apricots and coconut

(Makes one 18x18cm)

Time:

Preparation: 1 hour

Cooking: 15min

Baking: 50min

Setting: overnight

For the coconut biscuit:

87g butter
55g white granulated sugar
2 eggs
87g all-purpose flour
1 teaspoon baking powder
a pinch of salt
25g coconut flour
1 tablespoon coconut cream

For the coconut-lemon grass mousse:

10g powdered gealtin
60ml water (for gelatin)
300g coconut milk
180g white granulated sugar
2 egg whites
50g water
125g heavy cream

For the paillete feuilletine:

35g room temperature butter
35g icing sugar
1 egg white
35g flour

For the coconut crispy:

40g paillete feuilletine
70g white chocolate (melted)
25g vegetable oil
40g coconut flour

For the roasted apricots:

600g fresh apricots
2 tablespoons brown sugar
1 tablespoon dark muscovado sugar
2 tablespoons honey
1 teaspoon powdered cardamom
20g butter

For the apricot jelly:

100g roasted apricots (cooled and blitzed)
3g gelatine
50g water
1 tablespoon white granulated sugar (to taste)

For the roasted apricot mousse:

200g roasted apricot puree
3g gelatin
1 tablespoon brown sugar
150g heavy cream

Making the coconut biscuit:

Preheat oven to 180Â°C (356Â°F).

Beat butter and sugar together until fluffy. Add eggs one at a time and beat. Sift dry ingredients together and add them to the wet mix. Beat just until incorporated. Fold in the coconut cream.

Place the mixture in a baking tray and smear until thin, approx 2cm thick.

Bake for 20-25 minutes or until golden. Set aside to cool completely.

Line baking tray with plastic foil. Place the biscuit in the tray and set aside.

Making the coconut crispy:

First we need to make the crunchy paillete feuilletine. Preheat oven to 180Â°C (356Â°F).

Beat sugar and butter until creamy. Add the egg white and beat to combine. Fold in the flour.

Spread the mixture thinly on a silicon mat or baking paper.

Place in the oven and bake until golden brown, about 8-10min. Set aside to cool then break into small pieces.

Toast the coconut and melt the white chocolate. Combine the chocolate with oil, coconut and cooled paillete feuilletine.

Transfer the mixture to a baking tray lined with silicon mat or parchment paper. Place another parchment paper on top and roll the mixture with the rolling pin until very thin. Place in the freezer until firm.

Cut the frozen crispy so that it will fit in the baking tray with the coconut biscuit.

Making the coconut and lemon grass mousse:

Soak powdered gelatin in water. Bruse lemon grass with the back of the knife.

Pour coconut milk in a small pot and add in the lemon grass. Let it infuse for 10 minutes.

Bring the coconut milk to boil, take off the heat and pour through a sieve in a bowl. Add in the gelatin and stir to combine. Set aside to cool completely.

In a small sauce pan bring the sugar and the water to 121Â°C (250Â°F). Meanwhile place the egg whites in a bowl and whisk to soft peaks. Add the hot sugar slowly with the egg whites and whip until stiff and glossy.

Whip heavy cream to soft peaks. Add egg whites to cooled coconut milk mixture and whisk to combine. Add heavy cream and fold until completely combined.

Pour the mousse over the coconut biscuit and crispy. Set in the freezer until firm.

Making the roasted apricots:

Preheat oven to 200Â°C (392Â°F).

Cut the apricots in quarters, add sugar, cardamom, honey and butter cubes.

Place in the oven and bake for about 25-30 minutes or until caramelized and soft. Set aside to cool completely.

Making the roasted apricot jelly:

Soak gelatin leafs in water. Pour apricot pure in a small pot add water and sugar and bring to boil. Take off the heat and add the soaked gelatin. Set aside to cool.

Pour the jelly over the frozen coconut mousse, place back in the freezer.

Making the roasted apricot mousse:

Soak gelatin in water.

Whip cream to soft peaks and set aside. Pour apricot pure in a small pot and heat until very hot. Add the soaked gelatin and stir. Set aside to cool completely. Fold in the whipped heavy cream until combined.