Coconut mousse, raspberry jelly on sable breton

Making the recipe

For 8 – 10 individuals

Coconut cream without added sugar

Frozen puree without added sugar Raspberry

Ingrédients

Frozen puree with added sugar Coconut – 400 g
Sugar – 60 g
Gelatine (sheet) – 4
Whipped cream – 280 g
Malibu® – 64 Ml

Warm the Coconut purée with the sugar.
Add the soaked gelatin and Malibu.
At 40°C, fold in the whipped cream.
Ingrédients

Egg white – 300 mL
Sugar – 100 g
Almond powder – 250 g
Icing sugar – 170 g
Flour – 30 g

Beat the egg whites.
Mix the raw powdered almonds with the flour then sift.
Fold the sugar into the egg whites.
Fold the beaten egg whites into the first mixture.
Bake at 170°C for about 20 min. in a fan oven.
Dust with icing sugar then leave outside to crust for 10 min.
Bake in a preheated oven at 175°C.
Ingrédients

Sugar – 175 g
Egg yolk – 75 g
Butter – 185 g
Flour – 250 g
Yeast – 2,5 g
Salt – 5 g

With an electric mixer fitted with paddle attachment, cream the egg yolks and sugar until light and foamy.
Add the well softened butter, salt, flour and the baking powder sifted together.
Bake in fan-forced oven at 180°C until golden brown.
Remove and set aside in dry place.
Ingrédients

Water – 150 mL
Sugar – 300 g
Glucose – 300 g
Condensed milk – 200 g
Gelatin – 140 g
White couverture 35% – 300 g
white coloring – 12 g

Boil the water and sugar (103°C).
Fold in the sweetened condensed milk, white chocolate, glucose and gelatin.
Mix well with a hand blender.
Leave to set 24 h before using in a refrigerator.

Ghislain GAILLE

Ghislain Gaille is a French pastry chef from a long line of professionals, with four generations of pastry chefs in his family.
His great-grandfather opened his own pastry shop in 1920 in Vichy, and the tradition was carried on by his grandparents and parents in Riom and Châtel-Guyon.