Raspberries Coconut Easter entremet

Spring is the most colorful season. Just a few steps away from the absolute hot weather, the sun shines and the nature is responding by showing its beautiful face. Its a festive season as well. When people celebrate Easter with chocolate eggs or ducks and chickens, others just are looking for modern sweets full of taste and decorative options.

I am presenting you today my Easter entremet, fully prepared with ingredients that I have found in one of Delhaize Luxembourg super markets. A fresh fruity entremet made of raspberries and coconut mousse. But even if you don't like these fruits, imagine how bright it is to combine different fruits flavors and procide a delightful result! Let me tell you how easy it is to make this dessert. The only think that should take a little time is waiting. So preferably prepare this dessert one or two days before serving it.

FOR 10 people

Preparation 45'

Waiting 12'

Ingredients

For the dessert preparation

For the raspberry mousse

300 grs of raspberry puree made of fresh raspberries *

8grs of gelatine sheets

250 grs of Delhaize fresh liquid cream whipped (40%)

100 grs of Delhaize caster sugar

For the coconut mousse

300 grs of coconut milk

8grs of gelatine sheets

250 grs of Delhaize fresh liquid cream whipped (40%)

100 grs of Delhaize caster sugar

For the decoration

100 grs of dark chocolate (64-66%)

Little chocolate eggs

Ideally use a silicone form with a design or a pan of 18-20 cms. If it's not made of silicone, make sure that you have covered the whole internal surface with cling film in order to be easy for you to reverse or to take it off the form when ready.

Prepare the coconut mousse

Put the gelatine sheets in a bowl with cold water and let them soften for 10 minutes

Heat the coconut milk in a pan with the sugar (medium heat). Once the sugar is melted and the milk starts boiling, take it off the heat. Add the gelatine sheets one by one, once drained and mix well in order to fully incorporate them.

Let the mixture cool for 5-10 minutes. Then add the whipped cream to the mixture and mix everything gently with a spatula.

The final mixture will be smooth but thickly liquid.

Pour the mixture in the bottom of the silicone form or in another form as above stated fully internally covered with cling film.

Put the form in the freezer for at least 1 hour.

Prepare the raspberries mousse, the same way like the coconut mousse.

When the mousse is ready, take the form off the freezer and complete on top with the raspberries mixture. Put the dessert once again in the freezer and let it cool for 6-8 hours. Ideally you could let it for a whole night.

Prepare the decorations

Put in the freezer a metallic small ball of 8cms approx.

Melt the chocolate in bain marie. Avoid to overheat it. Once it starts melting decrease the heat temperature and let it fully melt by mixing with a spatula. Take it off the heat and continue mixing the chocolate until the temperature reaches 30 degrees of C. Use a piping bag with a nozzle and get ready to prepare a nest.

Take the metallic bowl of the freezer, reverse it and with your piping bag, start making repeating cyrcles all over the bowl, in a way that they look like chocolate lining film all over it. Put it in the fridge for 10 minutes. Then reverse once again the bowl and try to gently winkle out the chocolate nest.

Once the dessert is well cold and ready to serve, take it off from the fridge. Reverse it to a nice plate and decorate it with coconut powder and fresh fruits. Alternatively, I have prepared a nice white mirror glaze, frosted the whole dessert and added on top the nest full with chocolate eggs.

* For the fruit puree: In case you cannot easily find all you have to do is melt in a multi mixer 300 grs of e.g. strawberries, or raspberries with 3-4 tbsps of caster sugar. This mixture can be then used for your recipe.

The recipe and the pictures are owned by L'atelier Sucré d'Eleni®

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