Coconut Crème Bavarois
Updated: Jul 20, 2021
In simple terms, a Coconut mousse. Light, airy flavours of white chocolate and coconut makes it the perfect base for any fruit or chocolate based dessert.
This mouse is made with a crème anglaise base, which is infused with coconut milk. This is then lightened with whipped cream, and set with both chocolate and gelatine. It's a bit of a technical recipe so bear this in mind if you're a beginner baker.
Coconut Crème Bavarois
Prep Time 20mins
Yield - +-600g
Cooking time - +-10mins
Ingredients
125ml Coconut Cream
60g (3) Egg Yolks
15g Castor Sugar
4g (2) Gelatine Leaves
150g White Chocolate
240ml Cream
Method
Start by making a crème anglaise with the Coconut cream, egg yolks, and sugar.
Bring the Coconut cream to scalding point in a small pot over medium heat.
In a seperate bowl, whisk together the egg yolks and sugar.
Once your cream is heated, slowly temper it into your egg yolk mixture
Place this new mixture over a double boiler. Stirring continuously with a spatula, bring the custard to 82°C. Be careful not to curdle the eggs!
Hydrate the gelatine leaves and add to the warm anglaise. Mix to melt completely
Pour the warm anglaise over the white chocolate and allow to stand for 2 minutes before stirring until fully combined. Allow to cool to room temperature.
Whisk your cream to medium peaks and fold into the cooled anglaise in 3 increments, being careful not to deflate the mousse.
Place into a piping bag and use immediately.
Once in the desired form, place in the fridge to set.
Notes
Crème Anglaise
Don't be tempted to turn up the heat as you can risk making overheating the custard and curdling your eggs.
Stir the mixture with a spatula and not a whisk. This will allow you to see when the custard has thickened through the cooking of the eggs and not the whipping of the cream.
The anglaise is finished when it reaches 82°C, or 'Nappé'. This is when you can drag a line through the back of your spoon and have it hold its shape without running back together.
Tips
Do not place the finished into the fridge before use as the chocolate and gelatine will set, making it difficult to pipe.
Make sure your anglaise has cooled completely before adding in your cream. Adding a hot anglaise will simply melt the cream and you'll be left with a dense, deflated mousse.
