Diversity from Pastry Shop

5 from 4 votes
Prep Time 1 hour 10 minutes
Rest Time 6 hours
Total Time 7 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 308 kcal


Coconut mousse:

  • 1 Pc. Egg
  • 50 g Sugar
  • 1 Pc. Egg yolk
  • 100 ml Coconut milk
  • 250 g Cream
  • 3 leaf Gelatin


  • 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


  • 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


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.


  • 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.


  • 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.


Serving: 100gCalories: 308kcalCarbohydrates: 32.8gProtein: 3.8gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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