Easy recipe for Exotic Christmas ornaments

Exotic Christmas ornaments

Today I'm sharing with you number 2 of the Christmas recipes prepared with Haviland, exotic Christmas ornaments, presented this time in the Symphonie collection. They are small coconut, passion fruit & pineapple desserts, rather simple to prepare, and which will make their little effect on your table for the holidays. You can make them in advance and let them in the freezer until the D day.

The molds I used in this recipe :
- Silikomart tartufo mold
- Insert mold

Prep time : 1 hour + 8 minutes cooking + freezing and defrosting time
For 8 servings :

Passion fruit insert :

24g whole milk

24g full cream

10g egg yolk

4g caster sugar

18g Valrhona's inspiration passion fruit

Heat the milk with the cream. Whisk the egg yolks with the sugar.

Pour the hot liquids over it, stirring well, then pour it back into the pan and cook like a custard, i.e. at 85°C.

Pour the custard thus obtained over the inspiration passion and mix the cream with a hand blender. Pour the cream into half-sphere moulds of 3cm diameter and place in the freezer until completely set.

Pineapple cubes :

45g pineapple (weight when peeled)

Cut out small pineapple cubes, then put them by pressing them well into half-sphere moulds of 3cm diameter. Set aside in the freezer.

Coconut dacquoise :

20g flour

60g powdered sugar

30g sugar

58g coconut powder

60g egg whites

Whisk the egg whites with the sugar.

When you get a nice meringue, add the sieved powders and mix with the maryse delicately.

Pour the dough into a piping bag fitted with a plain tip. Pipe small circles of 4cm dacquoise on a baking sheet covered with baking paper. Bake for 8 minutes at 180°C.

If necessary, cut them out slightly with a 4cm cookie cutter.

Coconut mousse :

300g coconut cream

7.5g gelatin

26g egg whites

45g sugar

23g water

150g full cream

Recipe from the blog Empreinte Sucrée.

Rehydrate the gelatin in cold water.

Bring 100g of coconut cream to the boil.

Add the rehydrated and wrung out gelatine, then add the rest of the cold coconut cream.

Prepare an Italian meringue: make a syrup with the sugar and water. When the syrup reaches 110°C, start whipping the egg whites. When the syrup reaches 121°C, pour it over the frothy but not firm egg whites and continue to whisk until you have a smooth, firm meringue.

Whip the whole liquid cream into a not too firm whipped cream.

Mix the coconut cream and the Italian meringue, then delicately add the whipped cream.

Assembly :

Pour some mousse at the bottom of the moulds.

Add a half sphere of passion insert and one of pineapple by sticking them together.

Finish with mousse and a circle of dacquoise.

Put in the freezer until fully set.

To finish :

Coconut powder

Chocolate

Unmould the cakes and warm them slightly between your fingers so that the mousse warms up.

Roll the cakesin grated coconut and decorate with a chocolate hook (I used a Christmas ball hook as a mold in which I poured tempered chocolate, then I added a wool cord).