Coconut Mousse & Pinacolada Sorbet

Updated: Nov 14, 2019

I love getting special requests from guests - it's fun to be able to create something off-menu with specific preferences. Having set parameters to work within actually helps the creative process - a guide to gathering all the crazy ideas into something neat and clean.

The request was to create a dish inspired by coconut, so this is the result of attempting to replicate the dessert at Le Bernardin restaurant.

Thought of the day - How can I make a realistic-looking dessert?

Chocolate Shell

100g Cocoa Butter

100g Dark Chocolate

1. Melt cocoa butter and chocolate

2. With a soft brush, coat the inside of the of a dome mould. Let the chocolate set in the fridge between coats, coat each mould 3-4 times.

Coconut Mousse

400g 35% Cream

300g Coconut Puree

12g Gelatine

75g Sugar

75g Shredded Coconut

1. Heat sugar and coconut puree, bloom gelatin, stir in the bloomed gelatin.

2. Allow the puree to cool, whip cream to soft peaks

3. Fold puree 1/3 at a time into the whipped cream, then fold in the shredded coconut.

4. Pipe the mousse into the chocolate shells and freeze.

5. When the mousse is frozen, scoop out the middle with a melon baller.

Pinacolada Sorbet

200g coconut puree

200g pineapple juice

200g simple syrup (120g sugar, 80g water)

1. Make the simple syrup

2. Whisk everything together

3. Freeze in Pacojet containers.

Poached Pineapple

1/2 Pineapple

300g sugar

400g water

2 limes, juiced

10 pink peppercorns

1. Peel and dice pineapple.

2. Put everything into a pot and bring to a boil, as soon as it boils, removes from the heat and cover the pot with plastic wrap for 20 minutes. Cool in the fridge.

Happy Baking!

- Milk & Honey

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