Coconut, Ginger, Mint & Passionfruit

Name: Coconut, Ginger, Mint & Passionfruit
Yield: Serves 4 in a glass bowl or truncated tube
Cuisine: Australia
Ingredients: four 4 cm (1½ inch) diameter domes Coconut Mousse sprayed with White Chocolate Velvet Spray Mix, then semi-frozen; four 3 cm (1¼ inch) Mint Jelly Discs; four 2 cm (¾ inch) diameter domes Passionfruit Jelly; 4 Ginger Macaroons filled with Passionfruit Curd; 4 squares Crunchy White Chocolate & Mint Wafer; 180 g (6¼ oz) Salted Oat & Ginger Crumb; 180 g (6¼ oz) Coconut Caviar; 180 g (6¼ oz) Passionfruit Curd

Preparation info

Serves
4
in a glass bowl or truncated tube

Difficulty
Complex

Appears in

Sweet Studio

By Darren Purchese

Published 2012

About

Ingredients

Components

180 g (6¼ oz) Salted Oat & Ginger Crumb
four 2 cm

Oceania
Australia
Dessert

Method

Spoon a quarter of the crumb into the base of each bowl or truncated tube (see Glossary).
Place a dome of passionfruit jelly onto the crumb in each of the bowls or tubes.
Use a piping bag or spoon to add the curd evenly to the bowls or tubes. Ensure the jelly is covered to create a surprise