Name of Recipe: Thermomix Coconut & White Chocolate Mousse, featured in the Valentine's Day e-mail newsletter
Number of People: I think 10, but the recipe didn't specify, like the others
But it does tell you to cut 10 circles in the sponge and place them in to glasses.
Ingredients:Sponge:
2 eggs
70g caster sugar
70g self-raising flour
Mousse:
270g coconut milk (I used cream because it was already open)
10g gelatine
500g white chocolate
100g cream cheese (I used light)
670g thickened cream (I had to use about 40g lite/unwhippable cream)
Syrup:
40g boiling water
40g caster sugar
170g frozen fruit, e.g. raspberries
Preparation:How to make the sponge
1. Insert Butterfly and add eggs and caster sugar into TM bowl. Whip for 2 minutes on speed 3. Remove Butterfly.
2. Set dial to closed lid position, add flour and fold through for 10-15 seconds on Interval speed.
3. Spread flat on a greased baking tray. Pre-heat oven to 180°C and bake for approx. 15 minutes until golden. Set aside to cool.
How to make the mousse
1. Place coconut milk and gelatine into TM bowl and cook for 6 minutes at 50°C on speed 3.
2. Add white chocolate and mix for 3 minutes on speed 6.
3. Add cream cheese and mix for 1 minute on speed 6. Allow to cool, but not set.
4. Insert Butterfly. In a clean TM bowl, whip cream for 10-20 seconds on speed 4.
5. Gently fold the cream through the mixture.
How to assemble
1. Evenly distribute half the mousse in the bottom third of each cup.
2. Spread half the raspberries on top.
3. Cut 10 round pieces of sponge and place on top of the raspberries.
4. To make the syrup, dissolve the sugar in boiling water. Allow to cool then pour on top of the sponge pieces.
5. Place the remaining mousse on top then the remaining raspberries. Allow to set in fridge for a minimum of 4 hours.
Recipe taken from Chef Laurent Caters for Families
www.cheflaurent.com.auPhotos:Half way:
Sponge layer added (use a cookie cutter!)
Finished:
Tips/Hints:I made 7 mousses with the full recipe above, and put them in plastic 'picnicware' tumblers from Woolworths, they hold about 400ml. They were enormous really because the mousse is so rich. I think smaller ramekins, and mousses half the size would have been much nicer.
You need to whip the cream rapidly as the rest of the mousse sets very quickly with the gelatine in it, and then you're left with some chunks that you can't do much about as you have to fold the cream through rather than stir. Better to stir the mousse quickly before adding the cream.
Recipe doesn't call for the cream to be whipped for very long at all. I did have a little bit of light cream in mine which would've reduced the whipping, but I did also whip more than recipe stated. The mousse was pretty heavy overall, not light and fluffy as most people would prefer I'm sure. I'm not comparing to supermarket yoghurty mousses either, but others that I've made. Add that to large portions and you feel bloated just thinking about it! I did use coconut cream too which wouldn't have helped. I'd suggest you whip the cream for longer.
Re: coconut cream... when the mousse was at room temp I could taste the coconut, but I thought it was lost by the time it had been chilled, which is odd given it was cream that I'd used, rather than the milk stated in the recipe. I think I would top the mousse with a little shredded coconut next time, might help the flavour that little bit more.
The idea is great, and the flavours are in there, but I think a little tweaking is needed to make the most of this mousse, to make it lighter and smaller.
