Name: Coconut Mousse and Lychees
Yield: Serves 4
Cuisine: British
Ingredients: 60 g young coconut flesh, cut into thin strips; 8 lychees, peeled and halved; 225 g fondant; 6 g gelatine leaves, softened in cold water; 425 ml young coconut juice; 100 ml Boiron lychee puree; 400 ml Boiron coconut puree; 5 g gelatine leaves, softened in cold water; 100 g glucose, softened; 25 g castor sugar; 150 g glucose; 1 vanilla bean, scraped; 20 g butter; 500 ml pouring (35%) cream; 20 g flaked almonds, lightly roasted; 170 ml milk; 100 g castor sugar; 85 g shredded fresh coconut, lightly roasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This dessert made its debut in London and quickly became the one that everyone seemed to lust after. Appearances can be deceiving – the virginal white-on-white layers set in elegant glassware create an image of purity and simplicity. The transparent, tissue-thin cigar wafers are filled with the sorbet at the very last minute then rested on top of the fruit for serving. Use the most glamorous glasses you can find as the dessert relies on its visual appeal as much as taste to achieve the over