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Chocolate and Coconut Delice with miso caramel and coconut sorbet

Ingredients

Coconut Dacquoise

  • 135g ground almonds 135g desiccated coconut
  • 270g icing sugar
  • 300g egg whites
  • 100g caster sugar

Chocolate Ganache

  • 725g dark 54% chocolate
  • 450g cream
  • 100g butter

Glaze

  • 75g cream
  • 112g sugar
  • 90g water
  • 38g cocoa powder
  • 18g glucose
  • 3 leaves gelatine, soaked

Feuilletine base

  • 300g feuilletine
  • 500g milk chocolate
  • 80g butter

Coconut Mousse

  • 1kg coconut puree
  • 850ml double cream
  • 10 leaves gelatine, soaked
  • 135g caster sugar
  • Juice ½ lemon

Salted caramel

  • 750g caster sugar
  • 300g water
  • 450g butter
  • 450g cream

Coconut sorbet

  • 1 ltr coconut puree
  • 1 ltr UHT coconut milk
  • 950g caster sugar
  • 1200g water
  • 100g glucose
Chocolate-Coconut-Delice

Method

For the chocolate dacquoise

  1. Mix the almonds, coconut and icing sugar together in a bowl.
  2. Whisk the egg whites to soft peaks and slowly add the caster sugar, whisk until you have stiff peaks,
  3. Gently fold into the coconut mixture, and pour into a lined shallow gastro.
  4. Bake at 160 fans 3 for 30 -35 minutes.

For the chocolate ganache

  1. Bring the cream to a boil, meanwhile dice the butter into small 1cm cubes.
  2. Pour the chocolate and butter into the pan with the cream and let sit for 2 minutes.
  3. Stir to ensure all the chocolate and butter are melted.

Assembly

Once the sponge and ganache are made, line a plastic gastro with 2 layers of cling film.

Trim the sponge to fit and place it in the bottom of the tray. Then pour over the ganache and place in the fridge whilst you make the mousse and glaze.

For the coconut mouse

  1. Heat 200ml of the puree and add the gelatine to dissolve. Add the remaining puree to the puree and gelatine mixture to temper it. Pass to ensure all the gelatine has been combined.
  2. Softly whip the cream with the caster sugar.
  3. Add the puree to the cream and the lemon juice. Fold to combine.
  4. Then pour over the ganache and return the bar to the fridge to continue setting.

For the glaze

  1. Add all the glaze ingredients, except the gelatine, to a pan and reduce by 1/3.
  2. Add the gelatine and allow it to cool to blood temperature.
  3. Pour over the mousse and put the whole tray into the freezer to set overnight.
  4. Portion the bar into 8.5cm x 3.5cm pieces, store in the freezer and defrost in the fridge for service when needed.

For the feuilletine base

  1. Melt the chocolate and butter together, and stir through the feuilletine. Roll out on a silicone mat and leave to set in the fridge.
  2. Remove from the fridge when set, and leave for 15 minutes before portioning into 8.5cm x 3.5cm rectangles.

For the coconut sorbet

  1. Make a sugar syrup with the sugar, water and glucose.
  2. Add to the puree. Chill and churn.

For the salted caramel

  1. Heat the water and sugar till a deep amber colour, do not stir
  2. Turn the heat off, and slowly add the cream. Then whisk in the butter slowly.
  3. Add 350g miso and allow to chill in the fridge.

Recipe by Ashleigh Farrand at The Kingham Plough
http://thekinghamplough.co.uk