(The white chocolate coconut mousse)
Heat the coconut cream, the milk and 10 g of sugar.
Blanch the yolks with 40 g sugar, pour a little heated cream, mix and pour back into the pan, cook gently avoiding boiling like an English one.
Soak the 5 sheets of gelatin in a bowl of cold water.
Take 2 and incorporate in the cream, mix well.
Melt the white chocolate, pour over the slightly cooled cream, mix well.
Whisk all the cream with 4 tablespoons of icing sugar, take half and gently stir in the coconut white chocolate mixture.
Pour into 6 molds (I used muffin molds).
(For the mango one)
Mix the mango, (I got 30 cl of puree) heat a few spoons with 3 tablespoons of orange syrup, 4 tablespoons of brown sugar.
Add the rest of the puree, the white rum, the 3 dehydrated gelatin leaves, mix and add the remaining whipped cream.
Mix the butter with the icing sugar, then add all the ingredients, work with a whisk to obtain a nice cream a little thick.
Put in the fridge for at least 20 minutes.
On 2 plates covered with baking paper, spread thin circles of dough.
Cook for 5 to 6 minutes at 230 ° static or 210 ° hot turning.
Take them off the oven and give them a shape.
The plate: 1 mango mousse, white chocolate coconut mousse, tile, some slices of organic kiwi (they are sweet is incredible!) And a hint of clementine jam.
Enjoy your meal from
Ingredients
Directions
(The white chocolate coconut mousse)
Heat the coconut cream, the milk and 10 g of sugar.
Blanch the yolks with 40 g sugar, pour a little heated cream, mix and pour back into the pan, cook gently avoiding boiling like an English one.
Soak the 5 sheets of gelatin in a bowl of cold water.
Take 2 and incorporate in the cream, mix well.
Melt the white chocolate, pour over the slightly cooled cream, mix well.
Whisk all the cream with 4 tablespoons of icing sugar, take half and gently stir in the coconut white chocolate mixture.
Pour into 6 molds (I used muffin molds).
(For the mango one)
Mix the mango, (I got 30 cl of puree) heat a few spoons with 3 tablespoons of orange syrup, 4 tablespoons of brown sugar.
Add the rest of the puree, the white rum, the 3 dehydrated gelatin leaves, mix and add the remaining whipped cream.
Mix the butter with the icing sugar, then add all the ingredients, work with a whisk to obtain a nice cream a little thick.
Put in the fridge for at least 20 minutes.
On 2 plates covered with baking paper, spread thin circles of dough.
Cook for 5 to 6 minutes at 230 ° static or 210 ° hot turning.
Take them off the oven and give them a shape.
The plate: 1 mango mousse, white chocolate coconut mousse, tile, some slices of organic kiwi (they are sweet is incredible!) And a hint of clementine jam.
Enjoy your meal from
English 
French 