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Cocoroos

Cocoa tartelette with fruity confit and creamy coconut mousse.

Dairy alternatives Fruit Nuts

photo1 | Debic

Bruno van Vaerenbergh

Bruno Van Vaerenbergh

Debic Culinary Advisor

Ingredients

For 12 servings

Raspberry-lychee confit

125 g icing sugar

20 g pectin

150 g drained lychees (1 can)

350 g raspberry purée

80 g glucose

1 lemon, juice

Coconut mousse

55 g sugar

10 g pectin NH

10 g grated coconut, finely sieved

300 g coconut purée

35 g Mycryo® cocoa butter

475 g Debic Vegantop

Cocoa tartelette

500 g flour

50 g cocoa powder

75 g almond powder

175 g icing sugar

3 g salt

9 g baking powder

250 g vegan margarine

100 g Debic Vegantop

Debic products used

Vegantop - 5L

Preparation

Raspberry-lychee confit

Mix the sugar with the pectin.

Blend the lychees very smooth and then bring to a boil along with the purée and glucose.

While this is warm, sprinkle with the pectin-sugar mixture and cook for 2 full minutes.

Add the lemon juice, mix briefly and pour out onto a stainless-steel plate.

Cover with cling film and store in the refrigerator.

Set aside a small amount for the finishing.

Coconut mousse

Mix the sugar with the pectin and the sieved, grated coconut.

Warm the purée and sprinkle the pectin mix uniformly into the preparation.

Bringto a boil and mix in the cocoa butter.

Leave to cool slightly and then fold the whipped Vegantop into the lukewarm preparation.

Pour immediately into the silicone moulds.

Put in the freezer.

Cocoa tartelette

Mix and sieve all the dry ingredients.

Transfer to a beater-mixer bowl and add the softened margarine.

Beat gently.

Adjust with the Vegantop.

Refrigerate.

Roll out to 3 mm and line the moulds with the dough.

Leave overnight in the refrigerator.

Bake blind at 170°C for 12-15 minutes.

Assembly

Mix the confit in the blender until smooth.

Fill the baked cocoa tartelettes with the confit and, if you wish, push in a few fresh pieces of raspberries or strawberries.

Spread smooth.

Remove the coconut mousse from the mould and spray with a neutral vegan coating jelly.

Decorate with a few dots of gel.

Recipe tags Dairy alternatives Fruit Nuts

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