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Toasted Coconut Vanilla Mirror Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Coconut Vanilla Mousse:
  • 1 cup heavy whipping cream
  • 1/2 cup coconut cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 1 tsp vanilla bean paste
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Toasted Coconut Center:
  • 1/2 cup sweetened shredded coconut
  • 2 tbsp unsalted butter
  • 2 tbsp sweetened condensed milk
  • 1/4 tsp vanilla extract
  • Pinch of sea salt
  • For the Vanilla Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla bean paste
  • White gel food coloring (optional)
  • For Garnish (optional):
  • Toasted coconut flakes
  • White chocolate curls
  • Edible gold leaf

Instructions

  1. Bloom 2 tsp of gelatin in 3 tbsp cold water for 5 minutes.
  2. Toast the shredded coconut in a dry skillet over medium heat until golden. Stir in the butter, condensed milk, vanilla extract, and sea salt. Cook for 1–2 minutes, then cool completely.
  3. Heat the coconut cream until steaming. Stir in the bloomed gelatin until dissolved.
  4. Pour the warm coconut cream over the white chocolate and stir until smooth. Mix in the vanilla bean paste and let cool slightly.
  5. Whip the heavy cream to soft peaks and gently fold it into the coconut mixture.
  6. Fill silicone dome molds halfway with the mousse, add a spoonful of the toasted coconut filling, then cover with more mousse. Freeze for at least 6 hours or until completely firm.
  7. Bloom the remaining gelatin in the cold water for the mirror glaze.
  8. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat and stir in the bloomed gelatin.
  9. Pour the hot mixture over the white chocolate. Add the vanilla bean paste and white food coloring, if using, then stir until smooth. Cool the glaze to about 90°F (32°C).
  10. Remove the frozen domes from the molds and place them on a wire rack.
  11. Pour the mirror glaze evenly over each dome, allowing the excess to drip away.
  12. Garnish with toasted coconut flakes, white chocolate curls, and edible gold leaf. Refrigerate for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 365
  • Sugar: 26 g
  • Fat: 26 g
  • Carbohydrates: 31 g
  • Protein: 4 g