Where do I start after being MIA for a couple of days, and watching a Thai comedy where I’d have to read the subtitles to understand.. So.. considered multitasking ? *tsk tsk*

Shall keep it short and sweet

It’s quite a challenging cake to make considering there’s so many items in this gateau. It’s a tropical based gateau made from a coconut mousse with poached fruits, hazelnut coconut sponge, mango jelly, joconde sponge and a passionfruit ganache.

Long list eh ? Despite the many stuffs to make, I managed to pull it off with a couple of chocolate garnishes as well! and a chocolate velvet effect top.

Feel free to play with the coconut mousse, you can pair it with your own recipe of sponge or just serve it as it is in a small shot glass.

Coconut Mouuse with Poached tropical fruits

120ml water
120ml coconut milk
200g sugar

150g diced mango
150g diced pineapples

Heat water, sugar, coconut milk to make the poaching syrup. Add fruits and poach till tender. Don’t overcook or the fruits would be mushy. Drain the fruits and either discard the juice or keep as a stock for something else.

15g gelatine sheets
50ml milk
30g sugar
30g dessicated coconut
140ml coconut milk
30ml Malibu

250ml cream

Soften gelatin in cold water just to hydrate. Heat milk, sugar and coconut till the sugar is dissolved. Remove from heat, add drained gelatine and stir. Add coconut milk to the above mixture and stir till its room temperature. Can be placed on a ice bath to speed up. When it’s cooled, add the Malibu. Whip cream to medium peaks and fold in. Fold in drained poached fruits. Do not over whip the cream or else it will curdle / set too quickly before you use it.

I quite like the passionfruit ganache on its own, but not really in this gateau as the bitterness of the dark couverture kinda covers the taste of this mousse cake. Overall, I reckon its quite an interesting cake with all the flavours combined tho I’m really not a fan of desiccated coconut as they sometimes will taste quite plasticy and fake. But the hazelnut coconut sponge I reckon is like a meringue based on with hazelnut meal instead of almond meal (thus the colour), it’s not meringue but it’s meringue based light sponge.

Opps, getting too late.  I’ll end it here

Cheers