Red fruit and coconut mushroom made of
– coconut mousse,
– a strawberry insert,
– strawberry mousse,
– a creamy strawberry insert,
– a coconut dacquoise biscuit,
– a white chocolate shell,
– a red mirror icing.
Material used
– Silikomart baba mould 8 cavities
– Silikomart baba mould 11 cavities
– Silikomart half-sphere mould X6
– Silikomart half-sphere mould X15
– Ancel 210 Bloom gelatine (gold quality)
– brush
Ingredients
Coconut dacquoise (the day before)
✔190g egg whites
✔80g caster sugar
✔30g flour
✔80g grated coconut
✔Pinch of salt
Strawberry insert (the day before)
✔30g caster sugar
✔2g pectin
✔120g strawberry coulis
✔120g diced strawberries
Strawberry cream insert (the day before)
✔20g sugar
✔1 egg yolk
✔100g strawberry coulis
✔1g gelatine
✔10g butter
Red mirror icing (the day before)
✔90g caster sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine
✔90g white chocolate
✔60g unsweetened condensed milk
✔Red colouring
Strawberry mousse (the day before)
✔90g strawberry coulis
✔2g gelatine
✔10g sugar
✔100g liquid cream
✔10g icing sugar
Coconut mousse (the day before)
✔90g cream
✔90g coconut cream
✔20g sugar
✔2g gelatine
Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
The recipe
For 5 mushrooms
Start the day before
Coconut dacquoise (the day before)
✔190g egg whites
✔80g caster sugar
✔30g flour
✔80g grated coconut
✔Pinch of salt
In a bowl, whip the egg whites with an electric mixer and salt, then fold in the powdered sugar gradually. Sift in the coconut and flour powders. Stir gently. Spread on a baking tray covered with a sheet of baking paper. Smooth with an angled spatula and bake at 170°C for 12 to 15 minutes.
Leave to cool, then cut out circles the size of your X6 half-sphere mould and your 8-cavity baba mould.
Strawberry insert (the day before)
✔30g caster sugar
✔2g pectin
✔120g strawberry coulis
✔120g diced strawberries
Heat the strawberry coulis in a saucepan. Add the sugar and pectin mixture. When boiling, without stopping stirring, heat for 2 minutes. Remove from the heat and add the diced strawberries. Leave to cool. Fill the 11-cavity silikomart baba mould and place in the freezer for 4 hours.
Strawberry cream insert (the day before)
✔20g sugar
✔1 egg yolk
✔100g strawberry coulis
✔1g gelatine
✔10g butter
Hydrate the gelatine in cold water. Heat the strawberry coulis in a saucepan. Mix the egg yolk and sugar in a bowl without blanching and add the boiling puree over the mixture. Return to the heat and thicken like a custard. Remove from the heat and add the gelatine and the butter cut into pieces. Leave to cool a little. Fill the mould with half Silikomart spheres and place in the freezer for 4 hours.
Red mirror icing (the day before)
✔90g caster sugar
✔90g glucose
✔50g water
✔4 sheets of gelatine
✔90g white chocolate
✔60g unsweetened condensed milk
✔Red colouring
Soften the gelatine in a container filled with cold water. In a saucepan, heat the water, sugar, glucose. Remove from the heat and add the wrung-out gelatine. Mix. Pour over the melted chocolate. Add the condensed milk and colouring. Blend to homogenise the mixture. Filter on contact and place in a cool place.
Strawberry mousse (the day before)
✔90g strawberry coulis
✔2g gelatine
✔10g sugar
✔100g liquid cream
✔10g icing sugar
In a bowl of cold water, place the gelatine sheets. In a saucepan, heat the strawberry coulis with the caster sugar. Off the heat, add the wrung-out gelatine. Mix and set aside. Whip the cold cream with an electric mixer, gradually adding the icing sugar. Pour in the previous mixture and stir gently.
Coconut mousse (the day before)
✔90g cream
✔90g coconut cream
✔20g sugar
✔2g gelatine
Heat the coconut cream with the caster sugar. Add the previously softened gelatine leaves off the heat. Whip the liquid cream to a whipped cream then gently add the coconut cream.
Assembly (the day before)
Fill the 6-cavity half-sphere mould halfway with strawberry mousse. Add the strawberry cream insert and finish with the dacquoise biscuit. Place in the freezer overnight.
Fill the 8-cavity baba mould with coconut mousse halfway up. Add the strawberry insert and finish with the coconut dacquoise biscuit. Place in the freezer overnight.
The next day, cover the entire head and foot of the mushroom, fresh from the freezer, with a white chocolate shell using a wooden pick. To do this, heat some white chocolate with a little neutral oil. Dip the entire head of the mushroom, upside down, into the melted white chocolate and place back in the freezer. Repeat the process for the foot. Brush or groove the base of the mushroom and brush on some cocoa powder. Set the foot aside and proceed with the mirror icing of the head.
Bring the glaze to around 35°C and pour over the mushroom heads from the freezer.
Grate squares of white chocolate and spoon it around the base of the mushroom head.
Using a knife previously heated in a frying pan, smooth the top of the stem to melt the white chocolate a little and immediately place the mushroom head on top. Place in the fridge for at least 3 to 4 hours to defrost completely.
Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together. Spread the dough in a crumbly fashion on a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the stems of your mushrooms.
