Toasted Coconut Crumb
- For the Chocolate Mousse, place a small saucepan of water over medium heat and bring to a simmer. Place the egg yolks and sugar into a medium sized bowl. Sit bowl over the saucepan of simmering water, whisk until thick and pale then remove from heat. Reserve saucepan of simmering water on the heat.
- Place chocolate into a bowl and sit over the saucepan of simmering water, stirring until completely melted. Remove from heat and set aside to cool slightly.
- Meanwhile, place cream into a stand mixer fitted with a whisk attachment and whip to stiff peaks.
- Stir melted chocolate into the egg yolks and sugar mixture then gently fold whipped cream through, one third at a time, until completely combined.
- Place egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk to soft peaks. Gently fold egg whites into the chocolate egg mixture until just combined. Pour into eight 6cm dome moulds set on a tray, and set aside in the freezer until frozen.
- For the Coconut Crumb, combine all ingredients in a food processor and blitz to a fine crumb. Spread onto a paper lined baking tray and bake until golden, about 10-15 minutes. Remove from oven and set aside to cool. Once cool, crumble between fingertips and set aside.
- For the Rosemary Salt, combine rosemary leaves and salt in a mortar and pestle and grind to a fine powder. Set aside.
- For the Raspberry Gel, place gelatine in a bowl of iced water and set aside to bloom.
- Place raspberries into a small saucepan off the heat and puree with a stick blender until smooth. Place saucepan of raspberry puree over low heat and bring to the boil then remove from heat. Squeeze out gelatine to remove excess water, add to the raspberry puree and whisk until completely dissolved.
- Pour mixture onto a small paper lined baking tray and set aside in the freezer until set, about 10-15 minutes. When set, break up jelly into pieces and transfer to a food processor. Blitz until completely smooth, about 2-3 minutes. Transfer to a piping bag and set aside.
- When mousse has set, remove from the freezer. Use a melon baller to remove the center from each dome. Pipe some Raspberry gel into each scooped centre of mousse. Return domes to freezer for 3-5 minutes to firm again. Reserve remaining Raspberry Gel in piping bag for plating.
- Meanwhile, for the Chocolate Coating, place a saucepan of water over medium heat and bring to a simmer. Place chocolate into a medium bowl and sit over the simmering water. Stir chocolate until completely melted then remove from heat and allow to cool slightly.
- Remove mousse domes from freezer. De-mould 2 spheres at a time and join together, using fingertips to seal the seam. Dip spheres into reserved bowl of melted chocolate and gently rotate with a spoon to coat evenly. Remove sphere from chocolate and place onto a wire rack set over a baking tray. Repeat this process for remaining spheres and place into the freezer until chocolate coating has set, about 8-10 minutes.
- To serve, place Toasted Coconut Crumb into the centre of each serving plate. Place a chocolate sphere on top. Pipe remaining Raspberry Gel around sphere and add some fresh raspberries. Sprinkle with Rosemary Salt and garnish with some fennel fronds.