Passion Fruit Coconut Mousse Bar

Name: Passion Fruit Coconut Mousse Bar
Ingredients: 308 g (2½ cups) cake flour; 56 g (⅔ cup) cocoa powder; 21 g (2 Tbsp) baking powder; 140 g (⅔ cup) vegetable oil; 500 g (2 cups and 2½ Tbsp) eggs; 204 g (¾ cup and 1½ Tbsp) whole milk; 150 g (½ cup and 1½ Tbsp) inverted sugar; 784 g (28 ounces) Valrhona white chocolate, melted; 84 g (⅓ cup and ½ Tbsp) unsalted butter, cubed; 476 g (2 cups) coconut puree; 6½ silver gelatin sheets (or 13 g powdered gelatin, as directed on package); 6½ silver gelatin sheets (or 13 g powdered gelatin, as directed on package); 476 g (2 cups) heavy cream, whipped to soft peaks; 340 g (1½ cups) passion fruit puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 500 g (2 cups) mango puree; 5 g (1 Tbsp) agar agar; 112 g (½ cup and 1 Tbsp) granulated sugar; 56 g (¼ cup) egg whites; 56 g (¼ cup and ½ Tbsp) sugar; 56 g (⅓ cup and 2 Tbsp) confectioner’s sugar; 28 g (1½ Tbsp) coconut flakes

Preparation info

Yields
18-24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Cake

378 g (1¾ cups) granulated sugar
308 g (2½ <

Cake

Method

Chocolate Cake

Preheat oven to 180°C (360°F) and set aside a parchment-lined baking sheet. In a stand mixer fitted with a whisk attachment, mix all dry ingredients, oil and eggs for 6 minutes on high speed. Add milk and mix for 2 minutes on medium