Coconut Raspberry Sponge with White Chocolate and Vanilla Mousse

Name: Coconut Raspberry Sponge with White Chocolate and Vanilla Mousse
Yield: Serves 8–10
Ingredients: 3½ gold-strength gelatine leaves (7 g/¼ oz), soaked and drained; 1 g (1/16 oz) agar agar; 75 ml (2½ fl oz) Sugar syrup; 175 ml (6 fl oz) raspberry purée or juice; 2 gold-strength gelatine leaves (4 g/1/5 oz), soaked and drained; 25 ml (1 fl oz) liquid glucose; 125 ml (4 fl oz/½ cup) full-cream (whole) milk; fresh raspberries, halved; shaved fresh coconut; white chocolate flakes; 1 tablespoon raspberry jam (if you would like to make your own); 80 g (2¾ oz) desiccated coconut; 5 or 6 fresh or frozen raspberries; 2 eggs; 90 g (3 oz) white chocolate, melted; 50 g (1¾ oz) unsalted butter; 60 g (2 oz) caster (superfine) sugar; 280 ml (9½ fl oz) thickened (whipping) cream; 300 g (10½ oz) white chocolate, chopped; 3 gold-strength gelatine leaves (6 g/¼ oz), soaked and drained; 20 g (¾ oz) unsalted butter, at room temperature; 1 vanilla bean, seeds scraped; 20 g (¾ oz) caster (superfine) sugar; 200 g (7 oz) white chocolate, roughly chopped

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Coconut raspberry sponge
White chocolate and vanilla mousse
White chocolate and vanilla glaze
Raspberry jelly

This looks hard but it’s not, I promise. Give it a go and watch your guests’ envious looks as you effortlessly present this at the end of a meal. The sponge is easy to make and has the added bonus of being gluten-free so it really will suit everyone. Plan this and time it

Ingredients

Dessert
Cake

Ingredients

Method