Total Weight: 1.400
Group Rhum Mousse
Ingredient
KG
0.200
Water
0.250
Heavy cream
1.000
0.010
Total Weight: 1.460
Total Weight: 0.000
- Coconut base
Mix the two ingredients into a homogeneous
mass. Fill up about 40 g in a dome-shaped
silicone mat. Bake at 190°C for 12-15 minutes. - Rum mousse
Mix water with the two flavours and Fond Royal.
Add the lightly whipped cream little by little. - Assemble/Decoration
Fill the mousse on the coconut bases and place into
a freezer. Loosen the mousse from the mould when deepfroozen and brush with melted Dark Truffle. Brush some cocoa powder afterwards. Put 15 g Les Fruits Pineapple on top and add a
few flakes of roasted coconut.
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