With rum, chocolate and shredded coconut
Making the crème anglaise base
Making the rum mousse
Making the chocolate cream
- 1 pound 5 ounces crème anglaise (600 g)
- 3 3/4 cups heavy cream (90 cl)
- 2 pounds 6 1/2 ounces Jivara couverture (1.1 kg)
Making the coconut dacquoise
Making the raisin tuile
Making the garnish
- freshly shredded coconut
- 30° Baumé syrup (SQ)
- vanilla-flavored sauce (SQ)
Step 1: Making the crème anglaise base
Bring the milk and heavy cream to a boil and set aside. Beat the egg yolks together with 3 1/2 ounces (100 g) sugar, until the mixture becomes light in color. Pour the hot milk and cream over the egg-sugar mixture. Cook in a double boiler at 183°F (84°C). Let cool.
Step 2: Making the rum mousse
Briefly soak the gelatin sheets to soften. Melt the drained gelatin with the rum in a double boiler.
Take 13 1/2 ounces (380 g) crème anglaise and stir in the rum-gelatin mixture. Mix well.
Beat the heavy cream. Add to the rum mixture. Transfer to a baking frame. Let chill.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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