Ingredients
-
220 gPassion Fruit Purée
-
132 gSugar
-
140 gWhole Egg
-
125 gEgg Yolk
-
120 gCoconut Oil
-
Coconut Mousse, recipe follows
-
Passion Fruit and Kiwi Boba, as needed
Preparation
Combine passion fruit purée, sugar, whole eggs and egg yolks. Cook while whisking to 82°C (179°F). Cool for 5 minutes. Add coconut oil; hand-blend. Cast mixture while hot into a glass, filling it halfway. Cool and add a layer of kiwi and passion fruit boba. Pipe a layer of coconut mousse on top; refrigerate until ready to serve. Garnish with more boba.
To make Coconut Mousse: Bloom 12 grams gelatin with 60 grams cold water; set aside. Whip 395 grams coconut cream to soft peaks; reserve refrigerated. Combine 106 grams water with 20 grams coconut milk and 107 grams of coconut cream and bring to a simmer. Combine 140 grams of egg yolk and 98 grams of sugar and temper into coconut milk mixture. Cook, while whisking, to 85°C (185° F). Add 6 grams of vanilla paste and gelatin; mix until homogenized. Cool to 30°C (86° F); fold in reserved whipped coconut cream.
Inspired by executive Pastry Chef Scott Green