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Passionfruit Coconut Silk Domes with Golden Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Passionfruit Coconut Silk Mousse:
  • 1 cup passionfruit puree
  • 1 cup coconut cream
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Passionfruit Core:
  • 3/4 cup passionfruit puree
  • 2 tbsp granulated sugar
  • 1 tsp lime juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Golden Finish Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1–2 tsp edible gold luster dust
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Toasted coconut flakes
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the passionfruit core in cold water for 5 minutes.
  3. 3. Heat passionfruit puree, sugar, and lime juice until warm.
  4. 4. Stir in gelatin until dissolved and pour into small inserts. Freeze until firm.
  5. 5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, passionfruit puree, coconut cream, sugar, and vanilla until smooth.
  7. 7. Warm a small portion of cream and dissolve gelatin, then mix into the fruit mixture.
  8. 8. Whip remaining cream to soft peaks and fold into the mixture.
  9. 9. Fill dome molds halfway with mousse.
  10. 10. Place a frozen passionfruit core into each mold.
  11. 11. Cover with remaining mousse and smooth the tops.
  12. 12. Freeze for at least 6 hours until fully firm.
  13. 13. Bloom gelatin for the glaze in cold water.
  14. 14. Heat sugar, water, and condensed milk until steaming.
  15. 15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. 16. Add vanilla extract and gold luster dust, then blend until glossy.
  17. 17. Cool glaze to about 90°F (32°C).
  18. 18. Unmold frozen domes and place on a wire rack.
  19. 19. Pour the golden finish glaze evenly over each dome until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with passionfruit seeds, toasted coconut flakes, and gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 35g
  • Fat: 21g
  • Carbohydrates: 40g
  • Protein: 4g