Mousse Pyramid

Credit: Mathilde de l'Ecotais

With rum, chocolate and shredded coconut

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Ingredients (4 people)

Making the crème anglaise base

Making the rum mousse

Making the chocolate cream

Making the raisin tuile

Making the garnish


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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