Coconut Bavarian Mousse Cake

Coconut Bavarian Mousse Cake

I made this cake for anh Hung's Birthday this Monday, November 26. It is a Coconut Bavarian Mousse Cake with Banana Center, Flourless Chocolate Biscuits, and Coconut Croustillant



Banana Center:
500 gram Banana puree
70 gram sugar
6 gram gelatin
60 gram rhum
20 gram lemon juice

Bloom the gelatin.
Combine the puree, sugar and lemon juice in a pan, heat on low heat until warm. Add the bloomed gelatin and stir until all the gelatin is dissolved. Finally add the rhum. Pour into mold and freeze it until use.

Coconut Croustillant:
1200 gram butter
50 gram sugar
50 gram coconut powder
100 gram cake flour
Pinch of salt

1) Mix soft Butter, sugar and salt
2) Add coconut powder. Then add flour
3) Bake at 350F until golden and firm when touch



Flourless Chocolate Biscuits:
240 gram egg whites
250 gram sugar
160 gram egg yolks
70 gram cocoa powder, sifted

1) Whip egg yolks until ribbon
2) Whip egg whites until foamy, then add sugar and whip until medium-stiff peaks
3) Fold the egg yolks into egg whites mixture (meringue). Then fold in the sifted cocoa powder
4) Pour over a half sheet pan. Spread evenly. Bake at 400F for 12 minutes.



Coconut Bavarian Mousse Recipe:
200 gram Milk
6 egg yolks
100 gram Sugar
14 gram Gelatin
200 Gram coconut Puree
400 gram heavy cream

Procedure:
0) Whip heavy cream on medium speed until soft peaks. Keep it into the refrigerator.
1) Heat the milk in a pan. Bloom gelatin in ice water. After gelatin softens, squeeze out the excess water
2) Whip the yolks with sugar
3) When milk comes to boil, remove from heat. Then add the soften gelatin and whisk well until all the gelatin is dissolved
4) Then add the milk-gelatin mixture to the yolk-sugar mixture and whisk well until very foamy. Then add the coconut puree and mix well.
5) Finally fold the whipped cream into the coconut mixture, working quickly before the gelatin sets.



Assemble:
Use an 8" round mousse ring
Coconut Croustillant at the bottom, then a thin layer of mousse, then the flourless chocolate biscuits, a thin layer of mousse, then banana center, and finally last layer of mousse.