Lemon Coconut Mousse
A tangy lemon mousse with hints of
coconut on a sweet biscuit base
DIFFICULTY
Intermediate
YIELDS TOTAL TIME
4 Servings 3 hrs
Ingredients
Lemon Coconut Curd
200gWater
100gCaster Sugar
50gLemon Juice
2 ½gAgar Agar
50gCoconut Milk
Zest of 1 Lemon
French Lemon Cream
150gCaster Sugar
4Large Eggs
Zest of 3 Lemons
150mlLemon Juice
295gUnsalted Butter, Room
Temperature
Hazelnut Shortbread Crunch
90gUnsalted Butter, Cold
1tspIcing Sugar
30gGround Almonds
30gCaster Sugar
Pinch of Salt
140gPlain Flour
25gWhole Egg
100gChopped Hazelnuts
Vanilla Mousse
3gPowdered Gelatin (Platinum/Knox
Strength)
18gCold Water
95gWhole Milk
200gWhite Chocolate Semi Melted
95g+ 200 g Double/Heavy Cream
1tspVanilla Paste
Sweet Pastry
80gIcing Sugar
3Large Egg Yolks
½tspVanilla Paste (not extract)
225gPlain Flour
113gCubed Unsalted Butter, Cold
¼tspSalt
Velvet Spray
200gWhite Chocolate
200gCocoa Butter
Yellow Gel Food Colour
Fresh Mango To Garnish
Method
Lemon Coconut Curd
1 Add the water, sugar, lemon juice &
agar agar to a saucepan. Place it over a
medium heat and allow it to boil for 2m
- it is important to boil it in order to
activate the agar agar.
- 100g Caster Sugar
- 200g Water
- 50g Lemon Juice
- 2.5g Agar Agar
2 Once boiled, pour it into a bowl and stir
through the lemon zest.
- Zest of 1 Lemon
3 Place it into the fridge and allow it to
set completely, about 1 hour.
4 Once set, blend the mixture until
smooth and slowly pour in the coconut
milk. Blend again to combine then pour
it through a fine sieve. Set aside in the
fridge until ready to use.
- 50g Coconut Milk
French Lemon Cream
5 Place the sugar into a medium
heatproof bowl along with the lemon
zest. Rub the mixture between your
fingers until it smells aromatic and is
well combined.
- 150g Caster Sugar
- Zest of 3 Lemons
6 Next, add in the eggs and lemon juice
and whisk together to combine.
- 4 Large Eggs
- 150ml Lemon Juice
7 Fill a medium pan with a little bit of
water and place this over a medium
heat. Lift your bowl onto the pan,
(ensuring the water doesn't touch the
bowl) and whisk constantly until the
mixture reaches 75C/176F on a digital
thermometer (it should take about 4-5m
depending on how high you have your
heat). It is crucial to whisk constantly
here otherwise you will end up with
scrambled eggs!
8 As soon as the mixture reaches
temperature, pour it over a fine mesh
sieve that is placed on top of another
bowl. Scrape the mixture through the
sieve. Pour the mixture into a large jug
if you have one, ready to be blended.
9 Allow the mixture to cool to 60C/140F
and then with a stick blender, blend the
lemon mixture adding 1 tbsp of soft
butter at a time until all of the butter is
incorporated. Cover the jar with cling
film and chill in the fridge until you are
ready to use it.
- 295g Unsalted Butter, Room
Temperature
Hazelnut Shortbread Crunch
10 Pre heat the oven to 160C/320F.
11 Into the bowl of a stand mixer, add
the butter, icing sugar, ground
almonds, caster sugar & salt. Beat
until the mixture is smooth, about 2m.
- 90g Unsalted Butter
- 1 Tsp Icing Sugar
- 30g Ground Almonds
- 30g Caster Sugar
- Pinch Salt
12 Tip in the whisked egg and beat to
combine again. Scrape down the side
of the bowl to make sure that all of
the butter is incorporated with the
egg.
- 25g Egg, Whisked
13 Finally, tip in the flour and the
hazelnuts and mix on a low speed
until the mixture is crumbly.
- 100g Chopped Hazelnuts
- 140g Plain Flour
14 Tip the mixture onto a silicon
mat/parchment paper. Baked for 12-15
or until the mixture is light and
golden. Remove from the oven and
allow to cool. Once cooled, blend into
a fine crumb.
Vanilla Mousse
15 Place the gelatin powder and water
into the bottom of a small saucepan
and leave them for 15m. Do not stir
them together, simply pour the water
over the top and leave it.
- 3g Gelatin Powder (Platinum/Knox
Strength)
- 18g Cold Water
16 Place the chocolate in a bowl and
melt it over a bain marie. Don't melt it
completely, just about 60% so there
are a few lumps left.
- 200g White Chocolate
17 Pour the milk and 95g cream into a
saucepan along with the vanilla paste.
Heat it until it is steaming but not
quite boiling then immediately pour it
over your melted chocolate and whisk
the whole mixture together until it is
smooth. Allow to cool for 10m (this is
key don’t skip the cooling)
- 95g Whole Milk
- 95g Double/Heavy Cream
- 1 Tsp Vanilla Paste
18 Add the remaining cream to a bowl
and whisk it until you have soft peaks.
Take a small amount, about 3-4 Tbsp
and whisk this into the melted
chocolate to even out the mixture and
bring the textures closer together
(this helps to prevent it from all
lumping up!). Then add the remaining
cream in two parts, whisking it
together until it is smooth and
combined.
- 200g Double/Heavy Cream
Assembly 1
19 Take a rectangle tart case (roughly
4.5" x 1.5") and wrap it tightly in cling
film. Cut out one side of the cling film
so that the one side remains covered
(to stop any leaks!) while the other is
open so you can pour the mixture in.
20 Place 4 of the lined tart cases on the
tray that you are going to place into
the freezer. Pour the vanilla mousse
into the base of the tart shell, about
1/4 of the way up.
21 Take a tbsp of hazelnut crunch and
spread this across the mousse.
22 Place the lemon cream and the lemon
curd into separate piping bags. Start
by piping a thin layer of curd on top
of the hazelnut crunch. Next, pipe a
layer of the lemon cream.
23 Top up the remainder of the tart ring
with vanilla mousse and place the
entire tray in the freezer to freeze
overnight.
Whipped White Chocolate
Ganache
24 Pour the powdered gelatin into a
small saucepan along with the cold
water. Allow this to sit in the
saucepan and bloom for 15m.
- 6g Powdered Gelatin (Knox/Platinum
Strength)
- 36g Cold Water
25 After 15m, place the cream into a
medium saucepan along with the
vanilla paste. Meanwhile, place the
saucepan of gelatin over a very LOW
heat. We just need to melt the
bloomed gelatin, not boil it. So as
soon as it has melted turn the heat
off.
- 760g Double/Heavy Cream
- 1 Tsp Vanilla Paste
26 Once the cream is hot and steaming
(but not boiling), pour the melted
gelatin in, whisk it together very
quickly, then immediately pour this
mixture over the finely chopped
chocolate. It is best to have the
chocolate in a tall jug so that you can
blend it with a hand blender but if
not, just have it in a bowl.
- 240g White Chocolate
27 Blend the chocolate mixture for 30s if
you have a stick blender, otherwise,
allow it to sit for 3m then whisk it
together until smooth.
28 Pour the mixture into a bowl with
cling film placed against the surface.
Chill in the fridge for 3-4 hours.
Assembly 2
29 Remove the whipped ganache from
the fridge and add half of it to a bowl
or the bowl of a stand mixer (we will
need the remaining half later for the
decoration)
30 Whisk until you have soft peaks, then
add this to a piping bag fitted with a
grass tip nozzle.
31 Line a tray with a silicon mat and pipe
long lines of grass over the tray
ensuring not to leave any gaps. The
lines can overlap if needs be! Place
the entire tray in the freezer for a
minimum of 2 hours if not longer.
32 After 2 hours use a knife or the
rectangle tart case and cut out
rectangles of the 'stripes'. Carefully lift
these out (if they seem soft when you
lift them, pop them back in the
freezer for an hour or so before
carrying on) and place them onto a
separate sheet of parchment and keep
them in the freezer until you are ready
to use them.
Sweet Pastry Base
33 In the bowl of a stand mixer, or in a
medium bowl (if you’re using a hand
mixer), add the icing sugar, butter,
vanilla & salt.
- 80g Icing Sugar
- 113g Cubed Unsalted Butter, Cold
- 1/4 Tsp Salt
- 1/2 Tsp Vanilla Paste
34 Beat the mixture for 2 minutes on a
medium speed until it forms a paste.
Scrape down the bowl after 1 minute.
35 Add in the egg yolks, and beat the
mixture again until it is all combined -
about 30s. Scrape down the bowl, and
beat again to incorporate any
remaining egg.
- 3 Large Egg Yolks
36 Finally, add in the flour, and very
gently mix this in with your mixer on a
low speed until it is just combined
(about 10-15s) and all of the flour is
incorporated. The mixture should look
crumbly but should not form one giant
ball of dough.
- 225g Plain Flour
37 Tip the mixture onto a lightly floured
surface, and split the dough into two
batches.
38 Place a large sheet of parchment
paper down, lightly flour it, and place
one batch of dough on top. Lightly
flour the dough and then place
another large piece of parchment
paper over the top.
39 oll the dough out with a rolling pin
until it is about 3mm and roughly into
the shape of a rectangle (it should be
the thickness of a pound coin) The key
here is not to roll it too thick. Lift up
the side of the parchment paper and
check the thickness before placing
the whole sheet of pastry in the
fridge for 30m. Repeat this with the
remaining batch of dough.
40 Once chilled, peel off the parchment
paper and lift the dough onto a very
lightly floured surface. Cut out 6-7
rectangles of dough (you want some
extra in case they break) that are
slightly bigger than your tart case. Lift
the rectangles onto a baking tray
lined with a silicon mat/baking paper.
Bake in. a pre-heated oven at 165C
/330F for about 11-12m or until lightly
golden (you might need longer
depending on your oven!) Remove
from the oven and allow to cool.
Final Assembly
41 Start by making the velvet spray - you
will need a paint sprayer for this (I use
this one here). Place the jug of your
paint sprayer in a bowl of warm water
to keep it hot.
42 Add the cocoa butter and chocolate
to a bowl (make sure they are
chopped to similar size pieces) and
place it over a pan of gently
simmering water.
- 200g Cocoa Butter
- 200g White Chocolate
43 Stir the mixture together until it is
completely melted then remove it
from the heat. At this point, if you
have a stick blender, add the mixture
to a jug and blend it along with a drop
of yellow gel food colour. If not, add
the gel food colour to the bowl and
whisk it through.
44 The mixture should be 45C/113F when
you spray it so allow it to cool for
about 5m for it to reach that
temperature on a thermometer.
45 Once at temperature, remove the jug
of the sprayer from the warm water
(make sure the inside is dry!) and pour
the cocoa butter mixture through a
sieve, into the jug (it is key to sieve
it!).
46 Remove the lemon mousse from the
freezer and place it onto a tall glass.
Spray the mousse with the velvet,
holding the gun about 30cm away
from the mousse to get a nice velvet
effect. Rotate the mousse to get an
even spray all over the disc.
47 Once done, carefully lift the sprayed
mousses onto the sweet biscuit base.
Then remove the whipped white
chocolate ganache 'stripes' from the
freezer. Lift these on to the top of the
mousses.
48 Remove the remaining whipped white
chocolate ganache from the fridge
and whisk it to soft peaks. Split the
mixture between two piping bags, one
fitted with a small round tip nozzle
and the other with a star/4B tip.
49 Pipe dollops across the top of the
mousse and then garnish it with fresh
cubes of mango and a touch of lime
zest.
50 Allow to sit at room temp or in the
fridge for about 30m before serving.
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