2020-08-13 / test@t

Coconut-raspberry mousse with aquafaba sponge cake

Coconut-raspberry mousse with aquafaba sponge cake
Ingredients
  • coconut cream 20 g
  • cassel cream (vegetable) 5 g
  • raspberry puree 10 g
  • dark chocolate 5 g
  • hazelnut-almond praline 15 g
  • coconut flakes 5 g
  • sesame seeds 2 g
  • lime 3 g
  • raspberry puree 25 g
  • wheat flour 25 g
  • corn starch 4 g
  • honey 5 g
  • sugar
  • salt
  • baking powder for flour 3 g
  • mineral water 5 g
  • vegetable oil 5 g
  • aquafabe (legume proteins) 15 g

STEP-BY-STEP COOKING RECIPE

Step 1
Biscuit. All dry ingredients are combined with butter, mineral water and whipped aquafaba.
Step 2
Raspberry Mousse. Coconut cream and cassel cream (vegetable) are whipped and combined with raspberry puree and agar.
Step 3
Coconut crumble. Bake coconut flakes, honey, lime until golden brown. Innings. Served with fresh raspberries, raspberry gel, chocolate and coconut crumbles, fresh mint and flowers (violets).

Categories

Desserts,
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