Description
A stunning dessert featuring smooth tangerine mousse domes filled with a spicy-sweet mango chili curd, all resting on a crunchy toasted coconut base.
Ingredients
For the Crust:
- For the Toasted Coconut Base: 1 cup shredded coconut, 2 tbsp melted butter, 1 tbsp sugar
- For the Mango Chili Curd: 1 ripe mango (pureed), 2 tbsp lime juice, 1/2 tsp chili flakes, 3 egg yolks, 1/4 cup sugar, 2 tbsp butter
- For the Tangerine Mousse: 1 cup tangerine juice (freshly squeezed), 1/2 cup sugar, 1 tsp gelatin powder, 1 cup heavy cream, whipped to soft peaks
- For Assembly: Silicone dome molds, extra shredded coconut for garnish
Instructions
1. Prepare the Crust:
- Prepare the base: Toast shredded coconut in a dry pan until golden, mix with melted butter and sugar, press into mold bottoms, and chill.
- Make the curd: Combine mango puree, lime juice, chili flakes, egg yolks, and sugar in a saucepan; cook over low heat until thickened, stir in butter, cool completely.
- Create the mousse: Bloom gelatin in 2 tbsp cold water. Heat tangerine juice with sugar until dissolved, add gelatin, cool slightly, then fold into whipped cream.
- Assemble: Fill dome molds halfway with mousse, add a spoonful of curd in the center, top with more mousse, freeze until set, unmold onto coconut bases, garnish.
Notes
You can customize the seasonings to taste.