8 individual cakes
Tools:
Silikomart tube mould
60 x 40cm baking tray
saneng SN7241 (Russian tulip piping tip)
White chocolate coconut mousse
- Melt the white chocolate and set aside
- Warm up the coconut puree with the sugar and add the bloomed gelatin
- Whip the cream using a low speed to get a smooth texture
- Fold the melted chocolate into the coconut mixture.
- Finally, fold in the whipped cream and mix together
Peach Jelly
- Bloom the gelatin
- Warm up the peach puree with the sugar
- Add in the gelatin and mix well
- Pour the jelly into a GN 1/4 gastronorm pan and freeze for 1 hour, take out the frozen jelly and cut into 5cm x 1.5cm strips
Sponge cake
- Whip the egg yolks with the sugar until fluffy
- Melt the butter and add into the egg yolk mixture
- Finally, fold the cake flour into the mixture and mix together well by hand
- Pour the mixture into a 2cm high baking tray and bake in the oven at 210℃ for rougly 10 mins
- Leave the sponge to cool, then cut into oval shapes (same size as the mousse silicone mould), set aside
White chocolate cream
- Boil 80g of cream
- Bloom the gelatin and add in the boiled cream
- Pour into the white chocolate to make ganache
- Add in the remaining 240g of cream to cool down the whole mixture
- Store in the fridge overnight, remove from the fridge the following day and immediately whip the mixture together
Assembly
- Fill the mould half way to the top with the coconut mousse, place a peach jelly strip on top and then cover with another layer of coconut mousse
- Cover with the oval sized sponge
- Leave in the freezer at below -18℃ overnight
- Unmold the coconut mousses
- Dust desiccated coconut around the cake
- Pipe the white chocolate cream on top of the cake in a spiral ribbon shape
- Scoop yellow peach balls and glaze with a natural mirror glaze, place them on top of the cake along the sides of the ribbon cream