Passion Fruit Mousse Cake with Coconut and Almonds
Passion Fruit Mousse Cake with Coconut and Almonds
Recipe Details:A tender and delicious, this diabetes-friendly cake will give you a delectable tropical flavor that it’s practically impossible to say no to. Your family and guests will be asking for a second piece before finishing the first one!
- Egg whites for coconut dacquoise – from 2 large eggs
- Sweetener for coconut dacquoise – equivalent to 1 cup of sugar
- Vanilla extract for coconut dacquoise – 0.5 tsp.
- Ground coconut for coconut dacquoise – ¾ cup
- Salt for coconut dacquoise – 1 pinch
- Passionfruit juice for passionfruit mousse (strained) – ¾ cup
- Sweetener for passionfruit mousse – equivalent to 1 cup of sugar
- Gelatin powder for passionfruit mousse – 2/3 tsp.
- Large eggs for passionfruit mousse – 3
- Soft butter for passionfruit mousse – 6 tbsp.
- Heavy cream for passionfruit mousse – 0.5 cup
- Water for passionfruit mousse – 2 tsp.
- Gelatin powder for vanilla and white chocolate mousse – 1.5 tsp.
- Water for vanilla and white chocolate mousse – 2 tsp. (25 ml)
- Milk for vanilla and white chocolate mousse – ¾ cup
- Grains of 0.5 vanilla bean for vanilla and white chocolate mousse
- Salt for vanilla and white chocolate mousse – 1 pinch
- Egg yolks for vanilla and white chocolate mousse – from 2 large eggs
- White chocolate for vanilla and white chocolate mousse (chopped) – 7 Oz
- Heavy cream for vanilla and white chocolate mousse – 1.5 cup
- Gelatin powder for coconut marshmallows – 4.5 tsp.
- Water for coconut marshmallows – 0.5 cup
- Sweetener for coconut marshmallows – equivalent to 200 g of sugar
- Sugar-free honey for coconut marshmallows – ¼ cup
- Vanilla extract for coconut marshmallows – 1 tsp.
- Coconut extract for coconut marshmallows – 0.5 tsp.
- Shredded coconut for coconut marshmallows (for coating)
- Water for coconut marshmallows – 2tbsp.
- Salt for coconut marshmallows – 1 pinch
- Gelatin powder for passionfruit glaze – 3
- Water for passionfruit glaze – 3 tbsp.
- Passionfruit juice for passionfruit glaze – 3.5 tbsp.
- Sweetener for passionfruit glaze – equivalent to 0.5 cup of sugar
- Sugar-free honey for passionfruit glaze – 4 tbsp.
- Milk for passionfruit glaze – 1/3 cup
- White chocolate for passionfruit glaze – 3.5 Oz
- Yellow food coloring for passionfruit glaze – to taste
- A piece of passionfruit with seeds for decoration
- Toasted and chopped almonds for decoration
Recipe Directions:Step 1
Let’s make Coconut dacquoise first. Whip egg whites and salt in a mixer bowl until pale foam starts forming. Then add the sweetener little by little and continue beating at high speed until the mixture gets very stiff. After that add vanilla and coconut and fold carefully until the mixture is smooth.
Line a pan with a baking paper and preheat oven to 340 F. Transfer the egg and coconut mixture into a pastry bag and pipe an 8” circle on the pan. Put in the oven and bake until golden and set (about 25 minutes). After that, cool completely and cut out an 8” line – this is going to be the base of your cake.
Now, let’s make passionfruit mousse: Mix gelatin and water in a small bowl and set aside at room temperature until the gelatin absorbs all the liquid (it may take about 10 minutes).
Heat the passionfruit juice in a saucepan to a simmer and then whisk eggs and sweetener in a separate bowl until smooth. After that, pour about 1/3 of the boiling juice into the egg mixture while whisking and then pour in the remaining juice into the eggs and beat until well mixed.
Return the mixture into the pan and continue cooking while constantly whisking on medium-low heat, until you get a thick and uniform cream. After that, remove from heat, add the butter, beat well until absorbed, and then dissolve the gelatin and stir in.
Strain and cool at room temperature for approximately 10 minutes.
Whip heavy cream to soft peaks and then fold into the passionfruit cream until well blended. After that pour the passionfruit mousse into a 6” round baking ring and freeze for at least 6-7 hours.
Now, we’re going to make vanilla and white chocolate mousse. Mix gelatin and water in a small bowl and set aside at room temperature until the gelatin absorbs all the liquid (it may take about 10 minutes).
Heat milk, vanilla, and salt in a small pot to a simmer.
In a different bowl, whisk the egg yolks until smooth. Then, add approximately 1/3 amount of hot milk into the egg yolks, while whisking constantly until blended.
Return the egg and milk mixture into the pan with the remaining milk and stir well. Continue cooking over medium-low heat, while constantly stirring with a spatula, until the mixture reaches 180 F. Then remove from heat.
Dissolve the gelatin and stir into the mixture, then strain. Melt the white chocolate in the microwave and add in the vanilla cream while whisking until the mixture becomes smooth. Cool the mixture for about 15 minutes at room temperature.
Whip heavy cream to soft peaks and fold into the cream until a thin mousse is formed.
Now, let’s assemble the cake: Put the dacquoise in an 8” round baking ring. Then pour about a half of the amount amount of vanilla and white chocolate mousse and flatten.
Extract the frozen passionfruit mousse layer and place in the center of the cake, over the vanilla mousse. Pour over the remaining vanilla mousse and flatten the top with a spatula. After that, freeze the cake completely overnight.
Now let’s make coconut marshmallows. Mix gelatin and water in a mixer bowl with whipping-attachment, stir and set aside for 15 minutes until the liquid is absorbed by gelatin.
In a small pan combine the sweetener, sugar-free honey, water and salt and heat to a boil. Cook the syrup over medium-high heat until it reaches a temperature of approx. 240 F.
Whip the gelatin mixture at very high speed, while adding the hot syrup in a thin stream and continue beating until the mixture is fluffy and very thick and bright (it may take about 10 minutes). Then, add the coconut and vanilla extracts. The marshmallow mixture is ready.
Line an oven-safe pan with baking paper and sprinkle generously with the shredded coconut. Place the marshmallow mixture onto the pan and sprinkle the top with extra coconut. Flatten the marshmallow mixture using your hands to an even layer about 1.5” thick and allow setting at room temperature for at least 12 hours.
Using a sharp knife, cut the marshmallows into ¾” cubes, and coat with coconut.
Now, we’re going to make passionfruit glaze. Mix gelatin and water in a medium bowl and set aside for 15 minutes at room temperature until all the liquid is absorbed by the gelatin.
Combine passionfruit juice, sweetener and sugar-free honey in a medium saucepan and heat to a boil. When the mixture boils, pour in the milk and mix well.
Meanwhile, melt the white chocolate in the microwave or over double-boiler.
When the passionfruit juice mixture starts boiling again after adding the milk, add in the gelatin and mix until melted. Then, strain and add into the melted chocolate. After that, wait for a minute or two, and beat until melted and mixture is smooth.
Add in the food coloring until you reach the desired shade, then cool the glaze to 85 F.
Let’s continue assembling the cake. Extract the frozen cake from the pan and place on a rack, then pour the glaze, coating the sides and the top of the cake.
Freeze the cake for about 30 minutes, then arrange the marshmallows on the sides of the cake, sprinkle some ground almonds on top and arrange more marshmallows and passionfruit seeds on top. Enjoy the cake!
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