COCONUT MOUSSE WITH GINGER SABLE & LIME MARSHMALLOW

Methods and Directions

• Crumble butter, sugar, salt, flour, baking powder and ginger powder, then add in egg yolk until just combined.
• Roll into 2mm thickness between 2 parchment papers. Bake for 180°C around 12 minutes. Remove from the oven, cut into a long oval shape with a cutter immediately.

• Heat up coconut purée and vanilla stick; meanwhile mix egg yolk with sugar.
• Pour half of the coconut mixture into egg yolk, mix thoroughly and pour back into saucepan, heat up to 83°C, then add the soaked gelatin sheet.
• Once cooled down, add in Malibu and fold in whipped cream. Pour into a tray and freeze for 1 hour.
• Cut into a long oval shape with cutter.

• Combine pectin with 17g sugar, heat up water, glucose, the rest of the sugar, add in the pectin mixture gradually and keep mixing.
• Boil until 103°C. Take out from the heat and add gelatin. Use at 30°C.

• Boil water, sugar, 25g invert sugar and lime juice until 115°C.
• Place 37g of invert sugar into a mixing bowl, pour the lime syrup over it.
• Add the gelatin at the same time and keep mixing until cooled down. Add lime zest last.
• Pipe a round strip onto the silicone mat, dust with icing sugar and keep overnight.
• Cut into 5cm long pieces with scissors and tie a small knot, Spray the green colouring.
• Bake at 180°C for 4 minutes.