2020-08-13 / test@t
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).
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