COCONUT MANGO PINEAPPLE( full recipe
📍Coconut Cream mousse Mixture
300g coconut milk (full-fat)
60g granulated sugar
15g powdered gelatin
60ml cold water
1 teaspoon vanilla extract
300g heavy whipping cream
30g granulated sugar
📍Passion fruit sauce
250g Passion fruit pulp with seeds
80g Caster sugar
10g Lemon juice
10g Cornstarch (optional, with 15g water)
📍For the Crumble
150g plain flour
75g cold unsalted butter, cubed
75g granulated sugar
📍Pineapple sorbet
600g ripe pineapple, peeled, cored, and chopped
150g granulated sugar
50g water
Juice lemon 15m
📍Mango pineapple compote (layer with the mousse)
250g fresh pineapple, diced
250g fresh mango, diced
50g granulated sugar
tablespoon lime juice
tablespoon lemon juice
Instructions:
📍Coconut Cream mousse Mixture
Bloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to soften.
Heat the Coconut Milk: In a small saucepan, heat the coconut milk and sugar over medium heat, stirring occasionally, until the sugar dissolves.
Add the Gelatin: Remove the saucepan from the heat and carefully stir in the bloomed gelatin until it is completely dissolved.
Chill the Mixture: Let the coconut mixture cool to room temperature, then chill in the refrigerator until it’s slightly thickened, about 30 minutes.
Whip the Cream: In a large bowl, whip the heavy cream and sugar with an electric mixer until stiff peaks form.
Combine the Mixtures: Gently fold the chilled coconut mixture into the whipped cream until well combined.
Chill and Serve: Transfer the mousse to a serving dish or individual bowls. Chill in the refrigerator for at least 2 hours, or overnight, before serving.
📍Passion fruit sauce
Combine all In a saucepan, combine the passion fruit pulp, sugar, and lemon juice. If using cornstarch, mix it with the water to form a slurry and add it to the saucepan. Heat the mixture over medium heat, stirring constantly, until it comes to a boil. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency.
📍For crumble
In a medium bowl, combine the flour, butter, and sugar.
Rub the butter into the flour and sugar mixture until it resembles Coarse breadcrumbs.
Bake the crumble 160°C for 20- 25 minutes, or until the topping is golden brown
📍Mango pineapple compote
Cook Compote: Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until the fruit is softened and the juices thickened Remove the pan from the heat and let the compote cool slightly.