John Myers
Contents
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Ingredients
Coconut mousse:
- 1 Pc. Egg
- 50 g Sugar
- 1 Pc. Egg yolk
- 100 ml Coconut milk
- 250 g Cream
- 3 leaf Gelatin
Parfait:
- 280 ml Cream
- 2 Pc. Eggs
- 75 g Sugar
- 1 Pc. Vanilla pod
Creme brulee:
- 500 ml Cream
- 100 g Sugar
- 150 g Egg yolk
- 1 Pc. Tonka beans
Brownie:
- 250 g Dark couverture
- 250 g Butter
- 300 g Sugar
- 100 g Flour
- 6 Pc. Eggs
Mango and passion fruit sauce:
- 250 ml Mango juice
- 250 g Passion fruit juice
- 1 packet Custard powder
Raspberry sauce:
- 500 g Frozen raspberries
- 1 tbsp Sugar
Instructions
Coconut mousse:
- Beat the yolks with the egg and sugar. Soak the gelatine in cold water. Whip the cream until stiff.
- Now add the gelatine to the coconut milk and heat it up slightly so that the gelatine dissolves.
- Fold the beaten egg mixture into the coconut milk. Now fold in the whipped cream.
- The Mouse is ready to be filled and can be filled into jars or silicone molds. The mouse should now be cooled for at least 6 hours.
Parfait:
- Whip the cream until stiff. Now beat the eggs with the sugar and the pulp of the vanilla pod over a water bath.
- After about 2 minutes, remove the egg mixture from the water bath and beat until the egg mixture has become cooler.
- Finally, fold the whipped cream into the egg mixture and fill the finished parfait into silicone molds and freeze well.
Brownie:
- Melt the butter and couverture over a water bath. Stir the sugar and eggs into the melted mass.
- Finally, fold in the flour and put the brownie mixture in a baking pan.
- Bake the brownie at 170 ° C for about 45 minutes. Let the brownie cool down and cut or cut out into the desired shape.
Creme brulee:
- Beat the egg yolks with the sugar until smooth. Grate half of the tonka bean into the egg mixture and add the other half to the cream.
- Bring the cream to the boil and then stir everything into the egg mixture.
- Pass the créme brulèe mass through a sieve, then pour it into ovenproof dishes and place in a deep tray with water.
- Place the tray in the oven at 100 ° C for 100 minutes. Then let the molds cool down and flame with brown sugar before serving.
Passion fruit and mango sauce:
- Put the two juices in a saucepan with the sugar.
- Beat the vanilla pudding powder with a little juice until smooth. Bring the juices to the boil and stir in the pudding powder so that there are no lumps.
- Let the sauce cool down until serving.
Raspberry sauce:
- For the raspberry sauce, defrost the frozen raspberries in the microwave or on the stove.
- Now pass the raspberries through a fine sieve and season the sauce with the sugar.
Nutrition
Serving: 100gCalories: 308kcalCarbohydrates: 32.8gProtein: 3.8gFat: 18g
