Hello to all! How are you? Soon the holidays? For me it’s next week, I’ll be able to finish typing my next ebook on color harmonies in baking which should be out in the spring!
Today I’m sharing with you my recipe for “red tea my coconut!” again a very clever play on words for a dessert that combines black tea with red fruits and coconut. I like to use different teas in my creations, it offers many possibilities in the creations, it opens the way to new associations. I use them mainly in infusion.
This dessert is composed of a very light coconut dacquoise, a raspberry compote bringing acidity and freshness, a creamy coconut which will give creaminess, length in the mouth and contrast the compote, then a black tea and red fruit bavaroise.
For about 12 individual cakes
Dacquoise coconut :
200g icing sugar
160g of shredded coconut
40g flour
180g egg whites
80g caster sugar
Sift the icing sugar and flour, add the shredded coconut.
Whisk the egg whites, add the sugar and the powders.
Mold and bake at 175°C.
Raspberry compote :
250g raspberry
30g sugar
5g pectin
50g fresh raspberries
Cut the raspberries in half and place in a saucepan.
Add the sugar previously mixed with the pectin. Bring to a boil. Set aside in the refrigerator before assembling.
Creamy coconut :
140g coconut puree
106g cream
11g milk powder
40g dextrose
35g yellow
23g gelatin mass
8g malibu
Bring the coconut purée, cream and milk powder to the boil.
Swell the gelatine in the water.
Mix the dextrose and the yolks.
Bake the creamy mixture (like a custard)
Add the gelatine and pour into the insert mould.
Bavarian black tea with red fruits :
135g whole milk
65g cream
9g milk powder
15g black tea red fruits
75g sugar
20g yellow
35g gelatin mass
200g whipped cream
Infuse the milk, cream, milk powder and tea in cold water overnight. The next day, bring to a boil.
Blanch the yolks with the sugar.
Cook the cream. Add the swollen gelatin.
Cool directly to 30°C.
Smooth the bavaroise and add the whipped cream.
Use directly.
Red gun apparatus :
150g ivory cover
150g cocoa butter
Qs. fat-soluble red dye
Melt the ivory couverture and cocoa butter at 45°C, add the colouring and mix. Filter and use directly.
Editing:
Cut out about 12 discs of 4 cm in diameter from the coconut dacquoise.
For the dessert, make an upside down assembly, poach the mousse in the Pavoni “twister” mould, line the edges, then place the double coconut/raspberry insert.
Poach the mousse up to 80% of the mould, place the biscuit on top, smooth and then freeze.
Turn out the frozen cakes, flock with the red spray.
Decorate the cupcakes with red fruit tea, make a few dots of neutral red icing and place a few pieces of gold leaf.
The recipe in PDF :
