Ingredients
(for 1 40 x 60cm frame) 24 desserts 10x10cm
Dacquoise-style coconut biscuit
(makes 2 40 x 60 sheets)
Ground almonds 500 g
Flour 80 g
Icing sugar 160 g
Egg whites 530 g
Caster sugar 275 g
Ground coconut 140 g
Passion fruit jelly
Gelatine sheets (200 bloom) 6 g
Léonce Blanc passion fruit purée 450 g
Sugar 90 g
Mango mousse
Léonce Blanc mango purée 1 kg
Caster sugar 400 g
So?ly whipped cream (35% fat) 1,5 kg
Gelatine sheets (200 bloom) 30 g
Preparation
Dacquoise-style coconut biscuit
Sift and combine the ground almonds, flour and icing sugar.
In the mixer, beat the egg whites with the caster sugar, starting at
slow speed.
Beat the egg whites to soft peaks.
Fold in the dry ingredients in several goes, with a spatula.
Spread the resulting mixture on 2 40×60 baking sheets lined with
greaseproof paper.
Sprinkle with the ground coconut.
Bake in a preheated oven for 12 minutes at 170°C.
As soon as the biscuit is out of the oven, cover it with another sheet
of baking paper, turn the 2 biscuits over and leave them to cool on
racks.
Passion fruit jelly
Soak the gelatine in cold water.
Heat half of the Léonce Blanc passion fruit purée over a low heat.
Add the sugar and the drained gelatine.
Stir well until completely melted.
Add the rest of the passion fruit purée. Mix well.
Pour the mixture into a 40×60 frame lined with cling film.
Chill until set then cover with cling film and freeze.
Mango mousse
Soak the gelatine in cold water.
Whisk the cold cream to soft peaks. Refrigerate.
Gently heat ¼ of the Léonce Blanc mango purée, add the sugar and
the gelatine. Mix well.
Put all the remaining mango purée in a mixing bowl.
Add ¼ of the whipped cream and whisk well to combine.
Delicately fold in the whipped cream, using a spatula.
Set aside. Freeze.
Assembly
Put the coconut biscuit on a 40×60 tray.
Put a frame of the same size on top.
Spread half the mango mousse on the biscuit base. Smooth with a
palette knife. Cover with the frozen passion fruit filling and top with
the rest of the mousse.
Smooth and cover with the 2nd biscuit sheet, with the coconut on top.
Freeze. Cut out 10 x 10cm squares (24 pieces of 2 to 3 portions)
Decoration
2 fresh coconuts.
Before displaying: open the 2 coconuts. Cut one into fine strips (without peeling).
Decorate the desserts with coconut strips
Suggestion : draw the eyes, teeth and a mouth.
Peel the other coconut and grate it roughly to sprinkle over the dessert.