Coconut Chocolate Dip
Frozen Yoghurt Foam
Caramelised White Chocolate with Coconut and Palm Sugar Sand
Tropical Fruit Salsa
- Preheat oven to 180C.
- For the Coconut Mousse, place coconut puree, sugar and salt into a saucepan over low heat and heat to 70C. Remove from the heat. Add drained gelatine and stir until dissolved. Transfer to a metal bowl and place into the freezer until chilled but not set.
- Whisk the cream to medium peaks and set aside in the fridge.
- Once the coconut mixture has chilled and starting to set, remove from the freezer and whisk until smooth. Fold in whipped cream.
- Pour mixture into 8 x 5cm silicone dome moulds and level the surface with an offset spatula. Tap the tray on the bench to remove air bubbles. Place into freezer until firm, about 60-90 minutes.
- Remove mould from the freezer. Dip melon baller into hot water and scoop out the centre from each dome of mousse. Place the centres onto a tray then return both trays to the freezer.
- For the Pandan Gel, place ingredients together in a small saucepan over high heat. Whisk continuously until mixture boils. Remove from the heat and transfer to a small tray. Place into the freezer until set.
- Once set, break into pieces and place into the canister of a stick blender and process until smooth. Press through a fine sieve into bowl then transfer to a piping bag.
- Pipe the gel into the centres of the coconut mousse domes, finishing 2-3mm gap from the top of the mousse. Tap the tray to remove air bubbles and return to freezer until completely frozen, about 90 minutes.
- Unmould the mousse domes. If required, trim the flat sides with a sharp hot knife to ensure surface is flat and level. Join 2 domes together to form a total of 4 spheres. Store the spheres in the mould, in the freezer, until needed.
- For the Coconut Chocolate Dip, place the chocolate and cocoa butter into a bowl over a saucepan of simmering water. Stir until melted and mixture reaches 50C. Remove mixture from the heat and transfer to a tall canister and set aside.
- Remove coconut spheres from the freezer. Push 2 bamboo skewers, slightly apart, into the spheres then dip spheres into the chocolate dip to completely cover.
- Working quickly before the chocolate sets, using a pastry brush, firmly brush the chocolate in an up and down motion until it resembles the husk of a coconut. Alternatively, dip the pastry brush into the melted chocolate and brush onto outside of spheres.
- Remove skewers and place onto a cold tray. Set aside in the fridge until ready to serve.
- For the Frozen Yoghurt Foam, bring milk to a simmer. Remove from the heat and stir in the drained gelatine until melted. Add the remaining ingredients and whisk until combined. Pass through a sieve into a syphon gun. Charge with 2 cream chargers, shaking well between charges. Discharge into a deep metal tray and place into the freezer until set.
- For the Caramelised White Chocolate, place white chocolate on a baking tray and bake until golden, stirring occasionally, about 15-20 minutes. Remove from the oven and set aside.
- Meanwhile combine coconut, butter, palm sugar and egg yolk in a mixer with a paddle attachment and mix until a dough is formed.
- Spread onto a tray and bake until golden, about 15 minutes.
- Remove from the oven and allow to cool. Transfer to a food processor along with the caramelised white chocolate and process to a sandy texture. Transfer to a bowl and whisk in the maltodextrin. Stir in lime zest and salt and set aside.
- For the Tropical Fruit Salad, combine ingredients together in a bowl and set aside in the fridge.
- To serve, place a spoonful of sand into the centre of each serving plate. Position a coconut sphere in the centre. Heat the small scoop of a small melon baller and press the rounded side on to the top of each coconut to create small dimples. Add some fruit salsa and chunks of yoghurt foam. Garnish with fresh herbs and marigold petals.