Coconut mousse, passion fruit pulp gel and crunchy croissant
Ingredients
Coconut mousse, passion fruit pulp gel and crunchy croissant
Coconut mousse
125 g natural yoghurt
125 g caster sugar
1 can of VERA coconut pulp extract ( coconut milk)
10 g of gelatine flakes
300 g whipping cream
Maracuja pulp gel
1 can of passion fruit pulp with VERA seeds
40 ml of orange juice
110 g sugar syrup ( 1:1)
15 g agar
Crocant
50 g of almonds in bars
100 g sliced pistachios
50 g chopped walnuts
75 g butter
80 g caster sugar
30 g wheat flour
2 egg yolks
Preparation
Coconut mousse: Combine yoghurt, coconut pulp extract and icing sugar together. Soak the gelatine flakes in cold water beforehand, drain well and add to the mixture. Mix together. Finally, whip the cream and gently combine with the whole.
Maracuja pulp gel: Pour all ingredients into a pot and mix thoroughly. Heat to 90 degrees C. Leave to solidify and cold stir.
Croquant: Melt the butter and pour into the bowl of a mixer. Combine the almonds, pistachios, walnuts and sugar together, add the flour and mix. Add to the butter and knead in the mixer with a leaf. Add the egg yolks and knead for another 3 minutes. Place the prepared mixture in the fridge for three hours. After this time, roll out on a baking tray and bake at 170 degrees C for about 15 minutes. Once baked, leave to cool and cut into coarse grits. Put the croquant in the bottom of a glass jar, pour the coconut mousse over it and put it in the fridge. Spoon the passion fruit pulp over the cold mousse and decorate with fresh fruit.
