With rum, chocolate and shredded coconut
Making the crème anglaise base
- 2 cups milk (50 cl)
- 2 cups heavy cream (50 cl)
- 3 1/2 ounces sugar (100 g)
- 7 ounces egg yolks (200 g)
Making the rum mousse
- 13 1/2 ounces crème anglaise (380 g)
- 1/3 ounce gelatin (8 g)
- 2 1/2 ounces very old rum (70 g)
- 1 1/2 cups heavy cream (38 cl)
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
- 14 1/2 ounces shredded coconut (410 g)
- 14 1/2 ounces confectioners’ sugar (410 g)
- 2 cups egg whites (50 cl)
- 4 ounces sugar (110 g)
Making the raisin tuile
- 3 1/2 ounces butter (100 g)
- 1 3/4 ounces glucose (50 g)
- 2/3 teaspoon pectin (2.5 g)
- 3 1/3 tablespoons water (5 cl)
- raisins macerated in rum (SQ)
Making the garnish
- freshly shredded coconut
- 30° Baumé syrup (SQ)
- vanilla-flavored sauce (SQ)
Instructions
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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