Enjoy this 5-layer entrement. At the base, you have a coconut dacquoise, next comes a layer of my favorite – salted brandy caramel sauce, followed by a layer of plum gelee. Encased in a chocolate mousse, topped with a gold brushed white chocolate collar or dome, this is definitely a masterchef! Ensure that the diameter of the base of the silicon mold that you are using matches the diameter of cookie cutter.

Cooking Notes

Serves: 6-8 people depending on the size of mould

Time: 4 to 6 hours and additional time for setting

Ingredients

For the Dacquoise

• 6 Egg Whites (room temperature)
• 250 gms. Sugar
• 190 gms. Almond Flour
• 95 gms. All purpose flour
• 200 gms. Sugar
• 50 gms. Shredded Coconut

For Caramel Sauce

• 1cup salted Butter
• 2cup light brown Sugar
• 2/3cup heavy Cream
• 2 tbsp Brandy
• 2 gram Gelatine
• 1 tbsp water

For the Chocolate Mouse

• 200grams – 70% Dark Chocolate
• 40 Butter
• 200ml Heavy Cream
• 3tbsp Sugar
• 3Egg Whites

For the Plum Gelee

• 1cup plum
• 3tbsp Sugar granulated
• 2tsp Lemon Juice
• 5 grams powdered Gelatine
• 2tbsp Water

Let’s start with the Plum Gelee first as it needs to set quickly.

For the Chocolate Dome

500 grams white chocolate

Plum Gelee

Dice the plum into quarters

• In a saucepan, add the plum and sugar and let it cook, until it is soft.
• Add the lemon juice and water.
• Take a small bowl, add water and gelatine powder and let it bloom.
• Once bloomed, mix the water and gelatine.
• Now to the gelatine add the softened plum.
• Take off the stove.
• Allow to cool slightly and blend using a hand blender or a mixer.
• Once blended, pass through a strainer to remove any skin.
• Pour into 1-inch diameter domed silicone moulds and place in the freezer for at least 4 hours.

Chocolate Mousse

• In a double boiler or a bain-marie, put in the chocolate and the butter and allow it to melt.
• In a stand mixer pour in the egg whites and whisk on high speed. Once the egg whites start foaming, slowly add the sugar until stiff peaks form.
• Ensure that you do not over mix and set aside.
• Now add the heavy cream to a mixing bowl, and place in the stand mixer or use a hand mixer for 5 minutes on high speed.
• While the cream is whipping, fold together the chocolate butter mixture and the egg whites.
• Once the cream is whipped, fold in the chocolate butter & egg white mixture into the whipped cream.
• Place the mousse into the silicone mould and place one plum gelee into the middle. Fill the mould with the chocolate mould mixture.  Place it in the freezer overnight.

Caramel Sauce

• Add all the ingredients – the butter, sugar and cream to a sauce and cook until sugar is melted while whisking continuously
• In a small bowl combine the gelatine and water and allow to bloom
• Bring to a slow boil for around 5 minutes. Let it thicken to a piping consistency.
• Add the brandy and gelatine.
• Remove from heat and cool.
• Once cool, put in the fridge to set overnight.

Coconut Dacquoise

• In a bowl, combine the almond flour, all-purpose flour, and sugar.
• In a stand mixer, use the whisk attachment. Whisk the egg whites on medium until frothy.
• In a steady stream add the 250 grams of sugar and then whisk on high speed until stiff peaks form.
• Then take a spatula full of the egg white and fold into the dry ingredients. Once combined add the remaining of the egg whites in two batches to the mixture to form a batter.
• Take large baking tray or a silicone mat and spread the dacquoise batter on the tray. Add shredded coconut on the top and bake at 165 C for 15 minutes or until browned and the skewer comes out clean.
• Remove from oven and allow to cool

Chocolate Dome

• Finely chop or grate the chocolate. On a double boiler or bain-marie on medium heat, melt 1/3^rd of the chocolate, stir until the temperature reaches around 45 C. remove from heat add the remaining chocolate and mix. The remaining chocolate will start melting.
• Take a silicone mold that the same size of the one used for the chocolate mousse. Line the silicone mold with chocolate,
• Ensure the layer of chocolate is not to thin otherwise it will break and not too thick, it won’t taste great.
• Place in the fridge for about half an hour.

Now the important bit that brings everything together – Assembling the components

• Let’s start with the coconut dacquoise. Using a round cookie cutter, make spheres from the dacquoise cake
• Then using a piping bag, pipe the caramel sauce onto the dacquoise.
• Place the chocolate mousse that is encased around the plum gelee on the caramel sauce gelee
• Gently remove the chocolate from the silicone mould and place over the mousse.
• Mix a tsp of edible gold powder in a few drops of vodka to make a thin paste.
• Brush gold over the white chocolate dome to give it that royal flare.
• Now enjoy the fruits of your labour

Tags: Coconut, Caramel, Dessert, Sinful, Chocolate, Mousse, Plum